Lungarotti Rubesco Vigna Monticchio Torgiano Rosso Riserva DOCG 2016

Lungarotti Rubesco Vigna Monticchio Torgiano Rosso Riserva DOCG is a refined and complex red wine from Umbria, Italy, crafted from 100% Sangiovese grapes. This full-bodied wine showcases deep aromas of ripe cherries, blackberries, and violets, with a structured palate featuring dark fruits, tobacco, and earthy spice, balanced by firm tannins and a long, elegant 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: 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.