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Lungarotti Rubesco 2007

Other Red Blends from Italy
  • RP88
  • WE87
13% ABV
  • JS90
  • W&S93
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4.0 1 Ratings
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4.0 1 Ratings
13% ABV

Winemaker Notes

The color is a lovely and brilliant ruby red with violet hues. The bouquet: intense and elegant with sweet spices, cinnamon and pepper; pleasant red fruit and black cherry on the finish with hints of sweet tobacco. On the palate is solid structure, harmonious and supported by a fresh acidity; persistent flavor of red fruits with long, austere tannins on the finish.

Critical Acclaim

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RP 88
Robert Parker's Wine Advocate
The 2007 Rubesco (Sangiovese, Canaiolo) is a lovely offering laced with juicy red berries, flowers and spices. The soft, caressing fruit leads to an elegant, classy finish. Anticipated maturity: 2010-2012.

This year I tasted the entire range from Lungarotti. The estate continues to excel with the wines that built the estate’s name. The rationale for producing Pinot Grigio and Chardonnay in Umbria escapes me, while the wines from Montefalco remain works in progress.

WE 87
Wine Enthusiast
This is a mostly Sangiovese-based wine that shows special territorial characteristics of Umbria in central Italy. The fruit is lively, bright and fresh tones of wild berries make this a versatile and food-friendly choice.
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Lungarotti

Lungarotti

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Lungarotti, Italy
Image of winery
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.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

GZT3922015_2007 Item# 109756