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Brunello for Sale: Discovering the Brunello Wines of Poggio Rubino 


Here is a brief presentation of the various Brunello wines of Poggio Rubino. These wines are born from our earth, from our passion, and from our artistic expression.



Brunello di Montalcino Poggio Rubino is the main wine produced by our winery, from vines that are around 20 to 25 years old. Our very attentive monitoring of the vineyards during the growing process and a rigorous selection of grapes combine to ensure that we bring an excellent quality of raw material into the cellar. After a first de-stemming, during which the stem is delicately separated from the grapes without damaging the skins, the grapes go into steel tanks. The grapes from each single vineyard are vinified separately to permit the extraction of all the characteristics and special qualities of each vineyard.

After the spontaneous alcoholic fermentation we proceed with a long maceration of the grapes in the must for about 30 days. The maceration of the wine with the skins allows it to extract all the components that are fundamental to creating the scents, colors, and aromas of the final wine produced.

After a light pressing, that avoids crushing the seeds, the wine is moved to wooden barrels to age for three years to become the excellent Brunello di Montalcino Poggio Rubino that all our clients know so well.  

Brunello di Montalcino Poggio Rubino is a wine that reflects the elegance of the wine cellar where it is produced, and the characteristics of the Sangiovese grape perfectly vinified from which it is created. The ruby red color is accompanied by a fruity aroma, with a hint of vanilla from the aging in oak barrels. However the oak never overshadows the true essence and peculiarities of the Sangiovese grapes. The acidity is perfectly integrated and balanced together with the tannins that are always elegant given the perfect level of maturity that we allow the grapes to reach before being harvested. The Brunello harvest usually occurs within the first 10 days of October.

Our Brunello is elegant and fruity, and can be enjoyed paired with Tuscan and international dishes but also on its own during a moment of relaxation.

Brunello for sale



This special selection wine is created from the vinification of grapes from a single vineyard of Poggio Rubino called Campo del Prete. This vineyard is located in the area in the hills above the Sant’Antimo Abbey, from where the name Campo del Prete (which translates to Priest’s Land) comes from. It is surrounded by a patch of Mediterranean woods and is isolated from other vineyards and therefore also from the possibility of catching diseases. From the Campo del Prete vineyard we obtain a special Brunello with a distinct personality. The vinification technique is the same used for our standard Brunello: a light de-stemming and a long maceration on the skins. One difference between this and our standard Brunello is the harvest period, which for this particular vineyard is pushed back until the second half of October. This allows the grapes to keep maturing beyond average, ensuring that the fragrance and aromas will be more concentrated in the final wine produced.

Our special selection Campo del Prete Brunello is a wine that wins over all who try it.




rosso di montalcino la sorgente

Rosso di Montalcino La Sorgente is created from the vineyards surrounding Poggio Rubino, which is situated in a little area called La Sorgente. From these vineyards, the youngest of which is around 20 years old, we obtain a wine that is like a little brother to our Brunello. It differentiates itself from Brunello by being more lively and young but as far as body and structure it closely resembles it.

The vinification technique remains the same, therefore also having a long maceration on the skins that for Rosso di Montalcino lasts approximately 20 days.





From our single vineyard immersed in the woods of the Castiglion del Bosco area, and from only the best vintages, we produce our most important wine: Brunello Riserva. This is the oldest vineyard of our winery, about 29 years old. Here these old vines found a particularly deep earth, without excess water or deficiencies in the topsoil. They had a good affinity for grafting both anatomical and physiological, and did not bring with them the latent risk of viruses. These old vines are able to produce the best wines because of the incredible amount of reserves accumulated in the old wood and in the roots and for the reduced capacity to separately flower, which naturally limits the production. These plants have other qualities that can be used to improve the quality of new vines as well. In fact the old vines, even if they seem to be in bad shape because of cracked and decayed trunks, possess incredible genetic characteristics that can be transmitted to young plants through their propagation.

Brunello Riserva is a full body wine that is aged in wood for 4 years and has notes of vanilla. It retains a freshness that you would not expect from a reserve wine because during both the vinifcation and decanting and racking we use nitrogen that impedes as much as possible the oxidation that would otherwise slowly rob the wine of it’s aroma.

The vinification method begins with the selection of grapes in the vineyard and a long maceration that can last almost 40 days if the skins are extremely healthy.



Poggio Rubino Rubius is a sparkling rosè wine produced from 50% Sangiovese and 50% Pinot Noir. Together they combine to form the perfect partnership with the structure and acidity of the Sangiovese and the color, smoothness, and floral and fruity aromas of the Pinot Noir.

We use the long Charmat method of vinification that is in-between the Classic method and the short Charmat method, and lasts between nine and 15 months. 

Here as well we first perform a separate vinification of the various grapes to obtain the still wines. From there we proceed with the mixing of the still wines to obtain a base wine (cuvèe). At this point the wine is left in contact with the yeasts and is periodically stirred to remix the wine by agitating with propellers, which creates a complexity of aromas that is quite rich. This phase lasts between 9 and 12 months.

The wine is fined and filtered with an isobaric instrument. During this phase a sugar solution is added, with the quantity determined by the type of spumante desired. Still using the isobaric instrument, the wine is bottled, and after this phase we pass to corking and labeling. Now the bottles are stored for a brief period of repose in the cellar and finally they are made available for sale.

rosè sparkling rubius poggio rubino

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