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.

Orecchiette alle Cime di Rapa (Orecchiette with Broccoli Rabe)

Ingredients

• 400g orecchiette pasta
• 500g cime di rapa (broccoli rabe), trimmed and washed
• 3 cloves garlic, thinly sliced
• 1-2 red chilli, deseeded and finely sliced (or 1/2 tsp chilli flakes)
• 4 anchovy fillets (optional, for extra depth)
• 4 tbsp extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper
• Grated pecorino cheese (optional, for serving)

Instructions

1. Bring a large pot of salted water to the boil. Blanch the cime di rapa for about 2-3 minutes until just tender, then drain and set aside (reserve a little of the cooking water).
2. Cook the orecchiette in the same pot according to the packet instructions until al dente. Drain, reserving some pasta water.
3. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the garlic, chilli, and anchovy fillets (if using). Sauté gently until the garlic is golden and the anchovies have melted into the oil.
4. Add the blanched cime di rapa to the pan and toss well to coat in the flavoured oil. Season lightly with salt and freshly ground black pepper.
5. Tip in the drained orecchiette and a splash of the reserved pasta water. Toss everything together until well combined and heated through.
6. Adjust the seasoning if necessary and serve immediately, with a generous sprinkle of grated pecorino cheese if desired.

This hearty yet elegant dish brings out the rustic charm of Puglia and is a perfect companion for your Tormaresca Neprica Negroamaro IGT Puglia.