Winery CentopassiGrillo - Catarratto
White wine
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 - Catarratto from the Winery Centopassi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grillo - Catarratto of Winery Centopassi in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Grillo - Catarratto
Pairings that work perfectly with Grillo - Catarratto
Original food and wine pairings with Grillo - Catarratto
The Grillo - Catarratto of Winery Centopassi matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimps with curry and coconut milk, quiche with leeks and fresh salmon from flo or christmas boots in knacki.
Details and technical informations about Winery Centopassi's Grillo - Catarratto.
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 - Catarratto from Winery Centopassi are 2012, 0, 2013
Informations about the Winery Centopassi
The Winery Centopassi is one of of the world's great 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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
