The grapes are cofermented spontaeously in opened vats, copressed together & macerated 4 days on the skins w/ manual breaking of the hat. No filtration/no temperature control. Aging 6 months in steel tanks. Nero di Troia has striking salinity, floral aromas, & red fruits. Rhubarb and strawberry, with a tart and refreshing. Finishes w/ note of herb and sea.