Lamborghini LUXE Collection Rose
Sommelier Note
Sommelier Note
An elegant, structurally focused Italian rosé demonstrating the complex, terroir-driven characteristics of an estate-grown expression from Panicale. By integrating the structural weight and textural depth of hand-harvested Merlot grapes with the refreshing mineral acidity typical of the Umbrian hills, this cuvée shifts past simple rosé formats. A nuanced back-palate layer highlights a subtle infusion of estate-driven craftsmanship, adding structural complexity. The result is a highly integrated framework marked by deep gastronomic adaptability and clean, technical precision.
Organoleptic Profile
02.
Appearance: Bright, luminescent pink accented by delicate, shimmering coppery undertones and exceptional clarity.
Nose: Elegant and rich, opening with intense aromatic notes of fresh rose petals and ripe white peach, layered beautifully with hints of crisp red apple and wild red berries.
Palate: Full, pleasant, and highly persistent with a well-rounded body. The mouthfeel displays a precise structural balance, driven by clean, lively acidity and ripe, completely integrated tannins that framework vibrant notes of tangerine peel, transitioning into a long, refreshing finish.
Fiche Technique
03.
Producer: Tenuta Lamborghini
Region: Umbria, Italy (Panicale)
Appellation: Umbria I.G.T.
Varietal Blend: 100% Merlot
Alcohol by Volume (ABV): 12.5% Vol
Volume: 750 ml
Vinification: Grapes are carefully hand-harvested at optimal phenolic ripeness. Processing utilizes a gentle soft-pressing where the grapes are drained immediately in the press, followed by primary fermentation of the clear must in temperature-controlled stainless steel barrels to preserve primary fruit aromas and crisp acidity.
Gastronomic Pairings
03.
Serving Temperature: 10°C – 12°C (50°F – 54°F).
Accords: Citrus-marinated St. Lawrence fluke crudo, raw Gaspé razor clams with sea buckthorn mignonette, pan-seared local Arctic char with wild sorrel emulsion, crisp seasonal green salads with local goat cheese ash terrine, pan-fried sweetbreads with lemon-caper reduction, beef carpaccio with shaved Parmigiano-Reggiano, seared Quebec duck breast with wild cranberry glaze, cold lobster tail salad with saffron aioli, grilled Matane shrimp skewers, burrata with heirloom tomatoes and basil pesto.