Colli di Luni Doc - Additional facts
Preservation process
To conserve properly the wines belonging to the Colli di Luni Doc there are no rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves.
Production methods
In the productive process of the Bianco di Luna Bianco e Vermentino, the grapes are picked up when in a perfectly healthy state and free from parasite attacks which cold compromise the colour of the wine. The direct extraction of the juice from the fruit takes place, in a way that the fermentation regards considers only the liquid part and not the skin. For this reason the pressing phase is not always completed, to avoid the deterioration of the raw material and often the pressing phase is completed on whole grapes which serve to separate the must from the skins and from other solid parts, thus reducing to a minimum the laceration of the skins. The must is leesed so that the suspended particles are eliminated, the sulphating phase with sulphite anhydride and fermentation which must not exceed 20°C. At the end the drawing of the wines takes place with various decantations which allows the wine to become limpid. Once decantation is over the product is ready to be bottled. The wine-making process of the Colli di Luna Doc Rosso starts with the pressing of the wine and the must obtained is fermented when in contact with the marc. The temperature reached must provoke a 'tumultuous fermentation', so defined since the wine seems to boil. The temperature allows for the passage of certain substances from the grape skins to the wine, which after a short period colours up. The grapes are pressed and sulphated and then go on to the maceration and fermentation phases. At the end the drawing of the wine from the vat takes place, which allows for the separation of the skins and the stones in the wine-must. This undergoes decantation, necessary to separate the limpid fraction of lees and to eliminate other solid substances. The final phase of the productive process includes stabilisation and bottling.
Packaging
Cartons of from six to twelve bottles are generally used.
Nutritional value
100 gr. of product contain:
Water (g) |
89,9 |
|---|---|
Proteins (g) |
- |
Lipids (g) |
- |
Cholesterol (mg) |
- |
Available carboydrates (g) |
- |
Starch (g) |
- |
Soluble sugars (g) |
- |
Fibres (g) |
- |
Insoluble fibres (g) |
- |
Soluble fibres (g) |
- |
Alcohol (g) |
11 |
Energy (kcal) |
70 |
Sodium Chloride (mg) |
4 |
Potassium (mg) |
61 |
Iron (mg) |
0,1 |
Calcium (mg) |
9 |
Phosphorus (mg) |
74 |
Magnesium (mg) |
- |
Zinc (mg) |
- |
Copper (mg) |
- |
Selenium (µg) |
- |
Thiamine (mg) |
0,01 |
Riboflavine (mg) |
0,05 |
Niacin (mg) |
- |
Vitamin A retinol eq (µg) |
- |
Vitamin C (mg) |
- |
Vitamin E (mg) |
- |
Source: National Institute for Food and Nutrition Research
Further information
- Colli di Luni Doc
- Additional facts
