THE COMPANY
Varvaglione 1921 has been making wine for almost one hundred years, spanning four generations of the family. Today, it is one of the biggest and fastest developing companies in Puglia, steadily increasing the number of bottles produced and the quality of its wines. The company is based in Leporano on the Gulf of Taranto, in the famous Salento region.
With a focus on Puglia’s native grape varieties, Varvaglione’s extensive portfolio includes red wines made from Primitivo, Negroamaro, Malvasia Nera and Aglianico grapes and white wines made from Verdeca, Falanghina, Malvasia Bianca and Fiano grapes. Moreover, in the area of international varieties, Varvaglione makes a Chardonnay and a Sauvignon following traditional Salento methods.
Varvaglione 1921 is one of the oldest wineries in Southern Italy. Internationally and nationally recognized with a market presence in over 60 countries, Varvaglione 1921’s wines have won many awards. In 2011 it celebrated its 90th anniversary by launching a special Primitivo cuvée called “Papale Oro”.
The winery owns 150 hectares dedicated to the cultivation of its grapes; additionally, it relies on the collaboration of affiliated local grape-growers who have worked with them for over 30 years.
THE GRAPE
Susumaniello is a red grape variety believed to have originated from Dalmatia, that has thrived in Apulia, particularly in the Brindisi province, for centuries. Its name, derived from the Italian phrase “caricare il somaro” (meaning “to load the donkey”), reflects its historically high yield.
Recently, winemakers have revived Susumaniello due to its potential for high quality wines. It is now vinified as a single varietal or blended, often with Negroamaro and Malvasia Nera, to create well structured wines with excellent aging potential.
With its growing recognition and limited production, Susumaniello is becoming a prized grape for wine enthusiasts seeking bold and distinctive Apulian wines.
ALCOHOL 14% vol.
PRODUCTION Short maceration prior to fermentation of de-stemmed grapes at temperature of 12-14°C to extract characteristic aromas. Fermentation of 15-20 days follows at controlled temperature of 24-26°C. Then the wine is separated from the skins to start malolactic fermentation. Finally the wine ages for 6 months in large vessels.
COLOUR Intense red.
BOUQUET On the nose ripe red fruit, spices and a balsamic note.
TASTE On the palate it is full-bodied and dominated by mature tannins. Great intensity and persistence.
FOOD PAIRING Ideal with traditional Puglia cuisine like orecchiette and broccoli rabe, pork chops in sauce. Beef braised in milk, steamed pork spareribs with black bean, venison chops and beetroot risotto. Cold cuts, pasta with porcini mushrooms, BBQ and medium aged cheeses
