Collezione Cinquante San Marzano View larger

Collezione Cinquanta San Marzano Vino Rosso (6 bottle case)

Ruby red colour with purple reflections, intense and complex bouquet with fruity notes of prune, red jam, the spicy scent of vanilla and liquorice. Intense on the palate, full bodied and soft with a long finish.

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£18.39
6 bottles: £110.34

RRP: £22.25
You Save: £3.86 (17%)

Data sheet

RRP£22.25
Alcoholic strength14.5%
VintageNon vintage
GrapesNegroamaro 50%, Primitivo 50%
AwardsSilver, DWWA, 2016; Silver Outstanding, IWSC, 2016; Silver, SWA, 2017; Silver, IWSC, 2017; Highly Commended, Wine Merchant, 2018
NameSan Marzano Collezione Cinquanta
BodyD
Contains sulphitesYes
Vegetarian/VeganYes/Yes
Milk/EggsNo/No
Organic/BiodynamicNo/No

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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 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 the Sommelier Wine Awards, San Marzano was awarded European Producer of the Year 2017.

The vineyard is located in Salento, Puglia, where the vines are grown at an altitude of approximately 100 metres above sea level. The temperatures are relatively high over the summer, which encourages the berries to ripen evenly. The soil is predominantly clay with some rocks, which help drainage. The vines are old, gnarly bush vines which are over 50 years old and are planted at a density of 4,500 vines per hectare. The Primitivo is grown in the highly reputed area of Manduria, locally regarded as the best in Puglia. The harvest takes place in September, when the grapes are slightly overripe.

The grapes were destemmed, crushed and underwent cold pre-fermentation maceration. Fermentation took place with indigenous yeasts before being gently pressed. Malolactic fermentation took place in stainless steel tanks which helped to soften the resulting wine, before it was aged for 12 months in fine French oak barrels.

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