Red · Negroamaro
Tomegna
Our Red Wine TOMEGNA is an expressive and balanced Negroamaro IGT Puglia crafted by Azienda Agricola Giuliani. Cultivated in the dedicated territory of Brindisi, this 13% red wine reveals a complex bouquet of warm berries and gentle spices, offering a long, dry, and pleasantly textured finish that captures the soul of Puglia.
- Format
- 750ml
- Alcohol
- 13% vol.
- Serving
- 18°C (64°F)
For licensed trade enquiries — informational only, no online sale.
Tasting notes
Intense ruby red color. The nose opens with fragrant fruity scents of small berries and faint spicy marks that enrich a complex range of warm and soft aromas. On the palate, it shows a good acidic charge and fine tannins. The long, dry, and pleasant closure, combined with a great texture and perfect organoleptic balance, makes this a highly interesting and enjoyable wine to drink.
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.