Lungarotti “Rubesco” Rosso di Torgiano DOC 2019

A red with balanced body and a fine ruby colour. Its aromas are typically spicy and consist of pepper and sweet tobacco; the background notes hint at red-fruit jam and violet. A pleasant drinkability with good concentration, mature and harmonious tannins with a long-lasting fruity finish. A DOC wine since 1968, it is Lungarotti’s most popular wine worldwide. Rubesco is a proprietary brand, derived from the Latin verb rubescere; to blush: hence, a joyous meaning. On the label, a bas-relief depicting the harvest, detail from the Fontana Maggiore of Perugia, one of Italy’s most beautiful 13th-century fountains.

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Sangiovese and Canaiolo
Tastes Like: Comparable to a Chianti Classico, with red cherries, violets, and spice, finishing with velvety tannins.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Umbria, Italy
Terroir: Clay and limestone soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Lungarotti is one of the most iconic wineries in Umbria, known for its dedication to quality and tradition. The "Rubesco" line represents their flagship wines, showcasing the elegance of Torgiano's terroir.

Seafood: Grilled salmon or tuna steaks with balsamic glaze.
Poultry: Herb-roasted chicken or turkey roulade.
Vegetarian: Eggplant caponata or wild mushroom pasta.
Meat: Braised beef short ribs or lamb shanks.

Pecorino Romano: Salty and firm, balancing the wine's acidity.
Fontina: Mild and creamy, enhancing the wine's structure.
Taleggio: Soft and savoury, complementing the velvety tannins.
Parmesan: Nutty and aged, pairing beautifully with the wine's depth.

Wild Mushroom Pasta

Ingredients:

• 400g fettuccine
• 500g mixed wild mushrooms, sliced
• 2 garlic cloves, minced
• 1/4 cup white wine
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta water.
2. Heat olive oil in a pan and sauté garlic until fragrant.
3. Add mushrooms and cook until tender. Deglaze with white wine and let it reduce.
4. Stir in cream and reserved pasta water. Toss cooked pasta in the sauce.
5. Season with salt and pepper, garnish with Parmesan, and serve warm.

Tip: Pair with Lungarotti "Rubesco" for a rich and satisfying meal.