Lamborghini LUXE Collection Blu
Sommelier Note
Sommelier Note
An elegant, structurally focused single-varietal Italian red wine demonstrating the rich, velvety characteristics of a premium Merlot format. By utilizing the structural weight and deep textural density of hand-harvested Merlot grapes grown in the clay-limestone soils of Panicale, this cuvée achieves notable palate persistence and structural integrity. A full twelve months of aging in first-pass French oak barriques polishes the tannins while elevating the spice profile. The result is a highly integrated, muscular framework marked by profound depth and high-end gastronomic adaptability.
Organoleptic Profile
02.
Appearance: Deep ruby red accented by intense violet hues and a heavy, viscous meniscus.
Nose: Intensely aromatic and rich, opening with forward top notes of plum, blackberry, and dark cherry, layered over sweet licorice, fresh sage, and a delicate backdrop of toasted oak.
Palate: Full, pleasant, and deeply persistent with a muscular, enveloping 14.5% alcohol volume. The mouthfeel displays a precise structural balance, driven by smooth, completely velvety tannins and balancing acidity that frameworks concentrated blackberry jam and black pepper flavors, transitioning into a long, persistent, and elegant finish.
Fiche Technique
03.
Producer: Tenuta Lamborghini
Region: Umbria, Italy (Panicale)
Appellation: Umbria I.G.T.
Varietal Blend: 100% Merlot
Alcohol by Volume (ABV): 14.5% Vol
Volume: 750 ml
Vinification: Grapes are hand-harvested at optimal phenolic maturity. Vinification includes traditional stainless steel fermentation with extended maceration on the skins for 12 to 14 days, followed by 12 months of maturation in first-pass French oak barrels.
Gastronomic Pairings
03.
Serving Temperature: 15°C – 18°C (60°F – 64°F)
Accords: 45-day dry-aged prime Bistecca alla Fiorentina, slow-braised beef short ribs with rich Barolo wine reduction, roasted rack of Québec lamb with rosemary and black truffle crust, hand-rolled pici pasta with slow-simmered Chantecler wild boar ragù, pan-seared duck breast with intense dark chocolate and cherry reduction, traditional slow-braised osso buco alla Milanese with saffron-infused risotto, sharp mature Pecorino Romano cheese with chestnut honey, pan-seared venison tenderloin with a Haskap berry gastrique, wood-fired Squab with balsamic-glazed cipollini onions, wild boar tenderloin wrapped in house-cured guanciale, handmade agnolotti del plin stuffed with braised beef cheek and shaved Piedmontese white truffles.