PRODUCTION
The grapes were picked when at full aromatic ripeness and were immediately pressed in the cellars. During this soft pressing there was a brief skin contact after which the must was chilled to a temperature of 60° Fahrenheit (10° centigrade) to favor a natural static settling of the impurities. The clean must was then fermented, using selected yeasts, in temperature-controlled stainless tanks at a temperature of 61° Fahrenheit (16° centigrade) The fermented wine was then given a brief period of lees contact (approximately three months) and an additional three month period of bottle aging before commercial release.
THE APULIAN FIANO
There are two neighboring plots on the Masseria Maime estate: one named ROY and the smaller one, ROYCELLO. These names are reminiscent of one the area’s natural inhabitants in the 30’s and 40’s; an Eurasian crane that preferred the swampy area of the Cerano Woods and whose name in dialect mimicked the name Roy. The name Roycello comes from its namesake plot and reveals in both its name and personality its strong ties to the territory.