Salento Susumaniello IGT 2019 Masseria Ficarigna

0,75 ℓ
93
94
93
11,90 €
7,10   (9,47 €/L)
incl. VAT and taxes   
Discount
40%
- +
Type of wine
Red
Body
Medium
Aging in barrel
None
Aromas
Fruity
Ideal with
Red meat, Aged cheese, First courses
Region
Italy, Apulia
Availability
Available immediately
Order in 5 hours and 30 minutes to receive this product by Thursday, October 28th.
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Luca Maroni
2019
94/99
Luca Gardini
2019
93/100
full name
Salento Susumaniello IGT 2019 Masseria Ficarigna
New
appellation
Salento
vintage
2019
dosage
Dry
country
Italy
region
Apulia
grape
Susumaniello 100%
aging
Stainless steel
format
0,75 L
aromas
Ink, Flintlock, Plum, Currant, Thyme
alcoholic content
13,5 %
temperature
16-18 ℃
Sulfites
Contains sulfites
Average Rating
4,81 / 5
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Product rated by 438 users

Description

#1 World Sommelier 2010
Luca Gardini
An extraordinary territorial, still in search of its just consecration. Small black fruits on the nose, blackberry and blueberry, officinal touches of marjoram. Dense and taut palate, iodized tannins, good gustative persistence.

This Salento Susumaniello comes to life from one of the native vines that are the pride of the Salento peninsula, of which Masseria Ficarigna is the spokesperson. The name of the winery refers to the prickly pear plant, the symbolic fruit of Salento. The label depicts a donkey, a pack animal on which in the past the baskets of prickly pear were loaded to take to the market.

The grapes are harvested in the middle of September. The winemaking process begins with the pressing of the grapes, followed by fermentation at a controlled temperature of 22-24 ° C with maceration on the skins for 6-8 days. This is followed by aging in steel until bottling.

Ruby red in color, it gives off a complex aromatic range on the nose that ranges from fruity notes of black currant and plum to notes of thyme and ink reached by touches of flint in the finish. The taste is soft and well balanced, characterized by soft tannins and a pleasant freshness.

It lends itself to being paired with first and second courses based on red meat, but also well stocked with rich platters of aged cheeses.

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