Masseria Maime Salento IGT - Tormaresca

The Tormaresca Masseria Maime Salento is a first-class red wine in a glass. It reveals a wonderfully dense, purple-red color. After the first swirl, this red wine reveals a high viscosity, which can be seen in the strong stained glass windows at the edge of the glass. This single-varietal Italian wine reveals wonderfully expressive notes of black cherries, roses, mulberries and plums in the glass. There are also hints of oriental spices, gingerbread spice and black tea.

The Tormaresca Masseria Maime Salento is wonderfully dry for wine lovers. This red wine is never coarse or austere, but round and smooth. On the palate, this powerful red wine is characterized by an incredibly velvety, dense and melting texture. Thanks to its lively fruit acidity, the Masseria Maime Salento is fantastically fresh and lively on the palate. The finish of this well-matured red wine from the wine-growing region of Apulia, more precisely from Salento IGT, is convincing with a remarkable finish.

Vinification of the Tormaresca Masseria Maime Salento

The basis for the powerful Masseria Maime Salento from Apulia are grapes from the Negroamaro grape variety. The Masseria Maime Salento is an Old World wine through and through, as this Italian wine exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. The grapes for this red wine from Italy are harvested exclusively by hand at optimum ripeness. After hand-picking, the grapes are immediately taken to the press house. Here they are sorted and carefully crushed. This is followed by fermentation in small oak barrels at controlled temperatures. Once fermentation is complete, the Masseria Maime Salento is aged for 30 months in French oak barrels. Ageing in wooden barrels is followed by a long period of maturation in the bottle, which makes this red wine even more complex.

Dining recommendations for Tormaresca Masseria Maime Salento

This red wine from Italy is best enjoyed at a temperature of 15 - 18°C with roasted veal liver with apples, onions and balsamic vinegar sauce, baked sheep's cheese parcels or spinach gratin with almonds.

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