One of the highlights of this series is this Posta Piana Nero di Troja. The vineyards for this lesser-known grape are located around Cerignola in Apulia. The mature vines are planted here in a rich soil structure with clay and limestone. This is ideal for absorbing moisture from the ground, which is essential, as daytime temperatures can rise considerably. The cool sea breeze that blows through the vineyards during the day creates a perfect balance between warmth and coolness for even ripening of the grapes. Harvest begins when the Nero di Troja reaches perfect ripeness. This is entirely manual and begins in the early morning. At this stage, the grapes are still dormant, making the skins more resistant to bruising on their way to the winery. After harvest, the grapes are destemmed and fermented. Fermentation and skin maceration take place in stainless steel tanks at a controlled temperature of 25 to 28 degrees Celsius for 10 days. Some of the grapes are macerated at a lower temperature to preserve their fruitiness. Then, some of the wine is aged for a year in barriques, and the rest in stainless steel tanks. Before being released, it is then aged for a further two months in bottle.
We've now arrived at the final result of all the effort put into making this red wine. The deep, dark red color with a purple rim already makes our wine-loving hearts beat faster. On the nose, we noted a beautiful blend of strawberries, cherries, and myrtle, spices, and vanilla. This translates into a full-bodied and powerful wine with plenty of suppleness. The fruity flavors are pleasantly present, interspersed with a powerful spice. A true winner that has captured our hearts!
