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Conte Di Campiano Nero di Troia 2015

$60.00
The Nero di Troia is a grape well suited to making wines for long ageing. It had more freshness and finesse than its regional stablemates Primitivo and Negro Amaro, it offers blackcurrant, black pepper, tobacco, is super silky and relatively high in acidity backed by plenty of fine tannins. Until recent times it was considered best for blending, with Negro, Primitivo or Montepulciano but since the discovery of a smaller berried clone it’s rightly being lauded as an exceptional variety in its own right. We love it.
Conte Di Campiano Nero di Troia
Wine Specs
Region
Salento, Puglia, Italy
Vintage
2015
Winery
Conte Di Campiano
Winemaker
Conte Di Compiano
Bling
94pts Kim Brebach
Alcohol %
14.5
Size
750 mL
Conte is located in a small town on a hilltop in the northeast of Verona with origins in late 1950s. The winery sources fruit from a large number of different regions and produces a stack of different wines, too many to mention here. We decided to start by importing just one, from one of the rarest varieties – Susumaniello. We’ve now added a Primitivo di Manduria and a Nero di Troia.
Conte di Campiano

Winery

Conte di Campiano

Single Italian star becomes a compelling trilogy. Matt stumbled across Conte di Campian ...
Single Italian star becomes a compelling trilogy. Matt stumbled across Conte di Campiano during his visit to Prowein last year and found their amazing Susumaniello - a wonderfully decadent, full bodied, plush and complex red wine made from one of the world’s rarest varieties – Susumaniello. The word itself comes from Susu meaning “Go” and Maniello, meaning “Donkey” perhaps because in their youth, Susumaniello vines produce massive yields. As the vines age the yield reduced dramatically, increasing the concentration and depth of flavour in the finished wines. The Susumaniello is a big, black wine, bordering on mass ... Read Full Article
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Conte di Campiano
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Single Italian star becomes a compelling trilogy. Matt stumbled across Conte di Campiano during his visit to Prowein last year and found their amazing Susumaniello - a wonderfully decadent, full bodied, plush and complex red wine made from one of the world’s rarest varieties – Susumaniello. The word itself comes from Susu meaning “Go” and Maniello, meaning “Donkey” perhaps because in their youth, Susumaniello vines produce massive yields. As the vines age the yield reduced dramatically, increasing the concentration and depth of flavour in the finished wines. The Susumaniello is a big, black wine, bordering on massive. The nose offers a tremendously complex blend of blueberries, flowers, chocolate, spice, dried herbs and cedar and woodsmoke. These can also be tasted along with sour cherries, blackberries and darker stuff. It is voluptuously textured and deep. It struts the line beautifully between fresh zippy fruit and aching decadence.

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Moroccan flavours are some of my favourite. Generally, in common with Italian, Indian and many other cuisines, the food choices depend on what's local, in season and cheap. Moroccan food for me has the perfect blend of exciting spices and aromas, fresh herbs and accompaniments and the permission to make food organically sweet. Honey, dried fruits and fruit juices are all up for grabs. Not to mention, it's always fun when you have three or four different things to choose from on the table! Ingredients: For the meatballs: 500g (pork) mince 1 egg 1/4 cup flour 1 tblspn ground cumin 2 tblspn ground coriander A splash of a tomato/chilli based sauce - hot sauce, tobasco, worster, HP.. tomato relish even - just to add a bit of interesting moisture. A bunch of chopped parsley and or mint A squirt of olive

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