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Càntele Salice Salentino Riserva 2002

Winemaker's Notes:

CLASSIFICATION: D.O.C. Salice Salentino GRAPE VARIETIES: 80% Negroamaro, 20% Malvasia Nera PRODUCTION ZONE: Guagnano (LE) YIELD PER HECTARE: 8 tonnes (4.500 vines per ha) HARVEST PERIOD: last week of September TRAINING SYSTEM: bush vines VINIFICATION: after de-stemming and crushing, the must is allowed to ferment with the skins for 6-7 days at a temperature of 25-26 C MATURATION: after malolactic fermentation, the wine is transferred to barriques where it matures for at least six months. ALCOHOL CONTENT: 13,5% vol TASTING NOTES:Garnet highlights enliven this intense ruby red wine. Caramelised red fruits, spices, hints of box wood, tea and amber unfold in the mouth and are balanced by the tannins and acidy to create a smooth and luscious wine. AGEING POTENTIAL: ready to drink immediately or to keep for 3-4 years. FOOD PAIRING: serve with pasta and meat sauce, red meats including lamb. Ideal partner for medium to well – seasoned cheese. SERVING TEMPERATURE: 18 - 20° C

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Member Reviews for Càntele Salice Salentino Riserva

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Snooth User: thewineattic
163357298
3.00 5
08/12/2009

I so enjoyed this wine - make sure it's the Riserva. Salice Salentino is the DOC and the wine is made from Negroamaro. A dark garnet color, nice berry fruit and long finish. We were lucky to see the 2002 on an Italian restaurant menu. We choose the pasta dish with a slightly creamy tomato sauce with ground lamb. Delicioso!


External Reviews for Càntele Salice Salentino Riserva

External Review
Source: Astor Wines & Spirits
07/11/2007

A hearty, red wine that's full of blackberry fruit and dark chocolate. A blend based on Negroamaro with some Malvasia Nera coming from the "boot" of southern Italy, Apulia. Excellent with aged, hard cheese or any variety of rich red meats such as lamb.



CLASSIFICATION: D.O.C. Salice Salentino GRAPE VARIETIES: 80% Negroamaro, 20% Malvasia Nera PRODUCTION ZONE: Guagnano (LE) YIELD PER HECTARE: 8 tonnes (4.500 vines per ha) HARVEST PERIOD: last week of September TRAINING SYSTEM: bush vines VINIFICATION: after de-stemming and crushing, the must is allowed to ferment with the skins for 6-7 days at a temperature of 25-26 C MATURATION: after malolactic fermentation, the wine is transferred to barriques where it matures for at least six months. ALCOHOL CONTENT: 13,5% vol TASTING NOTES:Garnet highlights enliven this intense ruby red wine. Caramelised red fruits, spices, hints of box wood, tea and amber unfold in the mouth and are balanced by the tannins and acidy to create a smooth and luscious wine. AGEING POTENTIAL: ready to drink immediately or to keep for 3-4 years. FOOD PAIRING: serve with pasta and meat sauce, red meats including lamb. Ideal partner for medium to well – seasoned cheese. SERVING TEMPERATURE: 18 - 20° C

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