Sicily, Alcamo
Ceuso

Ceuso is recognized as a leading player in top quality Sicilian oenology. The 50-hectare vineyards are located in the north-west of Sicily, a few kilometers from Alcamo and the fifth- century Temple of Segesta. On this hilly land, the Melia brothers, owners of the winery, cultivate local grape varieties such as Nero d’Avola, Grillo and Grecanico. In addition, Cabernet Sauvignon, Merlot and Cabernet Franc are also planted. Density of planting is 4,600 vines per hectare, with an average yield that ranges from 50 to 80 quintals. The vines enjoy the best exposure to the sunlight and their average age is 10 years. The vine training system adopted is trellis, with the Guyot pruning system, whereas the cordon spur has been adopted in the new vineyards. The climate is mild in winter with dry and windy conditions during spring and summer. Harvest is done by hand, usually at the end of September.

The Melia family conceived the idea of producing red wines in Alcamo, an area of old vineyard culture. In 1999, they decided to reconstruct a former cellar dated back to 1860 and equipped it with the most modern and sophisticated technologies in the cellar.

For Ceuso, maceration takes place in small stainless steel tanks at a controlled temperature of 28-30°C for 14-16 days.  It is then aged for 12 months in small French oak barrels, four months in cement vats and six months in bottle. Scurati emerged following a rigorous examination of Nero d’Avola and represents an interesting new arrival on the Sicilian oenological scene.  The wine making takes place in an 1860 “baglio”, a distinctive example of rural Sicilian architecture. Maceration is on the skins for 12-14 days at a controlled temperature of 28 degrees centigrade in stainless steel tanks. After total malolactic fermentation the wine is aged for a further six months in cement vats.

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