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Tormaresca Neprica Primitivo IGT Puglia 2021

Tormaresca Neprica Primitivo IGT Puglia 2021

Regular price $25.00 AUD
Regular price Sale price $25.00 AUD
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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

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

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

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

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

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. Sprinkle eggplant slices with salt and let sit for 30 minutes to remove excess 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, finishing 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 crusty bread for a complete meal.

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