Nero di Troia

VINO SPUMANTE DI QUALITÀ
METODO CLASSICO BRUT MILLESIMATO

Organoleptic notes

Intense and shiny straw-coloured wine with golden shades. Fine and persistent perlage. Structured olfaction with anise, elder, face powder, crust of bread, apple and lemon skin. Creaminess and freshness are characteristic of the Ebur. Full and long final. Closes the taste with a sweet almond mark.

Food pairings

Ramen, chicken with grapes, almond rabbit.
According to tradition: raw seafood, red shrimps tartare from Gallipoli, sea urchins troccoli, buffalo mozzarella cheese Campana D.O.P.

Serving temperature: 8°C.

8,00

Appellation: Fiano/Malvasia Bianca I.G.P. Salento sparkling wine of brut quality. Varietal composition: Fiano Minutolo 50% Malvasia Bianca 50%.
Vineyards location: Cellino San Marco (BR).
Training: Espalier.
Harvest: First/second week of August.
Vinification: Manual harvesting, then crushing and de-stemming followed by soft pressing. The flower must is statically decanted at low temperature. Follows an alcoholic fermentation with selected yeasts. Fermentation takes place in steel tanks at controlled temperature of 14-16°C. Then, a pouring out and aging on thin dregs for about 16 months.
Disgorging: In first months of the following year of the harvest. Refermentation at controlled temperature of 18-20°C, in order to have a slow fermentation and a fine and persistent perlage.

Appellation: Fiano/Malvasia Bianca I.G.P. Salento sparkling wine of brut quality. Varietal composition: Fiano Minutolo 50% Malvasia Bianca 50%.
Vineyards location: Cellino San Marco (BR).
Training: Espalier.
Harvest: First/second week of August.
Vinification: Manual harvesting, then crushing and de-stemming followed by soft pressing. The flower must is statically decanted at low temperature. Follows an alcoholic fermentation with selected yeasts. Fermentation takes place in steel tanks at controlled temperature of 14-16°C. Then, a pouring out and aging on thin dregs for about 16 months.
Disgorging: In first months of the following year of the harvest. Refermentation at controlled temperature of 18-20°C, in order to have a slow fermentation and a fine and persistent perlage.

Awards

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Awards

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.