Winery CentopassiSuperiore
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 Superiore from the Winery Centopassi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Superiore of Winery Centopassi in the region of Sicily is a powerful.
Food and wine pairings with Superiore
Pairings that work perfectly with Superiore
Original food and wine pairings with Superiore
The Superiore of Winery Centopassi matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of paella josé style, spinach and goat cheese quiche or snowman in pudding.
Details and technical informations about Winery Centopassi's Superiore.
Discover the grape variety: Palomino
Structured dry whites transformed by oxidation and flor into great fortified wines, with a pale golden to amber color, ample palate, offering signature aromas of nuts, almond, bruised apple, yeast (flor), iodine and saline marine notes. A unique profile in the world. Star of Jerez DO, excelling as Fino, Manzanilla, Amontillado and Oloroso. Spanish indigenous variety from Andalusia, one of the most emblematic in the country.
Last vintages of this wine
The best vintages of Superiore from Winery Centopassi are 0, 2015
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 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: Grand Cru
In Burgundy, the fourth and final level of classification (above the regional, communal and premier cru appellations), designating the wines produced on delimited plots of land (the climats) whose name alone constitutes the appellation. The climats classified as Grand Cru are 32 in the Côte d'Or plus one in Chablis which is divided into 7 distinct climats. Representing barely 1.5% of the production, the Grand Crus are the aristocracy of Burgundy wines.
