PRODUCTION
The grapes were harvested on September 21st and 22nd and were picked fully mature to bring out all the potential of their ripeness. After pressing, the must was fermented in stainless steel tanks at temperatures between26°-28° centigrade. The period of skin contact lasted 15 days and used delicate pumping over and “rack and return” techniques in order to favor a gradual and balanced extraction. After being run off it skins, the wine went immediately into 60 gallon French oak barrels where it was put through a complete malolactic fermentation and then aged twelve months before bottling.
TASTING NOTES
COLOUR: intense ruby red
AROMA: floral (violet, rose), red fruit ( black cherry, mulberry), spicy notes (licorice, anise, cinnamon, cloves)
FLAVOR: dry and elegant with balanced and smooth tannins.
AROMA: floral (violet, rose), red fruit ( black cherry, mulberry), spicy notes (licorice, anise, cinnamon, cloves)
FLAVOR: dry and elegant with balanced and smooth tannins.
THE PURE NEGROAMARO
Pure Negroamaro from the Tormaresca estate, it takes its name from the manor farm accessible by a footpath that winds through pine forests and olive groves. The old manor house was built by the noble Capece family from Lecce and they named it after the small chapel standing outside its walls. This chapel, dedicated to Saint Pasquale in Maìme (a small neighborhood), was built to ensure that farmers who worked on the estate had a proper place to pray during the week when they were far away from home. Such traditions exemplify the values and pace of past lifestyles.
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