It goes well with spare ribs, roast veal, beef appetizers, mature cheese made from cow's milk and morel risotto.

The Susumaniello grape is an autochthonous variety that is only cultivated in Puglia, in the province of Brindisi. The name came from “somarello” (donkey) in Apulian dialect, which indicates the high productivity of the vines with the expression “come un somaro” (like a donkey). It is indeed advisable to believe this story that many producers tell... it takes a lot of patience, as it takes at least ten years to produce this important wine from Susumaniello grapes. The good care and attention in the vineyard, vinified in its purity — all this results in an optimal result in the wine cellar, which is important when consumers are looking for autochthonous and new grapes, diametrically opposed to all types of international wines. According to some theories, this grape comes from Dalmatia with a similar history to that of Primitivo, but upside down, it does not cross the borders of the Brindisi area. However, let us note that in 2008, some researchers conducted a study on Sangiovese and Garganega in order to establish the relationship with other Italian grape varieties via DNA. What is interesting about this study is that there is a kind of parental relationship between Sangiovese and Susumaniello. Sangiovese is probably Susumaniello's father. Wines made from Susumaniello grapes are dark red in color. On the nose, it has fruity aromas, intense with spicy aromas, which are intensified by brief storage in wood. On the palate, it is very pleasant, with lovely freshness and fine tannins. Acidity 5.68 g/l; dry extract 33.3 g/l.

Allergy information: Contains sulfites