Hundreds has always been synonymous with quality, tradition and innovation: it embodies the unique taste of the finest Tuscan grapes and an impeccable processing method. Drinking a glass of Hundreds it is like looking out of a window overlooking the hills of Tuscany, feeling the warmth of the sun, the strength of an earth rich in clay and calcium and the colour of the blue sky on your palate.
Here are the types of Ribs (red, white and rosé) and the most suitable pairings.
Red Ribs: Characteristics and Combinations
The Centine Rosso Toscana IGT has an unmistakable deep red colour, mauve highlights and a fresh and delicate fragrancewith floral and slightly spicy notes, enriched with a hint of liquorice, tobacco and vanilla. The palate is full and soft, with hints of blackberry and ripe cherryhas a full-bodied structure and well-balanced acidity; the final is intense and appreciated even by non-connoisseurs.
For the production of Centine Rosso, a blend of red varietiesfor a wine rich in personality and flavour. La fermentation takes place in steel vats temperature-controlled, with a short period in French oak barrels to amplify the flavour.
The Red Hole should be served at a temperature of around 16°-18°. and is also perfect to accompany simple aperitifsas it is extremely versatile. To make the most of it, we recommend combining it with decisive and tasty first coursessuch as pici al cinghiale prepared according to Tuscan tradition or a main courses of meatparticularly barbecued.
Alongside this traditionally Italian red is another exceptional red: the Varietal ribsalso perfect for a special evening or an everyday lunch. The Centine Varietale comes from grapes of the Cabernet Sauvignon, Merlot and Sangiovese varieties, the best in the Tuscan and international tradition, which ripened in August and September and were able to catch the warm rays of the sun.
White Ribs: Characteristics and Combinations
The Centine Bianco is characterised by its immediate freshness and great versatility in pairings. It has a straw-yellow colour with greenish highlights and a fragrance reminiscent of Sicilian citrus groves, given its hint of citrus and white fruit. The palate is very softwith a hint of acidity and a savouriness on the finish that makes it unmistakable.
For the production of Centine Bianco, grapes are used Chardonnay and Vermentino. Fermentation takes place in temperature-controlled steel vats.
Pairing a Centine Bianco is extremely simple, given the great versatility of this wine, which can accompany even the simplest everyday meal, thanks to its good structure, freshness and lightness. It goes perfectly with fish first and second coursesIt is ideal, in fact, to accompany a steamed slice of fresh fish or octopus with potatoes. An excellent combination is also with cold pasta saladone of the most popular dishes for a summer dinner with friends. We recommend serve chilled (10°-12°) in a tall, wide chalice.
Rosé Hundreds: Characteristics and Pairings
The Rosé Ribbons is a wine with an elegant colour and balanced taste that is perfectly suited to every occasion. To the eye, it is pale pink with light golden reflections; to the nose, it is reminiscent of the typical fragrances of Sangiovese, red fruits and cherry in particular; on the palate it is balancedwell structured and with a savoury and persistent finishthanks to the minerals that characterise it.
For the production of Centine Rosé, grapes from the Sangiovese and Merlot varieties. Fermentation takes place in temperature-controlled stainless steel vats, separately for the Sangiovese and Merlot, while ageing always takes place in stainless steel vats with resting on the lees for at least two months.
The Centine Rosé is a must-have in the cellars of wine lovers, as it can enhance any dish and impress guests with its elegant balance of flavours. It goes perfectly with fish first and second courses but it is also excellent as an accompaniment to white meat or to the fresh cheeses. It is recommended to serve it at a temperature of around 10°-12°.