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Meet Susumaniello—one of the best-kept secrets of Southern Italy (the Puglia region), currently experiencing a true renaissance. Interestingly, the name of this grape is derived from the word somarello (meaning "little donkey"), because young vines would produce such a massive yield of grape bunches that they looked as heavily loaded as pack donkeys. Although this variety long stood in the shadow of its more famous neighbors (Primitivo and Negroamaro) and was used strictly for blending, today the best winemakers are crafting powerful yet elegant single-varietal wines from it. In the glass, this deeply dark red wine explodes with aromas of dark cherries, blackberries, plums, dark chocolate, vanilla, and black pepper. It is the ideal choice for those seeking a full-bodied, juicy, and highly characterful Mediterranean wine.
Italy
Susumaniello is an ancient, authentic grape from Puglia, specifically from the Salento peninsula and the surroundings of Brindisi. Unlike Primitivo, which is known for its high sugar and alcohol content alongside jammy notes, Susumaniello possesses a firmer acidic backbone and much stronger color pigmentation. Historically, it was used exclusively in blends (most often with Negroamaro) to provide the wine with deep color and acidity. Because the yield of this vine drops drastically as it ages, many winemakers uprooted these bushes en masse in the late 20th century. Fortunately, a handful of enthusiasts saved the old vineyards, and today the world is rediscovering the exceptional quality and solo potential of this variety.
Thanks to its full body, vibrant fruitiness, and firm tannins, Susumaniello demands rich, intensely flavored food. It is inextricably linked to traditional Apulian cuisine. This wine pairs flawlessly with charcoal-grilled meats (BBQ ribs, beef steaks), fattier cuts of pork, slow-braised meat ragù served with traditional Orecchiette pasta, and spicy sausages. When it comes to cheeses, opt for intense, hard, and aged varieties such as Pecorino or Caciocavallo.
Absolutely. While younger wines aged in stainless steel tanks delight with their freshness and juiciness right now, the best oak-aged examples of Susumaniello have excellent aging potential. Thanks to naturally good acidity and a firm tannic structure, high-quality wines of this variety can evolve in the bottle for 5–10 years, eventually developing complex aromas of leather, earth, and prunes.
To fully reveal its powerful bouquet of berries and spices, it is recommended to serve Susumaniello at 16–18°C. Because it is a rather massive and complex wine (especially when barrel-aged), we highly recommend decanting it for at least 30–60 minutes before tasting—this will allow the wine to "breathe" and significantly soften its tannins.
