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Stibadium

The Nero di Troia is a grape with a long and deeply rooted tradition within the territory of Daunia. For the production of this wine, Tenuta Coppadoro cultivates it in an old vineyard with limited productivity with an average yield per hectare extremely low and where the selection of the grapes has taken place in a more rigorous manner. The alcoholic fermentation takes place in steel at a controlled temperature with a long maceration on the skins to obtain a rich polyphenolic framework, followed by passage in French oak barrels where malolactic fermentation takes place and the wine matures for a minimum of 12 months. With an impenetrable color, a decisive tannin and spicy scents, the stibadium is really perfect even with particularly structured and demanding food, also excellent with red meats and game.

TECHNICAL DATA GRAPES: 100% Nero di Troia
AREA: San Severo (FG) Contrada Ratino
VINEYARD SURFACE: 6 Ha
VINEYARD EXPOSURE: South
SOIL TYPE: medium composition
VINE STOCK DENSITY: 6250 vine stocks/ Ha
PROFIT PER HA: 50 quintals/Ha
HARVEST TIME: 1st/2nd decade of October
TRAINING SYSTEM: unilateral spurred cordon with short pruning and thinning of the bushes VINIFICATION: maceration on skins for 18-20 days
ALCOHOLIC FERMENTATION: stainless steel
MALOLACTIC FERMENTATION: carried out in french oak barriques
MATURATION AND REFINEMENT: 12 months in french oak barriques and 6 months in bottle
AGEING CAPACITY: 10 years
SERVING TEMPERATURE: 18-20°C


Impavido

Primitivo grapes represent the strong Apulian vocation for wine production. Impavido comes from grapes cultivated in a low-yield soil, daily monitored, and where winemaking activities are carried out with the utmost care. After the natural drying on the vine, grapes are accurately selected and collected in boxes. Afterwards they are destemmed and pressed. The must undergoes the alcoholic fermentation by maceration on skins for at least 20 days at controlled temperature. Then the wine is put into French oak barriques, where malolactic fermentation and refinement for 12 months are carried out. It has a ruby red colour and gentle violet hues are more evident with ageing; the scents of spices and berries and the full and harmonious taste are ennobled and balanced by the contact with the barriques. It can be combined with game, very tasty cheeses and first courses with red sauce. It is the ideal accompaniment to typical dishes of Apulian cuisine, such as “orecchiette” and “cavatelli”, enriched by vegetables such as turnip tops.

GRAPES: 100% Primitivo
AREA: San Severo (FG) Contrada Coppadoro
VINEYARD SURFACE: 4 Ha
VINEYARD EXPOSURE: South-East
SOIL TYPE: medium composition
VINE STOCK DENSITY: 6250 vine stocks/ Ha
PROFIT PER HA: 45 quintals/Ha
HARVEST TIME: 2nd/3rd decade of October
TRAINING SYSTEM: unilateral spurred cordon with short pruning
VINIFICATION: drying on the wine, maceration on skins for at least 20 days
ALCOHOLIC FERMENTATION: stainless steel
MALOLACTIC FERMENTATION: carried out in french oak barriques
MATURATION AND REFINEMENT: 12 months in french oak barriques and 6 months in bottle
AGEING CAPACITY: 10-15 years
SERVING TEMPERATURE: 18-20°C

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