Cantele 2013 Salice Salentino
The Cantele 2013 Salice Salentino Riserva shows a greater level of depth and finesse compared to many of its peers. The wine is packed tight with blackberry fruit, with Maraschino cherry, plum and prune in abundance. The wine is chewy and rich for sure, but it also provides an authentic and generous portrait of a red wine from Puglia. A spicy beef or lamb dish would make the perfect pairing partner.
Cantele is another exciting winery that represents the energy and the innovation that comes with a new generation. The Cantele family, including siblings Gianni, Paolo, Umberto and Luisa, are symbols of the Salento new wave. They show careful attention to the Negroamaro grape (they even make a Metodo Classico sparkling wine with the variety that is very interesting) and experiment with Verdeca, Fiano, Primitivo and international varieties such as Chardonnay. I had the opportunity to visit the estate this year and learned of the many growth possibilities they hold for the future. For example, they own an abandoned Masseria (rural farmstead) that would make a fantastic visitor’s center or boutique hotel. I know that the next time I come to visit they will have new ideas to pursue. Cantele is a winery that emits a feeling of constant movement and forward-momentum.
Robert Parker Wine Advocate
We just had to share these awesome photos by De Gusto Salento from the Cantele Negroamaro harvest 2015.
Growers in Salento are expecting this to be a super vintage for Negroamaro.
As if they’d been mulling it over for some time, the rose petals take sure aim at the raspberries as the lips of the soft strawberries barely stir.
And wherever thoughts may wander, they inevitably collide with the pomegranate in innumerable fragments of a once-in-a-lifetime story repeated over and over again in a simple tongue.
(translation by Jeremy Parzen)
“They’ve been in their cage for nine months,” writes winemaker Gianni Cantele on his Facebook, “but they have no desire to escape!”
“Cantele’s first sparkling wine made from Negroamaro will be ready for Christmas 2015. Stay tuned!”
We were thrilled to read that Chicago-based wine and travel writer Rob Frisch, author of the popular wine blog Odd Bacchus, had selected the 2009 Salice Salentino Riserva as one of his “top reds in 2013.”
Here’s what Rob Had to say about the wine…
According to The Sotheby’s Wine Encyclopedia, the best wines in Italy’s Salice Salentino DOC are its Negroamaro-based reds, and the Cantele certainly did not disappoint.
This 100% Negroamaro had tight, powdery red-fruit aroma and ample fruit on the palate.
I got a blast of cherries, and others in the group also tasted currants and raisins.
Rich but bright, this full-bodied wine had well-balanced, rustic acids and some serious tannins on the finish.
Image via Odd Bacchus.
Paolo posted this on his Facebook today. He and (winemaker) Gianni believe that it will be ready to drink by Christmas 2014.
Gauging from the response on the Twitter and the Facebook, this wine is going to be huge (once it hits the market).
I’ll be at Cantele in a few weeks and I am DYING for them to let me taste it! I’ll report back…
Paolo, if you’re reading this… I’m hoping my Christmas will come early!
Grape grower and winemaker Gianni Cantele posted this beautiful photo of late-harvest Chardonnay on his Facebook this week.
But the photo that had us salivating like Pavlov’s dog was the one he posted of his mother’s melanzane alla parmigiane (eggplant parmigiana), that unlikely and irresistible pairing of the fruits of southern Italy (yes, eggplant is a fruit and not a vegetable) and one of the great food products of the Italy’s north, Parmigiano Reggiano.
“My harvest exile in the cellar continues,” writes Gianni, who, like all winemakers during this period of the year, literally lives at the winery without being able to return home. “I’m beginning to miss my bed and the comforts of home. But I will stoically carry on.”
“There are two things that give me the strength not to give up: Negroamaro grapes worth shouting about (a great vintage!) and my mother’s eggplant parmigiana.”