Alc. 15 %
The story of Torre Zambra began in 1910, when 20 hectares of land surrounding the namesake tower were purchased from the Zambra family. Tragedy soon struck with the onset of World War II, and in the 1940s production ceased when Laurentino de Cerchio, the founder's son-in-law, was captured by German forces. It wasn't until his release in 1947 that he was able to finally return home and take over the care of the family's vineyards, and in 1961 begin an uninterrupted output of exceptional wines.
Villamagna, the village which gives the DOC its name, is ideally situated in Abruzzo, on Italy's eastern coast. Low hillsides nestled between the Majella mountains and the Adriatic Sea provide the ideal microclimate to grow Montepulciano, and this bottling is certainly proof! Made entirely of this indigenous variety, the 2016 Villamagna from Torre Zambra is harvested by hand, before being fermented in stainless steel and aged in both concrete and oak. Production is very small (less than 1,000 cases a year), so we were thrilled to be able to share it with our WineCollective members. Enjoy now at a cool 18 C, preferably after decanting, or cellar for 10-15 years.
As soon as we poured it, we knew we were in for an intense wine! Pitch black in colour with a vibrant purple rim, the Torre Zambra Villamagna is deep and inviting.
Alluringly complex on the nose, with lifted aromatics of black cherry, raspberry, and blueberry compote. There's also plenty of the region's signature earthiness, showing here as leather, coffee, and spices like clove and star anise. As the wine opens up with air, everything settles into an integrated whole.
The palate follows suit, with plush, velvety texture and ripe tannins. It's full-bodied and rich, with flavours of ripe red berries, and just enough acidity to keep it fresh. After half an hour in the glass, the tannins are gentle but persistent, and the ripe fruit flavours fall into balance with the earthier notes of leather, tar, and cocoa.
The richness of this wine would stand up perfectly to a grilled, bone-in ribeye with lots of fresh black pepper, but it also has enough acidity to pair well with a dish like pork tenderloin roasted with plums and apples. Either way, if you stick to something hearty and rustic, you can't go wrong!