2014 Enne, Negroamaro, IGP Salento, Vini La Torretta

The Negroamaro grapes used to make the Enne come from 90-year-old vines planted in red soils with layers of calcareous rock. Harvesting is all by hand at the end of September. Maceration takes place in open steel tanks before fermentation lasting 14 to 16 days in temperature-controlled stainless steel tanks. A long refining process then ensues: 12 to 14 months in barrique, followed by six months in steel tanks, then a further 12 months in the bottle.

Vini La Torretta, Puglia

Fulvio Rapanà and Massimo Tripaldi tend their vines between the towns of Manduria, Guagnano, Lizzano, and Torricella, three kilometres from the Ionian Sea. Here there is a prevailing south-easterly wind that brings with it the flavours of the sea, helping create wines with remarkable organoleptic properties. Vini La Torretta produces only 25,000 bottles across their three wines each year.

Negroamaro

Negroamaro is a grape that thrives in a hot climate. It's also high yielding so winemakers need to implement good vineyard management to reduce the yield and concentrate the flavours. Typical aromas of Negroamaro show red and black fruits and spices. Flavours of plum, cherry, and blackberry are characteristic of this grape. More complex expressions have notes of coffee, tobacco, liquorice, bitter chocolate, and an earthy quality.

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