Tormaresca Roycello Fiano Salento IGT

The harvest took place once the grapes achieved full aromatic ripeness. Grapes were brought to the cellar, destemmed, and gently pressed. The must was chilled to a temperature of 10 °C (50 °F) for approximately 24 hours to favor natural settling and clarification. Alcoholic fermentation took place in temperature controlled stainless steel tanks at a temperature of 16 °C (61 °F). The wine was left to age on the lees in stainless steel for about 4 months then bottled.

Tormaresca is made up of two estates in different areas of Puglia: in the central, inland region of Castel del Monte they have Aglianico, and in the Salento peninsula of the extreme south-east, Primitivo and Negroamaro. Cabernet and Chardonnay are grown in both zones, giving the winemaker a broad palette from which to blend the very consistent entry-level wines.

Antinori only invested here in 1998, yet in that time Tormaresca has become a flagship of Puglian production: Pietrabianca is the Cervaro of the south, its freshness and elegance belying its hot-climate origins. All the vineyards are planted unusually densely, giving extra depth to the wines.