Winery LungarottiGrifone Rosato
Pink wine
This wine generally goes well with pork, poultry or beef.
The Grifone Rosato of the Winery Lungarotti is in the top 30 of wines of Umbria.
Wine flavors and olphactive analysis
On the nose the Grifone Rosato of Winery Lungarotti in the region of Umbria often reveals types of flavors of earth, red fruit.
Food and wine pairings with Grifone Rosato
Pairings that work perfectly with Grifone Rosato
Original food and wine pairings with Grifone Rosato
The Grifone Rosato of Winery Lungarotti matches generally quite well with dishes of beef, veal or pork such as recipes of roast beef with pepper, flights in the wind à la provençale or quiche without pastry.
Details and technical informations about Winery Lungarotti's Grifone Rosato.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Grifone Rosato from Winery Lungarotti are 2015, 2019, 2016, 0 and 2018.
Informations about the Winery Lungarotti
The Winery Lungarotti is one of of the world's great estates. It offers 62 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
