Gioia del Colle, Puglia



Susumaniello from vines young and old, fermented on the skins for three days before being pressed off to vats until the following spring. A gleaming shade of ruby in the glass, this draws you in with a riot of blackberries, red earth and gentle spice. There is a pleasant crunch and real vibrancy to the fruit here, and served chilled, it might just be the ultimate summer barbecue wine.

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