Romagna Centesimino DOC Oriolo Passito
Sweet, delicate yet intense and persistent, velvety and enveloping: one glass is never enough! Made from Centesimino grapes left to dry, this passito is a true “Rubacuori”.
Drying the aromatic Centesimino grapes concentrates their natural sugars, acidity, and floral-spicy scents, creating a dessert wine of extraordinary elegance and balance.
Pair it with aged and sharp cheeses such as Romagna Pit Cheese (Formaggio di Fossa DOP), sweet chestnut-filled tortelli, and dark chocolate desserts up to 70% cocoa.
The artist’s label is signed by Pablo Echaurren.
| Farm | Ca’ Donati |
| Production area | Oriolo dei Fichi, Faenza |
| Grape variety | 100% Centesimino |
| Altitude | 170 m a.s.l. |
| Soil | Medium-textured |
| Training system | Guyot |
| Vineyard density | 4.000 plants/ha |
| Vine age | 22 yearsi |
| Grape yield | 1,00 kg |
| Harvest | Hand-picked and dried naturally on racks |
| Winemaking | Slow fermentation of dried grape must |
| Annata | Vintage |
| Alcohol | 13,50% vol. |
| Aging | 12 months in tonneaux, 12 months in the bottle |
| Average annual production | 4,000 bottles |
| Appearance | Deep ruby red with garnet shades. |
| Bouquet | Intoxicating aromas of dried rose, cherry jam, candied orange peel, fig, and cocoa. |
| Palate | Sweet, warm, and velvety without being cloying, supported by smooth acidity and a lingering finish. |
| Food Pairing | Dark chocolate desserts, dry pastries, blue cheeses (like Gorgonzola or Roquefort), or enjoyed on its own as a meditation wine.
Serving temperature: 12–14°C |
