ORIGIN: Apulia in the provinces of Brindisi, Lecce, and Taranto
VINE VARIETY:: Monovarietal Negroamaro
SOIL: Medium-textured located around the 40° parallel north.
GRAPEVINE CULTIVATION: Guyot-trained and spurred cordon
HARVESTING: By hand
VINIFICATION: Grape pressing and destemming and fermentation with maceration on the skins with cultured yeasts at 25°C controlled temperature.
REFINING: Temperature controlled stainless steel vats. During ageing the wine undergoes several analytical controls to assure its integrity.
BOTTLING: Cold sterile
ALCOHOL CONTENT: 12% vol.
COLOR: Vibrant ruby red.
NOSE: Intense and fruity with delicate spicy hints reminding of tobacco.
PALATE: Well-orchestrated, warm and mouth filling, rightly tannic.
SERVING TEMPERATURE: 14° – 16°C
INTERNAZIONAL PAIRINGS: Steak with rast – Germany
Beef Burritos – Mexico
Curiosity: The origin of the name is uncertain: it contains the word black in two languages: niger in Latin and maru in ancient Greek. Other people think it comes from the dialect expression “niuru maru”: black and bitter. It is the richest grape in resveratrol.
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