Cantele set the standard for Italian Chardonnay when founding winemaker Augusto Cantele began experimenting with picking times and temperature-controlled fermentation in the 90s.
Puglia’s limestone soils are ideal for producing fresh, balanced, and richly flavored Chardonnay with mineral backbone.
A top pairing for Pugliese crudo and Puglia’s Japanese inspired cuisine.
A note on Cantele’s Chardonnay from the Cantele winery site:
Augusto Cantele changed the course of Puglia viticulture when he first began to grow and vinify Chardonnay in Salento in the early 1990s. After years spent studying winemaking and working in wineries in northern Italy, where Italy’s white production was focused at the time, not only had he nurtured a taste for fresh, fruit-driven whites, but he also had developed his immense skill and experience in growing practices and vinification techniques used in the production of top white wines.
Even before he returned to Puglia to join his family’s winery, he had long dreamed of making Chardonnay in his family’s adoptive homeland — Puglia’s Salento peninsula. When the estate began releasing its first white wines, he became a pioneer of Chardonnay production in the region.
Today, the winery’s bottlings of Chardonnay — from its youthful Chardonnay to the French barrique-aged Teresa Manara — are considered benchmarks for the category.
Click her for a technical fact sheet.
The Cantele estate is a third-generation family-owned and run winery founded by the current generation’s grandparents, immigrants from the north who settled in Puglia after WWII. Known for its pioneering work with Chardonnay and its passion for native grapes, Cantele delivers high-quality, classic wines at great prices.
The narrow Salento peninsula is renowned for high-quality wine thanks to abundant ventilation, temperate weather, extreme diurnal shifts in summer, and limestone-rich soils. Over the last two decades, Cantele has implemented a cutting-edge “minimal intervention” system in its vineyards, thus ensuring freshness and varietal expression.
Freshness and varietal expression are the two key elements in Cantele’s winemaking style. Winemaker Gianni Cantele starts with the highest quality estate-grown fruit and strives to maintain the fruit’s natural aromas and flavors. All wines are vinified in stainless-steel and the top wines are aged in neutral cask.
Man, we were just floored when we landed on the photos section of the Fat Ox Facebook!
That’s just one of the mouth-watering images that hooked us.
We can’t wait to get out to this Scottsdale, Arizona “modern Italian”: You can tell from their social media that these folks love and care about Italian food with gusto.
Check out this image of Chef Rochelle Daniel making squid-ink ravioli. It’s not a surprise that they call her a “rockstar.”
We can’t wait to get out that way and try her cooking. And we couldn’t be more proud to be part of their wine program.
6316 N Scottsdale Rd.
Scottsdale AZ 85253
Image via the Fat Ox Facebook.
Cantele winemaker Gianni Cantele shared the above photo on his Facebook last week: gorgeous Chardonnay bunches from the 2018 harvest.
They’re almost ready to pick, he writes.
This year, “all we need to do is crush and ferment,” he says.
That’s how good he expects this harvest to be.
That fruit will become Cantele’s top Chardonnay, “Teresa Manara.”
Click here for Gianni’s post and a couple more photos from this year’s Chardonnay harvest.
Heading to Puglia this summer? Cantele’s tasting room and test kitchen “iSensi” can handle groups of nearly all sizes.
Click here to learn more and to reserve your wine tasting or cooking classes.
iSensi also hosts al fresco lunches and dinners featuring classic Pugliese foods, dishes, and wines.
iSensi is a space where aromas and flavors take shape, where music and art are blended together to create a multi-sensorial experience. We offer our guests a hands-on experience where tradition and innovation come together to create a wholly unique and unforgettable visit.
“This is a terrific food wine, perhaps the most food-friendly rosé I’ve tasted in a year,” writes top U.S. wine blogger Meg Houston Maker.
“It has enough heft to stand up to grilled foods but enough freshness to pair with salads, cold seafood, and young cheeses. Plus, it looks beautiful on the summer table. A rare jewel of a rosé.”
We’re always thrilled to see Cantele wines in the media. But it was a special treat for us to read her impressions: she’s a U.S. leading wine educator and blogger and her writing (including her contributions to Palate Press) stand apart in our view as some of the best and most informed wine writing in America today (her background is in creative writing).
You can call her a “wine writer.” But we call her a damn good writer who just happens to write about wine…
Click here for her post.
For Italian cuisine to be truly authentic, it has to be creative.
That’s an adage to live by.
We can’t wait to taste Chef Franco Pisani’s Crab Arancini when we get out to Colorado later this year!
Thank you, Chef Franco, and thank you, Sopra, for including Cantele Chardonnay to your wonderful wine program! Sounds like a perfect pairing for this mouth-watering dish!
Sopra Antipasto and Wine Bar
4 S 28th St.
Colorado Springs CO 80904
Image via the Sopra Facebook.