VillaSchinosaVSNerodiTroia,RoséSparklingWine

<p> Production area</p><p> North of Bari – Contrada Schinosa – Trani at 70m. above sea level</p><p> Variety</p><p> 100% Black of Troy</p><p> Vineyards</p><p> Espalier trained using the Guyot method on basically tuff-limestone soils with a density of 4500 plants per hectare.</p><p> Winemaking</p><p> 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.</p><p> Maturation</p><p> 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.</p><p> Analytical data</p><p> 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</p><p> Tasting notes</p><p> 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.</p><p> Gastronomic pairings</p><p> Starters and raw seafood, crustaceans and molluscs, smoked fish and fish first courses, served decidedly cold at around 10°C.</p><p>