||Butera - East-central Sicily
||Handbook, in the first decade of September
||De-stemming, cold maceration on the skins for two days for two days at 5°C, fermentation at 26-28°C with frequent re-circulation and removal of the must.
||Malolactic fermentation in oaks barriques
||12 months in oak barriques. Successive fining in the bottle.
||Red meats, roast and cheeses to hard paste.
||Price Cusumano Sagana 2014 € 23.80