Susumaniello, Varvaglione

On the nose ripe red fruit, spices and a balsamic note. On the palate it is full-bodied and dominated by mature tannins. Great intensity and persistence.

Short maceration prior to fermentation of de-stemmed grapes at temperature of 12-14°C to extract characteristic aromas. Fermentation of 15-20 days follows at controlled temperature of 24-26°C. Then the wine is separated from the skins to start malolactic fermentation. Finally the wine ages for 6 months in large vessels.

Ideal with traditional Puglia cuisine, like orecchiette and broccoli rabe, and pork chops in sauce.