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  • Masseria San Magno Rosso Magno

Masseria San Magno Rosso Magno

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Product Description

Masseria San Magno Rosso Magno is made from a blend of Uva di troia, Montepulciano d’Abruzzo and Cabernet Sauvignon. Deep ruby-red with violet hues. It has clear overtones of underbrush red fruits and sweet, spicy and roasted coff­ee on the palate.

  • Brand: Masseria San Magno
  • Description: Dry Red
  • Vintages Available: 2015/2016
  • Country, Region: Italy, Puglia
  • Appellation: DOC

About the Producer

Masseria San Magno is the product of a project conceived by young people with a belief in the farming culture of their land of origin and of its wine productions, full of flavour and rich in history. This is a place where young hands create and leave tangible signs of their loving passage in every instant of care for the vineyards and transformation of the grapes into wine.

A completely refurbished winery, preserving the original structure and materials, dating back to the 19th century, welcomes and cradles the grapes of varieties native to Apulia, including Nero di Troia and Bombino Bianco, used to make the red, white and rosé wines of Masseria San Magno. MASSERIA SAN MAGNO is situated in the Alta Murgia territory, a land very with a strong vocation for agriculture since time immemorial. The presence of ancient populations is testified by a recently discovered necropolis with tumulus tombs, which testifies the presence of human inhabitants during the VII and the VI centuries B.C.


70% Uva di Troia
20% Montepulciano d’Abruzzo
10% Cabernet Sauvignon


The area under vines for the Rosso Magno amounts to approximately 10 ha. at 450 metres a.s.l. From a geological point of view, the soil dates back to the Cretaceous period, Murgia land consisting essentially of compact layers of calcareous concretion. Being made of calcium and sodium carbonates, the rough lithological matrix provides excellent water drainage. The method of cultivation is Espalier with guyot pruning system and the vineyard density 4,347 vine plants/hectare with a yield of 80,000 to 100,000 kilos per hectare.


Rigorously intact grapes ferment for about 15 days to ensure the best polyphenolic extraction. The fermentation temperature ranges between 20°C and 25°C.


After the primary fermentation the wine remains in stainless steel tanks for about four months. Then it is rested in glass bottles for another two months.

Tasting Notes

Masseria San Magno Rosso Magno is deep ruby-red with violet hues. Its bouquet is characterised by clear overtones of underbrush red fruits. To the palate, it reveals sweet spicy sensations of coriander and hints of roasted coff¬ee. The wine closes with juicy and long-lasting, velvety tannins.


13% alcohol vol.

Food Suggestions

Perfect with any pizza and pizza “Salsicciotta” in particular (tomato sauce, mozzarella di bufala from Napoli, sweet Italian sausage, mushrooms and extra virgin olive oil). Great also with house-made tagliatelle with brisket ragù, parsley and parmigiano reggiano. It will complement any roast meats and venison dishes.

Serving temperature: 16-18°C.


This wine reaches the peak of its organoleptic characteristics at between 18 months and 3 years from harvesting. Masseria San Magno Rosso Magno has depth to mature.

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