Vinification: Following mechanical crushing and destemming, the must undergoes spontaneous fermentation facilitated by the addition of a pied de cuve containing indigenous yeasts, which are uniquely suited to express our terroir. After approximately 10 days, near the end of fermentation, the skins are separated via gentle pressing to ensure a balanced tannin extraction and maintain high drinkability. The alcoholic fermentation is then completed in stainless steel tanks.

Natural decantation without fining agents. Unfiltered.

Aging: in stainless steel on fine lees for 6 months, followed by a brief aging of 2-3 months in large, lightly toasted wooden casks, and a further 3 months of bottle aging; malolactic fermentation occurs during the refinement period. Minimal addition of sulfur dioxide prior to bottling.

Tasting notes: Brilliant ruby red with violet reflections; the bouquet ranges from black cherry and cherry notes to spices such as cloves and white pepper. On the palate, it is medium-bodied, smooth, and balanced, with well-polished, fine, and elegant tannins. Authentic Susumaniello!

Pairings: Perfect throughout the meal with land-based dishes. It is also a must-try with fresh cheeses, vegetables, and legume soups.

Serving temperature: 16°C.

DATA SHEET

Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously thanks to a pied de cuve of nativeyeasts, the only ones which increase the expression of our Terroir. Just 2 days of alcoholic fermentation on skin and then racking. The fermentation ends in steel tank; malolactic fermentation in the same tank. Natural fining and stabilization, no fining agents added. No filtration.
Ageing of wine on lees: 2 months in steel tank, then 3 months in large wooden barrel
Organoleptic properties: purlple colour, fruity, spicy and little wood aromas. The taste is very elegant, juicy and vibrant.
Food pairing: dynamic wine with all the foods – drinkable throughout the year.
Serving temperature: 14-16 °C. Decant wine before drinking it.

DATA SHEET

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

Winemaking (Ancestral method): after destemming and soft cru-shing grapes, must ferments spontaneously thanks to a pied de cuve of natural yeasts, the only ones which increase the expression of our Terroir. The presence of very low amount of red grapes, gives wine anthocyanins and so colour. After 40 days of alcoholic fermen-tation at low temperature (13-14°C), before total sugars depletion, fermenting must is transferred in stainless steel pressure tank (11-12°C); when the residual sugar reaches 50 g per litre, temperatu-re is decrease (<10°C) to stop fermentation. Wine is aging on lees with continue bâttonage in these pressure tanks, in order to obtain a stable wine. Very low amount of sulphur dioxide added before bottling. Natural fining and stabilization, no fining agents added. No filtration.

Residual sugars per litre: 50 g/l, sweet.

Organoleptic properties: light amber colour, fine and quite persi-stent bobbles; fruity and floral nose. Balanced and very soft taste, very fresh and sweet.

Food pairing: ideal for desserts and cakes, very good with Indian and Japanese foods.

Serving temperature: 6-8 °C.

DATASHEET

Winemaking: after destemming and soft crushing the blend of gra-pes, must ferments spontaneously thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 2 months at the end of alcoholic fermentation, at low tempe-rature (13-14 °C), must is soft pressed in order to separate it from grape skins. Natural fining and stabilization, no fining agents added.No filtration.

Ageing of wine on lees: 5-6 months in steel tanks, shaking it every 15 days. Very low amount of sulphur dioxide added before bottling.

Organoleptic properties: straw yellow colour; fine fruity and grassy nose, with Mediterran maquis finish. Medium body, balanced, soft and very fresh and tasty.

Food pairing: ideal with fishes and Apulian fresh pasta filata chee-ses.

Serving temperature: 8-10°C.

DATASHEET

Winemaking: after destemming and soft crushing the blend of grapes, must ferments spontaneously thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 20-30 days of maceration with the skins, at the end of alcoholic fermentation, wine is soft pressed in order to separate it from grape skins. Natural fining and stabilization, no fining agents added. No filtration.

Ageing of wine on lees: 36 months in steel tanks. Malolactic fermen-tation takes place during aging. Very low amount of sulphur dioxide added before bottling.

Organoleptic properties: crystal clear, purple red colour with violet colour reflex; fine and quite intense fruity and mineral nose. Me-dium body, balanced, quite tannic, fine and quite tasty.

Food pairing: ideal for aperitif but also for lunch and dinner, in par-ticular pasta tomatoes, Apulian focaccia and puccia.

Serving temperature: 14-16°C. Decant wine before drinking it.

DATASHEET

Vinificazione: pigia-diraspatura meccanica e macerazione con le bucce per 10 ore. Svinatura e pressatura soffice. La fermentazione alcolica parte per mezzo di un pied de cuve delle stesse uve raccolte qualche giorno prima. Fine della fermentazione alcolica e allontanamento delle fecce grossolane che altrimenti inficerebbero l’eleganza del vino. Affinamento per 7 mesi in acciaio su fecce fini e batonage continui con fattore tempo 7. Con l’arrivo dei primi caldi avviene la fermentazione malolattica e solo dopo la sua conclusione segue l’imbottigliamento.

Decantazione naturale senza chiarificanti.

Non filtrato.

 Affinamento: in acciaio su fecce fini per almeno 7 mesi. Batonnage continui con fattore tempo 7.
Minima aggiunta di anidride solforosa in pre-imbottigliamento.
Gradazione alcolica: 13 % vol.
 Caratteristiche organolettiche: rosato con riflessi magenta, al naso sentori di uva e fiori sostenuti da un’equilibrata acidità che ne rende la beva rinfrescante e succosa.
Abbinamenti: vino dotato di grande versatilità che ben lo sposa anche con pietanze invernali.
Temperatura di servizio: 10°C nei mesi estivi e 13°C in quelli invernali.

SCHEDA TECNICA

Alcohol by volume: 12.5 % vol.

Organoleptic properties: intense pink, fruity notes supported by an important acidity that makes captivating drops.

Food pairing: wine with a great versatility very good also with winter dishes.

Serving temperature: 8°C in warm months, 12° in cold months.

DATASHEET

Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously with grapes skins thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 4-5 days of maceration with the skins, must is soft pressed in order to separate it from grape skins. The alcoholic fer-mentation continues for 2 months at low temperature (13-14 °C). Natural fining and stabilization, no fining agents added.No filtration.

Ageing of wine on lees: 5-6 months in steel tanks, shaking it every 15 days. Very low amount of sulphur dioxide added before bottling.

Organoleptic properties: straw yellow colour with golden yellow reflex; fruity (green apple, pineapple), floral and honey nose. Me-dium body, balanced, soft, fresh taste, with a mineral finish, cha-racteristic flavour of Greco variety.

Food pairing: ideal for aperitif but also for lunch and dinner, in par-ticular fishes main courses, vegetables and risotto.

Serving temperature: 8-10°C.

DATASHEET

Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously with grapes skins thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 6-7 days of maceration with the skins, must is soft pressed in order to separate it from grape skins. The alcoholic fer-mentation continues for 2 months at low temperature (13-14 °C). Natural fining and stabilization, no fining agents added.No filtration.

Ageing of wine on lees: 5-6 months in steel tanks, shaking it every 15 days. Very low amount of sulphur dioxide added before bottling.

Organoleptic properties: straw yellow colour with greenish yellow reflex; fine floral, fruity and grassy nose. Medium body, soft and very fresh.

Food pairing: ideal with fishes, shrimps and shellfishes; try it with vegetables risotto.

Serving temperature: 8-10°C.

DATASHEET