Lungarotti "San Giorgio" Umbria Rosso IGT 2019

Lungarotti "San Giorgio" Umbria Rosso is a bold and expressive red blend showcasing the richness of central Italy. It opens with deep aromas of dark berries, plum and blackcurrant, layered with notes of tobacco, spice and a touch of savoury earthiness. The palate is full-bodied and structured, offering generous fruit, firm yet polished tannins and a long, satisfying finish. A powerful and refined Umbrian red with real presence and depth.

*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: Complex, Elegant
Grape Varietal: Sangiovese, Cabernet Sauvignon, Canaiolo
Tastes Like: Comparable to a rich Bordeaux blend, with black cherries, leather, and a velvety finish.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Umbria, Italy
Terroir: Clay and limestone soils
Aging: 12 months in French oak
Serving Temperature: 16-18°C

Lungarotti is a renowned winery in Umbria, known for its innovation and dedication to quality. "San Giorgio" showcases their expertise in crafting elegant blends.

Seafood: Grilled swordfish with caponata.
Poultry: Duck breast with a red wine reduction.
Vegetarian: Wild mushroom risotto or lentil stew.
Meat: Grilled lamb chops or braised oxtail.

Pecorino Romano: Salty and bold, complementing the wine's structure.
Parmigiano-Reggiano: Aged and nutty, enhancing the wine's complexity.
Aged Manchego: Tangy and firm, balancing the wine's richness.
Gorgonzola Dolce: Creamy and mild, offering a luxurious contrast.

Palomba alla Ghiotta (Umbrian Roast Pigeon with Herbs & Red Wine)

Ingredients:

• 2 pigeons (or 4 quail as an accessible alternative), prepared
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, lightly crushed
• 2 sprigs fresh rosemary
• 6 sage leaves
• 200ml red wine
• 200ml chicken stock
• Salt and cracked black pepper

Instructions:

1. Season the birds generously with salt and pepper.
2. Heat the olive oil in a heavy casserole and brown the birds on all sides.
3. Add the garlic, rosemary and sage and cook until fragrant.
4. Pour in the red wine and allow it to reduce by half.
5. Add the chicken stock, cover and cook gently for 45–60 minutes until tender.
6. Remove the lid for the final 10 minutes to reduce the cooking juices into a rich sauce.
7. Serve with roasted potatoes or grilled country bread.

The rich game flavours and fragrant herbs beautifully complement San Giorgio's depth of dark fruit, polished tannins and savoury complexity, creating a classic Umbrian pairing worthy of one of the region's flagship wines.