Cantodoro
Cantodoro
Colour: Concentrated red with purple reflections.
Bouquet: Intense aromas of blackberry, raspberry, and cranberry with hints of liquorice, plum and vanilla.
Flavour: Refined wine of great depth; restrained use of oak adds a layer of complexity to this structured wine.
Pairings: it pairs well with meat sauce, grilled meats, game and aged cheese; it also pairs well with grilled fish and tuna or swordfish steaks.
Vinification
Grapes: 80% Nero d’Avola, 20% Cabernet Sauvignon. Nero d’Avola: Harvested in the second week of September, fermented using selected yeasts at 24-25°C for several days, malolactic fermentation using selected bacteria, maturation for several months in 2-year-old French barriques that with light toasting. Cabernet Sauvignon: Harvested in the first week of October, fermentation and maceration using selected yeasts at 26-28°C for several days, malolactic fermentation with selected bacteria, maturation for several months in 3-year-old French barriques with medium toasting. Blend: After maturation in oak, the wines are blended and aged for some more months in barriques to facilitate the fusion of aromas. This is followed by bottling and a long refinement.
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