Features
Name:
Fabri Nero di Troia IGT 2022
Terrain:
calcareous-tufa soil, deep and rich in skeleton
Winery
Rivera Winery was founded in the 40's, in the countryside of Andria, by Sebastiano de Corato.
Soon the winery became the main reference point of Apulian enology and the real engine of its rebirth, thanks to the innovations in the vineyard and in the cellar made since the 1980s. With the joining of Sebastiano and Marco, Carlo's sons and grandsons of the founder, Rivera continues with pride and renewed commitment in the production of wines which express all the intense and elegant character of this territory and of its grapes.
In accordance with the winery's philosophy, in all the phases of the production process - vine breeding, grape harvesting, vinification, aging and bottling of wines - are combined the most modern techniques of viticulture and enology with the absolute respect of natural processes, in the perspective of environmental and economic sustainability and continuous improvement of quality.
Description
The new rosé from Rivera wineries, which complements the historic Pungirosa. Fabri rosé is a heartfelt tribute to his son and brother Fabrizio de Corato, who died prematurely last year.
Made at 100% from Nero di Troia grapes, grown on the winery's new property located in contrada Monte Carafa at an altitude of 240 meters, at the foot of the hill with which the limestone massif of the Murgia begins. A deep, elegant and mineral rosé that enhances the aromatic components of Nero di Troia, Vibrant and savory with elegant notes of black cherry, versatile with even elaborate dishes.
Organoleptic characteristics:
Cherry pink color with vivid violet riflessi
Heady fruity and floral olfactory range, black cherry, violet and rose, with elegant notes of incense and star anise.
Full-bodied sip, represented by a savory, mineral verve.
Storage time:
2-3 years
Vinification
Manual harvest in the second week of October when phenolic maturity has been reached. After 8 hours of maceration at °5C, the must fire continues fermentation in stainless steel at 18°C. This is followed by aging for 4 months in Tava® terracotta amphorae and Clayver ® porcelain stoneware barrels.
Acknowledgements
