# Annibale Nero di Troia (NV)

- **Producer:** Cantina Diomede
- **Colour:** red
- **Type:** still
- **Grapes:** Nero di Troia
- **Region:** Puglia, Italy
- **Style:** Classic
- **Alcohol:** 15.0%
- **Average price:** €15
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, blackberry, black pepper, vanilla, cloves, prune, dried fig, leather, chocolate

## About this wine

Cantina Diomede is situated in northern Puglia near Canosa di Puglia, in the Alta Murgia area. The estate pays homage to ancient Mediterranean history with its naming: Annibale honours Hannibal Barca, the Carthaginian general who achieved victory over the Roman Republic at the Battle of Cannae near Canosa. The winery itself takes its name from Diomedes, the Homeric hero who, according to local myth, landed in Puglia after the Trojan War and planted vine cuttings brought from Troy, originating the Nero di Troia variety. The winery matures its bottles in 19th-century underground tuff caves that maintain a stable natural climate.

## Interesting facts

- Named after Hannibal Barca, who won the famous Battle of Cannae against the Roman Republic near Canosa di Puglia.
- The cellar is set inside 19th-century underground tuff caves, keeping temperature naturally around 12 °C.
- Mythology claims the Trojan hero Diomedes brought Nero di Troia vines to Puglia after the Trojan War.

## Food pairing

The high alcohol, concentrated fruit weight, and robust tannic structure require rich, protein-dense dishes. Slow-braised meats and aged cheeses soften the tannins and match the intensity of late-harvest Nero di Troia, while savory meat ragùs balance the subtle off-dry fruitiness.

## Wine making process

The grapes are grown on limestone-clay soils trained via counter-espalier at 4,500 vines per hectare. The viticultural approach involves partial on-vine drying (appassimento in campo), leaving the bunches to dehydrate naturally until late October. After harvest, fermentation and a extended 20-day maceration take place under controlled temperatures with selected yeasts. Maturation occurs over six months in untoasted French oak barriques, which smooths the tannic structure without introducing heavy charred oak character.