PUGLIA IGP NERO DI TROIA
Production area: Countryside around Cerignola
Grape variety: 100% Nero di Troia
Yield per hectare: 110 q
Harvest period: Second ten days of October
Soil type: Clayey-limestone
Vinification: In the cellar, the grapes are destemmed and transferred to stainless-steel fermentation vessels, where they are inoculated with cultured yeasts and fermented at a temperature of 26-27°C. The maceration stage lasts about 8 days. After fermentation, the grapes are pressed and the resulting wine is transferred back into stainless-steel tanks, where it is aged for approximately 3 months, before filtering and bottling, where it remains for around 2 more months before its release.
Sensory characteristics: Intense red wine with garnet reflections. At the nose stand out the ripe red fruit and balsamic. In the mouth is complex with the right balance between acidity and softness that make it persistent.
Food pairings: Charcuterie, grilled lamb, game.