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Tagaro Pinataro Nero di Troia

Production Area & Land
North-eastern area of Bari, 250-300 m above sea level. Sandy and calcareous-clay.

Age of Vineyards
10-15 years 

Vinification
Destemming of grapes and cold maceration at 4/5° C for 18/36 hours. Alcoholic fermentation at a controlled temperature and racking at the end. Soft pressing of marcs.

Ageing
After the malo-lactic fermentation in inox silo, the wine ages in French durmast wood of medium toasting where it ages for 4 months. Then it is bottled.

Colour
Intense red with purple hints.

Fragrance/taste
Intense and fruity with sweet spiced notes. Taste with wisely balanced tannin.

Wine pairing
Roasted red meats, main courses with red meats typical of the Mediterranean cuisine and seasoned cheeses.

Serve at 18/20°C. Decant before serving

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