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Accornero

Centenario

Centenario

100% Cabernet Sauvignon
Italië · Piemonte
Dark & Intense
zwart fruit · tabak · zwarte peper · eikenhout · kruiden
€34,99
€34,99
Sale Sold out

Accornero, Centenario

Accornero has been making wine in Vignale Monferrato, in the heart of Piedmont, since 1897. Centenario is their statement Cabernet Sauvignon, planted in 1988 on an east-facing hill at an altitude of 186 meters. Yields are deliberately kept low at 35 hl per hectare, with green pruning and cluster thinning in August.

What you smell
Tobacco, black pepper, and spices, with a stony undertone in the background.

What you taste
A wine with body and grip. The tannins provide structure and chewiness without feeling dry, supported by ripe dark fruit and a long, spicy finish. Made to age for years.

How it's made
100% Cabernet Sauvignon from a 1988 plot. Traditional vinification with submerged cap and programmed pump-overs. Spontaneous malolactic fermentation in 500-liter French oak tonneaux. This is followed by 18 to 24 months of aging in the same tonneaux, unfiltered and not cold-stabilized. After bottling in the summer, it undergoes at least 6 months of bottle aging.

Serving
Serve at 16 degrees Celsius. Decanting an hour beforehand helps the wine open up. Large Burgundy or Bordeaux glasses.

Pairs well with

  • Grilled sirloin with rosemary: the fat and grill flavor demand the firm tannins and spicy notes of this Cabernet.
  • Braised lamb shoulder: slow-cooked lamb with rich sauces finds its match in the body and tobacco aroma.
  • Aged Pecorino or old Castelmagno: hard, mature cheeses pair beautifully with the structure and spicy finish.
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What do you smell
Tobacco, black pepper and spices, with a stony undertone in the background.

What do you taste
A wine with body and grip. The tannins provide structure and chewiness without feeling dry, supported by ripe dark fruit and a long, spicy finish. Made to age for years.

100% Cabernet Sauvignon from a 1988 plot. Traditional vinification with submerged cap and programmed pump-overs. Spontaneous malolactic fermentation in 500-liter French oak tonneaux. This is followed by 18 to 24 months of aging in the same tonneaux, unfiltered and not cold-stabilized. After bottling in the summer, it undergoes a minimum of 6 months of bottle aging.

Serve at 16 degrees Celsius. Decanting one hour prior helps the wine to open up. Large Burgundy or Bordeaux glasses.

- Grilled entrecôte with rosemary: the fat and the smoky flavour call for the firm tannins and spicy notes of this Cabernet.
- Braised lamb shoulder: slow-cooked lamb with rich sauces finds its match in the body and tobacco aroma.
- Aged Pecorino or old Castelmagno: hard, mature cheeses pair beautifully with the structure and spicy finish.

Accornero is wijnboer in Vignale Monferrato sinds 1897, en verkocht de druiven aanvankelijk aan de plaatselijke coöperatie. Pas in 1957 besloot Giulio Accornero zelf wijn te gaan maken. Zijn zonen zetten dat voort, en inmiddels staat ook de nieuwe generatie klaar.

Lees meer

Piemonte staat bekend om Barolo, maar het grootste deel van de streek doet iets anders. In Monferrato en rond Asti maken kleine huizen wijn van Barbera, Grignolino, Freisa en Ruchè, druiven die zelden verder komen dan de regio zelf.

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