2015 Cusumano Sicilia Noà
Really a top wine this Noà from the Sicilian winery Cusumano . This delicious wine was also well received by Robert Parker. Volume 2013 received a nice rating of 92 points. This red Noà is made from 40% Nero d'Avola , 30% Merlot and 30% Cabernet Sauvignon grapes from vines aged around 16 years. The Nero d'Avola vineyard is oriented to the south, that of the Merlot to the south-east and that of the Cabernet Sauvignon to the south, south-east, carefully selected exposures that match the respective grape variety. Production takes place in Tenuta Presti e Pregni, Monreale. Like all grapes from this winery, these grapes are of course also picked manually during the first 10 days of September. This is followed by the removal of the stems and maceration at a controlled temperature of 28 to 30°C for 10 to 15 days. Malolactic fermentation takes place in barriques. Aging for 12 months in the same barriques, followed by aging in the bottle.
This delicious Noà is a red, high quality wine with fine tannins, the texture is fleshy. The wine is medium to full-bodied in the mouth with a balanced taste due to the presence of ripe plums, black currants, grilled herbs, both mineral and spicy. A delicious subtle and creamy finale ensures an extremely pleasant taste experience. A powerful, rich wine that certainly lives up to its beautiful Parker appreciation.
This wine comes into its own with spicy dishes with pork and beef, but also tastes very good with lamb and game. Also goes well with the somewhat harder (Italian) cheeses.
Winery Cusumano mainly works with autochthonous Sicilian grapes, as most in Sicily do. In the 1990s, his sons Alberto and Diego Cusumano took over the winery and since then brought it to the top 10 of Sicilian wine producers. They have already reached the highest rating in the Gambero Rosso 14 times. Particularly remarkable about this winery is the very high level of all wines, from the simple bianco to the rare rosso. Their statement: "Every drop is a masterpiece" is therefore completely correct, especially for this red Noà!
The founder of the winery, Francesco Cusumano, founded the company forty years ago for a very simple reason: he is a winegrower with heart and soul. He believes in Sicilian wine, its potential and works to fully exploit it. The basic idea of Cusumano is the cru idea: there is an optimal location for every grape variety. So Cusumano started from the many different conditions that Sicily offers. In Sicily he looked for those regions that offer the best conditions for the different grape varieties and there he bought wine-growing plots. The winery now owns 7 plots, with each wine expressing the expression of the terroir. The largest terroir Ficuzza (189 hectares) is located in Piana degli Albanesi in the province of Palermo. The second largest terroir San Giacomo (140 hectares) is located in Butera (province of Caltanissetta). The other terroirs are in the areas of Presti e Pegni, Milioto, Monte Pietroso, Marchesa and Buonivini.
Cusumano mainly works with autochthonous Sicilian grapes, as most in Sicily do. In the 1990s, his sons Alberto and Diego Cusumano took over the winery and since then brought it to the top 10 of Sicilian wine producers. They have already reached the highest rating in the Gambero Rosso 14 times. Particularly remarkable about this winery is the very high level of all wines, from the simple bianco to the rare rosso. Their statement: "Every drop is a masterpiece" is absolutely correct!
In terms of wine, Sicily is one of the largest regions in Italy by volume. Millions of hectoliters were shipped to northern Italy in the 1990s to assemble into drinkable and, above all, cheap wine. Fortunately, a new generation has emerged that wants to go for quality instead of quantity. And with success. Winery Cusumano of the brothers Diego and Alberto of the same name was even named Winery of the Year in Italy in 2013! Then you really have to be able to make seriously good wines. Together with winemaker Mario Ronco, the brothers have opted for a modern approach, without forgetting their Sicilian origins. This is also apparent from their choice of cultivated grapes, a mix of indigenous varieties such as Nero d'Avola and Inzolia and international certainties Syrah and Chardonnay. Cusumano's terroir idea is that there is an ideal place on the island for every grape variety used.
|Type of Wine||Red|
|Grape||Cabernet Sauvignon, Merlot, Nero dAvola|
|Drinking as of||2019|
|Promotion||Cellar deals, Last bottles|
|James Suckling rating||90|
|Tasting Profiles||Earthy, Dry, Aged on wood, Mineral, Red fruit, Tannines, Full|
|Drink moments||Barbecue, Met vrienden, Open haard|