Cantodoro
Cantodoro
Bouquet: intense aromas of blackberry, raspberry, and cranberry with hints of liquorice, plum and vanilla.
Flavor: refined wine of great depth. The 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 cheeses; it also pairs well with grilled fish and tuna or swordfish steaks.
Vinification
Nero d’Avola: harvested in the second week of September, fermented using selected yeasts at 75-77°F 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 78-82°F 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.
