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Tavoliere delle Puglie

Tavoliere delle Puglie

 

DOP - Protected Designation of Origin

Place of Origin

Some territories of Foggia and BAT

 

Tavoliere delle Puglie DOP (Protected Designation of Origin) is produced in the territories of the towns of Foggia, Cerignola Lucera, San Severo, Apricena, Orsara di Puglia, Ascoli Satriano, Orta Nova, Ordona, all in province of Foggia, also Trinitapoli, San Fernando and Barletta in the province of BAT.

Tavoliere delle Puglie is a DOP Rosso, Riserva and Rosato made with Nero di Troia grapes, which must account for a minimum of 65%. I can be combined with other grape varieties such as Sangiovese, Montepulciano and Trebbiano.

Tavoliere delle Puglie Rosso Riserva has a minimum alcohol content of 13% of the volume, and it is aged for at least 2 years.

Tavoliere delle Puglie or Tavoliere Nero di Troia, also Riserva, is made with Nero di Troia grapes for a minimum percentage of 90%. Other non-aromatic black grapes produced in same area can concur to its production.

Main grape varieties used to make Tavoliere delle Puglie DOP:

 

Tavoliere delle Puglie Rosso and Rosato wines have a dry and distinctive flavour. The Rosso version has an intense and fruity aroma, the Rosato one is delicate and fruity on the nose. The Rosso Riserva version has a more full-bodied flavour and a rich, fruity bouquet.

Tavoliere delle Puglie Nero di Troia has a ruby ​​red colour, a delicate aroma and a dry and distinctive flavour.

Tavoliere delle Puglie Nero di Troia should be served at a temperature between 16 and 18 degrees.

Nero di Troia Riserva is served at a temperature between 18 and 20 degrees.

Rosato DOP is served at a temperature between 13 and 15 degrees.

Pairing

Tavoliere delle Puglie Nero di Troia pairs well with orecchiette with tomatoes and salted ricotta, aubergine parmigiana, medium and strong cheese.

Tavoliere Nero di Troia Riserva pairs with red meat dishes and smoked cheese.

Tavoliere delle Puglia Rosato pairs well with dishes such as 'Rice, potatoes and mussels', broad beans purée with wild chicory, burrata cheese, and seafood appetizers.