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Ceuso Scurati Rosso 2008

Nero d'Avola from Sicily, Italy
  • RP89
  • WS89
0% ABV
  • W&S90
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0% ABV

Winemaker Notes

100% Nero D'Avola.
Ruby red compact. The nose is rich and concentrated. Ripe fruit, black currant, black cherry, a sweet spicy vein with minor notes of leather and chocolate.
The mouthfeel is large, energetic. The massive but well-integrated tannins blend with a wonderful freshness and alcohol structure. Matches: complex dishes based on red meats, aged cheeses.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
The 2008 Scurati Rosso (Nero d'Avola) is a big, powerful offering packed with tons of intensely perfumed dark fruit. Firm yet well-balanced tannins frame the fruit all the way through to a long, finessed finish. This is a remarkably harmonious red from Sicily, especially at this price point. Anticipated maturity: 2009-2012.
WS 89
Wine Spectator
A beefy, dense red, with layers of hoisin sauce, mesquite and melted licorice framing the plum confit and fig paste notes as latent acidity drives the espresso- and iron-accented finish. Nero d'Avola. Drink now.
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Ceuso
Ceuso, Sicily, 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.

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 the 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 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 varieites 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 wines of the island.

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

Nero d'Avola

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Opulent with bold fruit and robust tannins, Nero d’Avola is Sicily’s most widely planted red grape, though the variety's other name, Calabrese, suggests origins from the mainland region of Calabria. Popular throughout Sicily and prized for its body, color and deep cherry fruit, 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.

In the Glass

A couple of styles of Nero d’Avola are possible. The first is typically a powerful, opulent, dark fruit driven style with notes of coffee or cocoa from aging in wood. A second style offers up a snappier version with red cherry fruit and herbal notes, having seen little to no oak during aging.

Perfect Pairings

Nero d’Avola’s black fruit and spicy flavors are perfect with rich flavors like grilled meat or stews, but can also be a great compliment to burgers, pizza or pasta.

Sommelier Secret

If you love big, bold wines like Napa Cabernet and Châteauneuf-du-Pape but want to stick to a budget, look no further than Nero d’Avola for a worthy substitute. Even the best examples often run under $20.

VIYITCESC0875_2008 Item# 107101