Centesimino

The Centesimino grape, a unique red variety native to the hills around Faenza in Emilia-Romagna, has a fascinating story and a distinctive personality in Italian viticulture. Until recently, it was commonly referred to as “Red Sauvignon” because of its unmistakable herbaceous aromas, reminiscent of the lively freshness of Sauvignon Blanc. Although the two varieties share no genetic link, the comparison highlights Centesimino’s semi-aromatic character, which also places it alongside Cabernet in terms of aromatic intensity and expressive bouquet.

Thanks to modern DNA testing, we now know that the Centesimino is in fact a biotype of the Alicante Faentino, confirming its authenticity as a variety of its own and strengthening its identity within the family of indigenous Italian grapes.

From a viticultural standpoint, the Centesimino grape is easily recognisable. Its berries are black-skinned, delicate, and not overly pigmented, yet they display fascinating violet and bluish nuances. The flesh is neutral in flavour, allowing the skins and aromas to play the dominant role in shaping the wine’s profile. The clusters are medium in size, while the leaves are medium-large, with a dark green upper surface and a lighter, nearly hairless underside. These features make the vine both distinctive and resilient, adapted to its specific terroir in Emilia-Romagna.

In the glass, Centesimino wines stand out for their deep ruby-red color and an aromatic bouquet that combines elegance with intensity. On the nose, they offer floral notes of orange blossom, dried rose, and violet, enriched by subtle spicy tones of licorice and anise. This unique interplay of aromas is what makes Centesimino so special and increasingly appreciated among Italian wine enthusiasts and sommeliers.

On the palate, Centesimino wine is dry, fresh, and balanced, with tannins that are evident yet never aggressive. The structure is full-bodied and harmonious, combining freshness with finesse, which allows the wine to be enjoyed young but also to develop greater complexity with age. The balance between acidity, tannins, and aromatic persistence gives Centesimino an unmistakable identity rooted in its terroir.