Vinification
The grapes were delicately crushed and transferred into stainless steel vats where alcoholic fermentation occurred at a controlled temperature of 26-28 °C (79-82 °F). Gentle pump overs and délestage (rack and return) were performed during maceration on the skins for a gradual, balanced extraction of color, flavor and aromatic compounds, which extended over a period of 15-18 days. After racking, the wine was aged in 300 liter-capacity French and Hungarian oak tonneaux. Masseria Maìme was aged for an additional period of 15 months in the bottle.
Tasting Notes
Masseria Maìme 2023 is ruby red in color. The nose is complex, opening with fruity notes of sour cherries, blackberries and pleasant hints of dried roses and closing with light notes of licorice, black tea and cloves. Entry on the palate is supple and is sustained by elegant tannins and a well-balanced finish.