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.
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.
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
The wine is fresh and balanced to taste with an intense perfume
combined with typical aromas of the Mediterranean. 12.5% vol.
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.
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.
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
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.
’06 vintage: Due Bicchieri, Gambero Rosso Slow Food 2008,
’05 vintage: Due Bicchieri, Gambero Rosso Slow Food 2007,
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
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
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
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
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%
Tre Bicchieri, Gambero Rosso 2008, Slow Food
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
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.
Tre Bicchieri, Gambero Rosso 2008, Slow Food 92 Points, Robert Parker 2008, USA
here to view Cusumano Wines available to purchase