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 productivity 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: The bouquet ranges from fruity notes of cherry to herbaceous and spicy notes.
PALATE: Soft and fruity. Delicate tannic perceptions make it pleasant and fresh.
VINIFICATION: Soft pressed to preserve the floral and fruity taste typical of the vine with about a one week must contact with the skins, followed by another two weeks of 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: 14-15° C
AREA OF PRODUCTION: Salento – Apulia
VINEYARD ALTITUDE: 50/100 m a.s.l.
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: At the end of September.
FERMENTATION: Stainless steel.
ACIDITY: 5.5 g/l