Lungarotti
Torre di Giano 2025
| Denomination | DOC Torgiano - Bianco di torgiano |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Umbria (Italy) |
| Grape varieties | Grechetto, Trebbiano, Vermentino |
| Aging | After a brief cryomaceration, 30% ferments and matures on the lees in barriques for 3 months; the remaining 70% ferments in stainless steel at a controlled temperature (16-17°C). Aged in wood until the following spring and released to the market about 1 year after the harvest. |
- Name and origin: Bianco di Torgiano DOC from Umbria, vineyards at 270 metres facing west
- Grape varieties: Grechetto, Trebbiano and Vermentino; dry wine with 12.5% alcohol
- Vinification: free-run must and cryomaceration; 30% aged in barrique for 3 months, stainless steel at 16-17°C
- Aromatic profile: notes of fruit salad, yellow peach and citrus; floral finish with a slight hint of oak
- Awards: Bibenda 4 bunches, Gambero Rosso 3 glasses, Luca Maroni 93 out of 100
Description
What kind of wine it is
Torre di Giano by Lungarotti is a refined Umbrian white wine. This blend of Grechetto, Trebbiano and Vermentino stands out for its fresh and complex aromatic profile. Visually, it appears straw yellow with vivid greenish highlights. On the palate, it reveals notes of white fruit, yellow peach and citrus, supported by vibrant acidity. The finish is pleasantly persistent, enhanced by a subtle mineral streak and delicate boisé nuances resulting from partial ageing in barrels, which gives the sip an elegant structure.
Where it comes from
This wine originates from the vineyards of Bianco di Torgiano, a renowned Umbrian wine region. The name recalls the Roman roots of the area and the tower dedicated to Janus. The vines are located at around 270 metres above sea level, with excellent western exposure. The clay soil, characterised by a calcareous subsoil, plays a crucial role in the development of aromas, giving the wine verticality and savouriness. The grape harvest preserves the authentic territorial freshness typical of the blend.
How it is produced
Production begins with a gentle pressing to extract only the free-run must, followed by a brief cryomaceration. The vinification process is divided into two paths: one part ferments and matures on fine lees in barrels for three months, while the remaining portion ferments in stainless steel at a controlled temperature. At the end, the wine further refines on the lees until bottling. Careful temperature control preserves the fragrant fruity notes and ensures a clear drink, with a savoury and persistent finish.
History and Curiosities
This fine Bianco di Torgiano DOC enhances Umbrian oenology, paying homage to the Roman roots of the region with a name dedicated to the ancient two-faced deity. The label depicts the grape harvest scene carved on the famous Fontana Maggiore of Perugia (13th century), celebrating the deep connection with its land. Produced by the historic Lungarotti winery, the wine acquires a refined structure thanks to careful maturation in wood lasting until spring. A true excellence, crowned with 3 Gambero Rosso glasses and 93 points from Luca Maroni.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1962
- Oenologist: Vincenzo Pepe (consulenti Christophe Ollivier e Lorenzo Landi)
- Bottles produced: 2.500.000
- Hectares: 250
| Name | Lungarotti Torre di Giano 2025 |
|---|---|
| Type | White still |
| Denomination | Torgiano DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Grechetto, Trebbiano, Vermentino |
| Country | Italy |
| Region | Umbria |
| Vendor | Lungarotti |
| Story | History and Curiosities This fine Bianco di Torgiano DOC enhances Umbrian oenology, paying homage to the Roman roots of the region with a name dedicated to the ancient two-faced deity. The label depicts the grape harvest scene carved on the famous Fontana Maggiore of Perugia (13th century), celebrating the deep connection with its land. Produced by the historic Lungarotti winery, the wine acquires a refined structure thanks to careful maturation in wood lasting until spring. A true excellence, crowned with 3 Gambero Rosso glasses and 93 points from Luca Maroni. |
| Origin | Torgiano (PG) |
| Soil composition | Clay soil, of medium depth and calcareous subsoil |
| Cultivation system | Double Guyot |
| Plants per hectare | 4000 |
| Yield per hectare | 70 quintals per hectare |
| Harvest | September |
| Fermentation temperature | 16 7°C |
| Fermentation | 3 months |
| Production technique | First pressing juice with gentle pressing; brief cryomaceration; fermentation (30% and ageing on the lees in barrique for 3 months, 70% in stainless steel at a controlled temperature of 16 7°C); resting on fine lees until bottling |
| Wine making | After a brief cryomaceration, 30% ferments and matures on the lees in barriques for 3 months; the remaining 70% ferments in stainless steel at a controlled temperature (16 7°C) and the wine remains on the fine lees until bottling, maintaining low temperatures during processing and storage. |
| Aging | After a brief cryomaceration, 30% ferments and matures on the lees in barriques for 3 months; the remaining 70% ferments in stainless steel at a controlled temperature (16 7°C). Aged in wood until the following spring and released to the market about 1 year after the harvest. |
| Total acidity | 6.2 gr/L |
| Residual sugar | 0.4 gr/L |
| Allergens | Contains sulphites |