Cusumano Winery is spearheaded by two brothers whose value of artistic excellence and passion for meticulous detail, have driven them to create a bright explosion of modern, and innovative wines! The grapes in this wine are grown in clay-based soil throughout the rolling hills of Presti e Pegni. The spicy yet subtle flavors of this Merlot are appreciated most when paired with heavy pastas.
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GRAPE: Merlot 100%
ZONE OF PRODUCTION:South,south-east
AVERAGE AGE OF VINES:7 years
CULTIVATION:Espallier, at a density of 4,500 plants per hectare
PRODUCTION:7000 kg. Grapes per hectare
GRAPE HARVEST: Manual, during the last ten days of August
VINIFICATION: De-stemming, cold maceration on the skins for two days for two days at 5°C, fermentation at 26°-28° with frequent re-circulation and removal of the must. Malolactic fermentation in stainless steel, and a period in contact with the fine lees of at least five months. Successive fining in the bottle.
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In the lands of the town of Pachino, where a small flower typical of the Mediterranean area grows, Nero d'Avola and Syrah quality grapes are cultivated. Their blending gives life to the Benuara, a wine with a strong body, a winy fragrance with the scent of wild fruits and a full-bodied taste.
Cusumano Winery is spearheaded by two brothers whose value of artistic excellence and passion for meticulous detail, have driven them to create a bright explosion of modern, and innovative wines! The grapes in this wine are grown in clay-based soil throughout the rolling hills of Presti e Pegni. The spicy yet subtle flavors of this Merlot are appreciated...
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It takes its name from the woods of the town of Salemi. Angimbé, a wine marked by its scent ranging from the perfume of fresh flowers to that of ripe fruit, is born from the union of the Sicilian personality of Insolia grapes and the elegance of Chardonnay grapes.
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.