Lungarotti Rubesco Vigna Monticchio Torgiano Rosso Riserva DOCG 2016

This particular selection of Rubesco from its first harvest in 1964 from Vigna Monticchio is the flagship wine of Lungarotti in the world. Considered among the best Italian reds, this wine is a deep expression of Umbria, its hills, and its people with a unique balance between power and elegance.

Intense ruby red, with violet nuances. Bouquet: elegant and complex, reminiscent of sour cherry; delicate hints of violet and refined woody scents (cocoa, coffee); spicy finish of pepper and cloves. Palate: from the very beginning it is deep, harmonic and well-balanced in structure; it presents a complex and slightly balsamic fruit; the tannin texture is enveloping, with hints of licorice, jam and a long finish that announces a delicate minerality and a spicy closure. If well preserved, it has a life that can easily exceed 50 years. Pair with game, roast-grilled meat, medium and high seasoning cheeses and traditional Asian dishes.

Type: Red Wine
Style: Full-bodied, Elegant
Grape Varietal: Sangiovese
Tastes Like: Comparable to a Brunello, with cherries, violets, and a refined finish.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Umbria, Italy
Terroir: Clay and limestone soils
Aging: 12 months in oak barrels
Serving Temperature: 16-18°C

Lungarotti is a pioneering winery in Umbria, celebrated for producing wines that showcase the region's rich terroir. Rubesco Vigna Monticchio is their flagship red.

Seafood: Grilled tuna with a red wine reduction.
Poultry: Roast duck with a cherry glaze.
Vegetarian: Stuffed portobello mushrooms or lentil stew.
Meat: Beef tenderloin or venison stew.

Pecorino Romano: Savoury and bold, complementing the wine's structure.
Parmigiano-Reggiano: Nutty and aged, enhancing the wine's depth.
Aged Gouda: Rich and caramelised, balancing the wine's complexity.
Fontina: Creamy and mild, offering a harmonious pairing.

Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms
• 2 tbsp olive oil
• 1 cup spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 180°C (350°F). Remove mushroom stems and clean caps.
2. Mix spinach, ricotta, Parmesan, garlic, salt, and pepper in a bowl.
3. Brush mushroom caps with olive oil and stuff with the mixture.
4. Bake for 20-25 minutes until mushrooms are tender and filling is golden.
5. Garnish with parsley and serve warm.

Tip: Pair with Lungarotti Rubesco for a delicious combination.