Lunae Vermentino

Thanks to its rich structure, this wine is particularly suited to seafood dishes (all crayfish and Catalan lobster in particular; sea bass in salt or baked in paper; Ligurian-style fish stew, etc.) as well as white meats and vegetables.

Across many centuries Paolo Bosoni has inherited the know-how and skill brought to Luni (of Etruscan memory) by Roman legionnaires veterans of bloody battles with the Apuan Ligurians and Carthagenians. They were the ones who centuriated the land and planted vines where none had existed and where today Paolo tends around 55 hectares with his large family.

Not Liguria nor Etruria, but among the hills facing the Magra river plain that overlook the sea. The Lunae Bosoni’s Vermentino is rooted in a gentle land and surrounded by remnants of ancient Roman farms while mediaeval and renaissance palaces look upon them from afar.

In stainless steel during the refining and stabilizing stages; then for a short period in bottle in order to balance the primary organoleptic characteristics with those developed during the fermentation.

Cold maceration of crushed grapes, followed by gentle settling of the must and off-skins fermentation at controlled temperature.