Nero di Troia: history, character and pairings of northern Puglia's grape

Nero di Troia is the great red of northern Puglia: less famous than Primitivo, more austere and elegant, with a violet aroma that makes it unmistakable. In this guide we look at where it comes from, what wine it makes, what to pair it with and how we interpret it at Cantina Albea, from our most important red to our sparkling wine.

What is Nero di Troia

Nero di Troia, also called Uva di Troia, is a black grape variety native to northern Puglia. It grows mainly between the province of Foggia, the Barletta-Andria-Trani area and northern Bari, up to the Castel del Monte area. It ripens late, often in October, and needs time, in the vineyard and in the cellar, to give its best.

Where the name comes from

There are two theories and neither is certain. According to legend, the Greek hero Diomedes landed on the coast of Daunia after the Trojan War and planted the first vines brought from his homeland. A more down-to-earth explanation links the name to Troia, the village in the province of Foggia where the variety was long grown.

Castel del Monte and the denominations

The most famous home of Nero di Troia is the area around Castel del Monte, the octagonal castle of Frederick II. Here the grape is the star of the Castel del Monte DOC and of the Castel del Monte Nero di Troia Riserva DOCG, one of Puglia's four DOCGs. Many producers also bottle it as IGP Puglia.

What kind of wine Nero di Troia is

It has an intense red colour with violet reflections. Its most typical aroma is violet, together with berries, cherry, spice and liquorice. On the palate its tannins are firmer than those of Primitivo and Negroamaro, with a freshness that makes it elegant and suited to ageing.

What to pair Nero di Troia with

The red calls for dishes with character: lamb, red meat, braises, game, aged cheeses and dishes with mushrooms. Serve it at around 18 °C. As a rosé or sparkling wine, like our R'osé, it becomes a partner for aperitifs, light starters and seafood pasta.

The Nero di Troia wines of Cantina Albea

Lui, Nero di Troia Puglia IGP

The most important red of the Iconica range. It comes from vineyards around Andria, in the Castel del Monte area. It macerates on the skins for 16-18 days with frequent punch-downs and délestage, and 15% of the grapes are dried in an experimental drying loft. It ages 10 months in Nevers, Allier and Tronçais oak barriques and another 3 in the bottle. The nose is intense and spicy, the palate long and concentrated, with notes of violet, overripe fruit and liquorice. Alcohol 14% vol. The 2017 vintage was awarded 5 grappoli by the Bibenda 2020 guide.

Nero di Troia Puglia IGP, Due Trulli range

From 100% organic Uva di Troia grapes from northern Bari. It rests 3 months in the bottle and has the typical varietal notes of violet and wild berries, with an elegant structure and a long finish. Alcohol 13% vol.

Comeluna, Uva di Troia and Primitivo IGP

85% Uva di Troia and 15% Primitivo, from organic grapes grown in Andria and Sammichele. It ages according to the waxing moon, as we explain in our article on Comeluna, the organic wine that follows the phases of the moon. Structured and soft, with firm tannins. Alcohol 13.5% vol.

R'osé, brut rosé sparkling wine

Pure Uva di Troia vinified as a rosé and refermented in an autoclave tank for 120 days on its lees. An elegant sparkling wine with hints of exotic fruit and Mediterranean scrub.

You will find all these wines in the Nero di Troia selection of our shop.

To discover the other great reds of the region, read our guides to Primitivo di Manduria and Negroamaro, or our guide to Puglia wines.

Frequently asked questions

Are Nero di Troia and Uva di Troia the same thing?

Yes, they are two names for the same grape. Both appear on labels.

What is the difference between Nero di Troia and Primitivo?

Primitivo is softer, warmer and fruitier. Nero di Troia is fresher and more tannic, with its typical violet aroma, and handles long ageing better.

Should Nero di Troia be aged?

The more structured versions, such as those aged in barriques, improve with a few years in the bottle. Younger versions are ready to drink and put the fruit first.