Nero di Troia

• Production area: North-eastern area of Bari, 250-300 m above the sea level
  
• Land: Sandy and calcareous-clay
  
• Grape variety: Nero di Troia
  
• Age of vineyards: 10-15 Years
  
• Cultivation system: Espalier with guyot pruning
• Vinification: Destemming of grapes and cold maceration at 4/5° C for 18/36 hours. Alcoholic fermentation at a controlled temperature and racking at the end. Soft pressing of marcs.
  
• Maturation: After the malo-lactic fermentation in inox silo, the wine ages in French durmast wood of medium toasting where it ages for 4 months. Then it is bottled.
• Color: Intense red with purple hints
  
• Fragrance: Intense and fruity with sweet spiced notes
  
• Taste: Soft and persistent with a wisely balanced tannin
• As an accompaniment to: Roasted red meats, main courses with red meats typical of the Mediterranean cuisine and seasoned cheeses
• Serving: Serve at 18/20°C. Decant before serving