Torre Testa, red wine Igt Salento

A real gift from Apulia, Torre Testa, Susumaniello 100%, Igt Salento, is a rare and precious wine, a milestone of the Italian oenology.

Summary

Technical sheet

Image related to: Torre Testa, red wine Igt Salentobottiglia del vino torre testa tenute rubino Classification: red – IGT Salento

Alcohol level: 13,00% by vol.

Analysis: pH 3,60 – total acidity 5,50 g/l

Grape variety: Susumaniello 100%

Production vintage: 12.000 bottles

Vineyards location: Brindisi

Soil characteristics: sandy

Altitude: sea level

Year of implant: In the 30s and 2000

Training system: Head training and cordon trained, spur pruned

Vines per hectare: 5.000-6.000

Yields per hectare: 5 tons

Harvest: first days of October

Fermentation: in steel tanks

Maceration: 16 days at controlled temperature

Malolactic fermentation: totally carried out

Ageing: about 1 year in barrique

Bottle ageing: minimum 12 months

Vintages: 2001, 2002, 2003, 2004, 2006

Serving temperature: 18°C

Glass: balloon for important red wines.

Tasting notes

Image related to: Torre Testa, red wine Igt Salentoetichetta del
vino torre testa tenute rubino

Colour: dark garnet red with violet reflections;

Bouquet: clear, elegant, ethereal and complex notes of black cherries and plums in brandy, blackcurrant and blackberry jam, hints of chocolate, juniper, nutmeg, liquorice, cinnamon and ink;

Taste: classy and harmonious, intense with a long finish, the result of strong and fragrant fruit, powerful acidity and incomparable fine tannins, noble and defined;

Characteristics: it’s a real gift from Apulia, a rare and precious wine, a milestone of the Italian oenology, firm and gentle, aristocratic and generous;

Food matches: try with 'tajarin piemontesi' in sausage sauce, gnocchi in lamb sauce, pennette in boar sauce, roasted kid leg 'delle Murge' , stewed 'maialino nero' with potatoes, stewed kidney, ventresca di tonno with tomatoes and capers. Perfect with the Canestrato Pugliese DOP.

Recipe: Orecchiette con le brasciole (Orecchiette with meat roulades)

Image related to: Torre Testa, red wine Igt Salentoorecchiette in padella

Ingredients

400 g orecchiette
300 g horsemeat (or veal) cutlets
100 g bacon
50 g fresh grated Pecorino cheese
800 g ripe tomatoes
Garlic
Parsley and basil
An onion
Extra virgin olive oil
Salt and ground black pepper to taste

Preparation

Mix finely chopped bacon, Pecorino, some finely chopped garlic, basil and parsley, a pinch of pepper. Spread mixture evenly on cutlets, roll up cutlets and tie with butcher’s twine. Pan-broil the cutlets with some oil, removing from heat as soon as golden brown. Fry two chopped garlic cloves and the finely sliced onion in the meat juice until golden; add peeled and chopped tomatoes, adjust salt and pepper. Stew for about twenty minutes, then add the roulades. Cover and keep stewing for about half an hour, add some hot water if necessary. When cooked, remove roulades from the sauce and pass the sauce through a sieve. Pour the sauce over the orecchiette cooked 'al dente', sprinkle with Pecorino cheese and garnish each dish with a roulade.