Lungarotti
San Giorgio 2019
| Denomination | IGT Umbria |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Umbria (Italy) |
| Grape varieties | 50% Cabernet Sauvignon, 40% Sangiovese, 10% Canaiolo Nero |
| Aging | 12 months in barrique e and over 8 years in the bottle. |
| Year | 2019 |
| Product name | San Giorgio 2019 |
| Color | Deep ruby with intense purple nuances. |
| Perfume | Intense, complex and ample, it reveals hints of red jam and sweet spices. The finish has a pleasant balsamic touch on a lightly mentholated background. |
| Taste | Powerful structure with a pronounced hint of red fruit; great concentration and harmony. Juicy with dense, warm tannins; very long finish, pleasantly fresh. |
| History | It bears Giorgio Lungarotti's signature because, with his constant desire to experiment, he wanted to try this then-unusual grape, creating the first 'Superumbrian' in 1977. The label bears St. George and the dragon, taken from the famous Raphael painting in the Louvre, in homage to the traditional feast of the saint on 23 April, when in Torgiano, even today, propitiatory bonfires are lit in the vineyards with the waste from pruning. |
| Pairings | It pairs well with roasted red meat, game and venison as well as spicy cheeses. |
| Region | Umbria |
| Country | Italy |
Description
A still red wine from Umbria IGT, 14% ABV, produced by Lungarotti. A 2019 San Giorgio, a "super-Umbrian" born from Giorgio Lungarotti's experimentation, with a blend of 50% Cabernet Sauvignon, 40% Sangiovese, and 10% Canaiolo Nero. Fermented in stainless steel with maceration on the skins for 15-20 days, it ages for 12 months in barrique and over 8 years in bottle. Intense, complex, and ample, it reveals notes of red jam and sweet spices; the finish offers a pleasant balsamic touch on a mentholated background. Deep ruby red with intense purple hues. It displays a powerful structure with pronounced hints of red fruit; highly concentrated, it is harmonious and juicy with dense, warm tannins; the finish is very long and pleasantly fresh.
Awards
-
2019
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2019
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2019
94/100
One of the most prestigious wine guides in Italy.
-
2019
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2019
3One of the most prestigious wine guides in Italy.
-
2019
4Italian Sommelier Association (AIS) guide
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1962
- Oenologist: Vincenzo Pepe (consulenti Christophe Ollivier e Lorenzo Landi)
- Bottles produced: 2.500.000
- Hectares: 250
| Name | Lungarotti San Giorgio 2019 |
|---|---|
| Type | Red still |
| Denomination | Umbria IGT |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 50% Cabernet Sauvignon, 40% Sangiovese, 10% Canaiolo Nero |
| Country | Italy |
| Region | Umbria |
| Vendor | Lungarotti |
| Story | It bears Giorgio Lungarotti's signature because, with his constant desire to experiment, he wanted to try this then-unusual grape, creating the first 'Superumbrian' in 1977. The label bears St. George and the dragon, taken from the famous Raphael painting in the Louvre, in homage to the traditional feast of the saint on 23 April, when in Torgiano, even today, propitiatory bonfires are lit in the vineyards with the waste from pruning. |
| Origin | Torgiano (Perugia) |
| Soil composition | The Cabernet vineyard has pebbles with a medium mix and tends towards limestone on a tufa subsoil. The Sangiovese is from the Monticchiolo vineyard, with clayey layers alternating with sandy fringes in the lower part of the hillside. |
| Cultivation system | Double cordon |
| Plants per hectare | 4,000-5,000 vines/hectare |
| Yield per hectare | 4,500 kg/hectare for Cabernet and 6,000 kg/hectare for Sangiovese. |
| Harvest | Second half of September. |
| Fermentation | 15-20 days. |
| Wine making | Fermented in stainless steel with 25-28 days of skin maceration. |
| Aging | 12 months in barrique e and over 8 years in the bottle. |
| Allergens | Contains sulphites |