DiVino.com.au
Tormaresca Neprica Primitivo IGT Puglia 2021
Tormaresca Neprica Primitivo IGT Puglia 2021
Couldn't load pickup availability
Description
Description
Tormaresca Neprica Primitivo IGT Puglia is a bold and expressive red wine from southern Italy. Made from 100% Primitivo, it showcases aromas of ripe blackberries, plums, and black cherries, with hints of chocolate, spice, and dried herbs. 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.
Wine Details
Wine Details
Type: Red Wine
Style: Medium-bodied, Fruity
Grape Varietal: Primitivo
Tastes Like: Comparable to a Zinfandel, with ripe blackberries, plum, and hints of spice, balanced by soft tannins and a smooth finish.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Puglia, Italy
Terroir: Clay and calcareous soils
Aging: Stainless steel
Serving Temperature: 16-18°C
Winery
Winery
Tormaresca is a leading winery in Puglia, Italy, committed to crafting wines that highlight the region's rich heritage and diverse terroir. Their Neprica Primitivo is a vibrant expression of southern Italy's signature varietal.
Food Pairings
Food Pairings
Seafood: Grilled swordfish or tuna with a tomato relish.
Poultry: Herb-roasted chicken or duck with a cherry glaze.
Vegetarian: Eggplant parmigiana or mushroom risotto.
Meat: Lamb chops, beef stew, or pork tenderloin.
Cheese Pairings
Cheese Pairings
Pecorino: Salty and nutty, enhancing the wine's structure.
Caciocavallo: Semi-hard and savoury, complementing the wine's boldness.
Fontina: Mild and creamy, balancing the wine's fruit profile.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.
Recipe
Recipe
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:
- Preheat oven to 180°C. Sprinkle eggplant slices with salt and let sit for 30 minutes to remove excess moisture. Rinse and pat dry.
- Heat olive oil in a pan and lightly fry the eggplant slices until golden.
- In a baking dish, layer eggplant, tomato passata, mozzarella, Parmesan, and breadcrumbs.
- Repeat layers, finishing with Parmesan and breadcrumbs on top.
- Bake for 25–30 minutes until bubbly and golden. Garnish with fresh basil before serving.
Tip: Serve with crusty bread for a complete meal.
