I don't often blog about things that I don't have a funny story for but...I absolutely adore this producer. John Given is a little known wine dude from Italy- at least he is little known in my neck of the woods. In general, people think that Georgians have little to no taste in wine. I, of course, think that I have impeccable taste in everything. I digress, this little known wine has been one of the best sellers at the tasting room and restaurant in the Montaluce vineyard in North Georgia. I feel like this single fact attests to the taste of my customers and my staff. This juicy and lightly tannic wine has both rustic and new world charm and is incredibly food friendly and drinkable! I especially like this wine with salty or fatty meats but would be just as nice with parmesan and olives or a lamb loin. Even if its not this Nero di' Troia try another of this varietal. Good stuff!
Tasting notes from the web site!
NERO DI TROIA, PUGLIA IGT, 2007
Azienda Agrobiologica Di Tuccio Raffaele (Antica Enotria)
Since 1993, Antica Enotria has been producing
their wines without the use of chemicals
pesticides, herbicides or fertilizers. The winery is
located in the province of Foggia just a few miles
from the Gulf of Manfredonia in Puglia.
Tasting Notes: A lean yet muscular, softly
tannic wine suggestive of dark red-berry fruit
with notes of licorice and leather.
90pts - Gregory Dal Piaz, snooth.com
"This has a hint of Band-Aid on the nose but there is
also deep, wild blueberry and blackberry fruit topped
with sweet licorice tones and a nice tarry overtone.
Light and lively on entry with very clear, brisk, wild
berry fruit. The tannins here are small-scaled but
firm, adding a light bitter underlay to the aromatic,
fresh, precise finish."
Classification: Puglia IGT
Area of Production: Daunia - Northern Puglia
Grape Variety: 100% Nero di Troia (Certified
Soil: Mixed (Limestone&Clay)
Average Age of Vines: 9 years
Trellising System: Guyot
Spacing of the Plants: Approx 1800 plants per
Production per Acre: 3.57 tons
Vinification Technique: After harvesting and
slight crushing, the grapes are left to macerate
on the their skins and ferment at a controlled
temperature of 25ºC for 12 days.
Maturation: Ages in steel tanks for 8 months
followed by an additional 6 months in oak
Total Acidity: 5.50 g/l
Residual Sugar: 0.25 g/l
Total Cases Production 1250