Nero di Troia - Cantine Ionis
15664
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Description

Vine (cépage): Nero di Troia

Alcohol: 13,00 % Vol

System of cultivation: Espalier

Yeld per hectare: 90 – 100 quintal per hectare

System of harves: Manual

Vinification

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.

Refining

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.

Organoleptic characteristics

A ruby red wine with violaceus nuances, fruity and spicey scents, good frame and persistence.

Gastronomic coupling

It goes well with light cheese, salt beef and other cold meats.

Serving temperature: 18° – 20° C

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Chiudi