Red · Nero Di Troia
Serrone
Our Red Wine Serrone (Nero Di Troia) is a sophisticated expression of the Central Murgia terroir. This 13% red wine by Azienda Agricola Giuliani captivates with intense aromas of dark red fruits, pomegranate, and balsamic herbs, offering a full, balanced palate with velvety tannins and a long, dry finish.
- Format
- 750ml
- Alcohol
- 13% vol.
- Serving
- 18°C (64°F)
For licensed trade enquiries — informational only, no online sale.
Tasting notes
Intense ruby red with violet reflections. The nose reveals intense aromas typical of the grape, with fruity notes of blackberry, raspberry, and pomegranate, enriched by hints of aromatic and balsamic herbs and delicate floral undertones. On the palate, it is full and balanced, with intense fruity returns, pleasant acidity, and velvety tannins. It concludes with a long, dry finish, perfectly representing its marked territorial character.
Food pairings
Pairs excellently with first courses, roasted white and red meats, sautéed mushrooms, medium-long-aged cheeses, and cured cold cuts.
The producer
Giuliani Vini
Nestled between the sun-baked hills of Turi and Gioia del Colle in Puglia, Azienda Agricola Giuliani has been crafting authentic Apulian wines since 1886. Guided by the philosophy "Amore per la terra, passione per i vini" — love for the land, passion for wine — the estate focuses exclusively on indigenous varieties: Primitivo, Negroamaro, Nero di Troia, Susumaniello, and Fiano. Their flagship Primitivo Gioia del Colle DOC has earned international recognition, including the prestigious Tre Bicchieri award from Gambero Rosso. Every bottle is an expression of a territory, a family, and a way of life that has remained unchanged for generations.
From the estate
- Region
- Central Murgia region (Turi, Gioia del Colle, and Putignano) – Puglia
- Soil
- Red land with a high presence of rocky outcrops. When crushed, these provide the vine roots with essential limestone and natural refreshment during the intense summer heat of the Central Murgia region.
- Harvest
- Manual harvesting during the first ten days of October.
- Vinification
- Manual harvest with careful selection of the bunches, followed by destemming and crushing. A pre-fermentation maceration is performed at 10°C for 24-48 hours. Temperature-controlled maceration and alcoholic fermentation with indigenous yeasts take place for about 10 days at 24-28°C, followed by drawing off and soft pressing of the marc.
- Ageing
- Malolactic fermentation in stainless steel, followed by a refinement period in both concrete and steel tanks to maintain the wine's characteristic freshness and territorial identity.