Cusumano
Syrah 2024
Regular price
€9,90
Lowest price:
Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
Immediate availability
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Syrah |
| Aging | Malolactic fermentation in stainless steel tanks and a period in contact with the fne lees for at least 5 months, followed by aging in the bottle. |
Description
The aroma and the palate structure that are typical of this grape variety, are enchanced by the warmth of Sicily, which allows the grapes to reach a perfect ripening.
Producer
Cusumano
From this winery
- Start up year: 2000
- Oenologist: Mario Ronco,Giuseppe Clemente
- Bottles produced: 2.500.000
- Hectares: 520
Cusumano's wines come from premium sites all over Sicily, and are produced at the Partinico (straight west of Palermo) based family winery by third generation winemakers and brothers Diego and Alberto Cusumano. They craft wines of the ‘new’ Sicily typified by outstanding varietal expression, rich flavors, and a sensuality that could only be born under the Sicilian sun. Wine insiders have long predicted that Sicily would one day become Europe’s dominant wine region. The sheer number of prime vineyard sites available, the diversity of microclimates and soils throughout the island, make it possible for Sicilian winemakers to work not only with exciting native varietals, but also with many international grapes. Cusumano is the pre-eminent producer turning that prediction into reality.
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Meat
Cheese
Pork
| Name | Cusumano Syrah 2024 |
|---|---|
| Type | Red green still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Syrah |
| Country | Italy |
| Region | Sicily |
| Vendor | Cusumano |
| Plants per hectare | 5000 |
| Yield per hectare | 60 hl. |
| Fermentation temperature | 26-28 °C |
| Wine making | Destemming and cold maceration on the skins for 2 days at 8 °C, fermentation at 26-28 °C, pump-over and removal of the must. |
| Aging | Malolactic fermentation in stainless steel tanks and a period in contact with the fne lees for at least 5 months, followed by aging in the bottle. |
| Allergens | Contains sulphites |