Cusumano SALEALTO the new cru of Tenuta Ficuzza

In 1800, King Ferdinand IV commissioned the expert Felice Lioy, intendant of the Palermo Commenda della Magione, to improve the quality of Sicilian wines. The Lioy, through tests and studies, began to separate the bunches according to quality, experimented with a machine for "rasping" (destemming), built the Real Bourbon Winery of Partinico and, interestingly, vinified grapes from vineyards in the vicinity of the Cusumano estate of Ficuzza, partially documented in the Real Casina di Caccia of Ficuzza.

" This story has fueled our curiosity - says Diego Cusumano, owner, with his brother Alberto, of the Sicilian winery . - How could the King's wine be? The composition is not documented, but we imagined: indigenous grapes, a single Terroir, maturing on the fine lees until the next harvest (as the barrels would have served for the new vintage). Thus, after a few years of experimentation, Salealto was born, a "vin du Terroir" of Ficuzza, obtained from Inzolia, Grillo and Zibibbo in equal parts, vinified separately then aged together ».

SALEALTO

The name. Salealto recalls the characteristics of the wine on the palate and the production terroir: 700 meters above sea level. A unique wine, mountain and Mediterranean at the same time.

The wine.

• Terre Siciliane IGT
• Tenuta Ficuzza, 700 / 800m asl - Piana degli Albanesi (PA)
• Vintage 2018
• Production: 5,000 bottles

The vines. 1/3 Insolia, 1/3 Zibibbo, 1/3 Cricket. Vineyards raised on the hills at an altitude of 700 / 800m above sea level, with a density of plants equal to 5,000 plants per hectare and a yield equal to 60 quintals per hectare.

Vinification. Manual collection in boxes, maceration in press at room temperature and subsequent static clarification. Fermentation in steel at 20 ° C, racking and assembly of the wines, permanence for about 10 months on the fine lees and subsequent refinement in the bottle

Sustainability. Like all Cusumano wines, Salealto also makes use of the SOStain / VIVA "Sustainable Wine" certification . In fact, the common denominator of the diversity and uniqueness of Cusumano wines is the commitment to sustainable viticulture that stems from the sentiment and ethical obligation to protect resources, limiting their waste. A research that translates into actions compliant with the SOStain protocol , the sustainability program for Sicilian viticulture, sponsored by the Ministry of Agriculture and Forestry and recognized by the Ministry of the Environment, Land and Sea, through the VIVA sustainability project

CUSUMANO. Founded by Alberto and Diego Cusumano in 2001 in Partinico where it is based, it produces elegant and identity wines in five estates: Ficuzza in Piana degli Albanesi in the province of Palermo, San Giacomo a Butera (Caltanissetta), Presti and Pegni on the hills of Monreale, Monte Stony in Monreale, San Carlo in Partinico (Palermo). In 2013 the Cusumano family created Alta Mora by enclosing the districts of Guardiola, Pietramarina, Verzella, Feudo di Mezzo and Solicchiata on Etna under a single new brand.