In a Nutshell
Susumaniello is a delightful word to enounce and means ‘little donkey’ in Puglian dialect, a nod to its traditionally high yields if left unchecked
Ripe black fruit and black pepper aromas lead to a palate of rich, robust plummy fruit - nicely balanced by fresh acidity, lightly floral notes, and a touch of spice on the finish.
The lesser-known Susumaniello grape is native to the Brindisi area, and possibly related to Sangiovese. It had almost disappeared, but Vallone were one of the pioneers of its rediscovery, planting 10 hectares of bush vines on their Castelserranova estate, up the coast from Brindisi. The vines are planted in sandy / clay soils, and although they're capable of abundant yields, ruthless crop thinning transforms the quality - Vallone’s vineyards manage just 30hl/ha. Fermented and maceration takes place in stainless steel at controlled temperatures for 15 days, followed by spontaneous malaolactic fermentation. Refined in concrete and bottled after 3 months.