Lungarotti "Aurente" Chardonnay di Torgiano 2021

Lungarotti "Aurente" Chardonnay di Torgiano is a luxurious and elegant white wine from Umbria, Italy, crafted from Chardonnay grapes. This full-bodied wine offers captivating aromas of golden apple, tropical fruits, and vanilla, with a creamy palate featuring ripe pear, honey, and a touch of almond, balanced by a refreshing acidity and a long, velvety finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Full-bodied, Elegant
Grape Varietal: Chardonnay
Tastes Like: Comparable to a Burgundy Chardonnay, with golden apples, vanilla, and almonds, finishing with creamy richness.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Umbria, Italy
Terroir: Clay and sandy soils
Aging: Oak barrel-aged
Serving Temperature: 10-12°C

Lugarotti is a prestigious winery in Umbria, celebrated for its innovative winemaking and dedication to quality. "Aurente" reflects their mastery in crafting refined and luxurious whites.

Seafood: Lobster thermidor or crab cakes.
Poultry: Roasted chicken with creamy sauce.
Vegetarian: Butternut squash ravioli or truffle risotto.
Meat: Veal scallopini or pork medallions.

Brie: Soft and buttery, balancing the wine's creaminess.
Comté: Aged and nutty, complementing the wine's structure.
Triple Cream Cheese: Rich and indulgent, pairing beautifully with the wine.
Gruyère: Smooth and savoury, enhancing the wine's elegance.

Pollo alla Norcina (Chicken with Mushrooms & Truffle Cream)

Ingredients:

• 4 chicken breasts or boneless thighs
• 2 tbsp extra virgin olive oil
• 250g brown mushrooms, sliced
• 2 garlic cloves, lightly crushed
• 100ml dry white wine
• 150ml thickened cream
• 1 tbsp black truffle paste (or freshly shaved black truffle)
• 40g Parmigiano Reggiano, grated
• Fresh parsley, chopped
• Salt and cracked black pepper

Instructions:

1. Heat the olive oil in a large pan and brown the chicken on both sides until golden.
2. Remove the chicken and gently sauté the garlic and mushrooms until softened.
3. Pour in the white wine and simmer until slightly reduced.
4. Stir in the cream, truffle paste and Parmigiano until smooth.
5. Return the chicken to the pan and cook gently until tender and the sauce has thickened.
6. Remove the garlic cloves, garnish with parsley and serve immediately.

The creamy sauce and earthy truffle beautifully complement Aurente's richness and subtle oak influence, while the wine's fresh acidity keeps the dish balanced and elegant, creating a luxurious Umbrian pairing.