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Lungarotti “Rubesco” Rosso di Torgiano DOC 2019

Lungarotti “Rubesco” Rosso di Torgiano DOC 2019

Regular price $35.00 AUD
Regular price Sale price $35.00 AUD
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Description

Lungarotti “Rubesco” Rosso di Torgiano DOC is a balanced and elegant red wine from Umbria, Italy, crafted from Sangiovese and Colorino grapes. This medium-bodied wine offers aromas of cherries, plums, and violets, with a refined palate showcasing red berries, spices, and a touch of earthiness, supported by silky tannins and a long, harmonious 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.

Wine Details

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Sangiovese and Canaiolo
Tastes Like: Comparable to a Chianti Classico, with red cherries, violets, and spice, finishing with velvety tannins.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Umbria, Italy
Terroir: Clay and limestone soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Winery

Lungarotti is one of the most iconic wineries in Umbria, known for its dedication to quality and tradition. The "Rubesco" line represents their flagship wines, showcasing the elegance of Torgiano's terroir.

Food Pairings

Seafood: Grilled salmon or tuna steaks with balsamic glaze.
Poultry: Herb-roasted chicken or turkey roulade.
Vegetarian: Eggplant caponata or wild mushroom pasta.
Meat: Braised beef short ribs or lamb shanks.

Cheese Pairings

Pecorino Romano: Salty and firm, balancing the wine's acidity.
Fontina: Mild and creamy, enhancing the wine's structure.
Taleggio: Soft and savoury, complementing the velvety tannins.
Parmesan: Nutty and aged, pairing beautifully with the wine's depth.

Recipe

Wild Mushroom Pasta

Ingredients:

  • 400g fettuccine
  • 500g mixed wild mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 2 tbsp olive oil
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper, to taste

Instructions:

  1. Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta water.
  2. Heat olive oil in a pan and sauté garlic until fragrant.
  3. Add mushrooms and cook until tender. Deglaze with white wine and let it reduce.
  4. Stir in cream and reserved pasta water. Toss cooked pasta in the sauce.
  5. Season with salt and pepper, garnish with Parmesan, and serve warm.

Tip: Pair with Lungarotti "Rubesco" for a rich and satisfying meal.

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WE'LL REPLACE IT

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