Appassimento 2020 – Azienda Agricola Kerinos

The winery is located in the north of Puglia, on the heights that surround the legendary Tavoliere. This is our strong and ancient area. The third-largest agro in Italy, where everything is still dictated by agricultural times. Here the land is closer to the sea than to the earth and where only few km divide the grapes from the sea water. Soils, of medium texture, are rich in limestone since all the Tavoliere area was once submerged by water, and this now defines the beautiful mild climate profile, as witnessed in the surrounding territory between the Gravina and Gargano area, which appear very rich in terms of variety of flora and fauna also thanks to the important role played by nature.

Nero di Troia, Appassimento

This grape is a very ancient variety, native to the southern Italian region of Puglia, historically used in blends, it has been showing its full potential in recent years. Legend has it, this variety may have arrived in Puglia from the ancient Greek town of Troy, and thanks to Diomedes, King of Argo who fought in the Trojan war. Also called Uva di Troia, Nero di Troia is the third most important of Puglia’s native black grape vines after Negroamaro and Primitivo. If Negroamaro, grown in the provinces of Brindisi and Lecce, is the most important for all the denominations of origin in the Salento and Primitivo identifies the labels produced in the province of Taranto, Nero di Troia has its ideal terroir in the province of Foggia and in the northern part of the province of Bari. This trio of black grape varieties express all the rich diversity of Puglia’s wine-growing sector. Nero di Troia has given also an important contribution to the development of the Castel del Monte area. In addition, the rediscovery of Nero di Troia and its territory  has also drawn attention to other lesser known native varieties like Bombino Bianco and Bombino Nero, both long underrated although they produce delightful wines.

“Appassimento” is a particular style of wine, obtained by drying grapes, either on special racks or on the vine for a late harvest. This process allows the grapes to concentrate the sugar levels and the flavours.