Cusumano Insolia 2012
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Vinification: 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 tempe- rature of 18°-20°C, period on the lees in stainless steel containers at least 4 months, and successive fining in the bottle.
Wine SpectatorLightly waxy and framed by a sleek backbone of acidity, this features flavors of macerated apricot, salted butter and chive blossom. Drink now. 20,000 cases made.