Rosone
Nero di Troia I.G.P. Puglia Blockchain 2016

All our history, the ancient history of Nero di Troia in a bottle.

Intense ruby red color. The nose presents aromas of red fruits, such as blackberries and cherries, which are also found on the palate. Harmonious and persistent, it responds excellently to the characteristics of the grape variety. The gastronomic pairing is very broad being a wine that perfectly matches a wide range of dishes.

Geographic Context

The fruits of our land are grown in the territory of ancient Herdonia, the first hillside on the Tavoliere delle Puglie, the simultaneously sunniest, driest, windiest area in mainland Italy.

The land invested in Nero di troia from which Rosone 2016 comes is located in the municipality of Orta Nova (FG) at sheet 63, parcel 5.

  • NAME / Rosette 2016
  • LAND/PLACE OF ORIGIN OF RAW MATERIAL: SHEET 63 PARCEL 5
  • POSITION / Orta Nova Foggia IT
  • AREA USED / TOTAL ACRES: 1.2 HA
  • FORM OF FARMING: "espalier."
  • SOIL: Limestone-clayey.
  • NUMBER OF SCREWS: 4700
  1. UVA manufacturing company
  2. AGR. Volpone Domenico, Via S. Larotonda 8, Ordona, Foggia, 71040

Winery and bottling company

Placido Volpone Srl, Contrada Monterozzi SNC, Ordona, Foggia, 71040

  1. Farm tractors and operators (omit, data not useful in this situation ok)
    1. Tractors and equipment:
      1. Same Vineyard CV 75
      2. BCS VOLCAN CV 90
      3. Milling machines, ploughs, toppers, sprayer for phytosanitary treatments
    2. Workers: Volpone Domenico and Volpone Michele. Other workers with 30 years of experience always part of the team from the farm's beginnings.
  1. Land/Place of origin of raw material located in the countryside of:
    • Location: sheet 63 plot 5 Ortanova
  1. Total acres: 1.2 ha
  2. Form of Breeding: "espalier"
  3. Soil: Limestone and clayey
  • Number of Screws: 4700

Mass balance:

  • Grapes harvested: 150 quintals
  • Yield per ha: 125 quintals/ha
  • Quantity of nero di troia grapes destined for Faragola rosé: 75 quintals
  • Wine produced: 50 hl (67% yield from grapes)
  • Bottles produced: 6500

Cultivation

This is where the magic happens: all interventions on the vine are tracked: from fertilizing, pruning and phytosanitary treatments, to harvesting.

Cultural interventions

  • Insecticide control: to Lobesia botrana (grape moth) in integrated mode through sexual confusion technique.
  • Fungicide control: according to conventional mode.

Winter pruning (called dry pruning) by selecting the best shoots in relation to their productive capacity, maintaining a proper balance between the aerial part and the root system.

Removal of residual pruning shoots by mechanical chopping along the row, this serves to leave organic matter in the soil and improve its structure.

Tying the shoots along the steel wire supporting the rows.

Mechanical tillage intervention along the rows with simultaneous fertilizer distribution (single intervention with 200Kg/ha of biammonic phosphate 18/46).

Arrangement along rows of pheromone dispensers to control Lobesia botrana by sexual confusion.

Mechanical weeding interventions along the rows.

Green pruning consisting of suckering and checkering (suppression of sterile shoots)

Fight Fungicide against powdery mildew and peronospera according to conventional mode.

Vinification

View the transformation process, which is carried out with state-of-the-art techniques and equipment, always respecting ancient farming traditions.

When the grapes arrive at the winery, the grapes are weighed and analyzed

The clusters undergo destemming.

The must is placed inside tanks.

Inoculation of selected yeasts takes place at this stage.

At this stage, fermentation begins in the presence of the skins in order to extract phenolic components and coloring matter. To facilitate the extraction process, the mass in contact with the skins is moved by fulling, pumping over and delestage. Specifically, pumping over is alternated: every 3 days, delestage is carried out inside the tank on the first 2 days, while on the third day the pumping over is carried out outside.

Separation of the liquid part from the pomace, transferring the latter to a soft press.

After three days the product is decanted, that is, cleaned of lees.

During this stage lactic acid bacteria metabolize malic acid by transforming it into lactic acid. This gives the wine a softer taste sensation given by the lower aggressiveness of the malic acid.

We can then proceed with the 45- to 60-day aging phase in tank 6 with repeated decanting.

Prior to bottling there are:
Static lees sedimentation: separation without addition of products from the coarser lees.
Clarification stage through use of binding agents that allow "settling."
First filtration: roughing out (separation) of the sedimented part during wine clarification.
Tartaric stabilization that occurs through heat reduction to -5 degrees for 7 days with return to room temperature for another 7 days.

Final filtrations of which the final one is named microbiological through the use of housing filters with 0.45 micron cartridges for certain elimination of all bacteria.

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