Production Area: Nord East of Bari
Land:
Sandy and clay-calcareous
Grape variety:
Nero di Troia
Age of vineyards:
20-35 years
Cultivationi system:
Espalier with guyot pruning
Per hectare production: 3600 plants
Vinification:
Destemming of grapes and
maceration at 4/5°C for 24
hours. Alcoholic fermantation at
controlled temperature of 24-
26°C and racking at the end. Soft
pressing of grape marc.
Ageing:
After the malolactid
fermentation in steel tanks,
the wine is aged in french oak
wood of medium toast and
remains in aging in bottle.
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