Description

ABOUT THE PRODUCER:
In 1962, 19 vine growers from San Marzano, whose families had farmed the land for generations, combined their efforts to establish ‘Cantine San Marzano’. Through the decades, this cooperative has grown significantly, attracting over 1,200 top-quality vine growers. Using modern, technologically advanced vinification techniques, they produce elegant wines that pay homage to ancient Apulian wine traditions. The fusion of time-honoured tradition, passion, and contemporary techniques enables this winery to produce wines with distinctive varietal and regional characteristics that reflect the local terroir. In 2022, San Marzano was awarded the ‘Cooperative Winery of the Year Award’ by Gambero Rosso.

ABOUT THE VINEYARD:
The Susumaniello grapes come from IGP Salento. Susumaniello is a red, thick-skinned variety indigenous to Puglia, which historically was mostly used for blending with Negroamaro and Malvasia. Having fallen out of fashion, it was almost endangered, however, modern single varietal wines are showcasing the potential of this variety. The name ‘Susumaniello’ derives from ‘somarello’, diminutive of ‘somaro’, which translates as donkey in Italian, referring to the tendency of the vines to produce high yields when young, somewhat like an overloaded donkey. However, once the plants mature, they drastically reduce their yield. Rich in phenolics and anthocyanins, naturally high acidity and structured tannins, Susumaniello is coming into its own. The San Marzano vines are grown in coastal soils of medium-textured sandy loam, with a good presence of rocks, which are shallow, permeable, and free-draining. The vines are Guyot trained, which enhances the balance between grape production and vegetation, resulting in good acidity retention and freshness in the fruit. Copper and sulphur are used alongside precision farming to cultivate the vines, and the use of chemicals is reduced. The grapes are hand-harvested.

THE WINEMAKING PROCESS:
A temperature-controlled maceration was followed by stainless steel fermentation with selected yeasts, lasting around 10 days. The wine underwent malolactic conversion and was matured in 225-litre French and American oak barrels for six months. ‘Susco’ translates as ‘introverted’ in the local dialect, and to depict this, the label has an opaque film that obscures the name, as if it were in hiding.

OUR TASTING NOTE:
An intriguing Susumaniello, with floral notes, red berry fruit and spicy balsamic nuances interwoven through a finely textured and elegant palate.

GRAPE VARIETY:
Susumaniello 100%.