Centopassi

Centopassi is the viticultural soul of those social cooperatives that, under the banner of Libera Terra, cultivate land and vineyards that have been confiscated from the Mafia. 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 also kept extremely low. Centopassi now comprises of 94 hectares of conviscated Mafia land turned vineyards. Overseeing the winemaking at Centopassi is the “vinous mastermind” (Walter Speller, Purple Pages) Giovanni Ascione of Nanni Copè.


Centopassi has been named one of the five candidates to win the Wine Star Awards of  Wine Enthusiast magazine in the category “Innovator of the year”, due to the project’s exceedingly noble, local and ethical repercussions. The brave work undertaken Centopassi helps create lawful work for locals and ensures workers are paid well with access to benefits such as healthcare and pensions for which those under the mafia blanket are not liable to. This also allows customers the ability to support this cause and aid in the break through the mafias hold here. 

All wines by this producer (5)

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"The co-ops produce all kinds of agricultural produce but Centopassi's wines have actually found the recognition of Italy's leading wine guides, L'Espresso. If that were not enough to make you buy the wines, it so happens that these are some of the most exciting wines currently coming from Sicily." Walter Speller, Vini contro la mafia, Purple Pages (December 2009)


(Rocca di Pietra Longa 2015) "On Sicily, Centopassi is the star. Not only does it make excellent, high-altitude wine, but it does so with grapes grown on land once owned by the Sicilian mafia.. Floral, peachy aromas and a Chablis-like minerality, finishing with an apple-tinged saline bite. It’s remarkable what altitude can do. Drinking Window 2018 - 2025." 94 points, Simon Reilly, Decanter (January 2018)