Another of the enterprising Valentino Sciotti's projects, Tufarello is made by Massimo di Bari from the Farnese winemaking team, with Alberto Antonini acting as consultant. The wine is made from Nero di Troia grapes, grown around Canosa di Puglia. Though some attribute the name to its Greek origins (from the city of Troy), the name in fact derives from the nearby town of Troia, named by the Greek invader Diomedes.
The old bush-vine Alberello vineyard covers 30 hectares and produces grapes of outstanding quality. The aim in the winery is to preserve the freshness and vibrancy of the fruit. The wine is fermented in stainless steel and spends about two weeks on the skins: "Enough to extract flavour and structure, but not enough to smother the fresh fruit with hard tannins", says Alberto. A small amount of oak treatment adds richness but does not diminish freshness. The result is a robust wine with lovely depth and personality.
Canosini is an old, 30 hectare, bush-trained vineyard which produces fruit of outstanding quality. On the right bank of the Ofanto river, the area lies nearly 20 kilometres from the Adriatic Sea between 105 and 140 metres above sea level.
On arrival at the winery, the grapes were destemmed and gently crushed before fermentation and maceration on the skins in stainless-steel tanks between 30-32Â°C for 15 days. After fermentation, the wine was aged in barriques for four months.
Deep ruby red in colour with garnet highlights, Vigneto Canosini has an intense, long-lasting and fruity perfume. It has great structure and well-balanced tannins.