Wine from Nero di Troia grapes. Alcohol content and characteristics
20 September 2020
Among the best grape varieties in Puglia, Nero di Troia adapts well to different types of soil.
It is a typical grape variety from northern Puglia, covering the area of Foggia and the Gargano region, extending down to Castel del Monte. Therefore, it is found in the BAT province: Barletta, Andria, Trani.
Right here, the Ruvo di Puglia Winery collects the valuable contributions from which Crifo wines are born, where soils of varying consistency alternate, from limestone to clay, explaining the peculiar characteristics of wines from Nero di Troia grapes.
This is a Puglian grape variety that has been revived only in recent years because in the past, Nero di Troia was mainly used as a blending wine for the production of other wines, due to its ability to add more color and structure to blends.
This is because it is a very, very particular grape variety that must be vinified with due care and professionalism, starting with the management of the clusters whose berries are quite large and have a very thick skin. In fact, there are two types, two clones so to speak, of this grape variety: the large-berry and the small-berry types, which also have different characteristics.
The large-berry and more compact cluster type is called “ruvese,” which is the most widespread variety and was preferred in the past for its high yields, and the small-berry and looser cluster type called “canosina,” which is believed to be the oldest manifestation of the variety, less productive and therefore currently less common. This latter type is the focus of more studies and attention for the production of high-quality wines.
Nero di Troia is a grape variety with very particular characteristics and is known especially for its tannicity. It results in a wine that requires a relatively long aging process before being marketed, preferably through maturation in wood. The ideal environment for this maturation phase is represented by medium to large-sized barrels to avoid overly marking the unique characteristics typical of this grape variety, and finally, as the last step, a period of bottle aging is planned.
Ideally, each bottle should remain in the cellar for at least 2 years before being marketed, so that the product can acquire the right “softness” for tasting.
It is a wine that pairs very well with red meats, in very succulent and richly fatty dishes, because the abundant tannins help to easily cleanse the palate.
In terms of alcohol content, we are around 13-14 degrees. These are not particularly high values, as can be the case, for example, with Primitivo, which often reaches 15-16 degrees, but it is a wine that still boasts a very intense color and a pronounced tannicity.
Regarding the origins of this grape variety, there are several hypotheses. It is thought to have arrived in Puglia from Greece in ancient times or that it may have been brought centuries ago from the Spanish region of Galicia because, at that time, the entire south of Italy was under Spanish rule for long periods.
