Cantina Diomede Canace Puglia Nero Di Troia 2019

Cantina Diomede Canace Puglia Nero di Troia is a bold and full-bodied red wine from Puglia, Italy, crafted from 100% Nero di Troia grapes. It features aromas of ripe blackberries, cherries, and violets, with hints of spice and dark chocolate. Smooth tannins and a velvety finish highlight the unique character of Puglia’s terroir.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Elegant
Grape Varietal: Nero di Troia
Tastes Like: Comparable to a bold Malbec, with blackberries, cherries, liquorice, and cocoa
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Puglia IGP
Region: Puglia, Italy
Terroir: Calcareous soils with a warm Mediterranean climate
Aging: Aged in oak barrels for 12 months
Serving Temperature: 16-18℃ – Serve slightly below room temperature

Canace is a prestigious Nero di Troia wine from Puglia, showcasing the boldness and complexity of the region's indigenous varietal. This winery is known for crafting deeply flavoured wines with exceptional depth and character.

Seafood: Grilled swordfish or octopus with a tomato-based sauce.
Poultry: Duck breast with cherry glaze or roast chicken with rosemary.
Vegetarian: Mushroom lasagna or roasted red peppers.
Meat: Braised lamb shanks, beef ribs, or venison stew.

Caciocavallo: Creamy and nutty, enhancing the wine's depth.
Aged Provolone: Sharp and intense, complementing the wine's richness.
Pecorino Romano: Salty and savoury, balancing the wine's tannins.
Ricotta Salata: Light and briny, contrasting the wine's boldness.

Brasato al Vino Rosso (Red Wine Braised Beef)

This rich and tender braised beef, slow-cooked in red wine and aromatic herbs, is an ideal pairing for the full-bodied and velvety Cantina Diomede Canace Puglia Nero di Troia.

Ingredients (Serves 4):

• 1kg beef chuck or brisket
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 cups red wine
• 1 cup beef stock
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste

Instructions:

1. Brown the Beef: Heat olive oil in a large pot over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
2. Sauté Vegetables: In the same pot, sauté the onion, carrots, celery, and garlic until softened.
3. Deglaze: Add the red wine to the pot, scraping up any browned bits from the bottom. Simmer for 2-3 minutes.
4. Add Remaining Ingredients: Stir in the beef stock, tomato paste, bay leaves, rosemary, salt, and pepper. Return the beef to the pot.
5. Braise: Cover and cook on low heat for 2.5 to 3 hours, or until the beef is tender and easily pulls apart. Baste occasionally during cooking.
6. Serve: Remove the bay leaves, slice the beef, and serve with the sauce, accompanied by mashed potatoes or polenta.

The rich, savoury flavours of this dish perfectly enhance the bold fruit, spice, and velvety texture of Cantina Diomede Canace Puglia Nero di Troia, creating an unforgettable pairing.