Cummo - Wine House Sicania was born out of the initiative of a young entrepreneur, Diego Maurizio Cummo who inherited the family winemaking heritage accumulated under the guidance of his paternal grandfather.

Since World War II, in fact, grandfather Diego cultivated certain lands taken into sharecropping where vineyards were planted as Inzolia, Catarratto, Nero d'Avola or Calabrese (from Calarisi C.da agro Avola) lands were in c.da Carbuscia-Arbia in the territory of Naro and were subsequently repurchased and divided the seven children of Mr Diego.

The harvest was done manually by the same family members. The grape was brought to the beam with a millstone. Here was crushed and from the extent of crushing was through the use of wooden blades, in the back where the juice was kept in contact with grape skins (maceration). Both the area of pressing the area had returned two sections of underground millstone with fairly thick walls through which you could keep the must at controlled temperatures. Once the fermentation process, which took place in special tanks, the wine is put into barrels and sold for consumption especially during the harvest.

Over time, in the 70s Mr. Calogero Cummo (son of Diego and Diego Maurizio's father), together with his brothers created a winery in C.da Spagnolo, the territory of Naro, where wine production for large wineries in northern Italy.

Successively Calogero Cummo, having taken control of the plant alone, continued the other activities of planting vineyards and production of indigenous non-native varieties such as Syrah, Cabernet Sauvignon, Chardonnay. The son of Calogero, Diego Maurizio continues the work of winemaking in the wake of his father and grandfather and in 2001 purchased a farm in C.da Ferlazzo producing wine, not for others, but creating his own label products niche with characteristic Sicilian: color, texture perfumes.

Wine-making today is in the tradition of family with the support of modern technology: the soft pressing at the time that his grandfather was executed with torches / manual systems is now with the use of soft press, to avoid high temperatures damage the product , harvesting is done manually at night, when the temperature is around 22/25 degrees centigrade, the fermentation takes place in temperature controlled coolers in underground tanks, doing so will keep the scents and aromas. The vinification process is followed either by a winemaker that is in place and by a team outside of which rely on the analysis of wine.

The life cycle of grape vines and is followed by the same Maurizio with the help of an agronomist to ensure that the raw material, the grapes, is of good quality and has the right parameters of pH, acidity and color determine the balance and the body of the wine. The vineyards, some 20 hectares between those properties and those for rent, located in an area that due to favorable climatic conditions (low humidity, proper ventilation and solar heat) will guarantee a genuine product of high quality and avoiding use of pesticides and mold.