Tim York wrote:Fortuita Daunia I.G.T. Lucera 2008 - Paolo Petrilli – Alc.14% - (c. €9), made from Nero di Troia 50% and Sangiovese 50% in the northern part of Puglia near Foggia.
Tasting this organic producer’s range in December straight after an impressive series of Tuscany wines, mainly from Sangiovese, I wrote about this one that it “immediately impressed by the exuberance of its exotically floral and spicy fruit backed up by some nice grip to complement food; 15/20++ QPR”.
Last night, without the contrast of the tangy acidity and minerality of the Tuscans, I was less stuck by the spiciness and more by the ripe roundness of the fruit, the generous mouth-fill and the orange peel touches towards the finish which are common in Southern Italian reds beyond their first flush of youth. It was certainly food friendly and a very agreeable, if noticeably alcoholic, quaff; 15/20++ QPR confirmed.
Uva di Troia is at least semi-aromatic, and I've had some very interesting wines from northern Puglia made at least partially from the grape.
Aromatic red varieties vinified dry are sort of a small Italian specialty, are there any in France?