Cusumano and the road to the top
Today, the Cusumano winery is one of the best-known names on the Italian wine scene. Behind the project are Alberto Cusumano and Diego Cusumano, two brothers who have developed the legacy of their father Francesco Cusumano with enthusiasm, precision craftsmanship and a spirit of innovation. The family founded their business at a time when Sicily was still at the beginning of a structural change in viticulture. The small family business has developed into a modern company with several vineyards, different locations, numerous grape varieties and a stylistic signature that appeals to both international and Italian connoisseurs.
Cusumano works in a region that has long been underestimated in the world of wine. However, the island of Sicily has huge potential: fertile soils, a warm climate, cool winds from the sea and enormous differences in altitude. All these elements form a microclimate that shapes the wines with their own personality. The Cusumano brothers have recognized these special features and have been using them for years to create products that are not only an expression of the region, but also of the respective vintage.
Cusumano in the Italian wine scene
Today, the winery is one of Italy’s leading wineries and an important part of the modern wine scene. Cusumano shows that Sicily is capable of producing both authentic regional red wines and internationally successful wines.
The brothers have a clear vision: wines should not only taste good, but also tell stories – of people, places, years and the Sicilian sun.
Development of the family business
The Cusumano winery developed from the early activities of Francesco Cusumano, who recognized that high-quality grapes and careful ageing are the basis of any wine production. His philosophy shaped the next generation – and Alberto and Diego Cusumano continued to run the business with the same passion.
The focus has always been on reflecting the diversity of Sicily: the high vineyards in the north, the proximity to the sea, the warmer zones inland and the fresher locations around Mount Etna. Each region is a chapter in the history of the winery. Today, the winery works with modern technology, but the core of production remains artisanal and is strongly oriented towards the respective character of the grape varieties.
People, visions and the brothers’ signature
Alberto Cusumano, a precise oenologist with experience in international wineries, combines technical knowledge with a keen sense of sensory perception. His brother Diego Cusumano is responsible for strategic development, export and communication. Together they shape the signature of the winery: clear fruit, elegant structure, modern style and yet a clear regional identity.
Their vision: to position Sicily as a modern place of Italian viticulture. A place where tradition and innovative development merge. The winery draws on decades of experience, but also on the ability to be inspired by international trends without losing its own personality.
Cusumano and the region around Mount Etna
The Alta Mora project is a special chapter in the history of the winery. The vineyards around the northern part of Mount Etna are located at an altitude of between 600 and 1000 meters. This zone is characterized by volcanic soils, steep terraces and a unique microclimate.
Mount Etna is not just an active volcano – it is a terroir that produces rare aromatic nuances. Alta Mora is therefore a project that preserves the personality of the region and at the same time is characterized by the precise work of the Cusumano brothers. The white and red wines from this area show notes of flint, mineral freshness and clear reflections that are typical of high-altitude vineyards.
Cusumano and the importance of soils
Sicily offers a mosaic of soils that impress even experienced oenologists. From sandy coastal strips to calcareous hills and volcanic subsoil, everything is represented. The vines benefit from a microclimate that is influenced by the sun, changing altitudes and the sea.
Cusumano began to make conscious use of this diversity early on. The vineyards were arranged in such a way that the grape varieties are planted in the locations that suit them best. Syrah, Nero d’Avola and Cabernet Sauvignon thrive in warmer areas, while white wines and aromatic varieties grow in higher zones where the nights are cooler. This interplay of altitude, soil and sun shapes the aromas and freshness that characterize many of the estate’s wines.
Cusumano and the San Giacomo location
The vineyards in San Giacomo are among the most important sites in Cusumano. They are located in the southern part of the island, where the sun shines particularly intensely. Many red wines with a dense structure and warm notes are produced here. The grapes benefit from the combination of warmth and minerality, resulting in wines that are rich, spicy and harmonious at the same time.
Cusumano uses this location to create wines that show the island’s potential. San Giacomo is one of the places where the brothers make their signature particularly visible.
Influence of sea, sun and altitude
Sicily is an island full of contrasts. The sea provides cool winds, the heat of the day is balanced out by the high altitudes, and the soils offer a wide variety of minerals.
This influence can be seen in the Cusumano wines as a mixture of freshness, ripe fruit and animating acidity. The wines from higher zones in particular have aromatic clarity, while the wines from lower and warmer areas are characterized by depth and dark aromas.
Precise expansion and understanding of the vintage
The Cusumano wines are vinified with great care. The brothers understand that every vintage is different. That is why the vinification is adapted to the quality of the grapes every year.
The decision as to whether to use steel tanks, large wooden barrels or barriques is made by the oenologist team together with Alberto Cusumano. The aim is to emphasize the natural taste of the grape varieties while preserving the structure of the wine.
The blend of craftsmanship, technology and experience results in products with clear aromas, elegant textures and a stylistic line that is unmistakably Cusumano.
The role of people in the company
Behind every wine are people – winemakers, oenologists, workers in the vineyards and many others who support the business. Cusumano emphasizes the importance of these people and the community that is needed to run a winery of this size.
Everyone is part of the story, and the Cusumano brothers see their winery as a project that is constantly growing and being shaped by the personalities who work on it.
Grape varieties and diversity in the wine range
The grape varieties are a central part of the Cusumano philosophy. In addition to indigenous varieties such as Nero d’Avola, international varieties such as Syrah, Merlot, Cabernet Sauvignon and Chardonnay are also part of the range. The brothers attach great importance to ensuring that each grape variety reflects the soil from which it originates.
Every wine begins in the vineyards. The grapes are carefully selected and the residual sugar and total acidity are controlled during vinification so that the wine retains its natural character. The result is products that impress with clear aromas, expressive fruit, ripe notes and a harmonious balance.
Products and styles
The range includes a large selection of red, white and rosé wines. The red wines often take center stage, including Nero d’Avola, Syrah, Merlot or cuvées such as Benuara. The white wines from higher zones are characterized by freshness.
Each wine is part of the overall philosophy of the house, which combines craftsmanship, innovation and passion.
Selected wines from the Cusumano winery
Taste, aromas and sensory nuances
Cusumano wines are known for their wide range of aromatic notes. Depending on the wine, these include blackberries, plums, cherries, spices, Mediterranean herbs, fine roasted aromas or mineral accents.
The structure is often soft and harmonious, the overall acidity balanced and the finish long-lasting. This sensory diversity makes the wines not only an experience for the palate, but also ambassadors of a terroir that is as unique as the island itself.
Cusumano Nero d’Avola – the icon of Sicily
Nero d’Avola is one of Sicily’s best-known red wines, and Cusumano interprets this grape variety with particular precision. The wine has a deep ruby red color, aromas of dark berries, ripe cherries, spices and fine tart-spicy notes. It is elegant on the palate, with round tannins, fruity accents and a harmonious finish.
This Nero d’Avola is not only an expression of the grape variety, but also of the island itself. The sun, the soil and the Mediterranean climate give the wine a lively aroma. It is a versatile red wine that goes well with many different dishes, including grilled dishes, pasta, vegetable dishes and spicy Mediterranean cuisine.
Benuara Sicilia IGT – a wine with personality
Benuara Sicilia IGT is one of the estate’s best-known wines. It usually combines Nero d’Avola with Syrah and shows how well indigenous and international grape varieties can harmonize. The wine has a deep color, intense aromas of blackberries, plums, herbs and sometimes a hint of chocolate.
Power and elegance are combined on the palate. The tannins are present but supple, while the overall acidity gives the wine freshness. Benuara demonstrates the Cusumano brothers’ ability to produce modern red wines from Sicily that have both a regional identity and international recognition.
This cuvée is a reflection of the Sicilian landscape: sun-kissed, powerful and full of aromatic depth, but balanced at the same time.
Storage and drinking maturity
Cusumano wines are often ready to be drunk young, but are also suitable for longer storage depending on the structure and grape variety. Benuara or the wines from the Alta Mora project in particular benefit from a few years of bottle ageing, which refines the aromas and rounds off the taste.
Frequently asked questions (FAQ) about the Cusumano winery
Where is the Cusumano winery located?
The winery is located in Sicily and works with vineyards in various parts of the island, including San Giacomo and the north on Mount Etna.
Which grape varieties does Cusumano use?
The main varieties include Nero d’Avola, Syrah, Cabernet Sauvignon, Merlot and white grapes from higher zones.
What does the Alta Mora line stand for?
Alta Mora represents the wines of Etna, characterized by volcanic soils, high altitudes and a unique microclimate.
What role do Alberto and Diego Cusumano play?
The brothers run the company together and shape the signature of the winery in terms of production, ageing and style.
What characterizes Nero d’Avola from Cusumano?
The wine shows ruby red reflections, ripe berry aromas, soft tannins and elegant notes, typical of Sicily.
How is Benuara Sicilia IGT vinified?
Benuara is mostly made from Nero d’Avola and Syrah, with precise grape selection, controlled fermentation and harmonious ageing.