Search Results for: masseria maìme

ensational, enveloping, powerful and rustic, but at the same time capable of telling the story of the Salento area. The Sun, the beneficial influence of the sea and the wind. The classification is the classic one, Negroamaro IGT. Produced with 100% pure Negr or amaro grapes, conscientiously selected in the Maìme estate in S. Pietro Vernotico in Brindisi, where they are still raised as they once did in these areas, using the sapling and spurred cordon system.

ensational, enveloping, powerful and rustic, but at the same time capable of telling the story of the Salento area. The Sun, the beneficial influence of the sea and the wind. The classification is the classic one, Negroamaro IGT. Produced with 100% pure Negr or amaro grapes, conscientiously selected in the Maìme estate in S. Pietro Vernotico in Brindisi, where they are still raised as they once did in these areas, using the sapling and spurred cordon system.

The "Masseria Maime" is a red wine that is characterized by the enveloping fruity and spicy aromas, evident from the first sips, soft and velvety thanks to a perfectly worked tannic structure. It is a label created on a native vine that represents the essence of the Salento terroir, the Negroamaro, grown in vineyards that extend as far as the eye can see, almost merging with the woods and pine forests that line the Adriatic Sea. Antinori , a high-sounding name in the Italian wine scene, has decided to buy the Tenuta di Tormaresca, promoting the great potential of the Apulian terroir, with the aim of enhancing the regional vines by creating traditional labels with modern methods. A challenge fully won, as demonstrated by the "Masseria Maime", where personality is combined with pleasure. The Tormaresca Antinori winery produces this “Masseria Maime” starting from 100% Negroamaro grapes. The clusters, coming from vines grown with sapling, are left to slightly overripe and are harvested in the third week of September.The fermentation takes place in steel, at a controlled temperature between 26 and 28 degrees and then, after racking, the wine is transferred in French and Hungarian oak barrels, where it remains to refine for about 12 months after bottling, the wine remains in glass to mature for a further year.