Cignomoro is located in Taranto, in the heart of Puglia, and has been producing quality wines since 1921. Here, the sea and abundant sunshine strongly influence the flavors and terroir. They prefer to work with indigenous grape varieties such as Negroamaro, Primitivo, Malvasia, Susumaniello, Nero di Troia, and Aglianico, which thrive in this region. At Cignomoro, they strive for the highest quality and therefore continuously improve their wines and the vinification process.
Susumaniello is a local specialty from Puglia, but it's quite rare. Primitivo, also a local specialty, is widely produced, while Susumaniello is much harder to find. That's why we see Susumaniello used more often in blends. That makes this 100 percent Susumaniello all the more special!
The grapes are harvested entirely by hand and then transported in small crates to the Cignomoro winery. Here, the grapes are pressed and fermented in stainless steel tanks. The juice remains in contact with the grape skins for over four weeks, allowing the wine to optimally absorb the tannins and color of the skins. The wine then rests briefly and is immediately bottled. This makes it a relatively young wine.
The wine has a deep red color in the glass, and we can immediately enjoy the aromas of ripe fruit, raspberries, blueberries, and a touch of spice. It has a harmonious flavor and a long, pleasant finish with a hint of spice. The wine is minerally and very fruity. It's not a heavy wine, but rather, compared to wines from Puglia, it's pleasantly light.
