These grapes are grown in Capitanata and have uncertain origins, while their ties with the city of Troia are documented. They are picked when suitably ripe, undergo traditional maceration for 8-10 days and controlled temperature must fermentation at 20°C with constant use of pumping over and delestage, concluding with malolactic fermentation in steel. They produce a ruby red wine, with a pleasant, balanced, full bouquet and a warm palate.
Food Pairing: Red meats, cured meats and medium mature cheeses
