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Vermentino Colli di Luni DOC ‘Numero Chiuso’

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Tasting Notes

Vermentino “Numero Chiuso” is the representation of the union between the respect of the territory, the local tradition and the love for the good wine: a limited production made only in the best vintages (first ever produced in 2008), it is Paolo Bosoni’s vision that Vermentino can also be enjoyed after a few years with structure and complexity resulting from barrel ageing.

100% Vermentino grapes selected from hillside vineyards located at 150-200 meters above the sea level and the soils are pebbly and rich of stones. The cultivation method is the Guyot with a density of 5000 units per hectare with a yield of 60 quintals per hectare. Harvested by hand in mid-September, cold maceration for 12 hours and fermentation in stainless steel. Ageing is carried out in a single 20hl oak barrel for 14 months followed by 8 month in stainless steel tanks until bottling. 2 months in bottle prior to its release.

Numero Chiuso is an intense yellow with amber highlights. As is expected from a structured white wine, the aromas are rich and intense on the nose, with a floral bouquet reminiscent of  Mediterranean scrub, toasted almond with ripe white fruit aromas of pear. Despite the oak ageing, the wine is fresh and balanced, with light balsamic hints and good minerality. Very long and persistent on the finish with almond aromas and remarkably good acidity.

Numero Chiuso Vermentino is best enjoyed with the dishes of the Ligurian tradition as well as warm seafood appetizers. oysters, mixed fried fish, spaghetti alle vongole (with clams), mussels, seafood carpaccios (tartare-style) and fresh to medium-aged cheeses. Serve well chilled.

The name refers to the ‘Limited Number’ of bottles that can be produced from that single barrel: 2,600 bottles made in the 2015 vintage. Enjoy the privilege of tasting one!

2015 rated 97 points (Platinum) Decanter, 96 points International Wine Challenge

2015 rated 92 WRO, 92 W&S


Cantine Lunae Bosoni




100% Vermentino

Location of Vineyards

Hills of Castelnuovo Magra and Ortonovo (SP)




150/200 meters abbove sea level

Type of Planting

Guyot / 5,000 plants per hectare / Yields 60qt/ha


Pebbly, rich in texture


Manual harvest takes place usually in mid-September with careful selection of the best bunches. Cold maceration (called cryomaceration) on the skins for 12 hours. Fermentation is then carried out in stainless steel tanks at controlled temperature.


Aged for 14 months in a single 20hl oak barrel on its fine lees, with recurrent stirring, followed by 8 months in stainless steel tanks prior to bottling. 2 months in bottle before its release.

Alcohol Content


Total Production

approx 2,600 bottles (from a single barrel)


Paolo and Diego Bosoni