HARVEST: Carried out in mid-September. The grapes are selected in the vineyard and hand-picked into small crates. The destemming is delicate in order to obtain whole berries and a further manual selection takes place
on sorting tables upon the arrival of the crop at the winery.
VINIFICATION: The fermentation is spontaneous without selected yeasts and takes place both in barrel and in small, conical oak tanks with a 1000 liter (265 gallon) capacity; there is a manual punching down of the cap in the barrels and a pumping over of the cap in the oak fermenters where the temperature is also controlled. The wine remains in maceration on its skins for 20 days is then racked into the same barrels used for the fermentation. Ageing lasts for 20 months in 60 gallon French oak barrels and in 80 gallon puncheons, 90% new and 10% used once previously. No fining and no filtration prior to bottling.
TASTING NOTES: The 2016 Suisassi reflects the characteristics of its vintage: balance, structure and intensity.
It explodes on the nose with black berry fruit, thyme, sweet spices and liquorice. The body is full and rich on the palate and expresses great flavor, an important freshness and silky tannins. It envelops the palate with its balsamic sensations and finesse. We recommend tasting it from 2020 on.
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