About this wine
Vineyard and terroir
The fruit is grown in Salento. The text gives no further detail on the site, soils or vines.
Vinification
The grapes are harvested by hand, destemmed and briefly macerated at 12–14 °C to bring out their characteristic aromas. Fermentation lasts 15–20 days at a controlled temperature of 24–26 °C. The must is then separated from the skins and undergoes malolactic fermentation.
Ageing
The wine is aged for about 6 months in large oak barrels.
Tasting profile
A classic red Susumaniello has a deep colour and a rich aroma of red berries and other fruit, especially plum. The palate is full, even concentrated, with noticeable ripe tannins and spicy and chocolate notes. The finish is lingering.
