Uva (Nero) di Troia wine guide

Uva di Troia is a very important Apulian vine, also known by the name Nero di Troia, capable of giving wines with a robust structure and enveloping depth, even if it is little considered today.

Or, we could say that it could become the star of Apulian winemaking and all of southern Italy. However, it is often thought to be only the third most important Apulian wine, after Primitivo di Manduria and Negroamaro.

Primitivo and Negroamaro are indeed two heavyweights produced in every corner of Puglia. They are malleable, fragrant, elegant, and perfect for making immortal structured wines or simple and tasty rosé wines to accompany seafood.

However, the Nero di Troia is slightly more nuanced and subtle. The spicy charge is mysterious and adds a unique touch to this incredible Apulian red wine. What is certain is that we are only at the beginning.

We are smelling the tip of the iceberg. The production of 100% Nero di Troia has just begun. Therefore, even the winemakers are still looking for suitable stylistic solutions.

The clonal selection is becoming more accurate to refine the shot in the vineyard. The most relevant areas are emerging, and also, “stylistic and production precision” in the cellar is being increasingly taken care of.

Organoleptic characteristics of Nero di Troia wine

The bouquet is rich and sumptuous, with ripe fruit, cocoa, spices, and lots of Mediterranean scrub. Its peculiarity is a delicate and pungent line, a call of olives and aromatic herbs that gracefully mix with a sea of plums and cherries. The variety is excellent and can easily be articulated despite a unique fruity swirl.

Nero di Troia is very alcoholic, with a broad structure and a good, dynamic course, driven more by tannins and a savory vein than acidity, which is low in this variety.

Here is the difficulty in making the Uva di Troia artfully vinified: being able to make a balanced and, at the same time, engaging wine that has the proper rigor and is never too alcoholic.

Consider that Uva di Troia is picked at the end of September or the beginning of October, so the acidity, which is already low, doesn’t drops too much as the polyphenols ripen.

History of the Nero di Troia grape

The most glorious legends tell that this vine reached the coast of Puglia in Greek times, at the time of the first settlers. But in reality, the fact that it is in the vine originating from the city of Priamo is only a fable, even if it is suggestive.

The hypotheses about the Greek origin of the vine are not to be discarded. More likely, it is a native that originated in the city of Troia, in the province of Foggia, where it still finds its maximum expansion. If you love to travel, know that there is also an Albanian city called Cruja, from which it could have come with a quick crossing. As the crow flies, they are not very far away.

Production area of ​​Nero di Troia wine

It is a grape grown throughout Puglia. However, its cradle is the area around Troia, a triangle of land whose vertices are the cities of Barletta, Cerignola and Lucera. You can find it in many Apulian DOC wines, including: Cacc’e mmitte di Lucera, Castel del Monte, Orta Nova, Rosso Barletta, Rosso Canosa and Rosso di Cerignola.

Nero di Troia food pairings

It is a powerful and structured red wine and therefore, it is perfect for brightening summer barbecues with grilled sausages, kebabs, smoked meat dishes. Recommended dishes: lamb kebabs, gnocchi with Bolognese, hamburgers, baked lasagna, truffle risotto, pasta Amatriciana.