Lungarotti 'ILBIO' Umbria Rosso IGT 2018

Lungarotti 'ILBIO' Umbria Rosso IGT is an organic red blend with aromas of dark berries, herbs, and a touch of earthiness. It is medium-bodied and well-balanced.

*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, Balanced
Grape Varietal: Sangiovese and Montepulciano
Tastes Like: Comparable to a Chianti, with red berries, cherries, and herbal notes, finishing with smooth tannins.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Umbria, Italy
Terroir: Clay and sandy soils
Aging: 6 months in stainless steel
Serving Temperature: 16-18°C

Lungarotti is a pioneering winery in Umbria, known for its sustainable practices and commitment to organic viticulture. "ILBIO" is a testament to their dedication to quality and innovation.

Seafood: Grilled salmon or seared tuna steaks.
Poultry: Roast chicken with rosemary or turkey meatballs.
Vegetarian: Ratatouille or stuffed mushrooms.
Meat: Beef carpaccio or pork medallions.

Asiago: Mild and nutty, enhancing the wine's smoothness.
Pecorino Toscano: Salty and firm, balancing the acidity.
Ricotta Salata: Tangy and savoury, complementing the herbal notes.
Gorgonzola: Creamy and bold, adding depth to the pairing.

Stuffed Mushrooms

Ingredients:

• 12 large button mushrooms
• 1 cup breadcrumbs
• 1/2 cup Parmesan cheese, grated
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C (350°F). Remove stems from mushrooms and chop finely.
2. In a bowl, mix chopped stems, breadcrumbs, Parmesan, garlic, olive oil, parsley, salt, and pepper.
3. Stuff mushroom caps with the mixture and place on a baking tray.
4. Bake for 20 minutes or until golden. Serve warm as an appetiser or side dish.

Tip: Pair with Lungarotti "ILBIO" for a delightful pairing.