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Ceuso Red 2005

Winemaker's Notes:

Azienda Agricola Ceuso is a tiny estate of 30 hectares (of which 22 are cultivated to vines on limestone and clay soils) started by three brothers - Antonino, Giuseppe, and Vincenzo Melia - who had careers as a farmer, oenologist, and agronomist respectively before opening shop in 1990. Their Alcamo-area winery is still a work in progress, housed in a weather-beaten old baglio that's slowly being renovated. This estate is located in the hills between the communes of Salemi and Trapani. Density of planting is 4.600 wines per hectare and production is about 45 to 50 hectolitres per hectare. 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 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 - a far cry from the cooked-tasting reds that once characterized Sicily and much of the Italian south.

Region: Italy » Sicily

Vintages

  • 2005

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Winery: Ceuso
Color: Red
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Azienda Agricola Ceuso is a tiny estate of 30 hectares (of which 22 are cultivated to vines on limestone and clay soils) started by three brothers - Antonino, Giuseppe, and Vincenzo Melia - who had careers as a farmer, oenologist, and agronomist respectively before opening shop in 1990. Their Alcamo-area winery is still a work in progress, housed in a weather-beaten old baglio that's slowly being renovated. This estate is located in the hills between the communes of Salemi and Trapani. Density of planting is 4.600 wines per hectare and production is about 45 to 50 hectolitres per hectare. 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 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 - a far cry from the cooked-tasting reds that once characterized Sicily and much of the Italian south.

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