Centesimino 2022 - Ancarani

Centesimino - Ancarani

Red wine obtained from the Centesimino vine, known in the Ravenna area as Savignôn Rosso. The grapes come from vineyards located on hilly lands near Oriolo dei Fichi, characterized by a Franco-clay subsoil. The grape harvest is manual and takes place from the second to the third week of September. In the cellar the fermentation is spontaneous with maceration on the skins for 15/20 days. Centesimino ages for 3 months on natural ferments. And for 12 months in cement vats to guarantee the natural evolution of the body towards softness. Minimum stay in the bottle, 3 months, to reach a greater and structured fullness. The Centesimino has an intense ruby ​​red color with garnet veins. On the nose we can recognize floral aromas with evident notes of rose and fruity, complex aromatic notes and character. The taste is warm, full-bodied, fruity, with a dry and severe finish with a delicate bitter and saline nuance. with a delicate bitter and salty nuance.

Service

We taste it at a temperature around 16/18 ° C in tulip glasses. Wine to drink immediately but if left a few years in the cellar can give great satisfaction.

Pairings

Indicated with tasty first courses, main courses of meat, to try with a plate of aged cheeses.

Cellar: Ancarani

Ancarani is a small company located on the hills of Faenza, near the rock of Oriolo, a fortified historical site that dates back to 1457, managed by Claudio Ancarani, together with the energetic Rita Babini. Claudio is a true winemaker who inherited the passion for wine from his grandfather who cultivated these lands in the 60s. The company includes 14 hectares of vineyards that are located on sandy and fossil rich soils where the Albana di Romagna is cultivated, and of red clay on which the Sangiovese, Centesimino, Trebbiano and the Famoso grows. The company's philosophy is absolutely respectful of the environment; in the vineyard only copper and zinc treatments are used, in the cellar the sulfur dioxide is reduced to a minimum, the macerations are long to transfer all the components of the grapes to the wine. The wines of Ancarani are typical of the territory, and absolutely artisanal