Cusumano
Grillo Shamaris Monte Pietroso 2025
Regular price
€18,00
Immediate availability
| Denomination | DOC Sicilia Grillo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Grillo |
| Aging | Period in stainless steel tanks on the fine lees for 4 months followed by aging in the bottle. |
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
Producer
Cusumano
From this winery
- Start up year: 2000
- Oenologist: Mario Ronco,Giuseppe Clemente
- Bottles produced: 2.500.000
- Hectares: 520
Cusumano's wines come from premium sites all over Sicily, and are produced at the Partinico (straight west of Palermo) based family winery by third generation winemakers and brothers Diego and Alberto Cusumano. They craft wines of the ‘new’ Sicily typified by outstanding varietal expression, rich flavors, and a sensuality that could only be born under the Sicilian sun. Wine insiders have long predicted that Sicily would one day become Europe’s dominant wine region. The sheer number of prime vineyard sites available, the diversity of microclimates and soils throughout the island, make it possible for Sicilian winemakers to work not only with exciting native varietals, but also with many international grapes. Cusumano is the pre-eminent producer turning that prediction into reality.
Read more
Fish
Cheese
White fish
| 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 |
| Origin | Partinico - (TP) |
| Climate | Altitude: 400 m. a.s.l. Exposure: North. |
| Plants per hectare | 5000 |
| Yield per hectare | 75 q. |
| Harvest | Manual harvest into cases in the first half of September. |
| Fermentation temperature | 18-20 °C |
| Wine making | Cold maceration on the skins for 5 hours at 14 °C, pneumatic pressing, cold decanting, fermentation at 18-20 °C. |
| Aging | Period in stainless steel tanks on the fine lees for 4 months followed by aging in the bottle. |
| Allergens | Contains sulphites |