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  • For your holiday consideration: Cantele Rosato

    One of our most popular wines in the U.S., the Cantele Rosato is made from 100 percent Negroamaro grapes. The fruit is sourced from our top vineyards: The same grapes that are used to make our top Negroamaro also go into this beautiful pink wine.

    With just enough tannic structure to make it perfect for the holiday feast, its freshness and bright flavors make it a wine that everyone at the Thanksgiving table will enjoy.

    Having trouble finding it in your market? Please don’t hesitate to reach out to our American blogmaster here. He’ll be happy to help you source it in your city.

    Happy Thanksgiving to all of our friends in the U.S. Wishing you and family a happy and healthy holiday season!

  • Wine Spectator features Cantele Rosato

    With harvest well under way here in Salento at the Cantele winery, we couldn’t have been more thrilled to learn that Wine Spectator has featured our Rosato from Negroamaro as one of the editors’ top rosé wines for the summer of 2019.

    In “10 Rosés for One Last Hurrah,” senior editor Alison Napjus offers this tasting note for the 2018 Cantele Rosato (88 points), one of the magazine’s recommended wines for Labor Day weekend (the official end of summer in the U.S.):

    “A bright and buoyant rosé, with an appealing mix of mulberry and white cherry, almond blossom and pink grapefruit sorbet. Tangy finish.”

    Click here for the complete review (subscribers only).

  • Wine Enthusiast: “Cantele’s Negroamaro Rosato is a great top sirloin pairing.”

    We couldn’t have been more thrilled to read this Wine Enthusiast story on pairing rosé wines with steak by rising-star wine writer Jacy Topps.

    “Nicely structured,” she writes, “a Negroamaro rosé flaunts aromas of dark berries and licorice, and has a spicy, tannic finish. Cantele’s Negroamaro Rosato is a great top sirloin pairing.”

    Jacy is one of the wine world’s brightest new voices and we loved how she riffed on one of our favorite food and wine pairings.

    Click here for the complete article and review.

  • Rohesia: rosè without compromise

    The first vintage of Rohesia has been such a thrill for us. And now, this new rosé — vinified from the same grapes used for our flagship wine, Teresa Manara Negroamaro — is in its second vintage. But it’s already become a wine that stands out from the crowd.

    The second incarnation has been even more positively received than the previous. It’s thanks to this wine’s strong identity and the fact that it doesn’t compromise on any level: It’s a wine whose integrity has never been shaped by fleeting trends of the marketplace.

    The 2014 harvest was challenging. Because of summer rains that affected all of Italy, the weather conditions delivered a wine whose color is less intense than in the previous vintage. Vinification of a rosé wine always requires a technical approach that takes into account the variables of any given vintage. Maceration of the grape must before fermentation takes place at a low temperature. It continues until the desired color is achieved. In the case of Rohesia, this generally takes up to 24 hours. But the process is also closely linked to the desired tannic balance. As a result, the amount of time in which the must is left in contact with the skins varies from vintage to vintage as does the final color of the wine.

    Continue reading Rohesia: rosè without compromise