Atypical Nero di Troia. It is distinguished by its deep ruby red with violet hues, its scents have vinous and pleasant tones, with fruity notes. Dry taste, seriously tannic, challenging.
Tasting Box
With our taste box you can try our Petrafitta, Macchia di Rosa and Ventonero. The box is made by 6 bottles sold in couples. Select your favorite combination.
VITIGNO | Petrafitta – 100% Fiano di Puglia |
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ANNATA | 2015 |
ALCOHOL | Petrafitta – 12% |
VOLUME | 750ml |
Ventonero
Taste notes


Macchia di Rosa
Taste notes
The Rosé wine from the Nero di Troia grape is peculiar. Unique for its the pink coral shade clear in color, its aromas have ripe and fragrant notes. The grape expresses to the taste a persistent structural and well-balanced plot with a fruity finish.
Petrafitta
Taste notes
Is distinguished by the brilliant yellow straw-colored with golden reflections, its scents have intense tones, fruity and elegant. The vine variety highlights, when tasted, a fresh flavor, rich, soft and easy to love

Ventonero
Tecnica Enologica
Our Ventonero boasts a top winemaking technique. Nero di Troia Grapes picked by hand, then subjected to a fermentation process for 8 days at 22°C. Subsequently subjected to 10 days of maceration on the skins. Six months in steel with lees stirring and six months in bottle before labeling.


Macchia di Rosa
Tecnica Enologica
Our Macchia di Rosa boasts a top winemaking technique. Nero di Troia grapes harvested by hand, then macerated a few hours on the peels. Following a bloodletting process, it is brought to an alcoholic fermentation at 12° for about 10 days. Following wine racking. Sur lies for five months, daily batonnage. Subjected to filtration and finally bottled. Vinification in reduction, given by the absence of air, and away from oxygen.
Petrafitta
Tecnica Enologica
Our Petrafitta boasts a top winemaking technique. Fiano di Puglia grape via machine harvesting a counter, successively cold pre-fermantative maceration. Subsequently subjected to a process of inoculation of selected yeasts, and is conducted to an alcoholic fermentation of 12 ° for about one week. Sur lies for five months, daily batonnage. Subjected to filtration and finally bottled. Vinification in reduction, given the absence of air and away from oxygen.

Ventonero
Note dell'Enologo
Ventonero is the mirror of the terroir and the different climatic vintages. By always trying to get the best on the field, leaving to the cellar the mere task of hosting the musts in its transformation into wine and in letting it then rest in its aging.


Macchia di Rosa
Note dell'Enologo
Macchia di Rosa is the mirror of the terroir and the different climatic vintages. By always trying to get the best on the field, leaving to the cellar the mere task of hosting the musts in its transformation into wine and in letting it then rest in its aging.
Petrafitta
Note dell'Enologo
Petrafitta is the mirror of the terroir and the different climatic vintages. By always trying to get the best on the field, leaving to the cellar the mere task of hosting the musts in its transformation into wine and in letting it then rest in its aging.
