Nero di Troia (Uva di Troia)
Puglia PGI
Castel Del Monte, in northern Puglia
spurred cordon
rocky
4500 plants per hectare and 3 kg of grapes per plant
manual harvest in boxes, not before the second week of October
The grapes are destemmed and fermented at a controlled temperature of 22-24 °C for 8-10
days; fermentation with selected yeasts and malolactic fermentation
5 months in steel
13,5%
98 kcal / 100 ml
deep ruby red with violet tinges; pronounced aromas of ripe red fruit, currant jam and raspberries with hints of plum and black pepper; full-bodied, well balanced and fresh. Medium long finish, with a fruity and spicy aftertaste
decant and serve at 8-10 °C
roasts, game, cheeses and cured meats; first courses with intense and well seasoned sauces.
Black grape variety among the oldest and most representative of central-northern Puglia.
Of uncertain origins, some claim that its name refers to the Hellenic city of Troia, but a more reliable theory suggest that it derives from an Albanian grape variety called “Cruja”. Its powerful polyphenolic content gives wines with an intense ruby red color, that seems even “black”, and a high level of tannins