||The charming grotto of Scurati in the medieval village of Custonaci is the namesake for the young wine made from Nero d'Avola, possibly the best known red grape Sicilian varietal.
|Composition of the land
||Calcareous with a component of dark clay and poor skeleton.
|Yield x hectare
||75 quintals; 1,5 kg per vine.
||Manual in cases. It takes place in September.
||Maceration for eight days in stainless steel tanks at a controlled temperature of 79 °F.
||8 months in glass-lined cement vats, 3 months of bottle refinement.
||Pairs well with all kind of dishes in particular with pasta and grilled red meats. Young is ideal also with fish dishes.