| Grapes |
30% Cabernet Sauvignon, 40% Nero d'Avola, 30% Merlot |
| Location |
Nero D’Avola Butera (CL), Merlot Monreale (PA),Cabernet Sauvignon Salemi (TP). |
| Composition of the land |
Nero d’Avola a sud, Merlot a sud-est, Cabernet Sauvignon sud, sud-est. |
| Harvest |
Handbook, in the first decade of September |
| Period fermentation |
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. |
| Production technique |
Malolactic fermentation in oaks barriques |
| Aging |
12 months in oak barriques. Successive fining in the bottle. |
| Matching |
Red meats, roast and cheeses to hard paste. |
| On sale |
Price Cusumano Noà 2015 HK$ 350.00
|
