In the southernmost tip of Italy's boot, Puglia to be precise, we find the Masseria Li Veli winery. Its founder, Antonio de Viti de Marco, dreamed of establishing a wine project in the region. And he has more than succeeded. The estate now covers 33,000 square meters. The climate in southern Italy is perfect for winegrowing. Warm summers alternate with cold nights and mild winters. And Masseria Li Veli capitalizes on this perfectly.
The Susumaniello grapes are harvested entirely by hand and transported to the winery in small crates. This ensures the best possible preservation of all the grape's characteristics. A second manual selection follows, ensuring only the highest-quality grapes are then destemmed and crushed. Fermentation takes place at a controlled temperature between 17 and 31 degrees Celsius. This step is carried out with great precision, including delestage. This involves draining the juice from the tank, causing a grape cake to break down at the bottom. The juice is then poured back over the cake, allowing maximum color and flavor to be extracted from the skins. Finally, the wine is transferred to oak barrels for aging for nine months.
The Susumaniello from Masseria Li Veli is a ruby-red wine with a purple glow in the glass. An attractive aroma leaps from the glass, with aromas of red fruit interspersed with rhubarb and light notes of leather. The palate is elegant with a pleasant mouthfeel. Round tannins and pleasant acidity lead to a lively finish.
