Colli di Luni Doc

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The wines of this Doc are produced in an area situated between the regions of Liguria and Toscana, and are produced from Vermentino grapes. These vines were imported from Spain during the Aragonese domination, and are easily adaptable to the coastline area of these two regions. The Colli di Luni is produced in three types: Bianco, Rosso and Vermentino.

How it is consumed

The Bianco and Vermentino are served with S.Stefano d'Aveto cheese, with anchovies and sea food in general. They are served in flared tulip-shaped chalices at a temperature of 8-10°C. The Colli di Luna Rosso is served with lasagne in sausage sauce, roasted rabbit, beef in Genovese style and stew with courgettes and potatoes. The wine is served at a temperature of 16-18°C in Bordeaux chalices.

How it is conserved

To conserve properly the wines belonging to the Colli di Luni Doc there are no rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves

How it is produced

In the productive process of the Bianco di Luna Bianco e Vermentino, the grapes are picked up when in a perfectly healthy state and free from parasite attacks which cold compromise the colour of the wine. The direct extraction of the juice from the fruit takes place, in a way that the fermentation regards considers only the liquid part and not the skin. For this reason the pressing phase is not always completed, to avoid the deterioration of the raw material and often the pressing phase is completed on whole grapes which serve to separate the must from the skins and from other solid parts, thus reducing to a minimum the laceration of the skins. The must is leesed so that the suspended particles are eliminated, the sulphating phase with sulphite anhydride and fermentation which must not exceed 20°C. At the end the drawing of the wines takes place with various decantations which allows the wine to become limpid. Once decantation is over the product is ready to be bottled. The wine-making process of the Colli di Luna Doc Rosso starts with the pressing of the wine and the must obtained is fermented when in contact with the marc. The temperature reached must provoke a “tumultuous fermentation”, so defined since the wine seems to boil. The temperature allows for the passage of certain substances from the grape skins to the wine, which after a short period colours up. The grapes are pressed and sulphated and then go on to the maceration and fermentation phases. At the end the drawing of the wine from the vat takes place, which allows for the separation of the skins and the stones in the wine-must. This undergoes decantation, necessary to separate the limpid fraction of lees and to eliminate other solid substances. The final phase of the productive process includes stabilisation and bottling.

Product report