Cusumano
Syrah 2024
| 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 steel and ageing on fine lees for at least 5 months in stainless steel, followed by bottle ageing. |
- Origin and style: Organic Syrah 2024, still red wine from Sicily, Presti e Pegni estate
- Aromatic profile: notes of cherry and plum, ripe black fruits, wild spices and black pepper
- Taste: flavourful and velvety on the palate, enveloping, with a persistent fruity finish
- Vinification: cold maceration for 2 days at 8°C, fermentation in steel at 26–28°C
- Pairings and serving: ideal with grilled meats, pork, cured meats and cheeses; serving temperature 16–18°C
Description
What kind of wine it is
Cusumano's Syrah is a still red wine that embodies the authenticity of the Sicilian lands. Made from Syrah grapes, it stands out for its deep ruby red colour and enveloping bouquet. On the nose, intense notes of cherry and plum emerge, enhanced by hints of wild spices. On the palate, it reveals a savoury and velvety texture, with a lingering fruity finish and elegant hints of black pepper.
Where it comes from
The grapes come from the Presti and Pegni estate, located in the Monreale area. The espalier-trained vineyards benefit from a warm Mediterranean climate ideal for the ripening of Syrah. Cusumano adopts an organic and sustainable approach, working in harmony with the environment. This dedicated territory encourages a concentrated aromatic profile, fully enhancing the quality of the grape variety.
How it is produced
After manual harvesting, the destemmed grapes undergo a cold maceration at eight degrees for two days. Fermentation takes place in steel tanks with constant pumping over and punching down to promote the structure of the wine. Malolactic fermentation and ageing on fine lees for at least five months take place in steel, preserving the expressive integrity before the final rest.
History and Curiosities
Founded in 2001, the Sicilian winery Cusumano expresses the authenticity of the region through this exceptional pure Syrah. Sourced from the Presti e Pegni estate in Monreale, the 2024 vintage enhances the Terre Siciliane IGT designation thanks to organic and sustainable viticulture. The mysterious origins of the grape variety, suspended between Iran and historic Syracuse, add intrigue to this glass crafted by oenologists Mario Ronco and Giuseppe Clemente: a perfect fusion of pure passion and a single-varietal production of the highest quality.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °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 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 |
| Story | History and Curiosities Founded in 2001, the Sicilian winery Cusumano expresses the authenticity of the region through this exceptional pure Syrah. Sourced from the Presti e Pegni estate in Monreale, the 2024 vintage enhances the Terre Siciliane IGT designation thanks to organic and sustainable viticulture. The mysterious origins of the grape variety, suspended between Iran and historic Syracuse, add intrigue to this glass crafted by oenologists Mario Ronco and Giuseppe Clemente: a perfect fusion of pure passion and a single-varietal production of the highest quality. |
| Origin | Tenuta Presti e Pegni, Monreale (Sicily, Italy) |
| Climate | Warm Mediterranean climate |
| Plants per hectare | 5,000 plants per hectare |
| Yield per hectare | 60 hectolitres per hectare |
| Fermentation temperature | 26–28 °C |
| Production technique | Destemming and cold maceration on the skins for 2 days at 8 °C; fermentation at 26–28 °C with pumping over and punching down; malolactic fermentation and ageing on fine lees in stainless steel (at least 5 months) |
| Wine making | Destemming and cold maceration on the skins for two days at 8°C, fermentation at 26-28°C with frequent pumping over and punching down; malolactic fermentation in stainless steel. |
| Aging | Malolactic fermentation in steel and ageing on fine lees for at least 5 months in stainless steel, followed by bottle ageing. |
| Allergens | Contains sulphites |