||Jaddico-Giancòla, Brindisi (BR)
||Head training and spurred cordon.
||Manual, first decade of October, with subsequent drying for 2-3 weeks.
||Fermentation: between 22-24 °C in steel tanks. Maceration: 16 days at controlled temperature. Malolactic fermentation: totally carried out.
||5-6 months in steel tanks; minimum 12 months in French oak barrique; 12 months in the bottle.
||It needs structured dishes such as pappardelle with meat sauce, grilled or roasted meat. Very good the match with seasoned cheeses such as Canestrato Pugliese DOP.
||Price Tenute Rubino Torre Testa Susumaniello 2017 € 45.08