RUBESCO 62 Rosso di Torgiano DOC

Dynamic and contemporary red that looks to its origins - to a time when red wines accompanied the table every day, balancing juiciness, ease of drinking, and depth of fruit, telling the story of slow life at the pace of people and banquets.

In the vineyards: Grape varieties: 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 generally takes place in the second half of September to allow the Sangiovese to reach full maturation while maintaining a balanced level of freshness. Soil: Medium texture, loose on the high hills, of medium depth, with good structure and calcareous subsoil. Training: Double spurred cordon. Density/ha: 4500.

In the cellar: An essential job to maintain the characteristics of the terroir and of the vintage intact. Rubesco 62 is vinified in steel with short maceration on the skins, which never exceeds 15 days, and then continues with a light passage in barrels for less than 12 months.

In the glass: An emblematic expression of the Torgiano DOC and of the uniqueness of our Sangiovese — combining freshness, fruit, depth, substance, and never-aggressive tannins. Color: Ruby red with purple hues. Perfume: Classic and essential, never banal. It revolves around nuances of juicy and fragrant fruit, with an ascending spiral of violet, cherry, and ripe blood orange. Taste: The sip is dynamic, appropriately textural, and long, without ever flaunting its delicate intensity. The attack is juicy; in the next step, Rubesco 62 reveals its layers of fruit and depth. The volume, in which the tannins create a chewable structure, is perfectly in harmony with the savory finish and the wine’s continuous drinkability.

At the table: In 1962: Goose liver terrine with toasted bread. Tagliatelle in a cake pan with liver ragù. Baked fillet with seasonal vegetables. In 2025: Trasimeno bean salad and Cinturello pork "cracklings" from Orvieto. Cannelloni stuffed with guinea fowl and salmì béchamel. Charcoaled Etruscan pork with Cannara red onion and purslane.

At home: Song: Pregherò – Adriano Celentano. Film: Fumo di Londra – Alberto Sordi. 

Curiosity: Rubesco is one of the first Italian red wines to have a name. It was Giorgio Lungarotti who asked his wife, Maria Grazia, to find a name worthy of the wine’s importance. The name comes from the Latin rubescere, meaning "to blush" (with joy) — a true hymn to the banquet. Rubesco 62 has gone from a blend of Sangiovese (90%) and Colorino (10%) to 100% Sangiovese, better expressing the resilient character and historicity of the territory. The number 62 on the label indicates 1962, the first official harvest in which Rubesco was produced. Shortly afterward, the legendary Hugh Johnson wrote of this wine: “Giorgio Lungarotti has drawn Umbria on the world wine maps.”