||Coastal soil, medium textured sandy loam, with good presence of rocks. It’s quite shallow, dark, permeable and draining.
||Second half of September.
||Thermo-controlled maceration and alcoholic fermentation for about 10 days with selected yeasts.
||In French and American oak barrels for 6 months.
||Its structure and acidity make it ideal top pair with rich first and second courses, grilled meat, mature cheese.
||Price San Marzano Susco Susumaniello Salento IGP 2019 € 14.87