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The Nero di Troia Grape

A red grape variety from the Puglia region of southern Italy, known for producing full-bodied wines with firm tannins and a bouquet of dark berries, violets, and spices. Nero di Troia is valued for its depth, complexity, and ability to age gracefully.

Nero di Troia Grape History

Nero di Troia is an ancient grape variety that has a long and storied history in the Puglia region of southern Italy. This grape is believed to have been brought to Italy by the ancient Greeks and has been cultivated in the region for over 3,000 years. It gets its name from the town of Troia, where it has been grown for centuries.

Nero di Troia is a black-skinned grape that produces wines that are full-bodied, deeply colored, and rich in tannins. The wines made from Nero di Troia are known for their complex flavors, which often include notes of dark fruits, spices, and earthy undertones. These wines are often aged in oak barrels, which adds layers of complexity and depth to the final product.

Nero di Troia is primarily grown in the Puglia region of Italy, specifically in the provinces of Foggia and Bari. The grape thrives in the region's warm, sunny climate and is well-suited to the limestone-rich soils found in the area. The vineyards in Puglia are often planted on rolling hillsides, which provide excellent drainage and allow the grapes to ripen evenly.

Nero di Troia is typically used to make single-varietal wines, but it is also commonly blended with other grape varieties, such as Montepulciano and Sangiovese, to create well-rounded and balanced wines. In recent years, there has been a renewed interest in this grape variety, with more winemakers focusing on showcasing its unique characteristics in their wines.

The projected future of Nero di Troia looks promising, as this grape variety has the potential to produce high-quality wines that appeal to a wide range of wine drinkers. With its rich history, distinctive flavors, and ability to thrive in the Puglia region, Nero di Troia is sure to continue to be a popular choice for winemakers and wine enthusiasts alike. As more attention is given to indigenous grape varieties and unique wine styles, Nero di Troia is poised to gain even more recognition in the global wine market.

Introduction

Hello, my name is Franklin Laurel - Welcome!

I started drinking wine in 1992 when I was in my early twenties and recently married. Like many other young Southern Californians, it started out with White Zinfandel. As we were a couple of young DINKs just beginning life together, and on a budget, our go-to-wine was Sutter Home White Zinfandel, which tasted a lot like wine coolers and probably cost at the time $2.49. If we really were going to splurge, we would step it up and buy Beringer White Zinfandel for $2.99. Those were the days....

After a little time, we decided to get fancy. We stepped up our game and bought some wonderful 2-Buck Chuck from Trader Joe's. The Charles Shaw (Trader Joe's Exclusive Label) wine, also known as 2-Buck-Chuck extended our pallet into Reds for only $1.99 a bottle. Over the years we continued to grow in our understanding of wine (finally ran into some good wine) and we slowly kept buying better and better bottles.

Our first wine club purchase was from Kenwood's Vineyards, in Kenwood, California located in Sonoma Valley, right next to the famous Napa Valley. I began to learn about tobacco leather, and earthiness, and lots of other strange terminology when tasting their signature Zinfandels (of the red variety). So that is how it all began.

Fast forward a couple decades, and we have been members of five different wine clubs, and now have a passion for California's red wines. My favorite by far is Cabernet Sauvignon, while my wife fancies a good Syrah, Malbec, or Merlot - but she also loves the smell of a wine barrel room, which is all about the notes of Cabernet Sauvignon.

As I come across great wine resources and useful information that I find in planning my own wine trips, I will share here for anyone that might stumble across my humble website.

Cheers! - Franklin Laurel