Winery CasaltrinitaNero di Troia
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Nero di Troia from the Winery Casaltrinita
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero di Troia of Winery Casaltrinita in the region of Puglia is a powerful.
Food and wine pairings with Nero di Troia
Pairings that work perfectly with Nero di Troia
Original food and wine pairings with Nero di Troia
The Nero di Troia of Winery Casaltrinita matches generally quite well with dishes of beef, pasta or lamb such as recipes of spit-turned boar leg (oven) with "automatic watering"., italian pasta or lamb epigram in spicy sauce.
Details and technical informations about Winery Casaltrinita's Nero di Troia.
Discover the grape variety: Bargine
This grape variety was formerly cultivated in the Jura and is said to have made the reputation of the Château-Châlon appellation. Today, it is no longer present in the vineyard.
Last vintages of this wine
The best vintages of Nero di Troia from Winery Casaltrinita are 2017, 2018, 2015, 0 and 2016.
Informations about the Winery Casaltrinita
The Winery Casaltrinita is one of of the world's greatest estates. It offers 17 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
