• L'Arco
  • Veneto, Italy

Method & Production

Rubeo comes from the best clusters of grapes which are carefully selected, and dried for about 60 days. Then the grapes are pressed, and after a few days of maceration on skins alcoholic fermentation begins. After the wine is racked into inox where it stays until June. It's then aged for three years in Slavonian oak barrels of 2,25 to 20 hl capacity.