This is a blend of equal parts Grillo, Zibibbo and Insolia from the Tenuta Ficuzza with vines at a cool 700 meters in elevation. With 6,000 bottles produced, the Cusumano 2020 Salealto represents a first attempt to make wine with in-house yeasts developed over years with the help of a research center in northern Italy. The wine is luminous and bright with summer peach, white flower and apple blossom. It shows a silky, mid-weight texture with some distant flint or mineral.

The 2019 Salealto is a blend of Insolia, Grillo and Zibibbo from the Tenuta Ficuzza. The wine is redolent of beeswax, honey, quince and candied apricot. There are background aromas of sage and dried herb over a glossy, slightly fatty finish.

Here's a new discovery from Cusumano. The 2018 Salealto (with fruit from the Tenuta Ficuzza) is a dense, medium to full-bodied white wine with a yellowish golden color. The blend is Insolia, Grillo and Zibibbo. This is a profound and well-constructed wine that reveals ample apricot, poached pear and toasted almond. There are light touches of cinnamon and toasted saffron as well that give the wine an almost exotic personality. It aged on the fine lees for ten months. You could pair it with shellfish or a seafood tostada with lime juice and chopped papaya. 6,000 bottles were made.