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Càntele Salento Amativo 2000

Winemaker's Notes:

CLASSIFICATION: I.G.T. Salento GRAPE VARIETIES: 60% Primitivo, 40% Negroamaro PRODUCTION ZONE: Guagnano (LE), San Pietro V.co (BR) YIELD PER HECTARE: 7 tonnes (3.500 - 4.500 vines per ha) HARVEST PERIOD: Primitivo at the first week of September, Negroamaro at the end of September TRAINING SYSTEM: wire training VINIFICATION: after pressing and de-stemming, the must is in contact with the skins between 6-7 days, during which a daily délestage is carried out. The temperature is controlled at 26°C. MATURATION: after malolactic fermentation, the wine is fined in barriques, where it matures for 10 months. ALCOHOL CONTENT: 14,5% vol TASTING NOTES: the rich, ruby red colour immediately gives an idea of a complex wine. The nose is a striking mix of scents, from rose and violet – which become more intense with time – to forest fruits, dried figs, jam, vanilla and tar. This harmonious perfume is reproduced in the mouth with a delicate progression towards fruits and spices. A wine with a wonderfully long finish. AGEING POTENTIAL: ready now but capable of improving for at least 5 years. FOOD PAIRING: drink with grilled lamb, smoked spicy meats, game (try it with wild boar sausages in particular) and mature cheese. Pasta with meat sauce and finally – do be daring and try it with a good cigar. SERVICE TEMPERATURE: 18 - 20° C

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Member Reviews for Càntele Salento Amativo

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Snooth User: the chemist
282165
4.00 5
07/01/2007

This wine is gret; however, it's not from Friuli Venezia Giulia but from Salento in Puglia as the name suggests.



CLASSIFICATION: I.G.T. Salento GRAPE VARIETIES: 60% Primitivo, 40% Negroamaro PRODUCTION ZONE: Guagnano (LE), San Pietro V.co (BR) YIELD PER HECTARE: 7 tonnes (3.500 - 4.500 vines per ha) HARVEST PERIOD: Primitivo at the first week of September, Negroamaro at the end of September TRAINING SYSTEM: wire training VINIFICATION: after pressing and de-stemming, the must is in contact with the skins between 6-7 days, during which a daily délestage is carried out. The temperature is controlled at 26°C. MATURATION: after malolactic fermentation, the wine is fined in barriques, where it matures for 10 months. ALCOHOL CONTENT: 14,5% vol TASTING NOTES: the rich, ruby red colour immediately gives an idea of a complex wine. The nose is a striking mix of scents, from rose and violet – which become more intense with time – to forest fruits, dried figs, jam, vanilla and tar. This harmonious perfume is reproduced in the mouth with a delicate progression towards fruits and spices. A wine with a wonderfully long finish. AGEING POTENTIAL: ready now but capable of improving for at least 5 years. FOOD PAIRING: drink with grilled lamb, smoked spicy meats, game (try it with wild boar sausages in particular) and mature cheese. Pasta with meat sauce and finally – do be daring and try it with a good cigar. SERVICE TEMPERATURE: 18 - 20° C

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