Grapes are hand-picked into small 30 pound trays. Cooled to 5-8 degrees Celsius before being whole bunch pressed, non destemmed. After gentle foot stomping, co-fermented in 3400 litre wooden vat, then aged in older oak for 18 months.
Named after a river in Italy (the Rubicon), that marked the point of no return. We co-ferment the different varietals used in our blend, truly no turning back with that style of winemaking!