Colli di Luni is an inter-regional DOC appellation that straddles the border between the regions of Liguria (specifically the eastern Riviera di Levante) and Tuscany (Massa Carrara). The production zone is situated at the foot of the Apuan Alps.
The Terroir Because it sits on the border of two distinct regions, the terroir is a geological intersection. The vineyards are planted on ancient soils consisting of the Ligurian stratum—specifically black Cretaceous schists—mixed with strips of Tuscan macigno, which is a well-drained, clayey-arenaceous sandstone.
Grape Varieties The DOC covers both white and red wines, blending the viticultural traditions of both Liguria (which favors white grapes like Vermentino) and Tuscany (which favors Sangiovese):
Colli di Luni Bianco (White): These blends must contain a minimum of 35% Vermentino and 25% to 40% Trebbiano Toscano, with the permitted addition of the local Albarola grape.
Colli di Luni Rosso (Red): The red wines must be based on a minimum of 50% Sangiovese. The remainder of the blend often serves as a sanctuary for several extremely rare native grapes found in the Massa Carrara and La Spezia provinces. Rare red varieties such as Bracciola Nera, Pomella, and Barsaglina are authorized and utilized in these Sangiovese-based Colli di Luni Rosso blends.
The Critical Take Colli di Luni Vermentino is the best argument in Italy that the variety can be more than a summer white. The Ligurian side gives it salt and cut, the deeper Tuscan soils give it flesh, and the better bottlings have a waxy, almost Rhône-like weight that survives three or four years in bottle — something almost no Sardinian Vermentino attempts. The reds are the lesser half and are usually treated as such, though the presence of Pomella, Barsaglina and Bracciola Nera in the permitted list makes the appellation quietly important as a refuge for varieties that exist nowhere else in commercial quantity.
At the Table The Ligurian answers apply and are hard to improve on: trofie al pesto, anchovies, stuffed vegetables, focaccia, and the fish of the Golfo dei Poeti. On the Tuscan side, testaroli and lardo di Colonnata from the marble quarries just inland. Serve the Vermentino at 11–12°C, warmer than habit dictates, and the reds lightly chilled at 15–16°C. Neither is built for the cellar; three years is generous for the whites and five for the reds, and both are made to be drunk rather than kept.
Benchmark ProducersCantina Lunae Bosoni, Ottaviano Lambruschi, Terenzuola, La Baia del Sole, Il Torchio.
Quick Facts
Zone:464 km² (approximate)
Provinces:La Spezia, Massa Carrara
Communes:Part of Ameglia, Arcola, Aulla, Beverino, Bolano, Calice al Cornoviglio, Castelnuovo Magra, Follo, Fosdinovo, La Spezia, Lerici, Luni, Podenzana, Riccò del Golfo di Spezia, Santo Stefano di Magra, Sarzana, Vezzano Ligure
Tuscany is renowned for its stunning landscapes, rich history, and deep viticultural roots. Home to famous wines like Vernaccia, Chianti, and Brunello, the region boasts unique micro-climates that enhance diverse grape varietals. Notable producers include Montenidoli, Il Monticello, and Fèlsina, each contributing to Tuscany’s prestigious wine legacy.
