Legàmi
Susumaniello Puglia IGP
FRUITY | FLORAL | FRESH
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A red berry wine with a ruby red color and faint purplish hues. The nose expresses notes of cinnamon and red rose petals and fruity notes of blueberry, plum and blacck cherry. The palate is fresh and balanced with good persistence and softness of tannins.
*Wine sold and shipped exclusively in Italy
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A wine collection about a family story and its unique and indissoluble bond. Old and new generations sharing the same passion for wine. Five labels representing the faces of our family: the parents, Mario and Pina; the sons, Flavia and Francesco, and, lastly, the land, Puglia. The freshness of the new generation is reflected in this line of wines, all crisp and and highly drinkable. Five entirely different wines, each expressing the unique character and distinctive traits of its inspiration.
Few Curiosities
SOIL: Calcareous‐clayey
CLIMATE: Total annual rainfall: 875 mm Average temperature 1 April - 10 October: 19,7 °C
HARVEST PERIOD: third ten days of September
VINIFICATION: fermentation on the skins at a controlled temperature for about 10 days. Refinement for 6 months of steel tank and for 2 months of bottle.
ALCOHOL: 13,5% ABV
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Frequently Asked Questions
A wine is considered tannic when it creates a sensation of dryness or astringency in the mouth, caused by tannins found in grape skins, seeds, or wood. When well balanced, tannins provide structure and ageing potential.
White wines and sparkling wines are best served between 8 and 12°C (46–54°F), while red wines express their aromas and structure best between 16 and 18°C (61– 64°F).
Ageing refers to the resting period after fermentation—whether in stainless steel, wood, or bottle—during which the wine develops complexity, balance, and more refined aromas.
Decanting is recommended for structured or aged red wines to separate any sediment and encourage oxygenation. The wine is poured slowly into a decanter; even young, tannic reds can benefit from decanting, becoming more harmonious.Decanting is recommended for structured or aged red wines to separate any sediment and encourage oxygenation. The wine is poured slowly into a decanter; even young, tannic reds can benefit from decanting, becoming more harmonious.
In the Metodo Classico, secondary fermentation takes place in the bottle, followed by extended ageing on the lees, resulting in elegance and complex aromas. In the Metodo Charmat, secondary fermentation occurs in pressurized tanks, producing a sparkling wine that is fresh, aromatic, and immediately expressive.
Wine should be stored in a cool, dark place at a constant temperature. Bottles sealed with natural cork should be stored horizontally to keep the cork moist and ensure a proper seal over time.
