The rich, ruby red colour immediately gives an idea of a complex wine. The nose is a striking mix of scents, from rose and violet – which become more intense with time – to forest fruits, dried figs, jam, vanilla and tar. This harmonious perfume is reproduced in the mouth with a delicate progression towards fruits and spices. A wine with a wonderfully long finish
AMATIVO
Wine Maker: Cantele
Classification: I.G.T. Salento
Grape Varieties: 60% Primitivo 40% Negroamaro
Production Zone: Guagnano (LE), San Pietro V.co (BR)
The Cantele story begins, not in Puglia, but in the heads and hearts of a family from northern Italy. Towards the end of the nineteen fifties, Giovanni Battista Cantele and his wife Teresa Manara, had the vision to choose the distant Salento Peninsula as the ideal location for their family project.
The story continues with the intense involvement of their sons Augusto and Domenico with the Salento itself. This lead them to the rediscovery and re-evaluation of such historic grape varieties as Primitivo and Negroamaro, as well as successful experimentation with several international varieties - which proved capable of flourishing in this environment.
Their continuing passionate belief in the special qualities of the area led to the planting of what now amount to around thirty hectares of vineyard, as well as the construction of a splendid new winery complex. This was designed to follow the traditional proportions and aesthetics of a traditional Salento "Masseria", and wine can mature here at leisure in the over eight hundred French Barriques.
The story comes right up to date with the first generation of the family to be born in Salento; Gianni, Paolo,Umberto and Luisa, who are driven by the same love and respect for the land which first "hosted" and finally "adopted" their fathers.
CLASSIFICATION: I.G.T. Salento
GRAPE VARIETIES: 60% Primitivo, 40% Negroamaro
PRODUCTION ZONE: Guagnano (LE), San Pietro V.co (BR)
YIELD PER HECTARE: 7 tonnes (3.500 - 4.500 vines per ha)
HARVEST PERIOD: Primitivo at the first week of September, Negroamaro at the end of September
TRAINING SYSTEM: wire training
VINIFICATION: after pressing and de-stemming, the must is in contact with the skins between 6-7 days, during which a daily délestage is carried out. The temperature is controlled at 26°C.
MATURATION: after malolactic fermentation, the wine is fined in barriques, where it matures for 10 months.
ALCOHOL CONTENT: 14,5% vol
TASTING NOTES: the rich, ruby red colour immediately gives an idea of a complex wine. The nose is a striking mix of scents, from rose and violet – which become more intense with time – to forest fruits, dried figs, jam, vanilla and tar. This harmonious perfume is reproduced in the mouth with a delicate progression towards fruits and spices. A wine with a wonderfully long finish.
AGEING POTENTIAL: ready now but capable of improving for at least 5 years.
FOOD PAIRING: drink with grilled lamb, smoked spicy meats, game (try it with wild boar sausages in particular) and mature cheese. Pasta with meat sauce and finally – do be daring and try it with a good cigar.
SERVICE TEMPERATURE: 18 - 20° C
