Features
Name:
Niuru Maru Negroamaro IGP 2024 Salento
Terrain:
sandstone and pelite; considerable presence of gravel,
sand and small pebbles; rich in humus.
Cellar
Located in the Castellaneta countryside, at the foot of the Bari Murgia, it was founded by Francesco Valentino Dibenedetto, a farmer from birth, who later also became an agronomist. As early as the 1980s, he began converting the farm to organic farming, moving on to biodynamic practices in 2000. After a few years, he realised that there was still something standing in the way of a return to the archetypal situation of the soil, the ecosystem and thus also the vineyard. Inspired by the non-interventionist practices of Masanobu Fukuoka, in which the synergies between all the rings of the ecosystem are triggered, he switched to synergistic agriculture, for which, among other things, ploughing is no longer practised.This new adventure developed together with his wife Anna Maria and his four children: Carlo Nazareno, Domenico, Andrea, and Maria Clelia. It is thanks to the constant and responsible commitment of all of them that it was possible to build the current wine cellar, all in tuff, where in these precise climatic conditions it is possible to valorise the prized estate grapes without the use of chemicals. The entry into the company of the new generation, under the guidance of Francesco Valentino's wealth of experience, can only give impetus and vitality to the archetype.
Description
Niuru Maru in dialetto salentino Negromaro in purezza da vigneti con coltivazione agricola sinergica. Un negroamaro inaspettato, che al contrario dei suoi simili, si muove con leggiadria esprimendo sin da subito una grande finezza, bevibilità ed eleganza inedita.
Organoleptic characteristics:
Brilliant ruby red, fruity hints of black cherry and plum, with a slight fi nal note of cloves. The palate is medium-bodied, soft and balanced, with a
tannin well worked, fine and elegant
Storage time:
2-5 years
Vinification
ferments spontaneously thanks to the addition of pied de cuve containing indigenous yeasts, the only ones able to best interpret our terroir. After 20-30 days, at the end of fermentation, the marc is separated by gentle pressing. Natural decantation without clarifying agents. Unfiltered.
Acknowledgements
