Features
Name:
Susumaniello Salento PGI 2021
Terrain:
clayey sandy
Winery
It is well over three generations ( since 1921) that the'Varvaglione winery has established itself as one of the most prominent wineries in the Apulian wine scene.
In this historic winery located in Leporano, in the province of Taranto, within the territory known as Salento, experience and tradition have found full synergy over time through the use of the most advanced winemaking technology and a great attention to the needs of the market.
Today, the Varvaglione 1921 brand is recognized in the national and international markets and is supported by a prestigious list of wines that have won numerous awards and recognitions.
The 'attention of the Taranto-based company is focused on local wine varieties, such as: Primitivo di Manduria, Negroamaro, Malvasia and Aglianico from red grapes, Verdeca, Falanghina, Malvasia and Fiano from white grapes. In addition, as far as international grape varieties are concerned, the winery vinifies Chardonnay respecting the characteristics of the Salento territory. Varvaglione 1921 represents one of the oldest and most award-winning wineries in southern Italy, which in 2011 celebrated its 90th anniversary by launching a prestigious wine called "Papale." Varvaglione 1921 is now present in more than 36 countries around the world and bases its wine production on more than 120 hectares of land dedicated to the cultures of Varvaglione 1921-branded wines.
Description
A grape variety that was on the verge of extinction, but thanks to the efforts of local winemakers it has recently made a comeback. Varvaglione presents us with a more structured version with maturation in large barrels, encased in a nice bottle with a typical Apulian style.
Organoleptic characteristics:
Intense ruby red color. Plunging the nose into the glass, scents of prunes, black cherry, cherry jam, slight toastiness are discernible.
Taste on the palate is round, structured dominated by ripe tannins.
Vinification
Pre-fermentation maceration of destemmed grapes at a temperature of 12-14°C to extract characteristic aromas, followed by a 15-20 day fermentation at a controlled temperature of 24-26°C. Then the wine is separated from the skins to initiate malolactic fermentation. Maturation of six months in large barrels follows.
Acknowledgements
