Description
2011: The course of the spring - summer season in Apulia was characterised by two distinct profiles: - the first between March and July, with frequent but not abundant rainfall allowed the plants' water reserves to be replenished; - the second (August - September), hot and dry, allowed optimal ripening, sugar concentration and richness of the grapes. The cold vintage climatic course that characterised the pre-harvest period led to the maintenance of a consistent acidity in the grapes. The climatic course of a hot year (hot and dry) that characterised the August-September period did not induce excessive stress on the plants, thanks to the good water reserves accumulated in the spring and the vegetative-productive balance of our vineyards
Awards
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1999
- Oenologist: Renzo Cotarella
- Bottles produced: 3.000.000
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 | Tormaresca Calafuria Salento Rosato 2024 |
|---|---|
| Type | Rosé still |
| Denomination | Salento IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Negro Amaro |
| Country | Italy |
| Region | Apulia |
| Vendor | Tormaresca |
| Origin | Tenuta Maime in San Pietro Vernotico (BR) |
| Harvest | The Negroamaro grapes for rosé were harvested by hand on about the same dates as in previous years, around 7-8 September. |
| Wine making | The grapes are hand-selected, delicately destemmed and softly pressed. The must obtained is placed in stainless steel tanks at a temperature of 10°C in order to achieve natural decantation. Alcoholic fermentation then takes place at low temperatures (16°C) to keep the primary aromas intact. |
| Aging | Followed by a short period of refinement in steel and 4 months of bottle ageing. |
| Allergens | Contains sulphites |

