Tormaresca | Antinori

Bright ruby red with violet reflections. This Primitivo has a fresh and uncomplicated fruit flavour of ripe cherries, blackberries and a hint of Mediterranean herbs. Soft and harmonious on the palate, with a juicy texture, gentle tannins and well-integrated acidity. Maturation in stainless steel tanks preserves freshness and varietal character. "Neprica" stands for uncomplicated drinking pleasure with Apulian soul - ideal with pasta, pizza or simply in the company of good friends. SUPERIORE.DE

Straw-yellow with greenish highlights. The nose is dominated by notes of white fruit, apples and pineapple, which are well balanced by citrus notes of orange blossom and jasmine. On the palate, it is fragrant and delicious, with a soft attack and balanced freshness, and a hint of nutmeg in the finish. An extremely straightforward Chardonnay, just the way we like it, with a crisp style, a subtle saltiness and a fruity finish. SUPERIORE.DE

The Negroamaro grapes used to make the exceptionally delicate Calafuria come from vineyards stretching along the Adriatic coast in Salento. The region boasts a long tradition of producing rosé wines from Negroamaro, a grape variety that expresses its full potential best when grown near the sea. Pale pink in colour, with a bouquet of fruity citrus notes of grapefruit and orange blossom, and hints of jasmine. Pleasantly fresh on the palate with excellent aromatic persistence and a delicate flavour. SUPERIORE.DE

Thirty Angels. That was the name the shepherds gave to that old resting place on the Bocca di Lupo estate, where they would stop on their long journeys through the Apulian Murgia before driving the migratory herds onward. Under the protection of these thirty angels, a name was born that today belongs to one of Apulia's most remarkable Aglianico wines. Tenuta Bocca di Lupo is situated in Minervino Murge at an altitude of 380 to 400 metres, on the high plateau of the Murgia, the limestone massif at the heart of northern Apulia. This is unusually high for Aglianico – and this is precisely why Trentangeli sounds so different from its heavier counterparts from the flatter Salento region.

When the Antinori family founded their Apulian branch Tormaresca in 1998, they set an example: Southern Italy could deliver more than quantity. Torcicoda became proof of this vision – the first wine from Apulia to make it into the Wine Spectator Top 100. Its name refers to the historic grooming tool for horse manes, but also to the lush, twisting growth of the Primitivo vines, which were once called the "vine of three harvests".

Pietrabianca offers a contrast between richness and freshness and seduces with a blend of white flowers, almond paste, wet stone and crushed red pears. Silky and supple, it caresses the palate with an elegant wave of ripe peach and nectarine. Lingers long, leaving a mineral and acidic tension as notes of candied lime fade. Not only is it stunning today, but it has a bright future. SUPERIORE.DE

Charismatic Negroamaro in an accessible and modern style without gimmickry. In the glass, dark lines of blackberries, plums and blackcurrants with generous background notes of chocolate, Indian spices, teriyaki and smoky barbecue sauce. Noble tannins and ripe fruit flavours form a wine that is both contoured and soft and yielding. Masseria Maime is ready to drink at a young age, but can safely mature for another five years or more. SUPERIORE.DE

The wolf's mouth. This is the translation of Bocca di Lupo – a name that captures the wildness of this landscape. Here, in the heart of the Alta Murgia near Minervino Murge, a dream began in 1998: the Antinori family, creators of legendary super Tuscans, recognised the dormant potential of Apulia and invested in a terrain that could not be more barren. Limestone tuff soils, karstic hills, an almost lunar panorama at an altitude of 250-300 metres. But it is precisely this barrenness that is the secret. At the centre of the project: the rediscovery of Aglianico – the noble, once underestimated grape variety that is to find an authentic Apulian voice here. The organically cultivated vines yield slightly overripe grapes that fully develop their phenolic potential. After manual harvesting, the must ferments at 25–27 °C in stainless steel, maceration takes place over 15–18 days with gentle remontages and délestages. Malolactic fermentation takes place in French barriques, where the wine matures for a further 15 months. This is followed by a full 24 months of bottle ageing – this wine is only released onto the market after a total of three years (+).

A white wine that challenges everything you think you know about Puglia. While the region is known for powerful red wines from Primitivo and Negroamaro, this Fiano shows that great whites can also be produced here – perhaps even the best in the entire region. The organically cultivated vines are rooted in the barren limestone tufa soils of Tenuta Bocca di Lupo near Minervino Murge, at an altitude of 250-300 metres in the heart of the wild Murgia. Harsh winters, striking day-night fluctuations and the proximity to the extinct volcano Vulture characterise a terroir that produces white wines of rare minerality. The grapes are gently destemmed and pressed. The must rests for 24-48 hours at 10 °C for natural clarification before fermentation begins in stainless steel and is completed in French tonneaux. There the wine matures on the fine lees, followed by further bottle ageing.

The wolf's mouth. This is the translation of Bocca di Lupo – a name that captures the wildness of this landscape. Here, in the heart of the Alta Murgia near Minervino Murge, a dream began in 1998: the Antinori family, creators of legendary super Tuscans, recognised the dormant potential of Apulia and invested in a terrain that could not be more barren. Limestone tuff soils, karstic hills, an almost lunar panorama at an altitude of 250-300 metres. But it is precisely this barrenness that is the secret. At the centre of the project: the rediscovery of Aglianico – the noble, once underestimated grape variety that is to find an authentic Apulian voice here. The organically cultivated vines yield slightly overripe grapes that fully develop their phenolic potential. After manual harvesting, the must ferments at 25–27 °C in stainless steel, maceration takes place over 15–18 days with gentle remontages and délestages. Malolactic fermentation takes place in French barriques, where the wine matures for a further 15 months. This is followed by a full 24 months of bottle ageing – this wine is only released onto the market after a total of three years (+).