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

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

Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously with grape skins, thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 7 months (7 lunar phases) of maceration with skins, in presence of carbon dioxide, which is produced during alcoholic and malolactic fermentation, wine is soft pressed in order to sepa-rate it from grape skins. The name “Verdeca sette lune” comes from production method, in fact Sette Lune in Italian means Seven lunar phase. Natural fining and stabilization, no fining agents added.No filtration.

Ageing of wine on lees: 2 years in steel tanks, shaking it every 15 days. Very low amount of sulphur dioxide added before bottling.

Organoleptic properties: golden yellow colour; fine and intense fru-ity, floral and grassy nose, with spicy and mineral finish. Medium body, balanced, scarcely tannic, soft taste and very long freshness.

Food pairing: ideal with all dishes that need a structured wine with a good freshness; very good with fishes and white meat.

Serving temperature: 10-12°C.

DATASHEET

Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 8 mon-ths of maceration with the skins, at the end of alcoholic and malo-lactic 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: 18 months in steel tank, then 24 months in large wooden barrel, and at least 8 months in bottle. Very low amount of sulphur dioxide added before bottling.

Organoleptic properties: consistent ruby red colour, fruity, spicy and toasty aromas. The taste has a vigorous body, soft and quite tannic, balanced, persistent and raisiny.

Food pairing: red meat main courses, cold cuts, sausages and se-mi-hard cheeses.

Serving temperature: 16-18 °C. Decant wine before drinking it.

DATASHEET

Winemaking: after destemming and soft crushing grapes, must fer-ments 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 fermen-tation, wine is soft pressed in order to separate it from grape skins. Natural fining and stabilization, no fining agents added. No filtra-tion.

Ageing of wine on lees: 18 months in steel tank (in which malolactic fermentation take place), then 18 months in large wooden barrel.Last 6 months in bottle. Very low amount of sulphur dioxide added before bottling.

Organoleptic properties: intense ruby red colour, fruity, grassy and spicy aromas; tannic, quite soft, very persistent, quite tasty and fre-sh taste.

Food pairing: roasted meat or wild game meat main courses; se-mi-hard or hard cheeses, blue and washed-rind cheeses.

Serving temperature: 15-16 °C. Decant wine before drinking it.

DATASHEET

Winemaking: vinification of Primitivo and Aglianico separated: after destemming and soft crushing grapes must ferments spontaneou-sly thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After alcoholic fermentation (20-30 days, grape skins are separated from wine thanks to soft pressing) but before malolactic, the two wines are blended. Natural fining and stabilization, no fining agents added.No filtration.

Ageing of wine on lees: 24 months in steel tank (in which malolactic fermentation take place), then 18 months in large wooden barrel.Last 6 months in bottle. Very low amount of sulphur dioxide added before bottling.

Organoleptic properties: ruby red colour; ripe fruit, nuts and roa-sted coffee aromas. Balanced taste, quite tannic and persistent.

Food pairing: very good with traditional Apulian food and with ve-getarian food. Local cheeses and cold cuts charcuterie.

Serving temperature: 15 °C. Decant wine before drinking it.

DATASHEET