Tubettini Con Pescatrice Perfect Pairing – Tenute Rubino
Sip The Holidays with Tenute Rubino
Tenute Rubino distributes and markets its products in over 20 foreign countries under the leadership of Luigi Rubino. Join Luigi, Romina Leopardi and the team that makes this family owned vineyard a special place to treasure and enjoy.
Tenute Rubino is a family owned vineyard in the heart of Salento on the southeastern peninsula that forms the heel of Italy. The vineyard is situated over four different areas around the city of Brindisi, located a mile from the sea and up to the hills above the city. The grapes grow through mild winters and hot summers. Tenute Rubino is located on 200 hectares producing over 1,000,000 bottles a year.
Classification rosè · IGT Salento
Grape variety Negroamaro 100%
Alcohol level 13,00% Alc by vol.
Analysis pH 3,35 · total acidity 6,0 g/l
Vineyards location Brindisi
Altitude of vineyards sea level
Soil characteristics sandy
Training system cordon trained, spur pruned
Vines per hectare 3800
Year of implant 1996
Yields per hectare 8,5 tons
Harvest third decade of September
Fermentation in steel tanks
Malolactic fermentation not carried out
Maturation in steel tanks
Bottle maturation 2 months
Vintages 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013
Production vintage 30.000 bottles
Serving temperature 12° C
Glass Medium size goblet
Colour Clear and brilliant pink.
Bouquet fragrant and fresh notes of violets, cherry and rose meet scents of pomegranate, raspberry and strawberry.
Taste sapid, marine, mineral and round characteristics combine perfectly with a mouth-filling flavour.
Characteristics a dynamic and lively wine with a light and fine structure, it enchants for its harmony, its persistence and well-balanced elegance.
Food matches versatile and enticing, it prefers tasty dishes such as stuffed aubergines and peppers, spaghetti with sea-urchins, seafood lasagne, risotto with porcini mushrooms. Very nice with stuffed cuttlefish, polpo (octopus) “alla pignata”, fegatini alla brace, galletto rustico alla piastra, and the traditional lamb “arrosticini”.
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