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Uva di Troia

Uva di Troia

Location: Town of Cerignola.
Ground: Land that is calcareous, composed of a strata arable land over one of brittle stone, called "crusta", with large grained sand and pebbles. It is permeable, rich in potassium and micro elements.
Working in vineyards: Pruning aimied at optimizing the quality of production. Measures to safeguard the health ov the vineyards taken under the watchful eyes of agronomic technicians.

Variety/grapes: Uva di Troia-Negro amaro-Sangiovese.
Geographical charactheristic: DOC. Rosso di Cerignola
Period and mode of vintage: Vintage is hand-made and takes place in the second half of September for early varieties, and goes on until mid-October for the late varieties.

Wine Making: Fermenting is done with maceration of the skins at controlled temperature. The barrels are turned frequently during the first phases of fermentation. Post fermentation meceration in above five days. Given normal climatic conditions, the malolactic fermentation follows the alcoholic one.
Refinement: Cement fiberglass containers permit a slow but constanct maturation in order to preserve the primary characteristic of the grapes.
Organolectic characteristic: Ruby red with reflections that tend to violet. Perfume of mature red fruit and spices. Harmionic, full fllavour.
Combination with food and service notes:Ideal with red meats and game. Given the tannic structure, it is optimum with aged cheeses. Serving temperature 18°C.