The microclimate surrounding Masseria Maìme benefits from the influence of the Adriatic Sea that provided good temperature swings and protected the vineyards from the heavy rains that fell hard along the Ionian coast of Salento. Attentive vineyard practices and careful selection of the clusters ensure yields of whole, perfectly ripe berries while the vineyards benefit from September’s favorable dry breezy weather. Harvesting of Negroamaro grapes for Masseria Maìme takes place consistently in late September.

The grapes are delicately crushed and transferred into stainless steel vats where alcoholic fermentation occurs at a controlled temperature of 79-82 °F. Gentle pump-overs and délestage (rack and return) are performed during maceration on the skins for a gradual, balanced extraction of color, flavor, and aromatic compounds, which extend over a period of 15-18 days. After racking, the wine is transferred into 300 liter-capacity French and Hungarian oak tonneaux where malolactic fermentation takes place. Masseria Maìme is aged for 12 months in tonneaux before being bottled and was then aged for an additional period of 20 months in the bottle.