RARE GRAPE VARIETAL RESOURCE

History: Centesimino (aka Savignon Rosso) is a little-known red wine variety growing since the XVII century on the Faenza hills in Emilia-Romagna, Italy. It is used by just a handful of producers in the coastal Ravenna province, and is known to few outside Emilia-Romagna. Although also sanctioned for use under the Emilia, Forli and Rubicone IGTs, almost all Centesimino wines are sold as Ravenna IGT. The Centesimino variety is thought to have been brought back to life in the 1960s, from just a single vineyard. The man responsible for the grape's salvation was Pietro Pianori, a keen gardener who kept a Savignone plant in excellent health in his garden in Faenza, deciding to propagate its scions on his farm in Terbato, a hamlet in the Colli di Faenza hills. All existing Centesimino vines are descended from the cuttings Pianori took during that time.

Over time, the Savignone grape lost its original name and came to be known by the nickname of its ‘savior’, Pietro Pianori. In the Romagnolo dialect, he was called Zàntesmen, or Centesimino in Italian, due to Pianori’s known reputation for being stingy.

(Source: https://www.wine-searcher.com/grape)

The wine produced from pure Centesimino, officially registered in the National Catalogue of Vine Varieties since 2004, and considered a semi-aromatic variety, has a good level of acidity, is well-structured, and can sustain some aging. It presents a deep ruby red color, intense with violet reflections if young and garnet hues if aged. 

The rich aromas of Centesimino join together two unique features: the passion cultivated with patience and the renowned lively mood of Romagna wine makers. Only a small group of wine producers on the Faenza hills is qualified for the production of this wine, simple but elegant and very sought-after. It is produced also in the Passito version, to be tasted with dark chocolate for a perfect match.

Courtesy of: (https://www.quattrocalici.it/)  
 

VIVC: https://www.vivc.de/index.php?r=passport%2Fview&id=22606

Parentage: Muscat Rouge de Madere & Sangiovese

Tasting notes:  Dark ruby red in the glass, Centesimino is floral (orange blossom, rose, violet), spicy (anise, licorice, vanilla), and fruity (red berries, blackberry, raspberry, cassis, strawberry, cherry).

On the palate, Centesimino is dry, with subtle freshness and the right tannicity, never aggressive. It has good structure and balance and is characterized by a high taste-olfactory persistence.

Courtesy of: (https://www.quattrocalici.it/)  

Food pairings:  Pair your Centesimino based on its style and vinification:

Young & Steel-Aged Centesimino: The fresh, unoaked version is vibrant and aromatic, making it an excellent companion for savory, rich flavors

· Local Bites: Pair with Emilian piadina, soft flatbreads, and platters of cured meats like prosciutto or salami.

· Comfort Food: Serve alongside rich pasta dishes like gnocchi or tagliatelle with hearty meat ragù, or creamy mushroom risottos.

· Spiced Dishes: The floral/herbaceous notes cut beautifully through spiced or grilled foods, including chicken curries or beef empanadas.

Barrique-Aged Centesimino: When aged in oak barrels, the wine gains complexity and structure, allowing it to stand up to heavier, more robust meals:

· Meats & Roasts: Pairs wonderfully with roasted white or red meats, game, and herb-crusted lamb chops.

·  Cheese: Match it with semi-aged or aged cheeses.

Centesimino Passito (Sweet/Dessert): The rare late-harvest or passito versions are perfect for finishing a meal:

· Desserts: An exceptional match for dark chocolate desserts, dry pastries, and tarts.

Production areas: Ravenna IGT, Emilia IGT, Forli IGT, Rubicone IGT.

Producers: https://www.autoctovino.com/grape/centesimino-savignon-rosso/

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