Bocca di Lupo is an intense ruby red color. The nose presents notes of red fruit especially cherries and black mulberries in perfect balance with floral sensations and fresh spicy notes.
The palate is vibrant, persistent defined by lively tannins. A long soft finish delivers pleasant sensations of freshness and complexity. The palate is refined with vibrant yet silky tannins. A lengthy and persistent finish delivers pleasant sensations of freshness and complexity.
93 POINTS LUCA MARONI
92 POINTS WINE SPECTATOR
Bocca di Lupo reveals excellent aging potential. Bocca di Lupo is the spark that lit the enological dream of the estate. The desire to rediscover this noble and austere varietal by offering an authentic apulian interpretation drove the ambitious project of the winery.
Tenuta Bocca di Lupo is located at an altitude of 250 meters above sea level (820 feet) in the heart of the rugged Murgia area near Minervino Murge about 90 kilometers west of Bari. All of the estate’s vineyards are certified organic and are located on calcareous and low-nutrient soils that are excellent for producing the finest quality red wines and superb white wines. The main grape varieties grown are Chardonnay, Fiano, Aglianico, Nero di Troia, Cabernet Sauvignon and Moscato di Trani. Bocca di Lupo is the spark that lit Tormaresca’s enological dream. The desire to re-discover the noble and austere Aglianico grape variety by offering an alternative yet authentic interpretation has guided this project for the past fifteen years. Fully mature vines allow us to produce concentrated grapes perfect for producing wines with great aging potential.
Pairing Suggestions: Red meat, game, lamb meat and aged cheeses.
Maturation: Bocca di Lupo is crafted from the estate’s best vineyards. Harvesting operations were done exclusively by hand, brought to the cellar and carefully selected on sorting tables. Alcoholic fermentation took place in stainless steel truncated cone vats at a controlled temperature of 28 °C (82 °F). Maceration on the skins took place over a period of 15 days with punch downs performed at regular intervals alternating between délestage and pump overs for a gentle and delicate extraction process. During this phase, most of the pips were removed so they would not impart any astringent or bitter qualities to the wine. Once fermentation was complete, the wine was transferred into French oak barriques where malolactic fermentation and aging took place. Bocca di Lupo was bottled and aged for at least one year in the bottle.
