Palermo Rooftop Cooking Class with Full Meal, Wine & Stories
Experience an authentic Sicilian cooking class in Palermo set on a panoramic 7th-floor terrace overlooking the city, and join a local chef for a hands-on culinary jour...
Structure
Drinking window
Best 3 to 10 years from vintage.
vintage3 yrs10 yrs12 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: dark cherry, blackberry, pepper, spice
Palate: dark fruit, firm tannin, pepper-spice, warm mineral
Cusumano's Nero d'Avola and Syrah blend from Sicilian estate vineyards: the pepper-spice of Syrah amplifies Nero d'Avola's dark fruit and the barrique treatment adds structure and warmth.
What it pairs with
-
Grilled lamb with rosemary
Syrah pepper and Nero d'Avola dark fruit match the herby, slightly gamey flavour of lamb. -
Pasta with meat ragu and chilli
Full body and pepper-spice hold up to robust, chilli-spiked meat sauces. -
Aged provolone piccante
Firm tannin and warm mineral depth match the sharp intensity of aged provolone.
How to serve Cusumano Benuara
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Grilled lamb with rosemary, Pasta with meat ragu and chilli, Aged provolone piccante. Match the wine's structure to the dish's fat and salt.
History
Benuara was Cusumano's mid-tier blend, combining the native Nero d'Avola with Syrah for international appeal. It was part of the estate's strategy to create a full range from entry to premium, covering both native and international varieties.
- 2002: First Benuara Nero d'Avola-Syrah blend produced
Facts
- Producer
- Cusumano · visiting guide
- Grapes
- Nero d'Avola, Syrah
- Classification
- Sicilia DOC
- Oak
- Aged in French barriques, 12 months
- ABV
- 14.0%
- Price
- EUR 14-20 at retail
- Drinking window
- 3-10 from vintage
- First vintage
- 2002
Frequently asked about Cusumano Benuara
What does Cusumano Benuara taste like?
On the nose, dark cherry, blackberry, pepper, spice. On the palate, dark fruit, firm tannin, pepper-spice, warm mineral. Structurally full-bodied, firm tannins, medium acidity with a warm, persistent finish. Cusumano's Nero d'Avola and Syrah blend from Sicilian estate vineyards: the pepper-spice of Syrah amplifies Nero d'Avola's dark fruit and the barrique treatment adds structure and warmth.
When should I drink Cusumano Benuara?
Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Cusumano Benuara?
Grilled lamb with rosemary is the canonical pairing. Other strong matches include Pasta with meat ragu and chilli and Aged provolone piccante. Syrah pepper and Nero d'Avola dark fruit match the herby, slightly gamey flavour of lamb.
What grapes are in Cusumano Benuara?
The blend is Nero d'Avola, Syrah. The wine is classified as Sicilia DOC.
Tags
Taste it where it is made: tours and tastings in Sicily
Palermo by Night with Street food, Wine & local legends
Discover Palermo at night on a walking tour with street food, Sicilian wine, and live storytelling inspired by local legends, folklore, mystery, and unusual Sicilian tales.
Vineyard Walk and Food Tasting
In this experience, you can immerse yourself in the tranquil atmosphere of Tenute Baglio Passofondo, an oasis of peace just a few kilometers from Trapani and Palermo.