Colli di Luni Wine - Red DOC
Features: Red wine. Characterized by an intense ruby color when the wine is young, it becomes garnet red if adequately aged. Smell: vinous and nutty when it is young; intense, persistent, fine, with ripe cherry and black currant scent and slight undergrowth and spices scent (cloves and black pepper), if adequately aged. Taste: dry and rough when it is young, it becomes dry, warm, sapid, with an adequate content in tannin, full-bodied and consistent after an adequate ageing process.
Minimum alcohol content: 11.5%; if Vintage 12.5%;
Minimum total acidity: 0.005.
Preparation: It is produced with Sangiovese grapes for 60-70% and with Canaiolo, Pollera nera, and Ciliegiolo nero grapes, alone or combined for at least 15%. Further black wines recommended or authorized for the Provinces of La Spezia and Massa Carrara can be used, for a maximum of 25%, with a limit of 10% for Cabernet vine.
Production Area: hills of Luni
Curiosities: Gastronomy and wine
Ideal with first dishes based on polenta, ravioli, and tortellini with white meat sauce. If Vintage, it is ideal with white meat, poultry en casserole, roasted kid with thyme, fillet in pastry, semi-mature pecorino cheese, and with many similar dishes of the national and international cuisine.
How to serve and preserve it
It must be served at 16°C if it is young, at 18°-19°C if Vintage, in medium-stemmed glasses. It must be preserved in the cellar, with the bottles laid down in the trays reserved to red wines. It is very good if consumed after one or two years; after two or four years if Vintage.
