Winery CentopassiCimento di Perricone
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Cimento di Perricone from the Winery Centopassi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cimento di Perricone of Winery Centopassi in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Cimento di Perricone of Winery Centopassi in the region of Sicily often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Cimento di Perricone
Pairings that work perfectly with Cimento di Perricone
Original food and wine pairings with Cimento di Perricone
The Cimento di Perricone of Winery Centopassi matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef with caramelized onion, pesto pasta salad or tanjia (lamb shoulder confit).
Details and technical informations about Winery Centopassi's Cimento di Perricone.
Discover the grape variety: Catarratto bianco lucido
Lively, fruity whites with a pale golden robe, an airy palate with more pronounced acidity than Catarratto Comune, and signature aromas of citrus (lemon, citron), white flowers and Mediterranean notes. Used as a single varietal or in blends, it is the base of many Sicilia DOC whites and traditional Marsala DOC. A variation of the indigenous Sicilian Catarratto with tighter clusters and shiny berries.
Last vintages of this wine
The best vintages of Cimento di Perricone from Winery Centopassi are 2014, 2017, 2018, 2016 and 0.
Informations about the Winery Centopassi
The Winery Centopassi is one of of the world's greatest estates. It offers 18 wines for sale in the of Sicily to come and discover on site or to buy online.
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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
