Cubia – Barrel Fermented Insolia
100% Insolia. Vineyards cultivated on hills at 700m asl, South exposure, at a density of 4500 plants per hectare and yield of 60 hectoliters per hectare. The average age of the vines is 20 years, manual harvest into cases in the first 10 days of September.
Cold fermentation in contact with skins and successive static clarification. Fermentation in 20 hectoliter barrels and a period of around 6 months on the fermentation lees, followed by aging in the bottle.
From day one, the philosophy behind Cusumano has been to emphasise the importance of knowledge of terroir. The Cusumano winery was established in 2000 when brothers Alberto and Diego took over the management of the company from their father, Francesco. With the help of an intimate knowledge of the Sicilian terrain and consultant winemaker Mario Ronco, the Cusumano brothers today own over 400 hectares of vineyards across 7 holdings throughout Sicily. The locations of their vineyards not only allows maximum expression of not only the indigenous Sicilian grape varieties, but also classic varietals that, according to Diego, evolve to take on their own Sicilian identity. The estate has developed reputation for quality, due in part to Diego and Alberto setting the highest quality standards to every area of production, from vineyard to bottle to company identity. Their flagship wine, Noa, was the first wine ever to receive a Tre Bicchieri at the Gambero Rosso on its very first vintage, and the Italian and International awards have been flooding in ever since. In 2013, Cusumano was named ‘Winery of the Year’ by Italian wine magazine Il Mio Vino.