||somanello rosso, zingariello.
||First half of September.
||Abundant in the youthful age (70 q.li / ha. Over ten years down to 50 q.li ha.).
||It is cultivated only in the toast, and should not be confused with the red tomato cultivated in Barletta, in the barese.
||There are several theories about Susumaniello's origins, most of which suggest that it came to Puglia across the Adriatic, perhaps from Greece or the Dalmatian Coast of Croatia. DNA profiling shows that the variety is a natural cross between a Puglian table grape and the white-wine grape Garganega. This makes it a sibling of the even rarer Dorona di Venezia variety, which grows only on a single island in the Venetian Lagoon. Garganega was once thought to be of Greek origin (whence its southern Italian nickname Grecanico), which no doubt led some to the conclusion that Susumaniello was also Greek.
||Leaf: medium size; Pentagonal shape, quinquelobata; Breast augmentation U; Closed side limbs closed. Top: green bottle, glabra, glossy. Bottom: light green, bristle flap, 1st and 2nd ribs protruding, light green, brilliant. Slim, flat, smooth surface. Flat lobbies, corner at the top of the loud terminal lobes.
Bunch: medium size; Firm, simple shape, pyramidal, elongated, often composed; Length 18-19 cm; Visible and woody peduncle to the first branching; Pale green hare.
Acino: medium thickness (14-15 mm); Spheroidal shape, regular; Persistent navel, slightly sunken; Regular cross-section (circular); Very colorful peel, very prunus, blue, medium thick, not consistent, regular color distribution; Soft flesh, colorless, rough taste, neutral flavor; Little colored juice; Pedicel short, green; Separation of the pedicello from the acino: difficult; Obvious strings of green; Short, pinkish brush.
||The wine is of ruby color, with characteristic, rustic and definitely vegetable scents with scents of red fruit. The palate is alcoholic and tannic, balanced by a very positive sour vein in its aging. The predominant fruits are plum, cherry, and a sweet jam of sea. Generally the smell is finished with hints of leaves, peppery spices and vanilla toasting, also due to the practice of refining in wood.
||It is used for the preparation of cutting wines. Provides a very colorful wine and rich in total acidity. The wine has austere, dry, neutral, not too alcoholic taste; Intense color with red foam. It joins well with other grapes (Negroamaro, Malvasia nero) to give red color to wine.