Red · Susumaniello
Tre Lamie
Our Red Wine Tre Lamie (Susumaniello) is a distinguished organic Susumaniello wine from Azienda Agricola Giuliani. Crafted in the sun-drenched hills of Central Murgia, this 13% red wine showcases a strong varietal character, offering a harmonious blend of crunchy plum, berries, and floral notes, supported by a warm and complex structure.
- Format
- 750ml
- Alcohol
- 13% vol.
- Serving
- 18°C (64°F)
For licensed trade enquiries — informational only, no online sale.
Tasting notes
Intense ruby red color with violet reflections. The bouquet is rich and expressive, featuring fruity hints of crunchy plum, cherries, and berries, alongside fine floral notes of red roses, traces of Mediterranean scrub, and a slightly spicy finish. On the palate, it is warm, complex, and structured, maintaining excellent freshness. It offers good persistence and soft, pleasant tannins, making it a harmonious and highly enjoyable wine.
Food pairings
Perfectly suited for meat dishes, specifically grilled or stewed preparations, as well as aged and semi-aged cheeses.
The producer
Giuliani Vini
Nestled between the sun-baked hills of Turi and Gioia del Colle in Puglia, Azienda Agricola Giuliani has been crafting authentic Apulian wines since 1886. Guided by the philosophy "Amore per la terra, passione per i vini" — love for the land, passion for wine — the estate focuses exclusively on indigenous varieties: Primitivo, Negroamaro, Nero di Troia, Susumaniello, and Fiano. Their flagship Primitivo Gioia del Colle DOC has earned international recognition, including the prestigious Tre Bicchieri award from Gambero Rosso. Every bottle is an expression of a territory, a family, and a way of life that has remained unchanged for generations.
From the estate
- Region
- Gioia Del Colle (BARI) – Puglia
- Soil
- Red soil with prominent rocky outcrops. Once crushed, the rocks enrich the land with essential limestone and provide vital relief to the roots during the intense heat of the summer season.
- Harvest
- Manual harvesting conducted during the third ten days of September.
- Vinification
- Manual harvest with a meticulous selection of the grapes, followed by destemming and pressing. A pre-fermentative maceration is performed at 10°C for 24-48 hours. Temperature-controlled maceration and alcoholic fermentation using indigenous yeasts follow for about 10 days at 24-28°C, concluding with racking and soft pressing of the pomace.
- Ageing
- Malolactic fermentation in stainless steel containers, followed by a refinement period in concrete and steel tanks to enhance its harmony and drinkability.