Tormaresca Masseria Maime Negroamaro Salento 2013
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James
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Product Details
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Somm Note
Winemaker Notes
The 2013 Masseria Maime is an intense ruby red in color, with precise notes of cherry and
berry accompanied by delicate notes of vanilla and sweet spices. A savory, elegant wine with
balanced and supple tannins, paired with a bracing acidity.
Professional Ratings
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James Suckling
Plenty of bright fruit and sliced-lemon and dark-berry character. Medium body, fine tannins and a clean and fresh finish. Lovely wine to try here.
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Wine Enthusiast
Vibrant aromas of spiced cranberry and strawberry meld with accents of crushed black pepper and dried mentholated herbs. Firmly medium in weight, the palate is savory and racy yet well balanced by lingering flavors of juicy red cherry and tart currant. A taut line of acidity and firm tannins make this an easy choice for the dinner table.
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James
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A wonderful joining of classic winemaking and modern viticultural techniques, these exceptional wines are crafted from 100% estate grown fruit, a rarity among Puglian wines. Tormaresca is the only producer with vineyards in both of Puglia’s two elite winegrowing sub-regions: Salento and Castel del Monte DOC.
The Tormaresca estate is composed of two properties. Bocca di Lupo is located in the Castel del Monte DOC of northern Puglia. It offers an ideal growing environment for Chardonnay, Aglianico and Cabernet Sauvignon. Masseria Maime is located on the Salento peninsula in Southern Puglia. Its vineyards extend over half a mile along the Adriatic coast and are planted with Negroamaro, Primitivo, Cabernet Sauvignon and Chardonnay.
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.