|PRODUCTION AREA||Guagnano (Le), Campi Salentina (Le).|
|TRAINING||Spur-pruned cordon (5,000 plans per ha).|
This wine is made from the Susumaniello grape, an ancient and forgotten red variety native to the Salento Peninsula and a relative of the famous Garganega grape (a white variety) found in the north where it is used to make some of Italy’s most famous wines.
The grape’s name (pronounced sue-sue-mahn-EE’EHL-loh) comes from the local dialect. It means literally “loaded up like a donkey,” akin to the Italian word for the farm animal, a somaro or somarello. That’s because this sturdy, thick-skinned red grape is known for its high productivity, something that made it a favorite of local grape farmers and winemakers in another era. Today, thanks to advanced winemaking techniques, it is now being used to make fine wines with depth and nuance. One of the things that winemaker Gianni Cantele likes about it is its natural tannic structure, which allows him to craft wines with modern appeal without compromising its local character.
This richly colored wine delivers notes of ripe red fruits on the nose, followed by black fruits in the mouth and a lingering finish of eastern spices. With balanced tannins and vibrant but restrained acidity that keeps it fresh, it’s an excellent pairing for grilled and roast white meats and baked salmon.
|MACERATION||Skin contact for 6-8 days.|
|VINIFICATION||Fermentation is carried out at 22-24° C.|
|AGING||In stainless-steel vats until bottling.|
|AGING POTENTIAL||Ready to drink. Evolution over 2-3 years.|
|SERVE AT||18° C. (64° F.).|
COLOR Intense ruby red with hints of violet.
NOSE Complex with notes of red fruit, currant, and prune. These are complemented by equally distinct notes of pen ink, black cherry, thyme, and a gun-flint finish.
PALATE Fresh on the palate with wonderful balance between the wine’s smooth character and its alcohol. Easy to drink, with soft tannins.