Cantele Wines

Founded in 1979 by Gianni Cantele and his sons Augusto and Domenico, Cantele became a ­fully developed winery, making its own wines in the 1990s. Growing with the notoriety of wines from Puglia, the Cantele family now owns 124 acres of vineyards and manages an ­additional 370 acres in the southern tip of Puglia with the help of agronomist Cataldo Ferrari. Today, this family-run winery produces significant amounts of wine that feature indigenous Pugliese varietals like Primitivo and Negroamaro, as well as, international varietals such as Chardonnay, Merlot and Syrah.

The Cantele family has been in the wine industry for three generations and is proud to have played an active role in Puglia's shift from the production of bulk wine to a concentration in making quality estate wines. Today, Cantele's modern winery produces two million bottles ­annually which are critically acclaimed. Among its accolades, Cantele is one of the few ­wineries in Italy to receive the covented Tre Bicchieri designation from Gambero Rosso for a wine in the premium price category. Cantele offers American consumers Chardonnay, Alticelli Fiano, Negroamaro, Negroamaro Rosato, Primitivo, Salice Salentino Riserva, and Amativo, a blend of Negroamaro and Primitivo.

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Cantele Salice Salentino Riserva 2015
(1)
“Ruby red color with garnet streaks. The nose is intense and complex, with notes of candied fruits and spices that evolve into clear underbrush, tea and amber hints. Enhanced by notes of red flowers, the aromas return on the palate transported by confident but not overbearing alcohol. The tannins
Item Number: 27228
Bottle:$8.95
Case: $107.40
BTL

Cantele Salice Salentino Riserva 2013
(4)
90  Wine Advocate 
Wine Advocate 90 "The Cantele 2013 Salice Salentino Riserva shows a greater level of depth and finesse compared to many of its peers. The wine is packed tight with blackberry fruit, with Maraschino cherry, plum and prune in abundance. The wine is chewy and rich for sure, but it also provides an

Cantele Primitivo 2011
"The grapes are harvested during the first week of September. After they are crushed and de-stemmed, the must macerates on the skins for 6-7 days at 75-78°F. Aged in barriques for six months. The nose is intense and spicy aromas with notes of sour cherry and prune. Full-bodied with a velvety