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

Cantina Diomede "Lama Di Pietra" Nero di Troia IGP is a bold and full-bodied red wine from Puglia, Italy, made from 100% Nero di Troia grapes. It reveals aromas of ripe blackberries, plums, and violets, enriched by notes of spice and dark chocolate. The velvety tannins and elegant finish embody the essence 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, Bold
Grape Varietal: Nero di Troia
Tastes Like: Comparable to a bold Syrah, with blackberries, plums, and a touch of pepper
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: IGP Puglia
Region: Puglia, Italy
Terroir: Clay and limestone soils
Aging: Aged in oak barrels for 12 months
Serving Temperature: 16-18℃ – Serve slightly below room temperature

Diomede Cantina is renowned for its dedication to crafting wines that honour the traditions and flavours of Puglia. This Nero Di Troia is a stunning example of their expertise.

Pasta: Perfect with pappardelle al ragù or baked ziti
Meat: Pairs beautifully with roasted lamb, grilled steak, or pork ribs
Vegetarian: Ideal with stuffed mushrooms or eggplant parmigiana
International: Matches well with Moroccan lamb tagine or Middle Eastern spiced lentils

Pecorino Romano: Salty and firm, complements the wine’s bold tannins
Caciocavallo: Smooth and nutty, balances the wine’s robust profile
Parmigiano-Reggiano: Hard and savoury, enhances the wine’s fruity depth
Aged Cheddar: Sharp and tangy, pairs beautifully with the wine’s complexity

Scaloppine di Vitello alla Pugliese (Pugliese-Style Braised Veal Shanks)

Ingredients:

• 4 veal shanks (about 200-250g each)
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup white wine
• 2 cups beef or vegetable stock
• 1 can (400 g) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Mashed potatoes or roasted potatoes (for serving)

Instructions:

1. Preheat the oven to 160°C (320°F).
2. In a large ovenproof pot, heat the olive oil over medium-high heat. Brown the veal shanks on all sides, about 5–6 minutes per side. Remove the veal shanks and set aside.
3. In the same pot, add the chopped onion, carrots, and celery. Cook for about 5–7 minutes, until the vegetables soften. Add the garlic and cook for another 1–2 minutes until fragrant.
4. Pour in the white wine, scraping the bottom of the pot to release any caramelised bits. Let the wine reduce by half, about 3–4 minutes.
5. Add the crushed tomatoes, beef or vegetable stock, dried oregano, dried rosemary, bay leaf, salt, and pepper. Stir to combine.
6. Return the veal shanks to the pot, nestling them into the sauce. Cover the pot and transfer it to the oven. Braise for 2.5–3 hours, or until the veal is tender and easily pulls away from the bone.
7. Once cooked, remove the veal shanks and let them rest. If the sauce is too thin, simmer it on the stovetop for 5–10 minutes until it thickens to your liking.
8. Serve the braised veal shanks with the sauce, garnished with fresh parsley. Pair with mashed potatoes or roasted potatoes to soak up the delicious sauce.
9. Enjoy with a glass of **Cantina Diomede "Lama Di Pietra" Nero di Troia IGP 2020**, where the wine’s bold structure and rich, dark fruit notes will complement the savoury depth of the braised veal and its tomato-based sauce.