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Tormaresca Bocca di Lupo 2007

  • RP91
  • WS90
  • WE90
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

Ruby red in color with aromas of Marasca cherry, red fruit and notes of sweet spices such as licorice, vanilla and clove. An intensely flavored wine that is full-bodied yet soft upfront, with velvety tannins accompanied by a pleasant acidity.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2007 Aglianico Castel del Monte Bocca di Lupo shows a more refined, domesticated expression of Aglianico. The 2007 isn’t quite as nuanced as the 2008, but it makes up for that with superb textural finesse and elegance. Sweet, silky tannins frame layers of dark red fruit in this fleshy, supple wine. Varietal notes appear on the close in this beautifully balanced, sleek Aglianico. Anticipated maturity: 2011-2017.
WS 90
Wine Spectator
The dusty tannins are well-knit, with layers of ground spice, grilled herb, black olive and dried currant. This subtle red is more about integration and balance than aggressive flavor. Drink now through 2019.
WE 90
Wine Enthusiast
This vintage of Bocca di Lupo shows balance and sophistication both in terms of its aromatic intensity and overall delivery of fresh fruit and spice. Flavors of dark plum, blackberry, black espresso and hickory smoke appear on the very rich and dense finish.
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Tormaresca

Tormaresca

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Tormaresca, Italy
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A wonderful joining of classic winemaking and modern viticultural techniques, these exceptional wines are crafted from 100% estate grown fruit, a rarity among Puglian wines. Tormaresca is the only producer with vineyards in both of Puglia’s two elite winegrowing sub-regions: Salento and Castel del Monte DOC.


The Tormaresca estate is composed of two properties. Bocca di Lupo is located in the Castel del Monte DOC of northern Puglia. It offers an ideal growing environment for Chardonnay, Aglianico and Cabernet Sauvignon. Masseria Maime is located on the Salento peninsula in Southern Puglia. Its vineyards extend over half a mile along the Adriatic coast and are planted with Negroamaro, Primitivo, Cabernet Sauvignon and Chardonnay.

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Puglia

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Well-suited to the production of concentrated, fruity and spicy red varieties, Puglia is one of Italy’s warmest, most southerly regions. Its entire eastern side is one long coastline bordering the Adriatic Sea. About half way down, the region becomes the Salento Peninsula. This peninsula, bordered by water on three sides, receives moist, nighttime, sea breezes that bring a welcome cooling effect to the region, where little rain creates a challenging environment for its vines. In fact, the region is named for the Italian expression, “a pluvia,” meaning “lack of rain.”

Puglia’s Mediterranean climate and iron-rich, calcareous soils support the indigenous Primitivo, Negroamaro and Nero di Troia. Primitivo produces an inky, spicy, brambly and ripe red wine whose best expression comes from Manduria. Nero di Troia produces tannic, rustic reds from Castel del Monte DOC while Negroamaro, typically blended with Malvasia nera, plays a large part in may blends made throughout the peninsula.

Puglia produces a small amount of white wines as well, predominantly made of the fruity, Trebbiano Toscano, or light, Bombino bianco grapes.

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Aglianico

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Taking its home in the mountainous southern Italian regions of Campania and Basilicata, Aglianico is a bold red variety that needs a long hang time to fully develop and is actually one of the very last of the Italian red varieties to be harvested each year. It often spends until November on the vine and pushing it any faster often leads to rough and untamable tannins.

The name “Aglianico” bears striking resemblance to Ellenico, the Italian word for "Greek," but no evidence shows it having any ancestry in Greece. However, first documentation of its plantings appear around an ancient Greek colony located in the lush hills of present-day Avellino, Campania. It thrives there today as the exclusive variety in the strikingly delicious and age-worthy, red wine called Taurasi. While maybe not as popular as Brunello or Barolo, among Italy’s noble reds, it certainly can boast the same aging potential. Aglianico also has great success in volcanic soils such as those found in Basilicata where it makes the robust, Aglianico del Vulture. It is also found scattered throughout vineyards in Calabria, Puglia and Molise.

Producers in Austrailia and California grow Aglianico with success too.

The best Aglianicos are rustic and earthy, deep in color with dried fig, plum, blackberry, black pepper and dark chocolate. Full of fine-grained tannins, Aglianico has good acidity and an intense, lingering finish. Aglianico is fantastic alongside roasted or grilled meats, anything with black truffles and aged cheeses.

AMR29239_2007 Item# 133952