The Torcicoda Primitivo is produced by Tormaresca, the company that bears the name and represents Antinori in southern Italy. Founded in 1998 consists of. 2 estates: Mouth of Wolf, located in the Murgia Barese and Masseria Maime, located in the beating heart of Apulia, the Salento. Antinori's goal is precisely to enhance the terroir of Apulia, which, although it has long been among the main producers of wine grapes in the peninsula, has never been able to express at its best its identity. Growing only vines indigenous in harmony and cohesion with the land, in recent years the company has been contributing to the region's wine renaissance.
Produced on the estate Masseria Maime, the Tormaresca Primitivo Torcicoda, is the result of attention to detail, enthusiasm and passion. This red intense is obtained solely from grapes Primitivo that are selected and harvested as soon as overripe and subsequently crushed. The must is then made macerate with pumping over delicate e delèstage for 13 days in stainless steel tanks. Fermented at a controlled temperature not higher to 27°C, it is transferred to barriques of oak French e Hungarian for the malolactic. After a refinement of 10 months in barriques matures for another 6 months in the bottle before it can be sold. The term "Torcicoda" derives on the one hand from one of the tools used to care for horses, and on the other from the lush nature of the shoots and leaves of this vine, also called "of the 3 harvests" for its fertility. Intense ruby red with slight violet hues. Notes of red fruits such as black cherry and blackberry followed by a delicate hint of vanilla and licorice. Soft and ample entry, balanced by pleasant freshness and a fruity aftertaste.
Name | Tormaresca Torcicoda Primitivo 2021 |
Type | Still red |
Classification |
IGT Salento
|
Year | 2021 |
Format | 1,5 l Magnum in wooden case |
Country |
Italy
|
Region | Apulia |
Grape varieties | 100% Primitivo |
Location | Minervino (LE) |
Breeding system | Sapling, spurred cordon. |
Fermentation temperature | Not higher 27 °C |
Fermentation period | About 13 days. |
Vinification | The grapes were harvested slightly overripe. After crushing, the must was transferred to stainless steel tanks where the alcoholic fermentation at a temperature not higher than 27 °C; the maceration, managed with pumping over and délestage, was continued for about 13 days. |
Aging | After racking, the wine was transferred to French and Hungarian oak barrels, where malolactic fermentation took place and aged for about 10 months. An additional period of 8 months in bottle followed before release. |
Grade alcohol | 15.00% by volume |
Production vintage | 220,000 bottles |