The grapes to produce the Nero di Troia IGP “Canace” Cantina Diomede were left to partially dry on the vines. Upon arrival at the winery, the fruit underwent a maceration of 15 to 20 days and fermentation took place at a controlled temperature with selected yeasts. The wine was vinified in concrete tanks, where it was kept for about eight months, followed by 12 months in large French oak barrels.
The name “Canace” comes from “blending” the initial syllables of the towns where the wineries are located – Canosa, in the hills north of Bari in the DOC Castel del Monte area, at 480 metres above sea level, and Acerenza in Basilicata. Soils are calcareous and rocky, and vines are Vertical Shoot Positioned and Guyot trained, with a density of 3,500 per hectare.