'Negroamaro Salento Maru Castello Monaci' 2006

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Winery:

Castello Monaci

Varietal:

Negroamaro

Region:

Italy

Type:

 

Color:

Red

UPC:

 

User Tags:  italian cuisine, meat, round, spicy, dark berry, intense, roast dishes, pasta, american cuisine, red meat 

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What to Expect

"Black and bitter" in Italian, not surprisingly Negroamaro has origins in the Southern Italy's Puglia region and is an important grape both on its own and as a blending grape. It contributes a rich, slightly rustic mouthfeel to a finished wine imbued with a slightly burnt, earthy quality that accentuates deep, roasted plum and mocha toned fruit.

Winemakers Notes

Not far from the town of Lecce and from the sea, on the road to Taranto, at the gates of Salice Salentino, centuries-old olive trees and luxuriant vineyards surround Castello Monaci. The long corridor which links the main road to the castle is a line which goes through the estate, a meridian which divides the vineyards and opens the gates to the modern cellar. Here spreads the sun which floods the land with light and creates unique shapes, like the fruits to which it gives birth. Castello Monaci. Crafted by the sun.

Maru or “severe, dark” in the Salentino dialect is the name chosen for read more...this negroamaro, a name evocative of a land which breathes, dedicated to its best indigenous grapes, a lively, generous, intense name like the place from which it comes.

Grapes: 100% negroamaro.

Vineyard: parcels trained by the alberello Pugliese and Guyot systems on deep, dry limestoneclay-siliceous soil; the average yield is 75 quintals of grapes per hectare.

Vinification: the grapes are picked very early in the morning and are immediately taken to the cellars to be crushed. There follows the vinification in steel tanks, with 10 days maceration and frequent remontages. Once the malolactic fermentation has taken place, part of the wine matures for 6 months in French barriques of various toastings, while the rest stays in steel.

Wine: garnet-red colour; intense bouquet, full and satisfying flavour even if slightly bitter, round, and of excellent structure.

Analytical details: 13.50% alcohol; 5.60g/l total acidity; 3.55pH; 3g/l residual sugar; 33g/l dry extract.

Optimum keeping: 5-6 years in bottles stored horizontally in cool, dark conditions.

Food matches: roast or stewed red meats, lamb, kid, mature cheeses.

Serving temperature: 16-18°    (hide)

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