CUSUMANO
Sicily, Italy

From day one, the philosophy behind Cusumano, has been to 'emphasise the importance of knowledge or terroir, the investment in innovative technology and the building of a workforce which has rich experience in viticulture and above all an absolute passion for winemaking'.

The Cusumano winery was established in 2001, when brothers Alberto and Diego, took over the management of the company from their father, Francesco. The work on the minimalist winery/cellar at Partinico was completed in April 2006.

With the help of an intimate knowledge of the Sicilian terrain and consultant winemaker Mario Ronco, the Cusumano brothers today own over 400 hectares of vineyards across 7 holdings throughout Sicily (in Partinico, Monreale, Alcamo, Contessa Entellina, Mazara del Vallo, Riesi and Pachino).

The locations of the vineyards in Sicily allow maximum expression of, not only the indigenous Sicilian grape varieties, but also classic varietals that, according to Diego, evolve to take on their own Sicilian identity. Cusumano are developing a reputation for quality, due in part to Diego and Alberto's setting the highest quality standards to every area of production, from vineyard to bottle to company identity.

Testimony to this is the praise the winery has received from day one. Their flagship wine, Noa, was the first wine ever to receive a Tre Bicchieri at the Gambero Rosso on its very first vintage and the Italian and International awards have been flooding in ever since.

Wines

Chardonnay IGT Sicilia 'Nadaria'
The Chardonnay grapes are hand harvested from hillside vineyards located in Central West Sicily. They are immediately transferred to the winery where they are cold macerated on the skins at 8 degrees Celsius for 12 hours. They are then soft pressed, destemmed and fermented at between 18 to 20 degrees Celsius. The wine is then matured on its lees for at least 5 months before fining and bottling.
The Nadaria has a straw-yellow colour. On the nose it has fresh and fruity scents of apples and white flowers. Well balanced with notes of white fruits and pleasantly fresh. 13.5% vol.

Grecanico IGT Sicilia
The grapes are hand harvested from hillside vineyards situated in Central-Western Sicily. They then undergo cold maceration for 2 days with first pressings at 8°C for around 12 hours followed by soft pressing. The grapes are then fermented at a temperature of 18-20°C and kept on its lees for at least 4 months prior to bottling.
The wine is fresh and balanced to taste with an intense perfume combined with typical aromas of the Mediterranean. 12.5% vol.

Merlot IGT Sicilia
Destalking and cold maceration of skins for a short period. Fermentation at 26-28° with frequent pumping over and pressing, malo-lactic fermentation in steel and presence on the lees for at least five months. Subsequent refinement in bottles.
Another example of how the Sicilian climate can influence this classic international grape variety. Harvested from vineyards that are influenced by the Sirocco wind, this Merlot has rich, spicy and plumy flavours whilst retaining classic Mediterranean, full bodied notes.

Cabernet Sauvignon IGT Sicilia
The Cabernet grapes are hand harvested from hillside vineyards located in Central-West Sicily. On arrival at the winery, the grapes are immediately destemmed. They are then macerated for 2 days at low temperatures (5 degrees Celsius). Fermentation then takes place at between 26-28 degrees Celsius with frequent remontage. Malolactic fermentation takes place in tank and the wine is then stored, on its lees, for at least 5 months; before fining and bottling.
Deep intense ruby red in colour with ruby tints. A vinuous, well balanced nose with pleasant red berry notes. Well balanced and harmonious on the palate with soft, supple tannins. An elegant yet easy drinking red wine. 13.5% vol.

Nero d’Avola IGT Sicilia
Destalking and cold maceration of skins for two days. Fermentation with frequent pumping over and pressing, malo-lactic fermentation in stainless steel tanks. The wine remains on its lees for at least five months prior to release.
A great value for money Nero d’Avola. A red of unmistakeable personality. Harmonious and rounded with intense aromas of jammy fruits and juniper berries. 14% vol.
89 points, Robert Parker 2008, USA

Crus

Angimbé IGT Sicilia
70% Inzolia & 30% Chardonnay. The grapes are hand harvested from vineyards located in Salemi. Cold maceration of the skins for 12 hours at 8°C. They are then fermented at between 18°-20°C in stainless steel tanks. The wine is then stored of its lees for 4 months before bottling & release.
Angimbé takes its name from the forest that borders the town of Salemi. The wine has a unique bouquet ranging from fresh flowers to ripe tropical fruits. A pleasing partnership of the indigenous Sicilian Inzolia grape and the elegant, international Chardonnay. 14% vol.
’06 vintage: Due Bicchieri, Gambero Rosso Slow Food 2008, Italy
’05 vintage: Due Bicchieri, Gambero Rosso Slow Food 2007, Italy

Cubia IGT Sicilia
100% Inzolia. The Inzolia grapes are hand harvested from southerly facing vineyards located in Ficuzza. On arrival at the winery the wine undergoes cold maceration in contact with the skins and successive static clarification. Fermentation takes place in 20 hectolitre barrels followed by a period of around 6 months ageing ‘on its lees’.
Cubia is a thoroughly modern ‘Cru’ wine produced from a classic Sicilian grape variety. It presents notes of minerals, herbs and citrus fruit on the nose and displays lively, refreshing acidity on the palate. 13% vol.
Due Bicchieri Colorati, Gambero Rosso Slow Food 2008, Italy

Jalé IGT Sicilia
100% Chardonnay. The grapes are harvested from the Ficuzza area of Sicily in August from south facing, 10 year old vines. On arrival at the winery, they are cold pressed in contact with the skins followed by static clarification. Fermentation takes place in oak ‘carati’ (225 litres) for a period of 6 months, followed by fining in bottle.
Jalé is a rich, full bodied Chardonnay with tropical notes of honey dew melon and ripe peaches and toasty oaky notes. A wonderful example of how this international grape is interpreted under the hot Sicilian sun. 14.5% vol.
Due Bicchieri Colorati, Gambero Rosso Slow Food 2008, Italy

Benuara IGT Sicilia
70% Nero d’Avola & 30% Syrah. The grapes are hand harvested at the end of August and beginning of September from south-east facing vineyards located around the town of Pachino. The grapes are de-stemmed, followed by cold maceration on the skins for 2 days. The grapes are then fermented in stainless steel tanks. The wine is kept on its lees for at least 5 months before release.
Named after the small flower, typical to the Mediterranean, that grows wildly around the town of Pachino, this wine is a superb blend of Nero d’Avola and Syrah that has strong body, a vinous nose of wild fruits and a full bodied taste on the palate. 14.5% vol
Due Bicchieri Colorati, Gambero Rosso 2008, Italy
89 points, Robert Parker 2008, USA

Sàgana IGT Sicilia
100% Nero d’Avola. Vinified in 20hl wooden casks. De-stemming and fermentation took place at controlled temperature of 28-30ºC followed by malolactic fermentation in oak barrels. Wine is kept in same barrels for 6 months.
Bright ruby colour with purple highlights. Intense nose with aromas of plum, vanilla and black cherry. Dry, medium to full-bodied. 14% vol.
Tre Bicchieri, Gambero Rosso 2008, Slow Food

Noa IGT Sicilia
40% Néro d’Avola, 30% Merlot & 30% Cabernet Sauvignon. The grapes are hand harvested from separate vineyards with an average age of 10 years at the beginning of September. They are then vinified and matured separately in small French oak casks, the percentage of the blended grapes varies every year to express always their best.
Named after the first recorded winemaker himself, Noah, this is the flagship wine of the Cusumano range. Powerful blackberry, cherry and currant aromas on the nose. Full bodied, earthy and spicy on the palate with meaty tannins and a hint of dried herbs. Superb. 14% vol.
Tre Bicchieri, Gambero Rosso 2008, Slow Food
92 Points, Robert Parker 2008, USA

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