vine

Nero di Troia

harvest time

Late September

vinification and maturation

Maceration for 8-10 days at a controlled temperature, with periodic pumping over of the must on the skins in order to extract color and aromas from the skins. Maturation in stainless steel tanks for 9 months and another 10 months in the bottle.

ALCOHOLIC GRADATION

13,5 % vol

Organoleptic characteristics

Ruby red with violet reflections. Aroma of ripe fruit, spices and light
roasting

pairings

Red meats and game, meat sauce, grilled meat and mature cheeses

service temperature

18-20°C

recommended glass

Ballon la cui forma facilita una buona ossigenazione del vino con l’esaltazione del bouquet e
degli aromi

package

0.75 L bottles. Pack of 6 bottles