Susumaniello Rosato 'Amai' San Marzano 2024
Unusual grapesThe Susumaniello Rosé “Amai” by San Marzano is a fresh, Mediterranean rosé, a true reflection of the Salento wine. Produced by a winery that is now a cornerstone of Apulian oenology, the Amai is a tribute to the territory and its workers, a wine made from an indigenous grape with unique characteristics. It has great balance both on the palate and nose, where hints of wildflowers, small red fruits, and then Mediterranean scrub aromas, citrus leading to surprising notes of tea and light hints of honey emerge. The sip presents slight warmth and freshness.
The Susumaniello Rosato “Amai” by San Marzano is a wine from Puglia that originates in a small town in the heart of the DOP Primitivo di Manduria, among the seas that wash Puglia. The winery was founded by 19 winemakers around 1962, with the intent of enhancing the territorial characteristics and the indigenous grape varieties even before the Primitivo di Manduria was recognized worldwide. The first products of the winery hit the market in 1996, transitioning from the bulk wine convention to the idea of a defined brand, exported all over the world. In the 2000s, the activity celebrated sixty years, perfectly expressing the work philosophy that underlies its success, thanks to the enhancement of old vineyards, otherwise forgotten. In 2015, Samia was born, an environmental sustainability project that presents itself as a window onto the Mediterranean beauty of Puglia.
The vineyards of the Susumaniello Rosato “Amai” by San Marzano are cultivated using the spurred cordon method with a planting density that reaches 4500 vines per hectare. The soil is mainly composed of skeleton, sand, and rock, of medium texture, deep and porous for lush and thriving plants. The climate is typically Mediterranean with hot, sunny, and breezy summers thanks to the breezes coming from the sea; winters are mild, often characterized by rainy phenomena. The grape harvest takes place manually in the first week of September preferably in the morning, in order to preserve the acidity. In the winery, the selection of the best bunches takes place, along with soft pressing with inert gases for an initial separation of the must. This is followed by alcoholic fermentation and aging in steel for 3 months.
also pairs pleasantly with land dishes such as roasted white meats; interesting also with fresh cheeses and moderately aged cured meats. Perfect for gatherings among friends in summer on the beach, enjoying a product that is the result of conscious and authentic work.