Grape Variety: Nero d’Avola

Colour: Red

“The Black Grape of Avola” appears to have been selected by growers near Avola (a small town in south east Sicily) several hundred years ago. Initially, it was confined to the southern tip of the island but more recently has spread throughout the island; however, its best samples are still produced in this part of Sicily due to excellent climate and soils.

Scurati from Ceuso in Alcamo is made up from 100% Nero d’Avola. Maceration is on the skins for 12-14 days at a controlled temperature of 28 degrees centigrade in stainless steel tanks. After a total malolactic fermentation the wine is aged for a further six months in cement vats.  The wine is very clean in nature and tastes of plum and black berries and a velvety chocolate finish.  The wine would go well with grilled vegetables and even better with lighter meats or try Maccu, broad beans sometimes eaten with wild chicory, sometimes with roasted tomatoes, fried peppers and broccoli and served as a thick soup.

The dense colour of the Ceuso Custera predicts the super-concentration it provides on the palate, a grande vino in size and scope. Spiciness begins in the aroma, where the fruit mingles with scents of woody green herbs (such as the rosemary for the roast lamb you might serve with this glamorous red). Then that spiciness builds across the palate, carried on a wave of plush red fruit and deep-toned tannins. Through the finish, the full-bore spiciness goes on and on. Superb elegance for its size; this blend of Nero d’Avola, Cabernet Sauvignon and Merlot is supple and extravagantly black. The wine is a plush mouthful of sweetly ripe fruit and ferrous tannins, filled out with toasted oak.