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Lungarotti Cabernet Sauvignon 1997

Cabernet Sauvignon from Italy
    0% ABV
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    Winemaker Notes

    The supple character of this wine and its bottle aging make for a smooth, distinctive and well balanced wine in terms of color, body and bouquet. Excellent quality and very drinkable, it is a perfect match with braised meats, stews, cured meats and cheese.

    Critical Acclaim

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    Lungarotti

    Lungarotti

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    Lungarotti, Italy
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    Created by Dott. Giorgio Lungarotti in 1962, the Lungarotti Winery has built its reputation on a legacy of firsts in Italian winemaking. Lungarotti’s Torre di Giano and Rubesco wines were the first wines from Umbria, and some of the first in Italy to, in 1968, be granted DOC status. In 1990, the single-vineyard Rubesco Riserva “Vigna Monticchio” achieved DOCG status. In the 1970s, Teresa Severini Lungarotti became Italy’s first women enologist, and, having joined her father upon graduation from the University of Perugia, is the chief enologist at the Lungarotti Winery. In 1998, Giorgio’s youngest daughter, Chiara, graduated with her degree in agriculture and has taken charge of the viticulture program at Lungarotti. The Lungarotti sisters are a dedicated winemaking team, who continue their father’s proud legacy, leading the Umbrian wine industry in quality and innovation.

    Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

    Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola and of course, Pinot Grigio.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    WWH362LCS72_1997 Item# 47260