||The charming grotto of Scurati in the medieval village of Custonaci is the namesake for the young wine made from the best selection of Grillo grapes from the vineyard on the highest hill of the estate.
|Composition of the land
||Calcareous with a component of light clay.
|Yield x hectare
||75 quintals; 1,6 kg per vine.
||Manual in cases. It takes place in September.
||Static decantation of must after the removal of grape stalks and soft pressing.
||Fermentation and fining in stainless steel tanks on its fine lees at a controlled temperature of 60 °F for 16 days.
||Ideal with crustaceans, fish appetizers, seafood, grilled vegetables and fresh or medium-aged cheeses.