Niuru Maru

NIURU MARU
Synergistic agriculture
Appelation: PGI Puglia Negroamaro.
Grape variety: Negroamaro 100 %.
Soil composition: sandstone and pelite soil, very rich of fine gravel, sand and small cobblestone; very rich of humus. The clay layer and silt give soil a good water content, drained from cobblestone and gravel. This soil came from carbonatic land orogenesis, called “fossa bradanica”.
Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book “The philosophy of freedom”.
Vineyard area: 2 hectares cultivated according to the criteria of Sy-nergistic Agriculture and ICEA Organic Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 20 years.
Yield per hectare: 8,5 tons per ha.
Harvesting: hand-picking grapes, half October.
Alcohol by volume: 13 % vol.

  • Description

In the winery

Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 20-30 days of maceration with the skins, at the end of alcoholic fermen-tation, wine is soft pressed in order to separate it from grape skins. Natural fining and stabilization, no fining agents added.No filtration.

Ageing of wine on lees: 6 months in steel tanks, 2-3 months in large wooden barrels and at least 3 months in bottle. Malolactic fermen-tation takes place during aging. Very low amount of sulphur dioxide added before bottling.

Organoleptic properties: ruby red colour; fruity nose (black cherry and plum), with final cloves aroma. Medium body, smooth and ba-lanced, quite tannic, fine and elegant. An authentic Negroamaro!

Food pairing: ideal for pasta with ragù, or soft and fresh cheeses, vegetables and beans soups.

Serving temperature: 15 °C. Decant wine before drinking it.

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