Canapale Pecorino DOCG

CANAPALE/PECORINO
VENDEMMIA TARDIVA LINE

Canapale

Offida Pecorino DOCG organic


ORGANIC WINE

STOPPER: certified cork, suitable for aging.

MEANING OF THE NAME: the name recalls the medieval gateway of Montefiore Dell’Aso, our local village (Porta Canapale). The gate is all that remains of a more complex system of defensive and fortified walls, which overlooked our Val d’Aso.

GRAPE VARIETY: Pecorino 100%

PRODUCTION AREA: Montefiore Dell’Aso (AP)

ALTITUDE: 250/300 meters a.s.l.

ALCOHOL CONTENT: 14,50% (variable for vintage)

COLOUR: straw yellow

SERVING TEMPERATURE: 10-12°C

PAIRINGS: Fresh cheese, white meat, or fish

Product details

ALCOHOL CONTENT 14.50% (variable for vintage)

ALTITUDE 250/300 meters a.s.l. 


HARVEST

By hand, in the middle of September. Normally Pecorino is harvested at the end of August. For Canapale, harvesting the old organic vines is delayed till mid-September.


SOIL TYPE Medium texture, with a lot of gravel. 

EXPOSURE South-west 

PRODUCTION AREA Selected grapes from our own vineyards around

Montefiore Dell’Aso and Massignano

GRAPES 100% Pecorino

VINEYARD AGE  25/30 years 

YIELD PER VINE 1.7 Kg

YIELD PER HECTARE 7 tonnes/ha

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon

DENSITY 4,000 vines per hectare


WINE MAKING

Our grapes are quickly taken to the winery, cooled to 5°C and kept at low temperature. Then they are crushed in the absence of oxygen and the best quality must is separated. Fermentation Is at a controlled temperature.

AGING

After fermentation, the wine is put in stainless steel vats to clarify and mature. Continuous monitoring, decanting and remuage bring definite organoleptic characteristics and quality to the wine. The following April, the wine is bottled. After one month of maturing in the bottle, the wine is ready for sale.

 


COLOUR Straw-yellow

ORGANOLEPTIC QUALITIES

On the nose mature, exotic fruits. A tart taste with persistent softness. A full, fleshy and persistent wine.

 

SERVING TEMPERATURE 10/12°C

SERVE WITH Fresh cheese, white meat, or fish

Updating


GRAPPA DI MARIO CENTANNI

SPIRITS/MARIO'S GRAPPA

PECORINO GRAPES GRAPPA

Aged grappa obtained from the careful distillation of fermented grape pomace of Organic Pecorino



ORGANIC WINE

This Aged Grappa is obtained by careful and expert distillation of fermented marc of our organic white Pecorino grapes.

Distilled according to a traditional method, this grappa is aged in 320-liter French oak barrels -Allier- for over 12 months.

It is harmonious, full-bodied, yet not aggressive, to the palate, with hints of vanilla, yeasts and honey.

It pairs well with semi-dark chocolate or with good medium-aged cheese.

ALCOHOL CONTENT 43.00%

Products Details

Updating


Pecorino DOCG

CENTANNI LINE/PECORINO

Pecorino

Offida Pecorino DOCG


ORGANIC WINE

GRAPE VARIETY: Pecorino 100%

PRODUCTION AREA: Montefiore dell’Aso (AP)

ALTITUDE: 200-300 meters a.s.l.

ALCOHOL CONTENT: 14,50% (variable for vintage)

COLOUR: straw yellow

SERVING TEMPERATURE: 10-12°C

PAIRINGS: Fresh cheese, white meat, or fish

Product details

ALCOHOL CONTENT 14.50%

ALTITUDE 200-300 meters a.s.l. 


HARVEST

When the grapes are perfectly ripe they are harvested by hand. We use only small containers, which are transported immediately to the winery to be processed. Harvesting is either early in the morning or in late afternoon to avoid the heat of the day. During harvesting dry ice is used to ensure the oxygen is inert and to lower the temperature of the grapes. The harvest is usually from the in late August or early September.


SOIL TYPE Medium texture, with a lot of gravel. 

ROOTSTOCK 420A

EXPOSURE South-west 

PRODUCTION AREA Selected grapes from our own vineyards around Montefiore Dell’Aso and Massignano

GRAPES 100% Pecorino

VINEYARD AGE 12 years 

YIELD PER VINE 1.5 Kg

YIELD PER HECTARE 7,000 Lt. 

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon

DENSITY 5,000 vines per hectare


FERMENTATION

After careful selection the freshly picked grapes are taken to the cellar. Here soft pressing is followed by an immediate lowering of the temperature to improve decanting and the removal of suspended matter in the must. Fermentation takes place in stainless steel tanks at a constant 10°C. 

Once fermentation is finished, the cloudy wine is put into perfectly clean tanks to clear. The wine is separated from the heavy sediment that results from fermentation (lees) and the fine sediment is left. Ageing takes place in steel with continuous turning (riddling) of the product to extract the positive properties of the fine sediment.

In February, the wine is clarified, filtered and bottled.
It is ready for sale in March following the harvest.


COLOUR Straw-yellow

SERVING TEMPERATURE 10/12°C

SERVE WITH Fresh cheese, white meat, or fish

Updating


PECORINO 2013 - GRAND MENTION 2014

Diploma di Gran mention at the International Wine Competition for our Offida DOCG Pecorino 2013.

Verona, May 26/30  2014


PECORINO 2010 AWARDS WINE OF EXECELLENCE 2011

Merano, International Wine Festival- Novembre 2011

TOURING CLUB ITALIANO AWARD

Vini Buoni d'Italia has rewarded our Offida Pecorino DOC 2010 with Crown of Excellence for the guide of 2012..

Quality, pleasure, drinkability and matching wine - grape - territory.


PECORINO 2010 WON BRONZE MEDAL 2011

Our Offida DOP Pecorino 2010 won bronze medal at 12° Italian National Selection Wines for seafood.

Sirolo (AN) MAY 11-12-13 (2011).


PECORINO 2009 MENTION OF EXCELLENCE 2011

Our DOC Offida Pecorino 2009 took mention of excellence  at the "Le Marche to Drink" event.


Pecorino & Sea bream carpaccio

Excellent match between our Pecorino and " sea bream carpaccio, pomegrante and infused coffe olive oil".

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