Montepulciano D’Abruzzo D.O.C.
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.
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.
Pasta with meat sauces, roasted red meat, chicken and rabbit chasseur.