Colli di Luni Rosso "AUXO" DOC LUNAE
| Sommelier score | 89/100 | 2025 |
| Winery | LUNAE |
| Denomination | Colli di Luni Rosso DOC |
| Vintage | 2022 |
| Grapes | Sangiovese, Canaiolo, Ciliegiolo |
| Alcohol content | 13,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | SP/402 |
| Winery headquarter | Cà Lvnae - Castelnuovo Magra (SP) - Via Palvotrisia, 2 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Meat stewed, Cannelloni, Grilled Pork, Lamb, Medium-aged cheeses, Milanese cutlet, Roast meat |
| Region | Liguria (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Colli di Luni |
The renamed Lunae winery located in Liguria produces this spectacular red wine with the DOC Colli Luini certification. This wine is made by 33% Sangiovese, Ciliegiolo and Canaiolo grapes. The Auxo Colli Luini DOC is an excellent quality wine, refined and prestigious suitable for convivial and representative moments and it is also round and soft. The cultivation method is the Guyot with a density of 4000 units per hectare according to the technical policy of production. The vineyards are located in Castelnuovo Magra and in little portion also in Ortonovo and Sarzana in the La Spezia province. The vineyards are around 30 years old. The manual grape harvest takes place in the second half of September. Firstly there is the fermentation in stainless steel tanks with 10 days on peels, then the racking off and late the malolactic fermentation always in steel tanks. Finally the aging period of 6 months in big oak barrels. In the first process the must and the wine are kept at 18°C.
Characteristics of the Colli di Luni Rosso "AUXO" DOC
It has an intense ruby red color. There are some ripen fruit aromas in the scent, but also red fruits, prune and red mulberry with a final aroma of licorice and black pepper. The taste is warm and soft but balanced with an important structure pleasantly tannic.
Suggested pairigs with this red wine from Liguria.
It has to be served in close wine glasses on the top to concentrate the scent to the nose and the temperature service can be 16°-18°C. It has to be matched with red meats flavored with structured creams.
