Please note delivery of this item may take up to six weeks due to ongoing uncertainty around shipping from Europe. We will notify you by email when your order is shipped.

5 + 1 offer. With every multiple of 6 bottles you receive the 6th bottle (automatically) for free

Winery of Italy 2013. Nero d'Avola and Syrah have a lot in common, including the fact that they love a lot of sunshine. And there is no lack of it in the hot and dry climate in Sicily. The aromas of ripe black fruit and spices from the Syrah grape complement the red fruit of the Nero d'Avola wonderfully in this Benuara from Cusumano. The local Nero d'Avola dominates in this blend of both grapes, with one fifth of the wine resting in large wooden barrels, the rest in steel barrels. Therefore wonderfully soft and rich in taste. On a terrace with friends or a piece of meat on the grill, this Benuara will never disappoint you. Then it is useful to know that it is also available in magnum format.

The color is intense ruby red with violet reflection. The wine has a scent of black currants and a raspberry jam. In addition, the wine has a warm taste experience, which unfolds in the mouth. Impressions of sun-ripened red fruit. Fermentation in stainless steel at a controlled temperature of 26-28ºC with a cold soaking of 2 days at 7ºC. Maturation in stainless steel and a refinement for 80% in steel and 20% in wooden barrels of 20 hectoliters.

After some aeration in the glass, the wine offers a hedonistic scent of blackberries, plums, herbs and oriental spices. In the mouth the wine has a rich taste, it is powerful and full of texture. A full body and a long and fine finish.

In terms of wine, Sicily is one of the largest regions in Italy by volume. Millions of hectoliters were shipped to northern Italy in the 1990s to assemble into drinkable and especially inexpensive wine. Fortunately, a new generation has emerged who want to go for quality instead of quantity. And with success. Winery Cusumano of the brothers of the same name Diego and Alberto was even named last year's wine estate in Italy. Then you really have to be able to make really good wines. Together with winemaker Mario Ronco, the brothers opted for a modern approach, without forgetting their Sicilian origins. This is also apparent from their choice for the cultivated grapes, a mix of indigenous species such as Nero d'Avola and Inzolia and international securities Syrah and Chardonnay. Cusumano's terroir idea is that there is an ideal place on the island for every grape variety used.