Lungarotti is most famous for essentially founding the Torgiano Denomination with their unique take on high-altitude Umbrian Sangiovese, but sometimes in central Italy it’s just too hot to drink red wine, so in 1962, Giorgio Torgiano began making this white wine, a blend of three quarters Trebbiano with one quarter Grecanico, as a thirst quencher. Succeeding generations were more or less attentive to the white wine, while the red stuff slowly became one of Umbria’s most famous wines, but today, under the direction of sisters Chiara and Theresa Lungarotti, it’s back in focus. The Torre di Giano 62 label is an effort to get back as close as possible to the original formula. Aromas of white peach and lemon, flint and oregano. The palate is substantial, with a creamy element thanks to lees stirring during fermentation, and flavors of white fruits, flowers, citrus zest and salty minerality. An excellent choice for sea bass or scallops.