Chardonnay IGT Salento 2017

The Cantele estate is a third-generation family-owned and run winery founded by the current generation's grandparents, immigrants from the north who settled in Puglia after WWII.

Cantele is known for its pioneering work with Chardonnay and its passion for native grapes. Cantele set the standard for Italian Chardonnay when founding winemaker Augusto Cantele began experimenting with picking times and temperature-controlled fermentation in the 90s.

About the Vineyard

The narrow Salento peninsula is renowned for high-quality wine thanks to abundant ventilation, temperate weather, extreme diurnal shifts in summer, and limestone-rich soils. Over the last two decades, Cantele has implemented a cutting-edge "minimal intervention" system in its vineyards, thus ensuring freshness and varietal expression.

Wine Production

Freshness and varietal expression are the two key elements in Cantele's winemaking style. Winemaker Gianni Cantele starts with the highest quality estate-grown fruit and strives to maintain the fruit's natural aromas and flavors. All wines are vinified in stainless-steel and the top wines are aged in neutral cask.

Tasting Notes

Puglia's limestone soils are ideal for producing fresh, balanced, and richly flavored Chardonnay with mineral backbone.

Food Pairing

A top pairing for Pugliese crudo and Puglia's Japanese inspired cuisine.

Production Info
Soil composition
Calcareous and Clay
Training method
Cordon Spur-pruned
Elevation
130 feet
Average Vine Age
6-20 years
Exposure
Various
Harvest time
August
First vintage of this wine
1993
Bottles produced of this wine
330,000
Winemaking & Aging
Varietal composition
100% Chardonnay
Prefermentation Technique
Cold soak
Time on its skins
two hours
Fermentation container
Stainless steel tanks
Fermentation temperature
60 °F
Malolactic fermentation
No
Fining agent
Animal based
Type of aging container
Stainless steel tanks
Length of bottle aging
2 months
Length of aging before bottling
4-10 months
Analytical Data
Alcohol
12.5 %
pH level
3.4
Residual sugar
2.1 g/L
Acidity
6.1 g/L
Dry extract
22.8 g/L

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