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 simple baked roast beef, smoked salmon pasta gratin or oven-baked lamb stew.
Details and technical informations about Winery Centopassi's Cimento di Perricone.
Discover the grape variety: Muscat bleu
An interspecific cross between 15-6 Garnier (villard noir or 18315 Seyve-Villard x Müller-Thurgau) and perle noire or 20347 Seyve-Villard (panse de Provence x 12358 Seyve-Villard), obtained in Switzerland in the 1930s by a nurseryman named Garnier. Muscat Bleu can be found in Germany, Switzerland, Belgium, etc. In France, it is practically unknown. It is listed in the Official Catalogue of Vine Varieties, list A2.
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
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Power
Character of a wine that is full-bodied, generous and has a rich bouquet.
