San Valentino Rubicone Eclissi di Sole Rosso 2008
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From a dream and from a great passion for the land and its fruits, the vineyard is born on the hills of Rimini, a few steps from the sea.
The Vineyards of San Valentino, owned by the Mascarin family since 1990, extend over a hillside kissed by the sun and caressed by the salty air of the coast that mitigates the microclimate of the area.
The vineyards grow and prosper treated with dedication by the Mascarin family who in 2000 took advantage of the advice of the well-known enologist Luca D'Attoma. The goal is to better develop the potential of existing vines and seek fascinating solutions with new vines, up to the biological conversion started in 2009.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
The flat plains of Emilia are home to Italy's famous, slightly sparking red, Lambrusco. While historically popular in large volumes, Lambrusco suffered a bit of scorn as an overly simple and sweet, frothy wine. Today there is an artisanl pull to produce small-batch, quality-focused dry and sweet versions within its four distinct Lambrusco subregions.