For the 2020: 95 pts Vinous (2021 not yet rated)
Drinking Window 2027 - 2038
From: Veneto Rising: Amarone, Soave and Beyond (Sep 2025) The 2020 Rùbeo smolders with a sultry blend of dusty earth and tobacco, blowing off to reveal white-pepper-infused blackberries, exotic spice and dried violets. It's deceptively juicy upon entry, with silken depths of ripe red and black fruit that saturate as sweet inner florals resonate over contrasting hints of dark chocolate and sour citrus. The 2020 leans toward the savory spectrum through the dramatically long finish. There’s so much going on here already, but there's more to come with bottle age. The 2020 seriously delivers the goods. The Rùbeo is a blend of 40% Cabernet Franc, 30% Corvina,15% Rondinella, 5% Molinara, 5% Merlot and 5% Cabernet Sauvignon, made in the style of Amarone. - By Eric Guido, September 2025
- By Eric Guido on December 2023

• Grapes: 40% Cabernet Franc, 30% Corvina, 15% Rondinella and Molinara, 5% Cabernet Sauvignon, 5% Merlot
• Farming: Practicing organic. From vineyard in the Classico zone on gravel and moraine soils of ancient riverbed. The Cab Franc field blend (Cab Sauv & Merlot) is planted just south of the Classico zone near the Adige River on more sandy, alluvial soils. Cab Franc, Cab Sauv, & Merlot planted in 2004. Corvina, Rondinella, Molinara are pergola trained and co-planted, average age of the vines is 50 years. Hand-harvested fruit from estate owned vineyards.
• Winemaking: Dried separately, indigenous grapes (3+months) and Bordeaux grapes (2 months) are also fermented separately with native yeast in tank, ~50% of the blend is Amarone; the balance is mostly Cab Franc, 40%. After settling in tank for 6 months, the wine is blended and spends 40 months in large traditional Slavonian oak barrels (botti: 2000-5000 L).
• Serving: Serve at 60-65° F, decant for up to an hour.

 
By Eric Guido on December 2023, Vinous Media
The tasting at L’Arco included both new releases and a very rare look back into library vintages of Rubeo, an appassimento-driven blend of 40% Cabernet Franc, 30% Corvina, 15% Rondinella and 15% Molinara. In last year's article, I explained Luca Fedrigo's very close ties to Quintarelli and how he has chosen to uphold those teachings to the letter. The wines possess that same magic and soulfulness that make Quintarelli an icon to this day. As such, they also require similar attention. For instance, Fedrigo clarified that the wines are best opened no less than eight hours prior to tasting, if not the night before. This visit was particularly interesting, as I recalled the first time I tasted these wines, including the 2003, 2004 and 2006 vintages, which we revisited. I still have a 2003 L'Arco Amarone in my cellar, waiting for a special occasion. The new releases show the same energy, verve and depth of fruit that I’ve come to know from these wines. However, Fedrigo decided not to bottle his 2018 Amarone in response to the year's conditions, a choice I wish more producers had made. That said, both the Rubeo and Pario from the vintage are both terrific, just more immediate. As for 2019, my interests are truly piqued after tasting the Pario, a blend of half fresh and half appassimento Corvina, Rondinella and Molinara. It’s a serious wine that will require patience.

Luca is a master craftsman. At every stage; farming, harvesting, drying, and aging, Luca’s attention to detail stands out. This wine is a testament to perfection because it is only bottled in special years. Everything has to align perfectly over 4 years of maturation for a wine to be bottled as L’Arco Amarone. Flavors are classic with dried fruits, plum, wild currant, smoked herbs, and spices. What stands out is the texture and evolution on your palate, as it expands and lingers for a complex finish.