Ruby with crimson glares.
Fragrant olfactory structure of plum and raspberry, followed by mulberry and wisteria.
Charmingly round in the mouth, with a subtle tannin and addictive drinkability.
|Name||DOC – Colli di Luni Rosso|
|Vine||60% Sangiovese, 40% Canaiolo, Ciliegiolo|
|Production area||Colli Di Luni|
|Vineyard||In Groppolo, above Sarzana, in an excellent portion of the hill facing South at 100-120 metre above sea level. Land is made up of silty sandy clay, a microclimate without significant temperature variations.|
|Age of vines||25 – 45 years|
|Harvest||from September 16th to October 1st, selected grapes|
|Yield / hectare||80 q per hectare|
|Vinification||Pressed and destemmed grapes, fermentation with maceration on the skins for 150 hours with frequent pumping over, long resting on the lees.|
|First production year||1984|
|Person in charge of production||Enologist Nicola Tucci|
|Number of bottles||6.500 Bordeaux bottles 0.75 l, 1.700 Bordeaux bottles 0.375|
|Exposure and altitude||South 100 – 120 m above sea level|
|Material of fermentation tanks||Stainless Steel ANSI 316|
|Temperature of fermentation||24° C for 15 days|
|Bottling||End of February|
|Alcohol||12,5 % vol|
|Dry extract||33 g/l|
|Resistance to ageing||7 – 10 years|
|Serving temperature and modality||Uncork bottle at the time of use at a temperature of 16-18 °C if young; decant if aged|
|Food matching||White and red meat; if chilled, combine with fat fish.|
We farm vineyards naturally, respecting the environment and aspiring to quality.