Centopassi Giato Rosso


A blend of Nero Davola and Perricone, which adds structure and a hint of chocolate. Intense notes of red fruits and black cherry with spicy black pepper. Earthy with vibrant acidity and a long finish.

Under the banner of Libera Terra, Centopassi cultivate land and vineyards that have been confiscated from the Mafia. Centopassi is the viticultural soul of the social cooperatives.All the vineyards are organically farmed and are located in the Belice Corleonese, a site particularly suited to the production of high quality wines. The soils are rich in calcaire, and the vines are located high enough above sea level to keep them fresh and interesting. Yields are kept extremely low. Centopassi comprises of 94 hectares of confiscated Mafia land turned vineyards. Due to the project’s exceedingly noble, local and ethical repercussions, Centopassi has been named a candidate to win the Wine Star Awards for Wine Enthusiast magazine for ‘Innovator of the year’. The brave work undertaken by Centopassi helps create lawful work for locals and ensures good wages in addition to benefits access, such as, healthcare and pensions.These products allow customers the ability to support this cause and aid in the breaking the mafias local control.

Method & Production

Grown following Organic practices. Using the Guyot training method and planted to a density of 0.85 x 2.40. Harvest commences at the mid August when the grapes reach perfect ripeness, all the grapes are carefully selected and hand picked. Aged for 6 months in stainless steel.

This wine is dedicated to the memory of Mafia victims and to those who actively demonstrate opposition to Sicilian criminal organisations through their work and on a daily basis.

Tasting notes

On the nose this wine has intense notes of red fruits, such as blueberry, rasberry and black cherry with hints of balsamic and spicy notes of black pepper. It is earthy with vibrant acidity, a pleasant soft mouthfeel with well-integrated  tannins and a long finish.

Food matching

A great accompaniment to salami, antipasti and caponata but also primi pasta dishes such as Pasta alle Sarde.