Lungarotti Rubesco 2015
Pair with strangozzi pasta with red onion and cheek bacon, BBQ with spicy sauce, T-bone steak, beef fillet with balsamic condiment and extra virgin olive oil, roast beef with roast potatoes , stewed eel, eggplant caponata, rotisserie chicken, slightly aged cheeses (pecorino, parmigiano), traditional lasagne alla Bolognese. Thanks to its moderate body it is also excellent for preparing sauces.
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.
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau, Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.