The versatility of the Nero di Troia grape is found in wines produced in the Tavoliere region. It is in fact used in the production of different types of wine, from the lightest and most fragrant Rosé to the most full-bodied Red, to the more structured Reserve, the product of long ageing in wooden barrels.The Nero di Troia grape remains the "ruler" in the production of wines used in single-variety winemaking, being itself a grape of this variety, and although you may see it on labels written as ‘Nero di Troia’ or ‘Nero di Troia Reserve’, it lends itself equally well to other varieties of wine historically present in the area, always remaining predominant (at least 65% in ‘Rosé’, ‘Red’ and ‘Red Reserve’ wines).This versatility is confirmed, furthermore, by the multiple possible food-wine combinations. These wines can be drunk with Puglia, Italian and international cuisine and dishes ranging from fish and vegetables to red meat.
- Tavoliere Nero di Troia and Tavoliere Red
- Tavoliere Nero di Troia Reserve and Tavoliere Red Riserva
- Tavoliere Doc Rosato
Bright ruby colour with shades that tend to get redder and redder over time from the minute of its harvest. Aromas evoking hints of berry and cherry and floral aromas of violet. Light hints of liquorice and cocoa that increase with ageing. The taste is perceived as having a good tannic structure, with a light and pleasant astringency which tends to soften over time. Pleasantly warm feeling produced by alcohol is well balanced by good acidity that brings freshness to the mouth. Recommended serving temperature: 16-18 ° C Glass: Mouth of 6-8 centimetres in diameter Drink with Local cuisine: Troccoli with meat sauce - Orecchiette with tomatoes and ricotta salata - Provolone - Stuffed Eggplant with parmigiana- Sausage with potatoes and oyster mushrooms National cuisine: Pasta with meat sauce as Bolognese and lasagne - Sautéed mushrooms – Beef carpaccio and salted meat - Medium mature and spicy cheese like Grana Padano and Pecorino Sardo International cuisine: Beef tartare (French) - Roast beef (English) – Pork in sweet and sour sauce (Chinese)
Ruby colour with definite grainy hints which tends to orange when refined over long periods of time. Aromas evoke the more mature fruits like cherry, in addition to aromas of cocoa and definite hints of spices such as nutmeg. You can also detect woody nuances, such as roasted coffee and vanilla in the event of oak barrels being used during the ageing process.The tannins in the mouth, present in Nero di Troia grapes, will soften while maintaining an impressive structure. They retain, as in younger types, a good balance between alcoholic and acidic notes. The taste remains in the mouth for a long time. Recommended serving temperature: 18-20 ° C Glass: mouth of 8cm in diameter Drink with Local cuisine: grilled smoked scamorza - brasciole (veal rolls) - Torcinelli (lamb) with potatoes - Stew National cuisine: Red meat such as Fiorentina and braised meat - Blue cheese or mature Gorgonzola, Fossa cheese and seasoned Asiago International cuisine: Roquefort blue cheese (French) and Blue Stilton (English) - Grilled meat such as Asado (South America)
Pink colour with a strong hue, in some cases almost a ruby, with light shades which may tend to orange slightly. Aromas evoke fresh fruits like strawberries, pleasant sensations of grass and fresh floral aromas of violets. In the mouth there is a pleasant freshness due its high acidity and the alcohol content not being too intense. Recommended serving temperature: 13-15 ° C Glass: mouth of 5-6 centimetres in diameter Drink with Local cuisine: Broad beans and chicory - Rice, potatoes and mussels - Acquaesale and bruschetta - Burrata - fried Lampascioni National cuisine: Seafood appetizers - Spaghetti baked pasta dishes and seafood in general - Fish such as sea bream in salt crust - Buffalo mozzarella and fresh cheese - Pizza International cuisine: Sushi and Tempura (Japanese) - Sautéed vegetables cooked in a wok (Southeast Asia) - Chicken with almonds (Chinese)