Lungarotti “Rubesco” Rosso di Torgiano DOC 2020

Lungarotti “Rubesco” Rosso di Torgiano DOC is a distinguished red wine that embodies the richness and complexity of Umbria’s winemaking tradition. Made primarily from Sangiovese with a small percentage of Colorino, this wine showcases a deep ruby-red colour with garnet reflections that intensify with age. The bouquet is complex and enveloping, revealing aromas of ripe cherries and plums, interwoven with notes of spice, tobacco, and leather, a result of careful aging in oak barrels.

On the palate, “Rubesco” is structured yet balanced, with well-integrated tannins and refreshing acidity that enhance its depth. Aged for 12 months in casks followed by an additional 12 months in bottle, this wine is smooth and harmonious, with excellent aging potential. It is an exceptional companion to red meats, game, and aged cheeses, offering a refined expression of the Umbrian terroir.

The name “Rubesco” is derived from the Latin verb “rubescere,” meaning “to blush,” symbolising the joy and warmth that this wine brings with every sip.

*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: Red Wine
Style: Medium-Bodied, Structured, Elegant
Grape Varietal: 90% Sangiovese, 10% Colorino
Tastes Like: Comparable to a Chianti Classico, with ripe cherries, plum, tobacco, and spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Rosso di Torgiano DOC
Region: Umbria, Italy
Terroir: Loose sand, clay, and limestone soils with a structured subsoil
Aging: 12 months in casks, 12 months in bottle after light filtration
Serving Temperature: 16-18°C – Serve slightly below room temperature

Lungarotti is one of Umbria’s most esteemed wineries, known for pioneering the region’s modern winemaking success. The estate is dedicated to sustainable practices, ensuring that its wines remain a true reflection of the terroir. “Rubesco” is a flagship expression of Rosso di Torgiano DOC, balancing tradition with innovation to create a wine of depth, elegance, and longevity. Winemaker Teresa Severini carefully crafts each vintage using meticulous vineyard management and precise vinification techniques, resulting in a wine that continues to evolve beautifully over time.

Red Meat: Grilled steak, braised short ribs, or lamb chops with rosemary.
Game: Roasted duck, venison ragu, or wild boar stew.
Pasta: Pappardelle with truffle sauce or spaghetti with slow-cooked tomato and beef ragu.
Cheese: Aged Pecorino, Parmigiano Reggiano, or Gorgonzola Piccante.

Pecorino Umbro: Aged and slightly nutty, complementing the wine’s tannic structure.
Parmigiano Reggiano: Hard and umami-rich, enhancing the wine’s depth and complexity.
Caciotta Umbra: A semi-soft cheese from Umbria with a mild, creamy flavour that balances the wine’s acidity.
Gorgonzola Piccante: Bold and tangy, offering a contrast to the wine’s fruitiness.

Strangozzi al Ragù di Cinghiale (Strangozzi Pasta with Wild Boar Ragù)

Ingredients:

• 400g strangozzi pasta (or tagliatelle)
• 500g wild boar meat, cubed (or substitute with beef or pork)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 cup dry red wine (preferably Rubesco Rosso di Torgiano)
• 400g canned tomatoes, crushed
• 2 tbsp olive oil
• 1 sprig rosemary
• Salt and black pepper, to taste
• Grated Pecorino Romano, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat and sauté the onion, garlic, carrot, and celery until softened.
2. Add the wild boar meat and brown on all sides.
3. Pour in the red wine and let it reduce by half.
4. Stir in the canned tomatoes and rosemary, then season with salt and black pepper.
5. Cover and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
6. Cook the strangozzi pasta in boiling salted water until al dente.
7. Drain and toss with the wild boar ragù.
8. Serve with grated Pecorino Romano on top.

Tip: Let the ragù rest for 10 minutes before serving to allow the flavours to fully develop.