Benuara di Cusumano is composed of 70% Nero d'Avola and 30% Syrah. It is produced in the Presti e Pegni estate in Monreale, in the Palermo area. We are 300 metres above sea level and 10 kilometres from the sea; the vineyards are exposed to the sun from sunrise to sunset. Due to the type of soil composition and microclimate, in addition to the old Nero d'Avola vines, it was chosen to plant international vines: Merlot, Cabernet Sauvignon, and Syrah. The manual harvest takes place in crates, in the last ten days of August for the Syrah, and in the first ten days of September for the Nero d'Avola. The grapes are de-stemmed and cold macerated for 2 days; the alcoholic and malolactic fermentations are carried out in steel and the subsequent refinement is carried out 80% in steel and 20% in 20-hectolitre barrels.

BENUARA CUSUMANO: TASTING

Benuara 2017 by Cusumano has a dark ruby red colour; on the nose, it is rich in small red fruits and pepper spice, on a fresh base of wild herbs. On the palate, it is warm and full, with a fruit-oriented flavour. Good with ricotta and spinach gratin ravioli, seasoned with a rich meat sauce.