Sale! Niuru Maru IGP Salento Negroamaro

Niuru Maru IGP Salento Negroamaro

l'Archetipo

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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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Niuru Maru IGP Salento Negroamaro


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.
Training systemcontrospalliera
Grape varietiesNegroamaro 100%.
Winemakingdopo pigia-diraspatura meccanica, il mosto fermen-ta spontaneamente grazie all’aggiunta di pied de cuve contenente lieviti indigeni, gli unici in grado di interpretare al meglio il nostro terroir
Ageingin acciaio su fecce fini per 6 mesi, leggero passaggio di 2/3 mesi in grandi botti di legno e riposo in bottiglia per altri 3 mesi
Colourruby red colour
Alcohol13.0% vol.

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Serving temperature: 10-12°C.

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2016

Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously with grapes skins thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 6-7 days of maceration with the skins, must is soft pressed in order to separate it from grape skins. The alcoholic fer-mentation continues for 2 months at low temperature (13-14 °C). Natural fining and stabilization, no fining agents added.No filtration.

Ageing of wine on lees: 5-6 months in steel tanks, shaking it every 15 days. Very low amount of sulphur dioxide added before bottling.

Organoleptic properties: straw yellow colour with greenish yellow reflex; fine floral, fruity and grassy nose. Medium body, soft and very fresh.

Food pairing: ideal with fishes, shrimps and shellfishes; try it with vegetables risotto.

Serving temperature: 8-10°C.

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l'Archetipo

2014

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 8 mon-ths of maceration with the skins, at the end of alcoholic and malo-lactic fermentation, wine is soft pressed in order to separate it from grape skins. Natural fining and stabilization, no fining agents added. No filtration.
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Serving temperature: 16-18 °C. Decant wine before drinking it.

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2016

Winemaking (Ancestral method): after destemming and soft crushing grapes, must ferments spontaneously, thanks to a pied de cuve of na-tive yeasts, the only ones which increase the expression of our Ter-roir. After 40 days of alcoholic fermentation at low temperature (13-14°C), before total sugars depletion, fermenting must is transferred in stainless steel pressure tank (11-12°C), where the residual sugar is converted into alcohol and carbon dioxide. Wine is aging on lees, with continue battonage in these pressure tanks, in order to obtain a stable wine. Very low amount of sulphur dioxide added before bott-ling. Natural fining and stabilization, no fining agents added.No filtration.
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Serving temperature: 4-6 °C.

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2016

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Food pairing: ideal for desserts and cakes, very good with Indian and Japanese foods.

Serving temperature: 6-8 °C.

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