Rosé All Day by Katherine Cole: A new book we can’t wait to read…

katherine-cole-wine-book-authorWe recently learned that Katherine Cole, one of the top wine writers working in the U.S. today, is about to publish a new book on rosé wines, their history, and their popularity: Rosé All Day – The Essential Guide to Your New Favorite Wine (Abrams, April 2017).

Rosé is one of the most popular wines in the U.S. and it’s also one of the most misunderstood and maligned. For a generation, Americans thought that rosé wines were sweet. The classic “White Zinfandel” that many Americans grew up with. Today, thanks to a new wave of interest in the category, American wine lovers are beginning to discover the more classic style of rosé wines.

As lovers and producers of rosé wines, we at Cantele couldn’t be more thrilled to see this trend toward the style of wine we produce. And we couldn’t be more happy to see that one of our favorite wine writers is about to deliver a new book on the subject.

Check out a preview of her new book here, including some glowing reviews by top wine critics.

Cantele Rosé Wines: vinification notes

Rosé Wine Production

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It’s a long-standing tradition of the Salento peninsula to make rosé by macerating the wine must with its skins for a short time before fermentation begins. Thanks to temperature control, we can even macerate for as long as 24 hours. When we rack the must, we obtain no more than 20% of the total volume of the grapes.

The wine must is chilled and then naturally filtered. Once alcoholic fermentation begins, it lasts for around 10 days and is carried out at 15-16° C.

The remaining wine must (80%) continues to macerate with the skins (with a higher ratio of skins per liquid and thus more concentrated). This will become our Teresa Manara Negroamaro.

The process continues as for our white wine. The wine is racked in order to remove any solids and then it ages on its lees, a very important phase for this wine.

After 2-3 months, we begin to prepare for bottling, meaning that the wine is clarified, filtered, and undergoes tartaric stabilization.

The wine is then aged in stainless-steel vats.

Negroamaro Rosato

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GRAPE VARIETY: 100% Negroamaro.


TRAINING: Spur-pruned cordon-trained (5,000 plants per hectare).

HARVEST: Second half of September.

VINIFICATION: The grapes are macerated for 12-24 hours in order to extract the correct color from the skins and the classic aromatic notes of Negroamaro. The free-run must is fermented at 14-15° C. in stainless-steel vats where it remains until alcoholic fermentation is completed.

AGING: The wine is then aged in stainless-steel until bottling.

AGING POTENTIAL: Drink upon release or cellar for 1-2 years.

COLOR: Soft pink-rosé.

NOSE: Essence of geranium and rose combined with strawberry and cherry. Sweet and nuanced on the nose, with noteworthy tenacity.

PALATE: The wine’s impressive alcohol is balanced by its delicate flavors and light, bright freshness, elegance, and persistence.

PAIRING: Excellent with cheese soufflé, vegetable torts, and intensely flavored seafood and soups. Eggs, poached or scrambled, are also a favorite pairing.


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