These grapes are grown in Capitanata in Puglia and have uncertain origins, while their ties with the city of Troia are documented. They are picked when suitably ripe, undergo traditional maceration for 8-10 days and controlled temperature must fermentation at 20°C with constant use of pumping over and delestage, concluding with malolactic fermentation in steel. They produce a ruby red wine, with a pleasant, balanced, full bouquet and a warm palate.
Red with tinges of purple
Generous and persistent, with notes of forest fruits and almond
Well-orchestrated, fresh and soft with balanced tannins
Red meats, cured meats and medium mature cheeses