Nardò Doc - Additional facts
Preservation process
To conserve Nardò Doc correctly the wine should be stored in the dark, at a constant temperature of 10-15°C. To prevent the corks from drying, humidity must be of 70-75%. The bottles should be stored in a horizontal position on wooden shelves.
Production methods
In the production processes of Red Nardò Doc fermentation of the must is with the marc, which during this phase releases part of the substances (anthocyan and tannin) contained in it. The phases that follow are the drawing from the vats, with the separation of the marc from the must, decanting, refinement and ageing, 24 months in the case of the Reserve type. At the end of this period the wine is stabilised and bottled. In the method of production of Rosé Nardò Doc the grape is broken but not the stalk, because it would release excessive quantities of colouring substances and tannin into the must. The must obtained is placed in special fermentation containers, where it is macerated for a brief period and lightly sulphured. At the end of these operations, the wine is separated from the marc by drawing from the vats and decanted; it is then stabilised and bottled.
Packaging
Cartons of from six to twelve bottles are generally used.
Nutritional value
100 gr. of Nardò Doc contain:
Water (g) |
89,2 |
|---|---|
Proteins (g) |
- |
Lipids (g) |
- |
Cholesterol (mg) |
- |
Available carboydrates (g) |
- |
Starch (g) |
- |
Soluble sugars (g) |
- |
Fibres (g) |
- |
Insoluble fibres (g) |
- |
Soluble fibres (g) |
- |
Alcohol (g) |
11 |
Energy (kcal) |
75 |
Sodium Chloride (mg) |
4 |
Potassium (mg) |
61 |
Iron (mg) |
1 |
Calcium (mg) |
- |
Phosphorus (mg) |
- |
Magnesium (mg) |
- |
Zinc (mg) |
- |
Copper (mg) |
- |
Selenium (µg) |
- |
Thiamine (mg) |
- |
Riboflavine (mg) |
- |
Niacin (mg) |
- |
Vitamin A retinol eq (µg) |
- |
Vitamin C (mg) |
- |
Vitamin E (mg) |
- |
Source: National Institute for Food and Nutrition Research
