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Vermentino Colli di Luni DOC ‘Black Label’

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Tasting Notes

The Vermentino Etichetta Nera (Black Label) is the winery’s flagship wine and the recepient of many accollades including the coveted 3 Bicchieri Award by Gambero Rosso for 12 consecutive years. The 2018 vintage was named ‘Best White Wine of the Year’ by Gambero Rosso and the 2019 vintage was named the best white wine by the 5StarWines Guide published by VinItaly.

Black Label is a selection from older vines (35 years on average) on hillside with lean clay soils. The traditional characteristics of vermentino are enhanced by the cold maceration (cryomaceration) on the skins which translates into richer and more complex sensations on the nose and in the mouth. All stainless steel. No oak. 3 months on lees.

Aromas range from spring flowers to acacia blossom honey and golden apple. Crisp with a touch of saltyness on the finish.  Due to its complexity this vermetino is best enjoyed with food such as all types of seafood dishes but also poultry and white meat courses.

2012 – 3 Bicchieri GR, 90 WS, 91 W&S

2013  – 3 Bicchieri GR, 92 WS

2014 – 3 Bicchieri GR, 95 WRO, 91 WS

2015 – 3 Bicchieri GR, 95 WRO

2016 – 3 Bicchieri GR, 94 LM, 93 Decanter

2017 – 3 Bicchieri GR, 90 WS, 90WA

2018 90 WS, 95 WRO “Gambero Rosso, one of Italy’s most prominent wine reviewers, has awarded this wine Tre Bicchieri (three glasses), its highest ranking, 10 years in a row. I’m betting this will be the 11th.” – M.A. (July 2019)

201892 JS3 Bicchieri GR and Special Award for BEST WHITE WINE OF THE YEAR

2019White Wine of the Year (96pts) by 5StarWines (VinItaly 2020 Guide), 3 Bicchieri GR for the 12th consecutive vintage, 94 LM, 90 Silver Medal Decanter, 91+ WA

Winery

Cantine Lunae Bosoni

Region

Liguria

Varietal

100% Vermentino

Location of Vineyards

Castelnuovo Magra and Ortonovo vineyards (mostly on hillside). Vines are on average 35 years old.

Altitude

150 meters above sea level.

Soil

Pebbly, rich in texture.

Type of Cultivation

Guyot. Vine density is approx 4,000 plants per hectare. Yields be hectare are 70/75 quintals.

Vinification

Manual harvest takes place usually in mid-September with careful selection of the best bunches grapes from the hillside parts of the vineyard. Cold maceration (called cryomaceration) on the skins for 24/48 hours before pressing. Fermentation is then carried out in stainless steel tanks at controlled temperature.

Aging

In stainless steel until bottling in late April. 3 months on lees. No wood.

Alcohol Content

13.5%

Total Production

55/60,000 bottles

Oenologist

Paolo and Diego Bosoni (Father and son)