Suavitas - Cantine Ionis
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Vines: Negroamaro e Malvasia

Alcohol: 13.5% Vol

Zone of grapes production: Salice Salentino, S. Pancrazio, Veglie

Land: rocky – calcareous, very productive


Tongueof land among two seas, we are situated in the salento’s heart whwew the climate is mild in the winter and very hot and less rainy in the summer. It’s the greatest land of red wines with old vineyards sapling growing and new espalier installations keeping traditional salentines vines such as the ones from which we obtain the grapes fro salice salentino

System of cultivation: espalier – spurred string

Yeld by hectare: 70 – 80 Quintals by hectare

System of harves: Manual during the cooles hours of the day.


Grapes are destemmed, gently pressed qualified and carried on to tanks. These stailness steel tanks are endowed by a cooling-pocket that tracks must temperature.The fermentation with controlled temperature, periodic analyses and the greatest cleanliness allow to obtain a high quality product witout alteration risks that will be unsuccessful reflected on the organoleptic characteristics of product as time goes on.


After the malo-lactic fermentation the “new wine” follows the refining in american barriques and french oak chopped for a non established period of time because the modern winemaking tecnologiques rely on chemical, phisical and sensorial analsyses of product to establish how much time wine must refine in the barriques in order to harmonize the aroma of malvasia, filling it up with vanilla flavour and wood spicy aroma lightly toasted. During the refining in the barriques, the tannins of Negroamaro interacting wint the microoxygenation of thank in various processes, lose their astriction giving the winw softness and roundeness

Organoleptic characteristics

A vivid red ruby coloured wine with a balanced and soft scent of red berry-fruit, cocoa, chocolate and vanilla. It results a character wine to palate, balanced and very persistent.

Gastronomic coupling

It goes well with mature cheese, pork product and roasted meat.

Serving Temperature: 18° – 20° C
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