Tenute Rubino, Susumaniello “Torre Testa”

Susumaniello, an ancient grape variety, probably originating from the Dalmatian coast of Croatia, is grown in the province of Brindisi in the southern Italian region of Puglia. The vine has been cultivated in Puglia for a long time. Currently is found mostly in the province of Brindisi, where in the past it was used to make sweet filtered must, because of its ability to give an intense, ruby red color and good acidity to the wine to which it was added. In 1947, F. Carpentieri wrote about the Lacrima di Puglia (Apulia Tears, or the Susumaniello grape) grown in the provinces of Bari, Brindisi and Lecce, which "give brilliant red wine, with direct flavor, harmonious, full, which gets better if the grapes are mixed with those from the Montepulciano vine." The fruit is used exclusively to make wine, and almost exclusively blended with other grape varieties. The wine has intense color, with red foam and rich acidity, it's dry and austere to the palate.
It is used in the Brindisi and Ostuni DOC wines.

Region: Puglia
Production Area: Brindisi
Appellation: Salento IGT
Varietal Blend: 100% Susumaniello
Vineyard: This 4 acres vineyard is located 6 miles north west of Brindisi at 150 feet above sea level in close proximity to the Adriatic sea. The vines are about 80 years old.
Planting System: Head trained
Soil: Predominantly calcareous with significant presence of sand.
Harvest: Early October.
Yield: 2.3 tons per acre
Alcohol: 13%
Vinification: It ferments in stainless steel tanks for about 16 days with frequent punch downs. Both primary and malolactic fermentations are completed carried out..
Aging: Fourteen months in oak barrels and 6 months in the bottle.
Total Production: 10.000 bottles

Tasting Notes: Deep ruby red color with little transparency. Elegant aromas on the nose with hints of black cherry. Nuances of black currant, tobacco, violet, licorice and chocolate in the mouth. The finish is very persistent with flavors of blackberry, plum and black cherry.
Food Pairings: Roasted meat. Braised and stewed meats. Game and aged cheeses.