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Tormaresca Neprica Negroamaro IGT 2023
Select the 12 bottle case option from the quantity selector menu.A 5% discount has already been
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Tormaresca Neprica Negroamaro IGT 2023 - 1 Bottle is backordered and will ship as soon as it is back in stock.
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Or $9.95 flat fee Australia wide.
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The grapes were fermented in temperature-controlled stainless-steel tanks. The phase of skin contact, conducted at temperatures held to a maximum of 79° Fahrenheit (26° centigrade), lasted from eight to ten days. The malolactic fermentation was completed by the beginning of winter. A period of further aging then followed, first in stainless steel for approximately eight months and in bottle for an additional four months.
It is ruby red with light violet hues. The nose offers notes of cherries, floral aromas of dog rose, sweet violets, and light spicy sensations of pepper and tobacco. A soft entry on the palate is defined by supple tannins and accompanied by excellent freshness and a pleasantly fruity finish.
| Type | Red Wine |
|---|---|
| Varietal(s) | Negroamaro |
| Country | Italy |
| Region | Puglia |
| Brand | Tormaresca |
| Vintage | 2023 |
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Red Wine
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White Wine
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Rosé Wine
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Champagne & Sparkling
-
Dessert, Sherry & Port
France
Italy
Spain
Australia
New-Zealand
Germany
Austria
Portugal
South-Africa
Greece
USA
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Wine GiftA great wine gift. -
Green WineA wine made using sustainable, organic and/or biodynamic practices in
the vineyard and the winery. -
CollectibleA wine that will improve and possibly increase in value with
careful cellaring. -
BoutiqueA wine from a small, artisanal winery. -
Screw CapNo corkscrew required to open. -
Magnum1500ml bottle.
- TWFThe Wine Front
- JHJames Halliday
- WWWorld Wine
- WSWine Spectator
- WEWine Enthusiast
- BHAllen Meadows
- JSJames Suckling
- DEDecanter
- JRJancis Robinson
- STStephen Tanzer
- AGAntonio Galloni/Vinous
- RPRobert Parker/Wine Advocate
- HHHuon Hooke
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Tormaresca Neprica Negroamaro IGT 2023
The grapes were fermented in temperature-controlled stainless-steel tanks. The phase of skin contact, conducted at temperatures held to a maximum of 79° Fahrenheit (26° centigrade), lasted from eight to ten days. The malolactic fermentation was completed by the beginning of winter. A period of further aging then followed, first in stainless steel for approximately eight months and in bottle for an additional four months.
It is ruby red with light violet hues. The nose offers notes of cherries, floral aromas of dog rose, sweet violets, and light spicy sensations of pepper and tobacco. A soft entry on the palate is defined by supple tannins and accompanied by excellent freshness and a pleasantly fruity finish.
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