Uve Internazionali & Icone

Cantaloro Rosso Toscana IGT

Toscana I.G.T. Merlot

Cantaloro

Cantaloro is the entry wine of Avignonesi and is fruit forward, easy drinking and accessible. A fantastic option for an everyday bottle.
A young, versatile wine with an intense ruby red colour. The bouquet is dominated by inviting aromas of ripe cherry, blackberry, hints of tobacco and liquorice. The palate is moderately structured with velvety tannins. The taste is dominated by ripe fruit and persistent notes reminiscent of the Mediterranean maquis and light mentholated hints at the finish.

GRAPES
55% Merlot, 33% Sangiovese, 12% Cabernet Sauvignon

HARVEST
September

VINIFICATION
15-18 days of maceration on the skins at controlled temperature. Alcoholic fermentation is carried out by the yeasts selected from our pied de cuve.

AGEING
At least 12 months in oak casks, barriques and tonneaux

Data Sheet Cantaloro 2020
A versatile, young red wine with a ruby red colour and a bouquet characterised by inviting aromas of ripe cherries, blueberries and sweet spices. The taste is medium-bodied, fruity and smooth with a long lingering, dry finish, reminiscent of undergrowth, with an underlying hint of menthol.

GRAPES
50,82% Sangiovese, 24,58% Cabernet Sauvignon, 23,51% Merlot, 0,78% Syrah, 0,30% Canaiolo

HARVEST
September 5 – October 5

VINIFICATION
Alcoholic fermentation with the use of indigenous yeasts in stainless steel vats at 22/28 °C and maceration on the skins for a maximum of 10 days. Malolactic fermentation in oak and stainless steel.

AGEING
18 months in stainless steel and oak (Slavonian oak barrels and barriques)

AWARDS
2019: 93 pts James Suckling

Data Sheet Cantaloro 2019
A versatile, young red wine with a ruby red colour and a bouquet characterised by inviting aromas of ripe cherries, blueberries and sweet spices. The taste is medium-bodied, fruity and smooth with a long lingering, dry finish, reminiscent of undergrowth, with an underlying hint of menthol.

GRAPES
57% Sangiovese, 31% Merlot, 12% Cabernet Sauvignon

HARVEST
September 5 – October 5

VINIFICATION
Alcoholic fermentation with the use of indigenous yeasts in stainless steel vats at 22/28 °C and maceration on the skins for a maximum of 10 days. Malolactic fermentation in oak and stainless steel.

AGEING
18 months in stainless steel and oak (Slavonian oak barrels and used barriques)

AWARDS
2018: 91 pts Falstaff

Data Sheet Cantaloro 2018
The sediments you might find in this wine show that it is made of pure Sangiovese with minimal intervention. The deposit is due to its high content of a natural antioxidant called quercetin, which is perfectly safe. This is not a flaw, it is a characteristic of the pure Sangiovese.​

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Avignonesi has received the ‘Chiocciola’ (Snail) award in the
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