The name Susumaniello derives from the Apulian dialect word “somarello”, as in its youth this vine produces so many bunches that it requires a heavy load to be transported. Le Fusa de I Pàstini is the organic and refined interpretation of this grape, once forgotten and now becoming the new symbol of an elegant Puglia. We are in Martina Franca, in the heart of the Itria Valley. Here, the landscape is a mosaic of red soil, dry stone walls and ancient oak trees. Unlike the torrid plains of Salento, this hilly area benefits from constant ventilation coming from both the Adriatic and Ionian seas. This microclimate allows Susumaniello to ripen slowly, preserving a fresh acidity that is rare in southern red wines. Legend has it that local farmers often used it only to give colour to other wines, but today it shines in its own light thanks to a new generation of winemakers. 100% Susumaniello: after the first ten years of life, this variety drastically reduces its yield, concentrating all nutrients into a few bunches of outstanding quality. A grape that evokes Mediterranean scrub and crunchy red fruits, capable of delivering a slender wine with a very strong personality. Organic certification ensures that every glass contains only healthy fruit, grown without the use of pesticides or chemical fertilisers. The grapes are processed in hyper-reduction to prevent oxygen from dulling the primary aromas. Maceration on the skins lasts around 8 days at controlled temperature, extracting bright colour and gentle tannins without weighing down the structure. After racking, the wine rests in stainless steel for 4 months with frequent bâtonnage, a technique that stirs the lees to give the wine a silkier and more complex texture. In the kitchen, it is a true wildcard. It pairs beautifully with a herb-crusted beef tagliata and, more generally, with traditional Apulian dishes such as bombette from Martina Franca. Finally, it is one of the few red wines that also works well with rich fish soups or octopus cooked “alla pignata”.