Accessing all of Sicily from Partinico
The history of Cusumano begins with Francesco Cusumano, who introduced the family to Sicilian viticulture at an early age. In 2001, his sons Alberto and Diego took over the company and turned it into one of the island's defining wineries. Their base is Partinico, a small town about thirty kilometers west of Palermo — from here, the brothers systematically tracked down and acquired the most promising vineyard sites in Sicily over the following years. Today, Cusumano manages over 500 hectares of vineyards across five individual estates: Tenuta San Carlo near Partinico, Monte Pietroso and Presti e Pregni in the hills of Monreale, Tenuta Ficuzza at an altitude of 700 meters near Piana degli Albanesi, and Tenuta San Giacomo near Butera in the center of the island. In 2013, Alta Mora was added as an independent project on the slopes of Mount Etna, where Nerello Mascalese grows on volcanic soil and sandstone.
Own grapes, certified sustainability, Piedmontese precision
One principle runs through all of Cusumano's work: only grapes from their own cultivation are processed. This is not a matter of course for a winery of this size, but for Alberto and Diego Cusumano, it is the prerequisite for ensuring that every bottle truly tells the story of the soil on which it was grown. The soils differ significantly depending on the estate — limestone and clay in Monreale, volcanic ash and sandstone on Mount Etna, Mediterranean macchia on the high altitudes of Ficuzza. Since the company's founding, work in the vineyard and cellar has been accompanied by Piedmontese oenologist Mario Ronco, who has contributed significantly to the house's stylistic signature.
In terms of sustainability, Cusumano holds the dual SOStain/VIVA Sustainable Wine certification — a program recognized by the Italian Ministry of the Environment that bindingly measures and documents energy use, water consumption, biodiversity, and the reduction of pesticides. Cusumano publishes an annual sustainability report on this.
Sicilian grape varieties, clear signature, wide range
Cusumano's assortment reflects the diversity of the island: indigenous white wine varieties such as Insolia and Grillo, plus Nero d'Avola and Nerello Mascalese for the reds, complemented by international varieties such as Syrah and Merlot, which develop a Mediterranean warmth and depth on Sicily's sun-drenched soils. The Benuara combines Nero d'Avola with Syrah to create a full-bodied, spicy red; the Angimbé combines Insolia and Chardonnay to create a fresh, expressive white with a sea salt character. The wines from the high altitudes of Ficuzza bring a striking acidity structure due to the temperature fluctuations and the wind from the coast; the Etna wines under the Alta Mora label stand for mineral precision and volcanic bite. All wines from the classic Cusumano range bear the Terre Siciliane designation and are made to bring the island's strength of character directly into the glass.
