Lungarotti Sangiovese Blend Torgiano Rubesco 2006
"Lungarotti Rubesco 2005 is a red wine 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 jam and violet. A pleasant drinkability with good concentrationAdd winemaker's notes
External Reviews for Lungarotti Sangiovese Blend Torgiano Rubesco
"Lungarotti Rubesco 2005 is a red wine 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 jam and violet. A pleasant drinkability with good concentration
Combining wine and art, the Rubesco label illustrates "The Grape Harvest," a detail from the Fontana Maggiore, a fountain in Perugia, by Nicola and Giovanni Pisano, from the second half of the 13th century. This Umbrian wine is an elegant, smooth and well balanced blend of 70% Sangiovese and 30% Canaiolo that matches well with pasta, risotto, steaks, barbecue, veal or cheese.
An Umbrian blend of Sangiovese and Canaiolo, the Lungarotti Rubesco shows aromas and flavors of rustic blackberry and wild fruits. Medium to light in body, with a crisp, aromatic finish.
A juicy, traditional young red, with lots of fruit and black pepper. Medium in body, it's straightforward and polished. Best after 1999.
A lovely blend of Sangiovese (70%) and Canaiolo (30%) from Umbria. Lungarotti has been producing wines in Umbria since 1962 and was a major player in getting Umbria its DOC designation in 1968. Since then, its name has been synonymous with high quality wines worth every penny. Bright cherries and herbaceous spice are balanced by the acidity and structure. The wine is perfect to go with a multitude of traditional Italian meals.
This is a tight, compact and slightly nervous Sangiovese-Canaiolo blend from Umbria that emits loads of intensity and aromatic energy: Forest berry, blueberries, violets, leather, nuts and spicy cinnamon all come to mind. It's an easy wine with a streamlined mouthfeel and a touch of thorny sourness on the finish. The natural acidity would make an excellent companion to most pasta dishes.
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