Cusumano
Insolia 2025
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Ansonica/Inzolia |
| Aging | Aged on fine lees in stainless steel for at least 4 months, followed by bottle ageing. |
- Origin and harvest: Central-western Sicily, high-altitude vineyards with manual harvesting
- Vinification: cold maceration at 8°C for 8–12 hours, fermentation at 18–20°C in stainless steel
- Ageing: in stainless steel on fine lees for at least 4 months, followed by resting in bottle
- Sensory profile: notes of citrus, pineapple and apple; fresh, savoury taste with an almond finish
- Serving and pairings: serve at 9°C; ideal with seafood dishes and grilled fish
Description
What kind of wine it is
Cusumano's Insolia is a still white wine that brings out the best in Insolia grapes. Characterised by a bright golden yellow colour, it reveals a delicate profile with aromas of white-fleshed fruit, citrus, pineapple and apple. On the palate, this Terre Siciliane offers a lively sip, marked by clear saline notes. The finish, of medium length, closes with good acidity and a pleasant almond note. It is ideal served chilled to accompany Mediterranean cuisine, seafood starters and grilled fish.
Where it comes from
This wine originates in central-western Sicily, among the areas of Salemi, Monreale, Ficuzza and Piana degli Albanesi. Grown in high-altitude vineyards facing south-east, the vines benefit from a slow ripening that enhances their natural aromatic qualities. The plants, aged between ten and fifteen years, allow for balanced yields. This terroir gives the wine a distinct marine and mineral character. Every stage of production is carried out in full compliance with strict sustainable farming protocols.
How it is produced
Production begins with a manual harvest in the first days of September to preserve the fruit's fresh acidity. In the winery, a cold maceration of the skins in contact with the free-run must is carried out, followed by gentle pressing. Fermentation and settling take place in stainless steel tanks at controlled temperatures. The wine completes its journey with ageing on fine lees for at least four months, acquiring harmony, structure and a pleasant drinking agility.
History and Curiosities
Cusumano Insolia Terre Siciliane IGT 2025 is an elegant white wine, boasting SOStain and VIVA certifications. The result of hand harvesting in high-altitude vineyards, this wine enhances the aromatic richness of the grape variety through a delicate cold maceration and maturation in steel on fine lees. On the palate, it is fresh and lively, with saline notes blending with intense hints of pineapple and apple. Sealed with the innovative Vino-lok glass stopper, it preserves its vibrant marine energy, making it ideal for accompanying Mediterranean cuisine.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
Decanting time:
1 hour
- Start up year: 2000
- Oenologist: Mario Ronco,Giuseppe Clemente
- Bottles produced: 2.500.000
- Hectares: 520
| Name | Cusumano Insolia 2025 |
|---|---|
| Type | White green still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Ansonica/Inzolia |
| Country | Italy |
| Region | Sicily |
| Vendor | Cusumano |
| Story | History and Curiosities Cusumano Insolia Terre Siciliane IGT 2025 is an elegant white wine, boasting SOStain and VIVA certifications. The result of hand harvesting in high-altitude vineyards, this wine enhances the aromatic richness of the grape variety through a delicate cold maceration and maturation in steel on fine lees. On the palate, it is fresh and lively, with saline notes blending with intense hints of pineapple and apple. Sealed with the innovative Vino-lok glass stopper, it preserves its vibrant marine energy, making it ideal for accompanying Mediterranean cuisine. |
| Origin | Central-western Sicily: Salemi (TP) and Monreale (PA); Ficuzza, Piana degli Albanesi (Palermo) |
| Plants per hectare | 4500 plants per hectare |
| Yield per hectare | 65 hl/ha |
| Harvest | Early September (first ten days) |
| Fermentation temperature | 18–20 °C |
| Production technique | Cold maceration of the skins with free-run must (8 °C for 8–12 hours), soft pressing, cold decantation and temperature-controlled fermentation (18–20 °C) in steel; ageing on fine lees in steel |
| Wine making | Cold maceration of the skins with the free-run must at 8°C for about 8–12 hours, followed by gentle pressing; cold settling and fermentation at 18–20°C. |
| Aging | Aged on fine lees in stainless steel for at least 4 months, followed by bottle ageing. |
| Allergens | Contains sulphites |