Features
Name:
Fabri Nero di Troia IGT 2023
Terrain:
deep calcareous-tufaceous soils rich in skeleton
Cellar
L'Azienda Vinicola Rivera was founded in the '40s, in the countryside of Andria, by Sebastiano de Corato.
Soon the winery became the main point of reference for Apulian oenology and the real driving force behind its rebirth, thanks also to the innovations in the vineyard and in the cellar made since the 1980s. With the arrival in the company of Sebastiano and Marco, Carlo's sons and grandsons of the founder, Rivera continues with pride and renewed commitment in the production of wines that express all the intense and elegant character of this land and its vines.
In application of the company's philosophy, all stages of the production process - vineyard cultivation, grape harvest, vinification, ageing and bottling of the wines - combine the most modern techniques of viticulture and oenology with absolute respect for natural processes, with a view to environmental and economic sustainability and continuous improvement of quality.
Description
The new rosé from the Rivera cellars, which flanks the historic Pungirosa. Fabri rosé is a heartfelt tribute to his son and brother Fabrizio de Corato, who died prematurely last year.
Obtained at 100% from Nero di Troia grapes, grown on the company's new estate located in contrada Monte Carafa at an altitude of 240 metres, at the foot of the hill where the limestone massif of the Murgia begins. A deep, elegant and mineral rosé that enhances the aromatic components of Nero di Troia, vibrant and savoury with elegant notes of black cherry, versatile with even elaborate dishes.
Organoleptic characteristics:
Cherry pink colour with vivid violet riflessi
Heady fruity and floral bouquet, black cherry, violet and rose, with elegant notes of incense and star anise.
Full-bodied palate, represented by a savoury and mineral verve.
Storage time:
2-3 years
Vinification
Manual harvest in the second week of October when phenolic maturation has been reached. After 8 hours of maceration at °5C, the must finishes fermentation in stainless steel at 18°C. This is followed by ageing for 4 months in Tava® terracotta amphorae and Clayver® porcelain stoneware barrels.
Acknowledgements
