Lungarotti Sangiovese IGT 2021

Lungarotti Sangiovese IGT is a classic expression of Sangiovese from Umbria, Italy. This medium-bodied red wine features aromas of red cherries, cranberries, and violets, with subtle herbal and spicy undertones. The palate is balanced and elegant, with bright acidity and fine tannins, leading to a refined 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.

Type: Red Wine
Style: Medium-bodied, Fresh
Grape Varietal: Sangiovese
Tastes Like: Comparable to a Pinot Noir, with red cherries, strawberries, and spice, finishing with smooth tannins.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Umbria, Italy
Terroir: Clay and sandy soils
Aging: Stainless steel
Serving Temperature: 16°C

Lungarotti is one of Umbria's most respected wineries, celebrated for its dedication to producing high-quality wines. Their Sangiovese IGT highlights the charm and versatility of this classic Italian varietal.

Seafood: Grilled salmon or tuna steak.
Poultry: Herb-roasted chicken or turkey meatballs.
Vegetarian: Caprese salad or roasted vegetable tart.
Meat: Pork tenderloin or veal scallopini.

Ricotta Salata: Mild and savoury, complementing the wine's freshness.
Pecorino Toscano: Nutty and firm, enhancing the wine's acidity.
Brie: Soft and creamy, balancing the wine's structure.
Fontina: Smooth and mild, pairing beautifully with the wine.

Pappardelle ai Funghi Selvatici (Wild Mushroom Pappardelle)

This rustic yet refined pappardelle dish hails from Umbria and makes a superb match for Lungarotti Sangiovese. The earthy mushrooms, red cherry accents and a hint of spice mirror the wine’s fresh, medium-bodied profile, resulting in a harmonious pairing.

Ingredients

• 400g pappardelle pasta
• 300g mixed wild mushrooms (such as porcini and cremini), cleaned and sliced
• 2 cloves garlic, finely chopped
• 1 small red chilli, deseeded and finely chopped
• 200g cherry tomatoes, halved
• 2 tbsp olive oil
• 100ml dry white wine
• Fresh thyme leaves
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a large pan over medium heat. Add the garlic and chilli, cooking for about 1 minute until fragrant.
3. Add the wild mushrooms and sauté for 5-7 minutes until they soften and release their moisture.
4. Pour in the white wine and let it reduce by half, then add the cherry tomatoes. Cook for another 3-4 minutes until the tomatoes soften slightly.
5. Season with salt, pepper, and fresh thyme leaves. Toss the cooked pappardelle in the pan to coat well with the mushroom sauce.
6. Serve immediately, garnished with chopped parsley and a sprinkle of grated Parmesan if desired.

The earthy flavours and subtle spice of this dish create an ideal counterpoint to the fresh, fruity notes of your Lungarotti Sangiovese.