This is an exceptional "everyday" Vermentino that's texturally elegant and aromatically finessed. It has the classic firm, zesty core and delicious fruit texture, with notes of floral-tinged, ripe citrus (like lemon) and white-fleshed fruit (like peach or nectarine),
aromatic herbs and a subtle, savory minerality. The fruit and acidity are in balance through the clean finish, making this a highly recommended everyday white for a variety of situations. Try it with medium-textured fish (trout, red snapper, halibut, Chilean seabass, ...) with a sauce of olive oil, basil and lemon... or light cream, tarragon, and white wine! Don't forget a dash of white pepper.
The Colli di Luna wine region lies in the coastal foothills of the Apuan Alps, straddling the border between southern Liguria and northwestern Tuscany. With alternating warm Mediterranean and cool mountain air, it's a classic location for Vermentino, among other local white varieties. In this case, they include around 5% Albarola, and the Vermentino is a combination of different types from the Mediterranean coastline (including Favorita and Rolle). A lot that goes into this humble wine is common to many of the best whites today: the juice and skins spend a day or two in contact before fermentation is allowed to begin; then a multitude of plots are vinified separately so they can fine tune the final wine; and 6 months on the fine lees before bottling, maintaining a fresh aromatic profile and gaining a suaver texture.
ORGANICALLY FARMED
The Colli di Luna wine region lies in the coastal foothills of the Apuan Alps, straddling the border between southern Liguria and northwestern Tuscany. With alternating warm Mediterranean and cool mountain air, it's a classic location for Vermentino, among other local white varieties. In this case, they include around 5% Albarola, and the Vermentino is a combination of different types from the Mediterranean coastline (including Favorita and Rolle). A lot that goes into this humble wine is common to many of the best whites today: the juice and skins spend a day or two in contact before fermentation is allowed to begin; then a multitude of plots are vinified separately so they can fine tune the final wine; and 6 months on the fine lees before bottling, maintaining a fresh aromatic profile and gaining a suaver texture.
ORGANICALLY FARMED
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