Gaetano Rubinelli (1886 – 1971) was the founder of Rubinelli Vajol, having first built the Chievo Dam along the River Adige, an effort that supplied electricity to all of the Veronese industries at the beginning of the century. Following the success of this project, he and his family decided to begin the production of wine in the heart of Valpolicella.
Today, Rubinelli Vajol is still owned and operated by the Rubinelli family. They only produce numbered bottles of the 5 classic Valpolicella wines: Amarone, Ripasso, Valpolicella Classico Superiore, Valpolicella Classico and Recioto.
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Wine
Grapes
Corvina, Corvinone, Rondinella, Molinari, Oseleta
Soil
Tuff rock terraces, calcareous clay slopes.
Viticulture
Sustainable farming. Veronese arbor and Guyot vine training. South facing exposure.
Viniculture
Grapes are hand harvested and laid out on straw mats to raisinate for as long as 120 days. Once a minimum of 40% water content is lost, the grapes are moved to vats to ferment at cold temperatures. The wine is aged 36 months in 3,000L botte - French and Slavonian oak barrels.
Wine
Grapes
Corvina, Corvinone, Rondinella, Molinara
Soil
Tuff rock terraces, calcareous clay slopes.
Viticulture
Sustainable farming. Veronese arbor and Guyot vine training. South facing exposure.
Viniculture
Estate grown fruit is hand picked. Fermentation in temperature controlled stainless steel tanks. The wine is left un-oaked.
Wine
Grapes
Corvina, Corvinone, Rondinella, Molinara, Oseleta
Soil
Tuff rock terraces, calcareous clay slopes.
Viticulture
Sustainable farming. Veronese arbor and Guyot vine training. South facing exposure.
Viniculture
Hand picked fruit is left to dry in the lofts for a minimum of one month. In November, fermentation occurs in temperature controlled stainless steel tanks. In February, the wine is re-fermented for 5-6 days over the marc from the Amarone, after which it is aged for 24 months in 3,000L and 5,000L large oak barrels.
Wine
Grapes
Corvina, Corvinone, Rondinella, Molinara, Oseleta
Soil
Tuff rock terraces, calcareous clay slopes.
Viticulture
Sustainable farming. Veronese arbor and Guyot vine training. South facing exposure.
Viniculture
Hand picked fruit is left to dry for 5 months in the tufa rock caves. In February, the grapes undergo fermentation and maceration in temperature controlled stainless steel tanks. The wine is aged for 10 months in small French and Slavonian oak barrels. RS: 92.4 g/l.