||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 Tenuta San Giacomo 2017 € 21.64