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°
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
Residual sugar: 3 g/l
Oenologist: Filippo Di Giovanna
Visual: Intense ruby red
Nose: Intense, spicy
Palate: Full, judiciously tannic
Finish: Long-lasting, balanced
Bottled in Sciacca by Wineries Miceli Srl - Palermo - Italy