Winery IndigenousNero 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 Indigenous
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero di Troia of Winery Indigenous in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Nero di Troia of Winery Indigenous in the region of Puglia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
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 Indigenous matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tagliata with truffle oil, simple chinese noodle soup or leg of lamb with garlic and rosemary.
Details and technical informations about Winery Indigenous's Nero di Troia.
Discover the grape variety: Aladin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979.
Last vintages of this wine
The best vintages of Nero di Troia from Winery Indigenous are 2015, 0
Informations about the Winery Indigenous
The Winery Indigenous is one of of the world's greatest estates. It offers 14 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
