Insolia Cusumano

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Insolia Cusumano

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Cold pressing with skins and first fermentation at a temperature of 8°C for around 12 hours, soft second pressing. Cold decanting and fermentation at a temperature of 18°-20°C, period on the lees in stainless steel containers at least 4 months, and successive fining in the bottle.

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6,47 € tax incl.

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Zone of production: Salemi(TP), Monreale (PA) 
Exposure: South-east 
Average age of vines: 10 years 
Cultivation: Vines grown in hills at a density of 4,200 
plants per hectare 
Production: 7,500 kg. Grapes per hectare 
Grape harvest Manual, in the first ten days of September 
Vinification: Cold pressing with skins and first fermentation at a temperature of 8°-12°C for around 12 hours, 
soft second pressing. Cold decanting and fermentation 
at a temperature of 18°-20°C, period on the lees in stainless steel containers at least 4 months, and successive fining in the bottle.

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Insolia Cusumano

Insolia Cusumano

Cold pressing with skins and first fermentation at a temperature of 8°C for around 12 hours, soft second pressing. Cold decanting and fermentation at a temperature of 18°-20°C, period on the lees in stainless steel containers at least 4 months, and successive fining in the bottle.

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