Lungarotti
Montefalco Rosso 2022
| Denomination | DOC Montefalco Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Umbria (Italy) |
| Grape varieties | 60% Sangiovese, 25% Merlot |
| Aging | 12 months in barriques and 30 hl barrels, then about 1 year in bottle before release onto the market. |
- Organic blend: Sangiovese, Merlot and Sagrantino from Montefalco, Umbria
- Vinification: fermentation in steel at 26°C and maceration for 3–4 weeks
- Ageing: 12 months in French oak followed by further rest in the bottle
- Taste: deep ruby, red fruits, spices, velvety tannins and a spicy finish
- Pairings: ideal with roasts, legume soups, cured meats and mature cheeses
Description
What kind of wine it is
Montefalco Rosso by Lungarotti is a balanced blend of Sangiovese, Merlot and Sagrantino, characterised by an intense ruby colour. On the palate, its structure is expressed through balanced acidity and velvety tannins, accompanied by clear notes of red fruits, sweet spices and cinnamon, enriched by delicate toasted nuances. It finishes with a long and pleasantly peppery aftertaste. At the table, it is the ideal pairing for roast meats, legume soups and mature cheeses.
Where it comes from
This red is produced in the Montefalco area of Umbria, from vineyards cultivated under organic farming methods. The vines grow on medium-textured soils with slight rocky components and a well-drained subsoil. Thanks to the south-west exposure and the careful double spur cordon training system, the grapes reach optimal ripeness, which gives the wine a distinct aromatic profile and the elegance typical of this terroir.
How it is produced
Vinification follows precise timings, with a staggered harvest of the different grape varieties. The must ferments in steel, undergoing skin maceration for about three weeks at a controlled temperature, followed by malolactic fermentation. The wine then rests for twelve months in French oak barrels and medium-toasted barriques, finishing with bottle ageing to best enhance the complexity of its aromas.
History and Curiosities
Founded in the early 1960s, the company Cantine Giorgio Lungarotti continues the Umbrian winemaking excellence thanks to the dedication of the daughters Chiara and Teresa. The identity of this red wine is reflected in its historic label, which depicts the estate and a majestic falcon, a noble tribute to Emperor Frederick II of Swabia. Interestingly, to protect the authenticity of the region, the law does not allow the main grape variety to be mentioned in the name of the DOC, thus preserving an ancient and profound connection with local tradition.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1962
- Oenologist: Vincenzo Pepe (consulenti Christophe Ollivier e Lorenzo Landi)
- Bottles produced: 2.500.000
- Hectares: 250
| Name | Lungarotti Montefalco Rosso 2022 |
|---|---|
| Type | Red still |
| Denomination | Montefalco DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 60% Sangiovese, 25% Merlot |
| Country | Italy |
| Region | Umbria |
| Vendor | Lungarotti |
| Story | History and Curiosities Founded in the early 1960s, the company Cantine Giorgio Lungarotti continues the Umbrian winemaking excellence thanks to the dedication of the daughters Chiara and Teresa. The identity of this red wine is reflected in its historic label, which depicts the estate and a majestic falcon, a noble tribute to Emperor Frederick II of Swabia. Interestingly, to protect the authenticity of the region, the law does not allow the main grape variety to be mentioned in the name of the DOC, thus preserving an ancient and profound connection with local tradition. |
| Origin | Torgiano (province of Perugia) |
| Climate | South-west exposure |
| Soil composition | Medium-textured soil with light coarse fragments; well-drained and moderately deep subsoil |
| Cultivation system | Double spur cordon |
| Plants per hectare | 4000-5000 |
| Yield per hectare | 90 q/ha |
| Harvest | Sangiovese and Merlot harvested in early September; Sagrantino harvested in mid-October |
| Fermentation temperature | 26 °C |
| Fermentation | Approximately 3-4 weeks (28 days) |
| Production technique | Fermentation in stainless steel tanks at controlled temperature (26 °C) with maceration on the skins for about 3–4 weeks, followed by malolactic fermentation; ageing for 12 months in barriques and French oak barrels, then further ageing in bottle. |
| Wine making | Fermentation in stainless steel tanks at a controlled temperature (26 °C) with maceration on the skins for about 3–4 weeks (28 days), followed by post-fermentation maceration; malolactic fermentation is carried out. |
| Aging | 12 months in barriques and 30 hl barrels, then about 1 year in bottle before release onto the market. |
| Allergens | Contains sulphites |