Villa Schinosa VS Nero di Troia, Rosé Sparkling Wine

Production area

North of Bari – Contrada Schinosa – Trani at 70m. above sea level

Variety

100% Black of Troy

Vineyards

Espalier trained using the Guyot method on basically tuff-limestone soils with a density of 4500 plants per hectare.

Winemaking

The harvest of the Nero di Troia grapes was brought forward to mid-September to preserve their acidity and freshness. The soft pressing of the grapes preceded a short maceration and the cold, static clarification of the must; the fermentation of the base wine took place at constant temperatures and always below 16°C.

Maturation

After the second fermentation, which took place with the Charmat method in a 50hl stainless steel autoclave, periodic batonnages were carried out on fine lees for a period of 30 days.

Analytical data

Alcohol: 11.5% Vol.
Residual sugars: 11.88 g/lt
Total acidity: 6.51 g/lt
Malic Acid: 1.07 g/lt
Ac Vol: 0.23 g/lt

Tasting notes

Captivating pink with a subtle and constant perlage. On the palate it expresses itself with the classic varietal notes of the Nero di Troia grape.

Gastronomic pairings

Starters and raw seafood, crustaceans and molluscs, smoked fish and fish first courses, served decidedly cold at around 10°C.