Pezzo Morgana Salice Salentino DOC
SUSUMANIELLO GARRISA – Salento I.G.T. ABOUT THE VINEYARDS Grape: Susumaniello Appellation: Salento I.G.T. Vineyard location: Cellino San Marco, Brindisi. Vineyard Altitude and orientation: 70 mt. a.s.l. – W, SW Soil: clay with limestone rock Vineyards age: 15 years old Vine training system: low espalier Plant density: 4.500 vines/ha
WINEMAKING Harvest time: first week of October Harvest method: grapes are hand-picked and collected in small cases Vinification: once in the cellar, grapes are manually selected in the rolling tape before de-stemming and pressage. Fermentation takes place under the highest control, in order to obtain the maximum result from the extracting phase, with délestages and circulation pumping, to extract color and fruitiness from the skins. Fermentation is done under controlled temperature between 27° and 31° C, to preserve as much as possible the original aromatic qualities of the fruit. After the alcoholic fermentation is finished, the wine is transferred into French oak barriques, where the malolactic fermentation takes place. At the end of the ageing in barrique, the wine is bottled after a careful tasting. Barrel ageing: 6 months in 225 L barrels Bottle ageing: 3 months.
TASTING NOTES Ruby red with purplish shimmer, on the nose it presents a distinct red berries aroma, from raspberry, sour cherry, to blackcurrant, followed by liquorices, rhubarb and rawhide leather. On the mouth it tastes soft with a good fatness, very elegant and well balanced by a tannins party. The long finish on the palate shows a touch of acidity and a great freshness.
Alcohol: 14% Vol.
Serving temperature: 14-16° C
WINEMAKING Harvest time: first week of October Harvest method: grapes are hand-picked and collected in small cases Vinification: once in the cellar, grapes are manually selected in the rolling tape before de-stemming and pressage. Fermentation takes place under the highest control, in order to obtain the maximum result from the extracting phase, with délestages and circulation pumping, to extract color and fruitiness from the skins. Fermentation is done under controlled temperature between 27° and 31° C, to preserve as much as possible the original aromatic qualities of the fruit. After the alcoholic fermentation is finished, the wine is transferred into French oak barriques, where the malolactic fermentation takes place. At the end of the ageing in barrique, the wine is bottled after a careful tasting. Barrel ageing: 6 months in 225 L barrels Bottle ageing: 3 months.
TASTING NOTES Ruby red with purplish shimmer, on the nose it presents a distinct red berries aroma, from raspberry, sour cherry, to blackcurrant, followed by liquorices, rhubarb and rawhide leather. On the mouth it tastes soft with a good fatness, very elegant and well balanced by a tannins party. The long finish on the palate shows a touch of acidity and a great freshness.
Alcohol: 14% Vol.
Serving temperature: 14-16° C
