The name “Mayro” comes from the latin word “mavrus”, which means black, dark, recalling the dark colour of this wine. Mayro is produced from 100% selected Montepulciano grapes. The maceration lasts 10 days in steel fermenting vats, followed first by alcoholic and then by malolactic fermentation. The wine is then transferred into oak barrels of 15 hectolitres for a period of about 6-8 months. Then it is kept bottled for 2-3 months before being released. Delicate aromas of plum and cherries on the nose, full-bodied in the mouth with a long intense aftertaste.
Municipality/area of production: Roseto Degli Abruzzi/Abruzzo Region.
Variety: 100% Montepulciano.
Vineyard: our Fosso Corno Estate is located in Roseto Degli Abruzzi and covers 30 hectares on a single hill, facing the Adriatic Sea. The vineyards from which we produce Mayro are distinguished by the special attention which is dedicated to the pruning. The aim is to limit fruit production and create ideal conditions for air to circulate around the productive layer of the vines. The ideal condi- tions essential conditions for ensuring perfect ripening of the Montepulciano grapes.
Harvest: the harvest takes place in the period from the end of Sep- tember to the mid of October.
Vinification: maceration for a maximum of ten days, in steel fermenting vats, followed first by alcoholic and then malolactic fermentation. The wine is then moved in oak barrels for a period of about 6-8 months. Then it stays in bottle for 2-3 months before the release.
Winemaker’s notes: deep ruby red colour with violet tints. Delicate aromas of plum and cherries on the nose, full-bodied in the mouth, with a long flavourful finish.
Pairings: pasta with meat sauces, roasted red meat, chicken and rabbit chasseur.
Serving temperature: 18°C.