Pillastro Susumaniello 2024
Wine Details
- Red - Medium to Full Bodied
Italy- Deep Ruby
- Susumaniello
- 9.6 Units
- 12.8% ABV
- 750 ml
- 31 December 2029
Flavour Profile
If you’re a fan of Italy’s rich, ripe red wines, you need to try Pillastro Susumaniello – a juicy, powerful and rarely-seen red from Puglia.
Italy’s deep south is best known for big, smoky wines made from its prized local varieties – Primitivo, Negroamaro, and in this case the uniquely Puglian Susumaniello grape. In local dialect, Susumaniello roughly translates as “loaded like a donkey”, referring to the wine’s intense aromas and flavours.
Pillastro’s creator Angelo Maci is a leading figure in Puglia’s recent quality revolution and is fervently proud of local traditions and rare grape varieties. As fans of southern Italian wines – and Pillastro fans in particular – will agree, Puglia offers “undreamed-of character and potential” (Hugh Johnson), and rich, spicy Susumaniello is a supreme example of this.
It’s bursting with juicy raspberry, cherry and plum fruit, with hints of blackberry jam and flinty minerality that linger alongside warm spices. Serve in large glasses with braised lamb shanks or caponata.
"If you’re a fan of Italy’s rich, ripe red wines, you need to try Pillastro Susumaniello – a juicy, powerful and rarely-seen red from Puglia.
Italy’s deep south is best known for big, smoky wines made from its prized local varieties – Primitivo, Negroamaro, and in this case the uniquely Puglian Susumaniello grape. In local dialect, Susumaniello roughly translates as “loaded like a donkey”, referring to the wine’s intense aromas and flavours.
Pillastro’s creator Angelo Maci is a leading figure in Puglia’s recent quality revolution and is fervently proud of local traditions and rare grape varieties. As fans of southern Italian wines – and Pillastro fans in particular – will agree, Puglia offers “undreamed-of character and potential” (Hugh Johnson), and rich, spicy Susumaniello is a supreme example of this.
It’s bursting with juicy raspberry, cherry and plum fruit, with hints of blackberry jam and flinty minerality that linger alongside warm spices. Serve in large glasses with braised lamb shanks or caponata.
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