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 is ruby red in color and it presents fruity notes of sour cherries and plums accompanied by sweet notes of dog rose, irises and vanilla with a slightly spicy note of black pepper on the finish. A soft entry on the palate is sustained by elegant tannins and a well-balanced finish.