Named for the region’s ancient seaside towers overlooking the Adriatic Sea, Tormaresca adds a fresh dimension to Italy’s world-class wine landscape. Indeed, it is the only producer with vineyards in both of Puglia’s elite winegrowing regions.
The Bocca di Lupo estate is located within the Castel del Monte DOC, while the Masseria Maìme estate is in the Salento area, the pulsing heart of this vibrant winemaking region. Tormaresca leads Puglia’s modern renaissance by combining classic winemaking with the latest viticulture techniques to create exceptional wines just waiting to be discovered. All Tormaresca wines are crafted with 100% estate-grown fruit.
Bocca di Lupo occupies 250 acres of chalky soil at an elevation of 800 feet above sea level in Murgia, near the volcano Vulture. Blessed with abundant sunshine and warm temperatures, the vineyard’s Chardonnay, Aglianico, Fiano, Moscato, and Cabernet Sauvignon grapes flourish, producing wines with fresh, vibrant, and elegant flavors.
Masseria Maìme estate’s 625 acres extend over half a mile along the Adriatic coast, providing an ideal growing environment for Negroamaro, Primitivo, Cabernet Sauvignon, Chardonnay, and Fiano. Together, these estates enable Tormaresca to cultivate both exceptional native and international varietals in the heart of Puglia.
Tasting Notes: The most exclusive and iconic interpretation of Negroamaro. Sensational, encompassing, powerful and rustic, it tells the story of the Salentine territory. The sun and the benevolent influence of the sea and the wind. It boasts the typical IGT Negroamaro certification. It is made of 100% pure Negroamaro grapes, conscientiously selected in the Maìme estate of S. Pietro Vernotico in Brindisi, where they are still trained in the same way it was used to in these areas, by spurred cordon espaliers, and in small trees. The grapes are harvested between the 10th and the 18th of September with a very light overripe, in order to enhance their phenolic potential. After the pressing, the fermentation takes place at a temperature of 26°C in stainless steel tanks. The maceration, handled with replacements and soft delèstages in order to develop a gradual and well-balanced extraction, continues for 15-18 days. After the racking, the wine is directly transferred into barriques of French and Hungarian oak, where the 12 months malolactic fermentation takes place before being bottled. It follows an 18 months period of refinement in bottle.
Grape Variety: Negroamaro
Alcohol percentage: 14.0%