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Castello Monaci Maru Salento IGT Negroamaro NV

Winemaker's Notes:

Summary The term "Maru" translates into dark or severe and correctly describes some of the characteristics of Puglia's native Negroamaro grape. Terroir: The Castello Monaci Maru Negroamaro is sourced from estate vineyards surrounding the 16th century winery. This varietal is typically harvested in early September. Vinification: The fruit is hand-harvested at dawn to preserve sugar levels and avoid the heat of the sun. Each parcel is vinified separately in small stainless steel tanks followed by blending and then 6 months aging in 75% stainless steel and 25% 2nd and 3rd use French oak. 80,000 bottles produced.

Region: Italy » Puglia » Salento Igt
Winery: Castello Monaci
Color: Red
Varietal: Negroamaro
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Castello Monaci:
The choice of grape varieties is a combination of local viticultural tradition–indigenous Negroamaro, Primitivo and Malvasia Nera–with scientific vineyard management through a careful selection of clones and root stocks. The tufa (‘rocks’) of local soils contribute structure to the wine, aid in drainage for the vines, and reflect the light, helping the sun’s work for the vines. Dug out of subte... Read more
The choice of grape varieties is a combination of local viticultural tradition–indigenous Negroamaro, Primitivo and Malvasia Nera–with scientific vineyard management through a careful selection of clones and root stocks. The tufa (‘rocks’) of local soils contribute structure to the wine, aid in drainage for the vines, and reflect the light, helping the sun’s work for the vines. Dug out of subterranean rock, the geometric-shaped cellar houses 1,000 barriques and modern temperature-controlled systems that allow small parcels of grapes to be vinified separately. Read less

Summary The term "Maru" translates into dark or severe and correctly describes some of the characteristics of Puglia's native Negroamaro grape. Terroir: The Castello Monaci Maru Negroamaro is sourced from estate vineyards surrounding the 16th century winery. This varietal is typically harvested in early September. Vinification: The fruit is hand-harvested at dawn to preserve sugar levels and avoid the heat of the sun. Each parcel is vinified separately in small stainless steel tanks followed by blending and then 6 months aging in 75% stainless steel and 25% 2nd and 3rd use French oak. 80,000 bottles produced.

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