Centopassi Terre Siciliane Rocce di Pietra Longa Grillo 2015

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    Centopassi Terre Siciliane Rocce di Pietra Longa Grillo 2015 Front Label
    Centopassi Terre Siciliane Rocce di Pietra Longa Grillo 2015 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2015

    Size
    750ML

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    Winemaker Notes

    Centopassi

    Centopassi

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    Centopassi, Italy
    Centopassi Learn More About Centopassi Winery Video

    The wines of Centopassi are some of the most unique in all of Sicily, and come from various vineyards in the high Belice Corleonese, a plateau at over 500 meters (1800 feet) above sea level, near the town of Corleone, south of Palermo. The soils are clay of various kinds, at an altitude that gives cool nights and fresh acidity at harvest; the vineyards are cultivated organically; the varieties are indigenous to Sicily, which is to say adapted to the conditions found here; the winemaking allows the native character of the fruit to shine. The name Centopassi, the Hundred Steps, is also the name of an anti Mafia film made in 2000, which is directly related to the winery. The Centopassi wines are grown in vineyards confiscated from convicted Mafiosi, some of them notorious (such as Salvatore "Toto" Riina). The mere existence of the estate is a renunciation of the Mafia, and of the terrible effect that the Mafia has had on the people of Sicily for generations. 

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    Full-bodied and delicately aromatic, Grillo is one of Sicily’s most valued white grape varieties. While it is an important ingredient in Marsala, it also makes a delicious dry white on its own or does well blended. Somm Secret—Grillo is a natural genetic cross of Sicily’s indigenous Catarratto with Muscat of Alexandria and typically grows well in the gobelet system (bush vines).

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    A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

    Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

    Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.

    Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

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