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 and over 8 years in bottle |
- Vintage and alcohol content: 2019, 14% vol, still red wine Umbria IGT
- Grape composition: 50% Cabernet Sauvignon, 40% Sangiovese, 10% Canaiolo Nero
- Vinification process: fermentation in steel with skin maceration for 15-20 days
- Ageing: 12 months in barrique followed by over 8 years of bottle maturation
- Aroma and flavour: notes of red fruit jam, cocoa and spices; compact tannins, balsamic finish
Description
What kind of wine it is
San Giorgio by Lungarotti is a still red wine from Umbria, created from a carefully crafted blend of Cabernet Sauvignon, Sangiovese and Canaiolo Nero grapes. On the nose, it develops an intense and broad profile, dominated by notes of plum jam, blackcurrant and blueberry, enriched with hints of cocoa and sweet spices. On the palate, it presents a powerful structure and is highly concentrated, supported by dense and enveloping tannins. The finish is distinguished by its persistence, leaving a pleasantly fresh aftertaste with balsamic and mentholated nuances.
Where it comes from
This Umbrian red originates from the vineyards of Torgiano, in the province of Perugia. The Cabernet Sauvignon grows in medium-textured soils rich in stones, with a calcareous component over a tuffaceous subsoil. The Sangiovese vines are located on the lower part of the hill, where the soil alternates between clay layers and sandy fringes. This geological diversity helps define the excellent raw material. The agronomic management involves double cordon spur training, ensuring a planting density of 4,000-5,000 vines per hectare.
How it is produced
Harvesting takes place between the second half of September and the beginning of October, maintaining targeted yields to preserve the fruit's expression. The cellar process begins with fermentation in steel, accompanied by prolonged maceration on the skins. The wine then undergoes twelve months of ageing in barrels, followed by a further long period of rest. These rigorous technical choices give the sip deep juiciness, great harmony and a deep ruby colour with intense violet hues.
History and Curiosities
Born in 1977 from the intuition of Giorgio Lungarotti, the first superumbrian combines Cabernet Sauvignon, Sangiovese and Canaiolo Nero. The label pays homage to Raphael and the traditional bonfires lit in Torgiano every 23 April with pruning waste. Thanks to patient ageing, the wine reveals a powerful structure dominated by notes of red fruit jam and sweet spices. Warm tannins and a fresh, balsamic finish crown an oenological pursuit that began in 1962, celebrating Umbrian tradition.
Awards
-
2019
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
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.
-
2019
3One of the most prestigious wine guides in Italy.
-
2019
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 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 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 | History and Curiosities Born in 1977 from the intuition of Giorgio Lungarotti, the first superumbrian combines Cabernet Sauvignon, Sangiovese and Canaiolo Nero. The label pays homage to Raphael and the traditional bonfires lit in Torgiano every 23 April with pruning waste. Thanks to patient ageing, the wine reveals a powerful structure dominated by notes of red fruit jam and sweet spices. Warm tannins and a fresh, balsamic finish crown an oenological pursuit that began in 1962, celebrating Umbrian tradition. |
| Origin | Torgiano (Perugia) |
| Soil composition | Cabernet: soil with a good presence of stones on medium texture, predominantly calcareous on a tuffaceous subsoil; Sangiovese (Monticchiolo vineyard): clay layers alternating with sandy fringes in the lower part of the hill |
| Cultivation system | Doppio cordone speronato |
| Plants per hectare | 4,000-5,000 plants/ha |
| Yield per hectare | 45 q/ha for Cabernet Sauvignon; 60 q/ha for Sangiovese |
| Harvest | Second half of September - early October |
| Fermentation | 15-20 days |
| Production technique | Fermented in stainless steel with skin maceration; aged in barriques and in bottle |
| Wine making | Fermented in stainless steel with maceration on the skins for 15-20 days; aged for 12 months in barrique and over 8 years in bottle. |
| Aging | 12 months in barrique and over 8 years in bottle |
| Total acidity | 5.0 gr/L |
| Residual sugar | 0.4 gr/L |
| Allergens | Contains sulphites |