Lungarotti Pinot Grigio 2009
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Lungarotti’s history is a love-story for the land spanning many generations. In the 18th century the Lungarotti family was already producing wine and olive oil in the Mid-Tiber River valley. After World War II this activity grew and was consolidated, culminating in the creation of Rubesco and Torre di Giano whose first vintage on the market dates back to 1962. These wines represent two of the first DOC appellations in Italy (Rosso and Bianco di Torgiano, since 1968). The 1964 vintage marks the first production of Rubesco Riserva Vigna Monticchio (Torgiano Rosso Riserva DOCG), a wine which has put Umbria on the world wine map.
Since 1999, when Giorgio Lungarotti passed away, the estate has been guided by his daughter Chiara, the CEO, and her sister Teresa, assisted by their mother Maria Grazia and grandchildren Francesco and Gemma.
Today Lungarotti boasts 250 hectares of vineyards whose cornerstone is sustainability, between the Torgiano estate (230 ha, VIVA certification since 2018) and the one in Montefalco (20 ha, organic since 2010). Native varietals such as Sangiovese, Colorino, Sagrantino, Grechetto, Trebbiano Spoletino and Vermentino are planted alongside international varietals like Cabernet Sauvignon, Merlot, Chardonnay and Pinot Grigio.
Lungarotti is not just wine but also culture, with the Wine Museum of Torgiano, defined by the New York Times as “best in Italy” and the Olive and Oil Museum, managed by the non-profit Lungarotti Foundation directed by art historian Maria Grazia Lungarotti.
Finally, on the scenic road leading up from Torgiano to the Brufa hill – right in between Perugia and Assisi - Lungarotti has created Poggio alle Vigne, an elegant agriturismo among the Rubesco vineyards, ideal for enjoying relaxing holidays surrounded by the scents and sounds of nature.
Winery tours, wine tastings and typical products of the territory at the two wineries, picnics and trekking in the vineyards, guided museum tours: a multitude of experiences to savour in the green heart of Umbria. All this is the Lungarotti Experience.
Showing a unique rosy, purplish hue upon full ripeness, this “white” variety is actually born out of a mutation of Pinot Noir. The grape boasts two versions of its name, as well as two generally distinct styles. In Italy, Pinot Grigio achieves most success in the mountainous regions of Trentino and Alto Adige as well as in the neighboring Friuli—all in Italy’s northeast. France's Alsace and Oregon's Willamette Valley produce some of the world's most well-regarded Pinot Gris wine. California produces both styles with success.
Where Does Pinot Gris / Pinot Grigio Come From?
Pinot Gris is originally from France, and it is technically not a variety but a clone of Pinot Noir. In Italy it’s called Pinot Grigio (Italian for gray), and it is widely planted in northern and NE Italy. Pinot Gris is also grown around the globe, most notably in Oregon, California, and New Zealand. No matter where it’s made or what it’s called, Pinot Gris/Pinot Grigio produces many exciting styles.
Tasting Notes for Pinot Grigio
Pinot Grigio is a dry, white wine naturally low in acidity. Pinot Grigio wines showcase signature flavors and aromas of stone fruit, citrus, honeysuckle, pear and almond. Alsatian styles are refreshing, expressive, aromatic (think rose and honey), smooth, full-bodied and richly textured and sometimes relatively higher in alcohol compared to their Italian counterpart. As Pinot Grigio in Italy, the style is often light and charming. The focus here is usually to produce a crisp, refreshing, lighter style of wine. While there are regional differences of Pinot Grigio, the typical profile includes lemon, lime and subtle minerality.
Pinot Grigio Food Pairings
The viscosity of a typical Alsatian Pinot Gris allows it to fit in harmoniously with the region's rich foods like pork, charcuterie and foie gras. Pinot Grigio, on the other hand, with its citrusy freshness, works well as an aperitif wine or with seafood and subtle chicken dishes.
Sommelier Secrets
Given the pinkish color of its berries and aromatic potential if cared for to fully ripen, the Pinot Grigio variety is actually one that is commonly used to make "orange wines." An orange wine is a white wine made in the red wine method, i.e. with fermentation on its skins. This process leads to a wine with more ephemeral aromas, complexity on the palate and a pleasant, light orange hue.
Centered upon the lush Apennine Range in the center if the Italian peninsula, Umbria is one of the few completely landlocked regions in Italy. It’s star red grape variety, Sagrantino, finds its mecca around the striking, hilltop village of Montefalco. The resulting wine, Sagrantino di Montefalco, is an age-worthy, brawny, brambly red, bursting with jammy, blackberry fruit and earthy, pine forest aromas. By law this classified wine has to be aged over three years before it can be released from the winery and Sagrantino often needs a good 5-10 more years in bottle before it reaches its peak. Incidentally these wines often fall under the radar in the scene of high-end, age-begging, Italian reds, giving them an almost cult-classic appeal. They are undoubtedly worth the wait!
Rosso di Montefalco, on the other had, is composed mainly of Sangiovese and is a more fruit-driven, quaffable wine to enjoy while waiting for the Sagrantinos to mellow out.
Among its green mountains, perched upon a high cliff in the province of Terni, sits the town of Orvieto. Orvieto, the wine, is a blend of at least 60% Trebbiano in combination with Grechetto, with the possible addition of other local white varieties. Orvieto is the center of Umbria’s white wine production—and anchor of the region’s entire wine scene—producing over two thirds of Umbria’s wine. A great Orvieto will have clean aromas and flavors of green apple, melon and citrus, and have a crisp, mineral-dominant finish.