Moscato di Trani DOC "Kaloro" BIO Antinori
| Sommelier score | 90/100 | 2024 |
| Winery | Antinori - Tormaresca |
| Denomination | Moscato di Trani DOC |
| Vintage | 2023 |
| Grapes | 100% Moscato |
| Organic | Yes |
| Alcohol content | 10,50% |
| Cl | 37cl |
| Sulfites | Contains sulphites |
| Code ICQRF | BR/3348 |
| Winery headquarter | Tormaresca - Minervino Murge (BA) - Località Tofano |
| Bottle size | Standard bottle |
| Combination | Desserts, dried Fruit, Dry pastry, Fruit pies and cream, Strudel |
| Region | Apulia (Italy) |
| Style | Passito |
| Wine list | Moscato |
The Trani Moscato's essence, by the Tormaresca wine house, is that of the sweet Goddess that embraces and seduces the taster with the warmth her wine releases. Kaloro boasts the DOC certification confirming the guarantee of origin. The wine comes from an accurate selection of 100% pure Moscato grapes belonging to the Bocca di Lupo estate. The grapes are harvested at the right degree of maturation and allowed to dry in the sun on appropriate plateaux for about 12 days. In doing so, the drying both increases the sugar content and the emergence of honey and jam scents giving to the wine intensity and aromatic fineness. Following destemming and soft pressing, the fermentation takes place at a controlled temperature of 18°C in stainless steel tanks, in order to enhance the aromatic and qualitative grapes' potential as much as possible. It follows a 8 months period of refinement in steel and a further long refinement in bottle.
Characteristic of the Moscato "Kaloro" wine
The organoleptic exam gives us the chance to taste an intense and bright golden yellow wine. To the nose it offers intense, enjoyable and elegant aromas of quince, apricot, pear and fig. More complex notes of spices, candied citrus and vanilla follow. The palate taste is sweet and smooth at first, turning later towards a fair acid balance enhancing richness, complexity and persistence.
Recommended pairings while tasting this wine
Tormaresca Kaloro is perfect with almondy desserts and dry pastry. At its best if poured at a temperature of 12°C in Tulip or Renano small calyx glasses.
