Cusumano
Grillo Shamaris Monte Pietroso 2025
| Denomination | DOC Sicilia Grillo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Grillo |
| Aging | Aged in steel on fine lees for 4 months, followed by further refinement in the bottle. |
- Grape variety and vintage: 100% Grillo, Sicilia DOC, harvested in 2025
- Aromatic profile: notes of aromatic herbs, marine hints, white peach and citrus fruits
- Taste: pronounced minerality and freshness, long and persistent finish
- Vinification: cold maceration for 5 hours, fermentation in steel between 18 and 20°C
- Pairings: ideal with fish, shellfish, sushi, vegetarian dishes and fresh goat's cheese
Description
What kind of wine it is
Shamaris Monte Pietroso by Cusumano is a Sicilian white wine made from Grillo grapes. In the glass, it displays a bright straw yellow colour, revealing an aromatic profile characterised by aromatic herbs and marine notes. Clear hints of nettle, lemon blossom, white peach and yellow grapefruit follow. On the palate, it expresses a distinct mineral drive, accompanied by a pronounced freshness that ensures a long finish. Its structure makes it ideal for pairing with seafood, sushi, vegetarian dishes and soft cheeses.
Where it comes from
This white wine originates from the Monte Pietroso estate, located on the hills of Monreale, in the province of Palermo. The vineyards grow at around four hundred metres above sea level on sandy soils, within a Mediterranean ecosystem tempered by the influence of the sea. Constant northern winds carry salty air through the rows, allowing the Grillo grapes to fully express their aromatic style. The altitude and unique characteristics of the soil give the grapes remarkable gustatory tension, resulting in a sip of notable finesse and agility.
How it is produced
After harvesting, the Grillo grapes undergo a cold maceration on the skins for five hours. This is followed by pneumatic pressing and nitrogen saturation, then decanting and fermentation in temperature-controlled stainless steel tanks. The wine then rests for a period of ageing on fine lees lasting four months, completed by a final rest in the bottle. This meticulous process enhances the vibrant mineral texture, preserving the integrity of the aromas and the typical expressive brilliance.
History and Curiosities
Originating from the Monte Pietroso estate in Monreale, Shamaris evokes the breath of the sea carried by the northern winds. At 400 metres above sea level, on sandy soils, the pure Grillo grapes develop the vibrant aromatic freshness typical of the Sicilia DOC. After the September harvest, delicate cold maceration and patient maturation in steel on fine lees for four months shape its character. This careful process gives the glass a pronounced minerality and seductive marine notes.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 2000
- Oenologist: Mario Ronco,Giuseppe Clemente
- Bottles produced: 2.500.000
- Hectares: 520
| Name | Cusumano Grillo Shamaris Monte Pietroso 2025 |
|---|---|
| Type | White green still |
| Denomination | Sicilia DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Grillo |
| Country | Italy |
| Region | Sicily |
| Vendor | Cusumano |
| Story | History and Curiosities Originating from the Monte Pietroso estate in Monreale, Shamaris evokes the breath of the sea carried by the northern winds. At 400 metres above sea level, on sandy soils, the pure Grillo grapes develop the vibrant aromatic freshness typical of the Sicilia DOC. After the September harvest, delicate cold maceration and patient maturation in steel on fine lees for four months shape its character. This careful process gives the glass a pronounced minerality and seductive marine notes. |
| Origin | Hill, Monreale (Province of Palermo), Sicily, Italy |
| Climate | Mediterranean climate with marine influence (north winds) |
| Soil composition | Sandy soils |
| Plants per hectare | 5000 |
| Yield per hectare | 75 quintals |
| Harvest | First half of September |
| Fermentation temperature | 18-20 °C |
| Production technique | Cold maceration on the skins |
| Wine making | Cold maceration of the skins for 5 hours at 14°C, pneumatic pressing, nitrogen saturation, cold settling, fermentation at 18-20°C. |
| Aging | Aged in steel on fine lees for 4 months, followed by further refinement in the bottle. |
| Allergens | Contains sulphites |