Negro de Abola vs. Nero di Troia

Attribute	Negro de Abola	Nero di Troia
Origin	Portugal	Italy
Primary grape	Negroamaro	Nero di Troia
Color	Red	Red
Flavors	Dark fruits, spices	Black cherry, plum, earthy notes
Acidity	Medium	Medium to high

Origin

Negro de Abola is a grape variety native to Spain, specifically to the region of Galicia. It is primarily grown in the Ribeiro and Rias Baixas regions. On the other hand, Nero di Troia is an Italian grape variety that is mainly cultivated in the Puglia region of southern Italy. Both grapes have a long history in their respective countries and are considered important indigenous varieties.

Characteristics

Negro de Abola is known for producing wines with a deep ruby color and a medium to full body. The wines are often described as having a good balance of acidity and tannins, with flavors of dark fruits and earthy notes. Nero di Troia, on the other hand, tends to produce wines with a darker color and a more robust structure. These wines are often characterized by their bold tannins and flavors of black cherry, plum, and spices.

Climate and Soil Preferences

Negro de Abola thrives in a maritime climate with cool temperatures and high humidity. It prefers well-drained soils with a mix of granite and slate. Nero di Troia, on the other hand, is well-suited to the warm and sunny climate of southern Italy. It can tolerate drought conditions and is often grown in limestone-rich soils.

Winemaking Techniques

When it comes to winemaking, Negro de Abola is often used in blends to add complexity and structure. It is commonly paired with other indigenous Spanish varieties like Mencia and Godello. Nero di Troia, on the other hand, is often made into single-varietal wines to showcase its unique characteristics. It is typically aged in oak barrels to soften its tannins and enhance its flavors.

Food Pairing

Both Negro de Abola and Nero di Troia pair well with a variety of foods. Negro de Abola's acidity and fruitiness make it a great match for seafood dishes like grilled octopus or shrimp scampi. Nero di Troia's bold tannins and rich flavors make it a good companion for hearty dishes like roasted lamb or beef stew.

Popularity and Availability

While Negro de Abola is relatively unknown outside of Spain, it has been gaining recognition in recent years for its quality and unique characteristics. Nero di Troia, on the other hand, is more widely planted and exported, making it easier to find in wine shops and restaurants around the world. Both grapes have the potential to appeal to wine enthusiasts looking to explore lesser-known varieties.