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Susumante sparkling
SUSUMANIELLO SPARKLING ROSE’ BRUT, MILLESIMATO
Synergistic agriculture
Appelation: PGI Salento Rosè, Quality Sparkling Wine.
Grape variety: Susumaniello 100% (Apulian indigenous vine).
Soil composition: sandstone and pelite soil, very rich of fine gravel, sand and small cobblestone; good presence of Humus.
Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book “The philosophy of freedom”.
Vineyard area: 2 hectares cultivated according to the criteria of Sy-nergistic Agriculture and ICEA Organic Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 7 years.
Yield per hectare: 7 tons per ha.
Harvesting: hand-picking grapes, first week of September.
Alcohol by volume: 11%.
Synergistic agriculture
Appelation: PGI Salento Rosè, Quality Sparkling Wine.
Grape variety: Susumaniello 100% (Apulian indigenous vine).
Soil composition: sandstone and pelite soil, very rich of fine gravel, sand and small cobblestone; good presence of Humus.
Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book “The philosophy of freedom”.
Vineyard area: 2 hectares cultivated according to the criteria of Sy-nergistic Agriculture and ICEA Organic Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 7 years.
Yield per hectare: 7 tons per ha.
Harvesting: hand-picking grapes, first week of September.
Alcohol by volume: 11%.
- Description
In the winery, “Ancestral method"
Winemaking (Ancestral method): after destemming and soft cru-shing grapes, must ferments spontaneously with grape skins, than-ks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. Maceration with grape skins lasts 36 hours and after that wine is soft pressed in order to separate it from grape skins. After 40 days of alcoholic fermentation at low tempe-rature (13-14°C), before total sugars depletion, fermenting must is transferred in stainless steel pressure tank (11-12°C), where the re-sidual sugar is converted into alcohol and carbon dioxide. Wine is aging on lees, with continue bâttonage in these pressure tanks, in order to obtain a stable wine. Very low amount of sulphur dioxi-de added before bottling. Natural fining and stabilization, no fining agents added. No filtration.
Residual sugars per litre: 7 g/l, Brut.
Organoleptic properties: cherry-red colour fine and quite persistent bubbles; intense fruity and floral nose. Soft, tasty and very persi-stent fresh taste.
Food pairing: ideal aperitif, very good with fish starters and main courses.
Serving temperature: 4-6 °C.
DATASHEET