GRAPES: 100% Nero di Troia
BARRIQUE: 12 months in french oak barriques and 6 months in bottle
AREA: San Severo (FG) Contrada Ratino
VINEYARD SURFACE: 3 Ha
VINEYARD EXPOSURE: South
SOIL TYPE: medium composition
VINE STOCK DENSITY: 6250 vine stocks/ Ha
PROFIT PER HA: 50 quintals/Ha
HARVEST TIME: 1st/2nd decade of October
TRAINING SYSTEM: unilateral spurred cordon with short pruning and thinning of the bushes
VINIFICATION: maceration on skins for 18-20 days
ALCOHOLIC FERMENTATION: stainless steel
MALOLACTIC FERMENTATION: carried out in
french oak barriquesAGEING CAPACITY: 10 years
COMMBINATION: With an impenetrable color, a decisive tannin and spicy scents, the stibadium is really perfect even with particularly structured and demanding food, also excellent with red meats and game.
SERVING TEMPERATURE: 18-20°C
ABV: 14,5%
ALLERGEN INFO: Contains Sulphitte and no other allergens
Nero di Troia IGP 2014 - ORGANIC - COPPADORO - STIBADIUM
The term "stibadium" isrm that refers to a lavish banquet or meal served during ancient Rome. It was a form of conviviality where the guests reclined on U-shaped couches or beds around a low table, typically during special occasions or festivals.
The Nero di Troia wine is a red wine produced in the Puglia region of southern Italy. It takes its name from the city of Troia, located in the province of Foggia, which is considered one of the main production areas for this grape variety. The history of Nero di Troia wine dates back to ancient times. It is believed that Greek settlers introduced vine cultivation to the region in the 7th century BC. However, traces of native grape varieties have been found in the area prior to the arrival of the Greeks. During the Roman period, Troia wine was highly valued and considered an important export to other regions of the Empire.