Classification
Negroamaro I.G.T. Salento
Grape variety
Negroamaro

Vinification and aging
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 transferred into 300 liter-capacity French and
Hungarian oak tonneaux where malolactic fermentation took place. Masseria Maìme aged for 12 months in tonneaux before being bottled and
was then aged for an additional period of 20 months in the bottle.

Alcohol content
14.5% by Vol.

Historical data
The Masseria Maìme estate is located in one of the most beautiful areas of Upper Salento not too far from the town of San Pietro Vernotico in the province of Brindisi. The estate extends along the coastline forming a
unique countryside of vineyards that lies between woodlands and pine forests stretching out as far as the eye can see until blending into the sea. The most prevalent grape varieties grown here are Negroamaro,
Primitivo, Chardonnay and Cabernet Sauvignon.

Tasting notes
Masseria Maìme is ruby red in color. On the nose, it offers fruity notes of morello cherries and myrtle together with pleasant sensations of violets, dog rose and delicate hints of licorice. The soft, supple entry
follows over to elegant tannins and a very well-balanced finish.