Cantina Diomede "Lama Di Pietra" Nero Di Troia IGP 2020

Cantina Diomede "Lama Di Pietra" Nero di Troia IGP 2020 is a robust and full-bodied red wine from Puglia, Italy. It showcases aromas of blackberries, plums, and violets, with hints of spice and earthy undertones. On the palate, it is bold and structured, with velvety tannins and a long, savoury finish.

*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: Bold, Full-bodied
Grape Varietal: Nero di Troia
Tastes Like: Black cherry, blackberry, tobacco, spice, vanilla
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Puglia, Italy
Terroir: Limestone and clay soils in a warm Mediterranean climate
Aging: Aged in oak barrels for added complexity
Serving Temperature: 18-20°C

Lama di Pietra is a celebrated winery in Puglia, Italy, known for its exceptional Nero di Troia wines that showcase the intensity and character of the region's indigenous grapes. Their commitment to traditional winemaking techniques ensures authenticity in every bottle.

Seafood: Grilled octopus or seafood stew with tomatoes.
Poultry: Duck with fig sauce or roast chicken with herbs.
Vegetarian: Eggplant caponata or wild mushroom lasagna.
Meat: Braised short ribs, lamb chops, or beef ragù.

Caciocavallo: Creamy and nutty, enhancing the wine's bold flavours.
Aged Pecorino: Sharp and savoury, complementing the wine's structure.
Provolone Piccante: Tangy and complex, balancing the wine's richness.
Taleggio: Mild and creamy, softening the wine's tannins.

Grilled Lamb Chops

Ingredients:

• 8 lamb chops
• 3 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup olive oil
• Salt and pepper, to taste
• Juice of 1 lemon

Instructions:

1. In a bowl, combine garlic, rosemary, thyme, olive oil, salt, pepper, and lemon juice. Mix well to form a marinade.
2. Rub the lamb chops with the marinade, ensuring they are evenly coated. Cover and let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat a grill or grill pan to medium-high heat. Cook the lamb chops for 3–4 minutes per side for medium-rare, or to your preferred doneness.
4. Remove from the grill and let rest for 5 minutes before serving.

Tip: Pair with roasted vegetables or a simple arugula salad to complete the meal.