Red wines

Start with the meal, not with the strongest bottle. Umbrian reds can be fresh and easy to serve, rounded and food-friendly, or firmly structured for meat, game and aged cheese. In this category you will find Sangiovese-based wines, Umbria IGP reds, Syrah, Montefalco Rosso and Sagrantino, with different levels of body, tannin and intensity. Choose by dish, occasion and how much weight you want in the glass.

Easy reds for the table

For pasta with meat sauce, roast pork, legumes, cured meats and mixed Umbrian dishes, choose a red with fruit, freshness and moderate tannin. Roccascossa Terre Margaritelli is the clearest direction here: a Sangiovese and Cabernet red for everyday food, less demanding at the table than the most powerful bottles in the category.

Fuller reds for richer dishes

When the food becomes richer, move toward deeper Umbria IGP reds. Malot Terre Margaritelli brings darker fruit, persistence and round tannins for ragù, beef stew and aged cheese. Col Cimino Syrah moves in a different direction, with varietal character and warmth for savoury meat dishes.

When structure is the reason for buying

Some Umbrian reds are not bought for easy drinking, but for depth, age and presence. San Giorgio Lungarotti belongs at the top of this scale: Cabernet Sauvignon and Sangiovese, mature tannins, long ageing and the weight for roasted red meat, game and aged cheeses. Choose this style when the bottle has to carry the meal, not just accompany it.