Winery CentonzeGrillo
White wine
This wine is composed of 100% of the grape variety Grillo.
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Grillo from the Winery Centonze
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grillo of Winery Centonze in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Grillo
Pairings that work perfectly with Grillo
Original food and wine pairings with Grillo
The Grillo of Winery Centonze matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of marco polo salad, zucchini and goat cheese quiche or zakouski: russian appetizer.
Discover the grape variety: Grillo
Structured, aromatic whites with ample mouth and fresh acidity, featuring aromas of ripe citrus, yellow peach, exotic fruits, white flowers, Mediterranean herbs and marine saline notes. Tonic finish. A historic key component of Marsala DOC and star of the modern Sicilian dry white revival (Sicilia DOC). Native Sicilian grape, a natural cross of Catarratto × Moscato d'Alessandria.
Last vintages of this wine
The best vintages of Grillo from Winery Centonze are 2013, 2012, 2014, 0
Informations about the Winery Centonze
The Winery Centonze is one of of the world's greatest estates. It offers 11 wines for sale in the of Sicilia to come and discover on site or to buy online.
The wine region of Sicilia
Sunny island with identity-driven wines. Signature Nero d'Avola as red: fleshy and fruity with notes of black cherry, candied plum, Mediterranean herbs, round tannins. Nerello Mascalese on Etna: fine, mineral red, volcanic ash and red fruits. Crunchy Frappato.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
