Cusumano

Cusumano – a Sicilian winery, founded in 1972 by Enrique Cusumano, now run by his sons Diego and Alberto. 502 hectares of vineyards, a family business with a clear philosophy: exclusively estate-grown grapes, including old, traditional varieties. The soils? Limestone, clay, sandstone – and, thanks to the proximity of Mount Etna, also lava and ash. Nero d'Avola, Syrah, Inzolia, Merlot, Nerello – these grapes produce red and white wines with character. Three million bottles are produced annually, with Germany and the USA being popular export markets. Sicily, as it tastes.

Cusumano –
Sicilian wines from 502 hectares of family estate

Cusumano is one of the most influential names in the Sicilian wine scene. Diego and Alberto Cusumano run the winery in its second generation – founded in 1972 by their father Enrique, it now boasts 502 hectares of vineyards spread across the island. No purchased grapes, only their own: this is the foundation upon which they work.

The soils tell the story of Sicily's geological diversity: limestone and clay in the west, sandstone along the coast, and near Mount Etna, lava and volcanic ash, which impart a distinctive minerality to the wines. Nero d'Avola, Nerello Mascalese, Inzolia, and Syrah thrive here under the Mediterranean sun, but with sufficient altitude and sea breezes to retain their freshness.

Three million bottles a year – and yet no loss of character. Cusumano cultivates old, traditional grape varieties alongside international varieties, demonstrating the true breadth of Sicilian wine culture. Anyone wanting to experience the island in a glass will find a reliable starting point here.

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