Nero di Troia IGP Puglia

Land:
Sandy and calcareous-clay

Age of vineyards:
10-15 years

Cultivation system:
Espalier with guyot pruning

Per hectare production:
4500 plants per hectare

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.

Ageing:
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.

Serve at:
18/20°C, Decant before serving