Cusumano
Nero d'Avola Disueri 2024
| Denomination | DOC Sicilia Nero d'Avola |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nero d'Avola |
| Aging | Malolactic fermentation in stainless steel and ageing on fine lees for at least 5 months, followed by further maturation in the bottle |
- Grape variety and vintage: 100% Nero d’Avola, 2024 harvest, dry red Sicilia DOC
- Aroma and taste: notes of wild berries, black cherry, plum, Mediterranean herbs and black pepper
- Vinification: cold maceration for 1 day at 12°C, fermentation at 28°C with pump-overs
- Ageing: in stainless steel, at least 5 months on fine lees followed by bottle ageing
- Serving and pairings: serve at 16–18°C with ragù, braised meats, game and cheeses
Description
What kind of wine it is
Disueri Nero d’Avola by Cusumano is a dry red wine that expresses the authentic character of Sicily. Made from Nero d’Avola grapes, it stands out for its pleasant style and clear fruit. On the nose, it offers an intense bouquet, with distinct notes of wild berries, black cherry and plum, enriched by hints of Mediterranean herbs and black pepper. The palate is warm and juicy, supported by good structure and elegant tannins. The finish is long and savoury, leaving a fruity persistence that invites another sip.
Where it comes from
The grapes come from the San Giacomo Estate in Butera, located on the hills of Caltanissetta. The vineyards, trained on trellises with excellent southern exposure, are situated at four hundred metres above sea level. The secret to the wine’s finesse lies in the limestone soil, rich in a distinctive local white tuff known as Trubi. The vines benefit from a marked diurnal temperature range and the freshness of sea breezes; this combination of solar warmth and ventilation ensures a balanced ripening of the grapes.
How it is produced
The process begins with manual harvesting carried out in the first days of September. After destemming, a brief cold maceration of the skins is performed to extract the primary aromas. Fermentation takes place with frequent pumping over and punching down, ideal for balancing colour and structure. Cusumano manages malolactic fermentation in steel tanks to maintain great technical purity. The wine then rests on the fine lees for at least five months, gaining softness, before completing its ageing period.
History and Curiosities
Founded in 2000, the family-run Cusumano winery enhances the limestone soils of the San Giacomo Estate in Butera to produce an outstanding Nero d’Avola. The grapes, carefully selected and hand-picked in September, give rise to Disueri, a wine that has achieved an impressive 93 points from a prestigious Italian guide. This exceptional vintage celebrates the perfect balance between nature and high-quality winemaking, guaranteed by the organic and sustainable wine certifications VIVA and SOStain.
Awards
-
2024
93/100
One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2000
- Oenologist: Mario Ronco,Giuseppe Clemente
- Bottles produced: 2.500.000
- Hectares: 520
| Name | Cusumano Nero d'Avola Disueri 2024 |
|---|---|
| Type | Red green still |
| Denomination | Sicilia DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nero d'Avola |
| Country | Italy |
| Region | Sicily |
| Vendor | Cusumano |
| Story | History and Curiosities Founded in 2000, the family-run Cusumano winery enhances the limestone soils of the San Giacomo Estate in Butera to produce an outstanding Nero d’Avola. The grapes, carefully selected and hand-picked in September, give rise to Disueri, a wine that has achieved an impressive 93 points from a prestigious Italian guide. This exceptional vintage celebrates the perfect balance between nature and high-quality winemaking, guaranteed by the organic and sustainable wine certifications VIVA and SOStain. |
| Origin | Tenuta San Giacomo, Butera (CL), Sicilia, Italia |
| Climate | Strong diurnal temperature range (large difference between day and night) |
| Soil composition | Calcareous, rich in white tuff (Trubi) |
| Plants per hectare | 5000 plants/ha |
| Yield per hectare | 60 hectolitres per hectare |
| Harvest | First ten days of September |
| Fermentation temperature | 28 °C |
| Production technique | Destemming and cold maceration of the skins for 1 day at 12°C; fermentation at 28°C with frequent pumping over and punching down; malolactic fermentation in stainless steel; ageing on fine lees for at least 5 months and subsequent maturation in bottle. |
| Wine making | Destemming and cold maceration of the skins for 1 day at 12 °C; fermentation at 28 °C with frequent pumping over and punching down; malolactic fermentation in steel; resting on the fine lees for at least 5 months and subsequent ageing in the bottle |
| Aging | Malolactic fermentation in stainless steel and ageing on fine lees for at least 5 months, followed by further maturation in the bottle |
| Allergens | Contains sulphites |