Ceuso Scurati Rosso 2007

  • 90 Wine &
    Spirits
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Ceuso Scurati Rosso 2007 Front Label
Ceuso Scurati Rosso 2007 Front Label

Product Details


Varietal

Region

Producer

Vintage
2007

Size
750ML

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Somm Note

Winemaker Notes

Fermented in stainless steel and aged in large cement vats, it has an intense ruby shade. Intense impact on the nose, with fruity notes typical of Nero d'Avola that then leave space for hints of fresh, aromatic green. Intense and concentrated in the mouth, it has impressive body sustained by a firm tannic fabric and fresh acidity. A satisfying finish. A terrific value. Nero d'Avola pairs beautifully with pasta dishes, pizza, red meat dishes and summertime BBQ.

"Ceuso's 2007 Scurati Rosso is made from the estate's youngest Nero d'Avola fruit. This compelling red from Sicily is packed with jammy black fruits, licorice, cassis and wild herbs. Plump, full-bodied and intense, it is sure to deliver plenty of enjoyment over the next few years. This is a great effort from Ceuso. Anticipated maturity: 2008-2011"
-Wine Advocate

"This rich and smoky rendition of Nero d'Avola balances flavors of ripe plum and peach with fresh peppercorns. It gains intensity and depth with air, the richness pierced by mouthwatering acidity. For grilled sausages."
-Wine & Spirits

Professional Ratings

  • 90

Other Vintages

2008
  • 89 Wine
    Spectator
  • 89 Robert
    Parker
Ceuso

Ceuso

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Ceuso, Italy
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Ceuso is a company which takes its name from an exclusive red wine that it produces; it is also recognized as a leading player in top quality Sicilian oenology. The four Melia brothers evoke a simpatico feeling to their inspired mission of delivering some of the finest reds of Sicily from a landscape shaped by whites.

The vineyard is situated a few kilometers from the Temple of Segesta (5th century B.C.), and represents the principal point of reference in the Melia family business venture. The varieties that are grown, apart from the native Nero d`Avola, are Cabernet Sauvignon, Merlot and Cabernet Franc. The yield is therefore extremely low, not exceeding 45-50 hl per hectare. Planting density reaches 4600 vines per hectare, trained on vertical trellis. The vineyards enjoy the best exposure to the sunlight and their average age is 10 years.

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Boldly opulent and robust, Nero d’Avola is Sicily’s most widely planted red grape. Nero d’Avola performs well both as a single varietal bottling and in blends. It loves hot, arid climates and Sicily's old vines are aptly head-trained close to the ground, making them resistant to strong winds. A few pioneering producers in California as well as Australia farm Nero d’Avola in the same way. Somm Secret—Nero d’Avola's other name, Calabrese, suggests origins from the mainland region of Calabria.

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A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.

Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

HNYAACSCR07C_2007 Item# 98932

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