Sapori dall'Umbria
Typical Umbrian sweet and savory specialties
Sapori dall'Umbria - Assisi
Street Giovanni Becchetti, 7
Santa Maria degli Angeli - ASSISI (Perugia) Italy
Tel. 075.8041298 - Mobile Phone 3336244308
VAT number 02945550545
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© Flavors from Umbria 2021
SHOP
WINES
Type: dynamic and contemporary red that looks to the origins, to a time when red wines accompanied the table daily with juiciness, ease of drinking, and depth of fruit, telling the story of life at the slow pace of people and conviviality. Only Sangiovese from the highest and most historic areas of the vineyard from which Rubesco has been produced since 1962. The harvest in this area of the hill is generally in the second half of September to allow the Sangiovese to reach full maturity while maintaining a balanced level of freshness. Rubesco is one of the first Italian red wines to have had a name. It was Giorgio Lungarotti who asked his wife Maria Grazia to find a way to do justice to the importance of this wine. The name derives from the Latin rubescere, meaning to blush (with joy), a true hymn to conviviality. Rubesco 62 transitions from a blend of Sangiovese (90%) and Colorino (10%) to 100% Sangiovese, thus managing to better showcase the resilient side and historicity of the territory.
The number 62 on the label indicates 1962, the first official vintage in which Rubesco was produced, shortly after which the legendary Hugh Johnson wrote in reference to this wine: “Giorgio Lungarotti has put Umbria on the world wine map.” Color: ruby red with violet hues. Bouquet: classic and essential; never banal, it revolves around nuances of juicy and fragrant fruit with hints of violet, cherry, and ripe blood orange. Taste: the sip is dynamic, rightly substantial and long without ever flaunting its delicate intensity. The attack is juicy, evolving on an intense and voluminous fruit, where the tannins integrate into a savory and pleasantly balanced finish. Grapes: Sangiovese. Pairings: in 1962: goose liver terrine with toasted bread, baked tagliatelle with liver ragout, oven-baked fillet with seasonal vegetables. In 2025: Trasimeno Fagiolina bean salad and "ciccioli" of Porco Cinturello orvietano, cannelloni stuffed with guinea fowl with salmì béchamel, Etruscan Pork on coals with Cannara red onion and purslane. Serving temperature: 16-18 °C.
Alcohol 14.5% vol
Volume cl 75
