TERRITORY: The Salento region is identified by three climatic elements: the sun, the architect that creates generous degrees of sugar, the sea, responsible for the minerality of the wines, and the wind that makes this area naturally free of disease and particularly suitable for the production of “natural” wines. Characterized by extensive flat areas and modest hilly reliefs, the Salento region is geologically constituted by a calcareous structure of medium texture.
VARIETY INFORMATION: Susumaniello is a black grape variety native to Puglia and grown in Salento. The name suggests it is derived from the word “somarello”, a term used in Apulian dialect. Traditionally the meaning expresses the increased producti- vity of a plant weighted down by bunches, such as “a load carried by a donkey”. After the first decade of the vine’s life, the bunches of grapes are removed and its production lessens in quantity but improves in quality, producing wines of great expression.
AROMAS: Fruity and floral with hints of pomegranate, strawberry and rose.
PALATE: Fresh, delicate with marked minerality and flavour.
VINIFICATION: Soft pressed to preserve the fruity and floral taste with short must contact with the skins for about 10 – 12 hours. This is followed by about two weeks of slow fermentation at a controlled temperature in steel tanks where the refinement is completed. After three months of rest in steel, the wine is bottled.
SERVING TEMPERATURE: 12-14° C
AREA OF PRODUCTION: Salento – Apulia
VINEYARD ALTITUDE: 100 m s.l.m.
SOIL TYPOLOGY: Calcareous-clayey soil
TRAINING SYSTEM: Spalliera
STRAIN DENSITY: 6000/ha
OUTPUT PER HECTARE: 90 q/ha
GRAPE YIELD IN WINE: 65%
AVERAGE AGE OF VINE: 20-30 years old
HARVEST: The end of September.
FERMENTATION: Stainless steel.
ACIDITY: 6.0 g/l