Cantaloro Rosso
Toscana I.G.T.
Cantaloro is the entry wine of Avignonesi and is fruit forward, easy drinking and accessible. A fantastic option for an everyday bottle.
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 Rosso 2019A 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 Rosso 2018A 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
62% Sangiovese, 23% Merlot, 15% Cabernet Sauvignon
HARVEST
Late August - late September
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
2017: 92 pts James Suckling
Data sheet Cantaloro Rosso 2017
