Tormaresca (Antinori)
Antinori Tormaresca Fiano Roycello 2023
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| Denomination | Salento IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Apulia (Italy) |
| Grape varieties | 100% Fiano |
| Aging | Following a short period of aging in steel "sur lies" (about 5 months) and aging in bottle (about 3 months). |
Details
Perfume
Color
Taste
Serve at:
08 - 10 °C.
Longevity:
03 - 05 years
Pairings
Fish
Cheese
White fish
Producer
Tormaresca (Antinori)
From this winery
- Start up year: 1999
- Oenologist: Renzo Cotarella
- Bottles produced: 3.000.000
Tormaresca has two estates located in the best-known winegrowing regions: Masseria Maime in the Salento area located in the vibrant heart of Apulia and the Tenuta Carrubo estate in the Manduria DOC, a famous area for the production of its Primitivo grape.
Passion, courage and confidence in the immense potential Apulia has to offer in terms of quality are all elements that inspired the Antinori family to invest in this region, in particular in the Salento area. The vision behind the Tormaresca winery was to produce top quality wines from Apulia’s indigenous grape varieties: Primitivo, Negroamaro and Fiano Pugliese. Read more
Passion, courage and confidence in the immense potential Apulia has to offer in terms of quality are all elements that inspired the Antinori family to invest in this region, in particular in the Salento area. The vision behind the Tormaresca winery was to produce top quality wines from Apulia’s indigenous grape varieties: Primitivo, Negroamaro and Fiano Pugliese. Read more
| Name | Antinori Tormaresca Fiano Roycello 2023 |
|---|---|
| Type | White still |
| Denomination | Salento IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Fiano |
| Country | Italy |
| Region | Apulia |
| Vendor | Tormaresca (Antinori) |
| Origin | Minervino (LE) |
| Harvest | The collection was made when the full aromatic maturity is reached. The Fiano grapes for the Roycello were harvested between 7 and 18 September. |
| Wine making | The grapes were gently de-stemmed and immediately pressed gently. The must was brought to a temperature of 10 °C for about 24 hours to obtain a natural decantation. The must thus clarified is fermented, with selected yeasts, in temperature-controlled stainless steel tanks at a temperature of 16 °C. |
| Aging | Following a short period of aging in steel "sur lies" (about 5 months) and aging in bottle (about 3 months). |
| Allergens | Contains sulphites |