| 葡萄 |
40% Nero d'Avola, 30% Cabernet Sauvignon, 30% Merlot |
| Location |
Nero D’Avola Butera (CL), Merlot Monreale (PA),Cabernet Sauvignon Salemi (TP) |
| 收成 |
Handbook, in the first decade of September. |
| 釀造 |
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. |
| 陳年 |
12 months in oak barriques. Successive fining in the bottle. |
| 匹配 |
Red meats, roast and cheeses to hard paste. |
| On offer |
價格 Cusumano Noà 2016 HK$ 303.00
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