Wine Nero d'Avola, Sicilia IGT, 2013
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Vintages and volumes
Reviews of purchase Nero d'Avola, Sicilia IGT, 2013
Wine red ruby color.
The wine has a velvety, harmonious taste with good texture, hints of dark fruit, spice nuances and a long, pleasant aftertaste.
The wine has a rich, deep flavor with notes of cherry, strawberry jam and juniper.
The wine goes well with many dishes, especially grilled meats and hot, game, cheese and pasta.
Nero d'Avola grapes to create wines grown in the vineyard of San Giacomo in Butera. The vineyard has southern and south-eastern exposure. The average age of the vines is 12 years, planting density - 5,000 vines per hectare. Hand picking grapes made in the first week of September. First grapes pass 2 day cold maceration of the skin at 5 ° C, and then - when the fermentation is 26-28 ° C with frequent stirring. After fermentation, the wort is compressed and sent to the malolactic fermentation in stainless steel tanks. The wine remains on the lees for five months, and then bottled.
Vintage 2008 won the annex to the "Gambero Rosso" - "Berebene Low Cost 2010".
Nero d'Avola wine has a "beverage" character, which makes it blends well with a wide variety of dishes. This wine is perfect for everyday use.
Company "Cusumano" was founded in 2001 by brothers Alberto and Diego Cusumano, representing the third generation of a family of winemakers. The company is constantly expanding, acquiring new vineyards. Today, the total area of possessions "Cusumano" is 300 hectares. This beautiful vineyards located in Sicily at an altitude of 700 meters above sea level. In 2003, the company has converted Partinico structure of XIX century, which today made and kept excellent wines made not only local, but also import grapes. The diversity of climate and soil throughout the sunny island allow winemakers to create a sensual wine with a rich flavor that might have been born in Sicily. Thanks to a deep knowledge of the territory of Sicily Cusumano brothers were under their vineyards precisely those areas where different varieties can reach their full potential.