Vine(cépage): Nero di Troia
Alcohol: 12,5 % Vol
System of cultivation: Espalier
Yeld per hectare: 100 – 120 quintal per hectare
System of harves: Manual
As soon as grapes are ripe, they are harvested, destemmed, pressed and carried on to tanks. The must becomes fermented at a controlled temperature for about six, eight days with pumping for the first two thirds of the fermentation.
Marcs are excluded from the “new wine” which is subjected to the malo-lactic fermentation that is often primed by the enologist. After the malo-lactic fermentation the wine is cleaned and kept in stainless steel tanks until the bottling.
A ruby red wine with violaceus nuances, fruity and spicey scents, good frame and persistence.
It goes well with light cheese, salt beef and other cold meats.
Serving temperature: 18° – 20° C
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