Tormaresca Neprica Negroamaro IGT Puglia 2021

Tormaresca Neprica Negroamaro IGT Puglia is a bold and expressive red wine from southern Italy. Made from 100% Negroamaro, it reveals aromas of blackberries, plums, and dried herbs, with subtle notes of chocolate and spice. The palate is full-bodied with velvety tannins, balanced acidity, and a lingering, fruity finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Earthy
Grape Varietal: Negroamaro
Tastes Like: Comparable to a rustic Syrah, with dark plum, black cherry, and dried herbs, rounded out by smooth tannins and a savoury finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Puglia, Italy
Terroir: Limestone and clay soils
Aging: 8-10 months in oak
Serving Temperature: 16-18°C

Tormaresca is a prominent winery in Puglia, Italy, dedicated to crafting wines that showcase the richness and character of southern Italy. Their Neprica Negroamaro is a bold and vibrant expression of this indigenous varietal.

Seafood: Grilled swordfish or tuna with a tomato relish.
Poultry: Herb-roasted chicken or duck breast with cherry glaze.
Vegetarian: Eggplant parmigiana or mushroom risotto.
Meat: Lamb chops, pork tenderloin, or beef stew.

Pecorino: Salty and nutty, enhancing the wine's richness.
Caciocavallo: Semi-hard and savoury, complementing the wine's boldness.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.
Fontina: Mild and creamy, balancing the wine's structure.

Eggplant Parmigiana

Ingredients:

• 2 large eggplants, sliced
• 2 cups tomato passata
• 200g mozzarella, sliced
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves

Instructions:

1. Preheat oven to 180°C. Season eggplant slices with salt and let sit for 30 minutes to remove moisture. Rinse and pat dry.
2. Heat olive oil in a pan and lightly fry the eggplant slices until golden.
3. In a baking dish, layer eggplant, tomato passata, mozzarella, Parmesan, and breadcrumbs.
4. Repeat layers and finish with Parmesan and breadcrumbs on top.
5. Bake for 25–30 minutes until bubbly and golden. Garnish with fresh basil before serving.

Tip: Serve with a side of crusty bread for a complete meal.