Experience the rich and robust flavours of San Marzano 'Il Pumo' Salice Salentino. This wine boasts an intense bouquet of cherry, plum, and spicy notes with a touch of Mediterranean herbs. Its balanced, medium-bodied and warming profile pairs perfectly with savoury dishes, red meats, and cheese. Decant and serve at 16-18°C to snjoy it at its best.

Critic Review

Decanter Magazine: 89Pts
Drinking Window: 2024 - 2028

"The San Marzano cooperative was founded by 19 growers in 1962. Its blend of Negroamaro and Malvasia Nera offers dark fruit and spice aromas, followed by a generous palate of brambly black berries and plums, with savoury hints of black olive and dried Mediterranean herbs. Great value for money!"
Julie Sheppard

About the Producer

In 1962, 19 vine growers from San Marzano whose families had farmed the land for generations, combined their efforts to establish 'Cantine San Marzano'. Through the decades this cooperative has grown significantly, attracting over 1,200 top-quality vine growers. Using modern and technologically advanced vinification techniques they produce elegant wines that pay homage to the ancient Apulian wine traditions. The fusion of time honoured tradition, passion and contemporary techniques, enables this winery to produce wines with distinctive varietal and regional characteristics while reflecting the local terroir. In 2021, San Marzano was awarded the ‘Cooperative Winery of the Year Award’ by Gambero Rosso.

Vineyard and Winery

Salice Salentino DOP comes from the Apulia region that makes up the south-eastern corner of Italy. Located between two seas the Adriatic Sea and the Ionian the vineyards are situated on land where vines and olive trees flourish side by side. The vineyard's soils and the Mediterranean terroir play a fundamental role in the production of the wines. The climate is extreme, with droughts, frosts and the sirocco winds, all providing challenges to the talented winemakers. The vines are grown in soils that are mainly composed of reddish clay. The harvest takes place in the second half of September, once the grapes have reached the optimal level of maturity.

The grapes were harvested during the second half of September. The must underwent a temperature controlled maceration for approximately 10 days, followed by alcoholic fermentation with selected yeasts. The wine was aged in stainless steel tanks, preserving the purity of fruit in the blend.