Colli di Luni: Red wine
Colli di Luni: Red wine
It has a more or less intense ruby red colour, tending to garnet with aging; the aroma is delicate and vinous, with good structure and well-expressed tannins; the flavour is dry, fine, and harmonious. Red wine. Deep ruby red color when young, turning garnet red if properly aged.
Aroma: Vinous and fragrant when young, becoming broad, intense, persistent, fine, with hints of ripe cherry and black currant, and slight notes of underbrush and spices (cloves and black pepper) when suitably aged.
Flavour: Dry and rough when young, becoming dry, warm, savoury, properly tannic, full, and continuous after adequate aging.
Insights
Ideal with first courses of polenta, ravioli, and tortellini with white meat ragout; if aged (Riserva), it pairs very well with grilled white meats, noble poultry casseroles, oven-roasted kid with thyme, fillet in crust, medium-aged pecorino cheese, and many other similar dishes from national and international cuisine.
Features
It is served at 16°C when young, and at 18-19°C if aged (Riserva), in tulip-shaped glasses with a medium stem. It should be stored in a cellar, laying the bottles horizontally on shelves designated for red wines. The optimal consumption time is from one to two years for non-Riserva, and from two to four years for Riserva.
How it's made
It is produced with Sangiovese grapes making up 60-70%, and with Canaiolo, Pollera Nera, and Ciliegiolo Nero grapes, alone or together, comprising at least 15%. Additionally, other recommended and/or authorised black grape varieties for the provinces of La Spezia and Massa Carrara may also contribute, up to a maximum of 25% in the vineyards, with a limit of 10% for Cabernet grape variety.
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