Cusumano
Cusumano Insolia 2023
Regular price
€13,30
List price:
Indicates the price of the product before the start of the promotion
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| Denomination | Terre Siciliane IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Ansonica/Inzolia |
| Aging | On the lees in stainless steel tanks for at least 4 months, followed by aging in the bottle. |
Description
A wine extremely pleasant to drink every day
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Decanting time:
1 hour
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.
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Fish
Shellfish
Cheese
White fish
| Name | Cusumano Insolia 2023 |
|---|---|
| Type | White green still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Ansonica/Inzolia |
| Country | Italy |
| Region | Sicily |
| Vendor | Cusumano |
| Origin | West-central Sicily |
| Cultivation system | "Spalliera" |
| Plants per hectare | 4500 |
| Yield per hectare | 65 q. |
| Fermentation temperature | 18-20 °C |
| Wine making | Cold pressing with skins and frst fermentation at a temperature of 8 °C for around 8 hours followed by a soft pressing. Cold decanting and fermentation at 18-20 °C. |
| Aging | On the lees in stainless steel tanks for at least 4 months, followed by aging in the bottle. |
| Allergens | Contains sulphites |
