Centonze: a wonderful selection of wines from Sicily made from certified organic vineyards

Some info on the vintages in Sicily

2012
The high temperature in August certainly influenced the 2012 harvest, that took place earlier in comparison to 2011, but the indigenous grape varieties, that ripen late, did not suffer from the heat, so that they ripened well and they reached an excellent balance.

2014
There was a medium quantity of rain during the winter. The weather during the springtime and the summer was mild without excessive heat (very unusual for Sicily), there was also a wide night/day temperature range (also very unusual for Sicily). The climate of 2014 was extremely favourable for the ripening of the grapes.

2015
The winter was mild and rainy ensuring a good water supply for the vines. In July the temperature was very high for a week. Luckily the indigenous Sicilian grape varieties (from which the range of wines of Centonze is made) were at an early stage of maturation so that they were not affected.

Red Wines

Cerasuolo di Vittoria DOCG 2012 (60% Nero d’Avola, 40% Frappato)
This wine is made from vineyards standing in the area of the town of Vittoria (south western Sicily) on calcareous soil. Cerasuolo di Vittoria is the only DOCG appellation in Sicily.  The DOCG status was awarded in 2005. This wine dates back to 1606 when the town of Vittoria was founded by Vittoria Colonna Henriques, daughter of the viceroy of Sicily. The name “Cerasuolo” is due to the colour of the wine (“cerasa” means cherry in Sicilian dialect) which is cherry red. 
Vinification: the clusters are destemmed and crushed. Alcoholic fermentation and maceration with the skins in steel for 10/12 days (at 23 degrees Celsius). Malolactic fermentation. The wine then matures for 6 months in steel. Finishing in the bottle for 6 months.
This wine, of a bright red colour, expresses the typicality of the terroir of Vittoria with elegance and harmony, through the blend of these two, very different, grape varieties. Nero d’Avola gives character and structure to the wine, making it fresh and lively with red fruit notes, cherry in particular; Frappato makes the wine elegant and enticing with evident floral notes.
Serve at 14-16 degrees Celsius. Match with hors d’oeuvres, salame, fish with aromatic sauces, red and white meat roasts, braised beef, game and tasty seasoned cheese. An “autumn” match is with roasted chestnuts.
Average production/year: 12,000 bottles

Sicilia DOP Frappato 2014 (100% Frappato)
This wine is made from vineyards standing in the area of the town of Vittoria (south western Sicily) on calcareous soil. The grapes are destemmed and crushed. Alcoholic fermentation and maceration with the skins for 6/8 days with temperature control (at 20 degrees Celsius) in stainless steel vats. Malolactic fermentation. The wine then matures for 4 months in steel.
The aim of Giovanni and of Nicola is to express the nobility and the elegance of this important Sicilian grape variety. The colour is light red. Very elegant floral notes on the nose. In the mouth it is velvety, fresh, well balanced and mineral.
Serve at 14-16 degrees Celsius. Match this light and fragrant red with hors d’oeuvres, salame, fish with aromatic sauces, red and white roasts, braised beef, game and tasty seasoned cheese. An“autumn” match is with roasted chestnuts.
Average production/year: 16,000 bottles

Sicilia DOP Nero d’Avola 2014 (100% Nero d’Avola)
This wine is made from vineyards standing in Western Sicily on medium texture, sandy, clayey and calcareous soil. This is a particularly fresh and sapid interpretation of this great grape variety and of the best Sicilian terroirs.
Vinification:  destemming and crushing of the clusters. Alcoholic fermentation and maceration with the skins for 6/8 days in stainless steel at 23-25 degrees Celsius. Malolactic fermentation. The wine matures in stainless steel vats. The colour is an intense red with purple reflections. Pleasant notes of sour black cherry and elegant notes of Mediterranean herbs on the nose. In the mouth it is fresh, sapid, well balanced and with a long finish.
Serve at 15-18 degrees Celsius. It is a perfect match for red meat roasts, game, braised meat and seasoned cheese. Excellent with risotto and with pasta dishes cooked in the oven. A “classical” match is with “pasta alla Norma” a famous Sicilian recipe with eggplant and with dry ricotta cheese.
Average production/year: 20,000 bottles

Sicilia DOP Syrah 2014
Syrah is a “Sicilian non Sicilian” grape variety, as it is the international grape that best adjusts to the exuberance of the island. The aim of Nicola and of Giovanni is to offer a wine that can express the complexity, the powerfulness and the finesse of Syrah.
The vineyards stand in Western Sicily on medium texture tending to clayey soils.
The grapes are destemmed and crushed. Fermentation and maceration with the skins for 6/8 days (at 23/25 degrees Celsius) in steel. Malolactic fermentation . The wine matures in steel.
The colour is an intense red with purple reflections. The nose is complex, with floral and fruity notes. Lively tannins and a good persistence in the mouth.
Serve at 17-18 degrees Celsius. Match with roast and grilled read meat, mixed “bollito”, grilled vegetables, mushrooms, seasoned cheese. Pasta dishes with flavourful sauces such as “pappardelle” with wild boar sauce.
Average production/year: 6,000 bottles

White wines

Sicilia DOP Grillo 2015 (100% Grillo)
This wine is made from vineyards standing in Western Sicily on medium texture soil.
The clusters are pressed softly. Cold decanting of the must. Fermentation of the clear must in stainless steel vats with temperature control (16-18 degrees Celsius) for 10-12 days. The wine matures in steel. This wine is a modern interpretation of this interesting grape variety, and it is extremely pleasant and drinkable. The colour is light yellow with greenish reflections. Pleasant citrus and Mediterranean herb notes on the nose. In the mouth it is fresh, supple and with a long finish.
Serve at 8-10 degrees Celsius. Match with rice and pasta dishes with fish and with vegetables, hors d’oeuvres with fish and seafood, fish dishes and fried shellfish. It is also a good match with eggs and with medium seasoned salame and cured meat.
Average production/year: 10,000 bottles

Terre Siciliane IGT Zibibbo 2015 (100% Zibibbo)
The wine is an excellent dry version made with this ancient grape variety from vineyards standing in Western Sicily on medium texture, tending to sandy, soils. Soft pressing of the clusters. Cold decanting of the must. Fermentation of the clear must in stainless steel vats with temperature control (16-18 degrees Celsius) for 10-12 days. The wine then matures in steel on the lees for approximately two months. Finishing in the bottle for one month.
The aim of Nicola and of Giovanni is to offer a drinkable, elegant, well balanced and refined “Sicily in the glass”, that can maintain, at the same time, the sunny and generous character of the Mediterranean. The colour is a bright straw yellow with greenish reflections. The notes on the nose are typical of the variety: citrus fruit, floral, Mediterranean aromatic herbs. In the mouth it is fresh and fragrant, well-balanced.
Serve at 8-10 degrees Celsius. It is an ideal aperitif. Match with seafood, shellfish and fish hors d’oeuvres, flavourful pasta and rice dishes, white meat and omelettes.
Average production/year: 6,000 bottles

Amaro Rizza: a recipe from the Egadi Islands
The recipe for this delicious amaro was drawn up by Nicola Centonze together with the pharmacist of Favignana (a beautiful island part of the Egadi archipelago in front of the town of Trapani) who knows the plants of the island very well. This Amaro is made with 12 different herbs harvested on Favignana and with honey of “cardo mariano” (milk thistle) of Favignana and of Marettimo (another beautiful island of the Egadi). The herbs are: Aloe Vera, Myrtle, Mint, Chamomile, common Rue, Centaurea, Thyme, Rosemary, Absinthe, Calamint, Fennel and Caper.
Method of manufacture: infusion of the herbs in water and alcohol for 15 days, separation of the herbs from the liquid and successive sweetening with honey, bottling. The alcohol strength is 30% vol.