Rubin is a hybrid between the grape varieties Syrah and Nebbiolo, and was created in 1944 in the Institute of Viticulture and Oenology in Pleven, Bulgaria. However, it was not until the end of 1950s that this grape variety became more popular and was cultivated on a wider scale mainly in the Plovdiv area and later throughout the country.
The Rubin bunch is medium in size, conical and semi-compact to compact. The grape is small, spherical, bluish-black with thin skin. The Rubin grape ripens around September and it is relatively not resistant to low temperatures. The accurate timing of the Rubin grapes’ harvest is of utter importance as the grapes quickly accumulate sugars, but at the same time lose acidity relatively fast as well. Rubin grapes develop well on hilly terrains with deep soils.
As the name suggests, wines from Rubin have a deep ruby colour and typical aroma of berries. The wines can be consumed both young and matured. When Rubin wines mature, their tannins smoothen out, the flavour improves, while freshness is preserved. Rubin wines have recently gained considerable popularity on the Bulgarian market and abroad. Some Bulgarian wineries often produce blends of Mavrud and Rubin to bring the best out of the two most popular local grape varieties. These blends are indeed an interesting experience for the palette of every wine enthusiast and professional.