Negroamaro Salento "Masseria Maime" Antinori
|Winery||Antinori - Tormaresca|
|Winery headquarter||Tormaresca - Minervino Murge (BA) - Località Tofano|
|Bottle size||Standard bottle|
|Combination||Cold cuts and salami, Medium-aged cheeses, spicy cheese, Sliced beef, Pasta with meat sauce, pork knuckle baked, Grilled meat, Orecchiette with turnip tops|
|Style||Medium-bodied and fragrant|
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 espalliers 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 a 18 months period of refinement in bottle.
Characteristic of this wine produced by Tormaresca
The tasting exam gives us the chance to taste an intense and deep ruby red wine. The perfume is rich and features fresh fruity notes of cherry and wild berries, joined by a light note of violet and a sweet spicing of liquorice and anice. The flavor is that of a dry and elegant wine, typical of the varietal, with a well-balanced and smooth tannin.
Recommended pairings while tasting this Negroamaro "Masseria Maìme"
Negroamaro Tormaresca is an enjoyable match for typical roast or grilled red meat dishes. Pork and lamb meat combine themselves greatly with it alongside grilled cooked vegetables. At its best if poured at a temperature of 18°C, maximum 20°C, in wide calyx glasses.