Appellation: Salento I.G.P. Susumaniello

Grapes: Susumaniello 100%

Vineyards location: Cellino San Marco (Brindisi)

Training: Espalier

Harvest date: first half of October

Vinification:
Crushing and de-stemming followed by 10 days of resting over the skins. Then drawing, malolactic fermentation in stainless steel tank.

Ageing: in stainless steel until bottling

Tasting notes:
Deep and impenetrable red ruby. Remarkable olfactory impact, that gives plum, blackberries and currant scents. In sequence: MonCheri, graphite, medical herbs and aftertaste of citrus. Boasts a great equilibrium with its exuberant tannins and great alcoholic component. Ends long with red fruits and menthol marks.

Food pairing:
Pigeon in cooked must sauce, pheasant stuffed with plums and chestnut, boar ragout. According to tradition: tripe rolls in tomato sauce.

Serving temperature: 18°C