Cusumano Nero d'Avola 2015
De-stemming, cold maceration on the skins for two days at 5°C, fermentation at 26°-28°C 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.
The Cusumano family owns 850 acres of vineyards in various parts of Sicily, and obviously has plenty of grapes with which to make their selections. The wines, made with the assistance of consulting winemaker Mario Ronco, a serious and professional talent from Piedmont, are among the most improved of the entire island over the past three years. It’s amazing how quickly a Sicilian winery can establish itself as a serious wine producer. Only a few years ago, Cusumano was selling most of its wine in bulk. But thanks to the hard work of 30-something brothers Alberto and Diego Cusumano, the family-run winery is now bottling delicious wines and quality is improving each year.