Red · Negroamaro
Tomegna
Tomegna is our Negroamaro IGT Puglia from Azienda Agricola Giuliani. Unlike the rest of their range, grown on the Murgia plateau, it comes from contrada Cerano near Brindisi, where Negroamaro is the local grape, on red soil rich in sand. The grape's name is often explained as nero (black) and amaro (bitter), and you find both in the glass: a deep ruby color, ripe red fruit with spice and balsamic notes, and a dry, gently bitter finish.
THB 630 750ml
For adults aged 20 and over only.
Tasting notes
Deep ruby red. On the nose, ripe red fruit with spicy and balsamic notes. The palate is warm and soft, with lively acidity and fine tannins. Long, dry finish with the gentle bitter note typical of Negroamaro.
Food pairings
Ideal with first courses of fresh and stuffed pasta, rich vegetable and mushroom soups, roasted or grilled meats, and medium-aged cheeses.
The producer
Giuliani Vini
Nestled between the sun-baked hills of Turi and Gioia del Colle in Puglia, Azienda Agricola Giuliani has been crafting authentic Apulian wines since 1886. Guided by the philosophy "Amore per la terra, passione per i vini" (love for the land, passion for wine), the estate focuses exclusively on indigenous varieties: Primitivo, Negroamaro, Nero di Troia, Susumaniello, and Fiano. Their flagship Primitivo Gioia del Colle DOC has earned international recognition, including the prestigious Tre Bicchieri award from Gambero Rosso. Every bottle is an expression of a territory, a family, and a way of life that has remained unchanged for generations.
From the estate
- Region
- Cerano (BRINDISI) – Puglia
- Soil
- Red soil characterized by a notable presence of both fine and coarse sand, located in the traditional viticulture area of the Cerano district in Brindisi.
- Harvest
- Manual harvesting during the second ten days of September.
- Vinification
- Manual harvest with a careful selection of the grapes, followed by destemming and pressing. A pre-fermentative maceration is carried out at 10°C for 24-48 hours. Temperature-controlled maceration and alcoholic fermentation using indigenous yeasts last for about 10 days at 24-28°C. The process concludes with racking and soft pressing of the pomace.
- Ageing
- Malolactic fermentation takes place in stainless steel containers, followed by a refinement period in concrete and steel tanks to perfectly integrate its aromas and structure.
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