Rubicone is the name of a region that covers much of Emilia Romagna in central Adriatic Italy. This area is known for some of Italy’s most famous foods, including Parmigiano-Reggiano, Prosciutto di Parma, and Balsamic Vinegar of Modena. There are over 40 grape varieties permitted in the IGT, but the Sangiovese in particular is a perfect match with the local food, including the iconic and delicious pasta recipes prepared there. The Sangiovese fruit was selected for its bright cherry notes. Fermentation and maturation were both in stainless steel, ensuring there was no oak to interfere with these ripe fruit characters.