The term “Maru” translates into dark or severe and correctly describes some of the characteristics of Puglia’s native Negroamaro grape.

Terroir: The Castello Monaci Maru Negroamaro is sourced from estate vineyards surrounding the 16th-century winery. This varietal is typically harvested in early September.

Vinification: The fruit is hand-harvested at dawn to preserve sugar levels and avoid the heat of the sun. Each parcel is vinified separately in small stainless steel tanks followed by blending and then 6 months of aging in 75% stainless steel and 25% 2nd and 3rd use French oak. 80,000 bottles produced.