Maru is produced with Negroamaro grapes cultivated with Apulian sapling and Guyot on calcareous clayey, deep siliceous soils, in the territory of Salice Salentino (Lecce). The grapes are harvested in the very early hours of the morning and immediately taken to the cellar to be crushed. The vinification in steel vats follows with 10 days of maceration and frequent pumping over. Once malolactic fermentation has taken place, part of the wine ages for 6 months in French barriques with different toasting, while the rest remains in steel.
Characterized by a garnet red color. It has an intense aroma, with notes reminiscent of the Mediterranean maquis and eucalyptus. On the palate it gives off a full and round taste lends itself to good aging. To be served at a temperature of 16-18 ° C