|PRODUCTION AREA||Guagnano (Le).|
|TRAINING||Spur-pruned cordon (5,000 plants per ha).|
|HARVEST||Second half of September.|
The village folk still call it Niuru Maru: Negroamaro, meaning bitter black (red).
In another era, Negroamaro was grown solely to ship to the north of Italy where the colder climate made it challenging to obtain the desired color and alcohol levels in the wines they produced. But in recent decades, more and more Salento wineries have looked to the variety as one of the most noble expressions of Pugliese viticulture.
Thanks to its vibrant acidity and its wonderful balance of fruit and earth flavors, the popularity of Negramaro only continues to grow — among winemakers and wine lovers alike.
Cantele’s barrique-aged Teresa Manara Negroamaro is widely considered to be a benchmark for the category and the winery’s Salice Salentino, also made using a selection of top fruit, is once its most critically acclaimed wines in the U.S. today. Cantele also uses Negroamaro to make youthful, fresh wine and a rosé, both of which are also favorites among our American friends.
|MACERATION||Grapes macerated for 12-24 hours.|
|VINIFICATION||The free-run must is fermented at 14-15° C.|
|AGING||In stainless-steel vats.|
|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.
Just like domino tiles, the rich colors of the Cantele labels line up like a work of art by Andy Warhol.
But while Warhol liked to depict the same subject with different colors, here are the actual labels in an image that celebrates the Cantele line of wines, a style that like to call “POP.”