Nia Maro Miceli

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Nia Maro Miceli

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The extreme selection of the Merlot grapes of our vineyard, the low yield cultivation, the picking of the grapes in small boxes, the fermentation and the vinification made in the manner to consider the whole scents of the fruit; the maturation in oak barrels for 12 months and a further maturation in stainless steel tanks and bottle, make of Nia Maro a wine of great level.

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Description: The extreme selection of the Merlot grapes of our vineyard, the low yield cultivation, the picking of the grapes in small boxes, the fermentation and the vinification made in the manner to consider the whole scents of the fruit; the maturation in oak barrels for 12 months and a further maturation in stainless steel tanks and bottle, make of Nia Maro a wine of great level destined to exalt in taste and scent with passing of the years. 
Ageing potential: 8 years 
Storage: On its side at 12-14 C° 
Serving temperature: 18C° 
Glass: Balloon 
Serving suggestions: With red meat, hearty main courses and aged cheeses 
Production area: The winery-owned Tenuta di Castelvetrano. Located in the Contrada Dimina, covering some 33 hectares 
Training method: Espalier 
Pruning method: Spur-pruned cordon-trained 
Vineyard density: av. 4,600 vines/ha 
Soils: Loose, chalky soils 
Vineyard aspect: South-west 
Weather: Mediterranean, dry. 
Harvest: At the end of August - beginning of September 2004 
Must analysis: 21° Babo 
Yield per hectare: 60 q 
Yield per vine: 1,5 kg 
Vinification: Traditional red-wine fermentation, temperature-controlled at 24C°, with cultured yeast. 
Skin contact period: 8 days 
Malolactic fermentation: Totally developped 
Maturation in wood: 12 months in 300-litre oak barrels 
Ageing: 7 months in stainless steel tanks 
Alcoholic content: 14% vol. 
Total acidity: 6,1 g/l 
pH: 3,40 
Residual sugar: 3 g/l 
Oenologist: Filippo Di Giovanna 
Visual: Intense ruby red 
Nose: Intense, spicy 
Palate: Full, judiciously tannic 
Finish: Long-lasting, balanced

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Nia Maro Miceli

Nia Maro Miceli

The extreme selection of the Merlot grapes of our vineyard, the low yield cultivation, the picking of the grapes in small boxes, the fermentation and the vinification made in the manner to consider the whole scents of the fruit; the maturation in oak barrels for 12 months and a further maturation in stainless steel tanks and bottle, make of Nia Maro a wine of great level.

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