Neprica di Tormaresca: PRODUCTION PROCESS

Neprica di Tormaresca is a selection of Primitivo grapes from the Maìme Estate in San Pietro Vernotico, in the upper Salento area. The estate covers an area of about 500 hectares, with 350 hectares planted with vines and 85 hectares with olive trees. It stretches along the Adriatic coast, creating a unique landscape of vineyards that emerge among woods and pine forests, blending seamlessly with the sea. The grapes were harvested slightly overripe and vinified in thermoconditioned stainless steel tanks. Maceration, carried out at temperatures not exceeding 26°C, lasted for 8-10 days. The malolactic fermentation (a fermentation carried out by lactic bacteria that converts malic acid into lactic acid, altering the wine's acidic structure and making it softer) was completed by the beginning of winter. This was followed by a further refinement period in steel (about 8 months) and in the bottle (4 months).

NEPICA TORMARESCA: TASTING NOTES

Tormaresca's Primitivo Nepica presents an intense ruby red color; on the nose, it has abundant ripe fruit, jammy notes, and refreshing balsamic hints. The palate offers a full body, mature tannins, and a balanced acidity. It pairs well with a risotto made with alpine toma cheese and thyme.