Mancinello - Nero di Troia

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 fermantationat 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.
Colour:
Intense red with purple reflection
Fragrance/taste:
Intense and persistent with red fruits and spice scents
Alcohol Content:
15% Vol.
Wine pairing:
First plates of red meat tipycal of mediterranean cook, cheeses, cold cut and roasted meat.

Ean: