Susumaniello

Vineyard and terroir

Susumaniello comes from carefully tended vineyards in Salento. Yields, historically associated with the variety’s high productivity, are controlled to give the fruit greater concentration and character. The vines are trained on espalier with spur-pruned cordons.

Grapes

Susumaniello.

Vinification

Harvest begins in mid-September. After destemming and crushing, the must macerates on the skins for no less than six days. Fermentation takes place at 22–24°C.

Ageing

The wine remains in stainless-steel tanks until bottling.

Tasting profile

Bright, dense yet luminous ruby red with violet highlights in its youth. The expressive nose brings together black cherry, blackberry, ripe plum, Mediterranean herbs, black pepper, violet, and a subtle graphite note. The palate is full, rounded, and juicy, with firm but non-aggressive tannins. Lively acidity gives the wine drive, while the substantial structure remains balanced. The finish is savory and fruit-led.

Serving and pairing

Serve at 16°C. Pair with grilled sliced beef, roasts, gourmet burgers, pasta with white sausage ragù, legume soups, or medium-aged cheeses. Traditional Salento options include sagne ncannulate with meat sauce, coniglio alla pignata, meatballs in tomato sauce, pitta di patate, and rustic focaccia filled with onion and tomato.

Ageing potential

Ready to drink, with subtle aromatic development expected over the following 2–3 years and subsequent softening of its tannic structure.

History

Once neglected for decades, Susumaniello has been rediscovered as a variety deeply rooted in Salento. Each vintage forms part of the continuing effort to understand and define its identity.