||25% Merlot, 15% Sagrantino, 60% Sangiovese
|Composition of the land
||The soil is loose with sandy-clayey texture; not deep, with a limestone subsoil.
||Merlot harvested in early September, Sangiovese mid-September and Sagrantino at end of September.
||Stainless steel fermentation with 28 days of skin contact.
||12 months aging in barriques and 3000-litre casks and bottle aging for 10 months.
||Stewed fresh-water fish, spit-roasted suckling pig, soup with spelt and legumes, stewed lamb liver, meatballs of Chianina beef with thyme, grilled or sautéed porcini mushrooms.
||Price Lungarotti Rosso di Montefalco 2016 € 9.89