Lungarotti
Brut Rosé
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Umbria (Italy) |
| Grape varieties | Pinot Grigio, Sangiovese |
| Aging | 9 months of secondary fermentation; remuage on racks for 45 days; then 1 month on the lees before disgorgement and a further 2 months before commercial release |
- Classic Method Brut: Second fermentation in the bottle with manual riddling on racks
- Umbrian blend: Pinot Grigio and Sangiovese from Torgiano, Umbria
- Elegant aromas: Notes of bread crust, wisteria, rose, hazelnut and citrus peel
- Vibrant taste: Freshness, hint of almond and mineral finish; fine and delicate mousse
- Format and details: 0.75 l bottle, 12.5% vol; contains sulphites
Description
What kind of wine it is
Brut Rosé Spumante is a wine crafted using the Traditional Method, a perfect expression of the Lungarotti style. It is born from a harmonious blend of Pinot Grigio and Sangiovese, presenting itself in the glass with a brilliant onion skin colour. The bouquet offers fragrances of bread crust, wisteria, delicate hazelnut, menthol and citrus peel. On the palate, it reveals a vibrant freshness supported by a delicate mousse, finishing with almond notes and a pronounced mineral trace.
Where it comes from
This label comes to life in Torgiano, in the heart of Umbria, where the Lungarotti winery has been producing wines since the early 1960s. The stylistic approach reflects the characteristics of the region, seeking a rigorous balance and a faithful adherence to the qualities of the grape varieties used. The use of a skilfully calibrated blend allows the clear character of the sparkling base to be defined, highlighting a harmonious structure that expresses the best pedoclimatic qualities of the area.
How it is produced
The harvest takes place at the end of summer to preserve the acidity of the grapes. The refermentation follows the strict rules of the Traditional Method, involving a nine-month prise de mousse in contact with the lees. Careful remuage on pupitres takes forty-five days, after which the wine is left to rest “on point” for a month before disgorgement. After a further two months of final ageing, a persistent perlage is achieved, enhancing the tactile sensation and enriching the tasting experience with great precision.
History and Curiosities
Born in Torgiano from the dedication of the Lungarotti family, producers since 1962, this elegant Classic Method Sparkling Wine masterfully combines Pinot Grigio and Sangiovese grapes. The production, attended to in every detail, involves harvesting at the end of summer and a slow refermentation in the bottle. After nine months of prise de mousse and a meticulous remuage on pupitres for 45 days, the wine rests further to enhance its brilliant onion skin colour and vibrant freshness. A refined label that encapsulates authentic Umbrian tradition.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1962
- Oenologist: Vincenzo Pepe (consulenti Christophe Ollivier e Lorenzo Landi)
- Bottles produced: 2.500.000
- Hectares: 250
| Name | Lungarotti Brut Rosè |
|---|---|
| Type | Rosé classic method sparkling wine brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | Pinot Grigio, Sangiovese |
| Country | Italy |
| Region | Umbria |
| Vendor | Lungarotti |
| Story | History and Curiosities Born in Torgiano from the dedication of the Lungarotti family, producers since 1962, this elegant Classic Method Sparkling Wine masterfully combines Pinot Grigio and Sangiovese grapes. The production, attended to in every detail, involves harvesting at the end of summer and a slow refermentation in the bottle. After nine months of prise de mousse and a meticulous remuage on pupitres for 45 days, the wine rests further to enhance its brilliant onion skin colour and vibrant freshness. A refined label that encapsulates authentic Umbrian tradition. |
| Origin | Torgiano (PG), Umbria, Italia |
| Yield per hectare | 80 q/ha |
| Harvest | Late August and early September |
| Fermentation | 9 months of secondary fermentation; remuage on pupitres for 45 days; then 1 month sur pointe before disgorgement and a further 2 months before commercialisation |
| Production technique | Traditional method (second fermentation in the bottle, riddling on pupitres, ageing on the lees, disgorgement) |
| Wine making | Traditional method with a second fermentation in the bottle: 9 months of prise de mousse, remuage on pupitres for 45 days; then 1 month on the lees before disgorgement and a further 2 months before release to the market. |
| Aging | 9 months of secondary fermentation; remuage on racks for 45 days; then 1 month on the lees before disgorgement and a further 2 months before commercial release |
| Allergens | Contains sulphites |