2005 Cappello di Prete, Rosso del Salento, Francesco Candido
(6x75cl)
| Product Code: | 24796105 |
| Description: | 2005 Cappello di Prete, Rosso del Salento, Francesco Candido |
| Case Size: | 6x75cl |
| Producer: | Francesco Candido |
| Region: | Puglia |
| Country: | Italy |
| Alc. By Vol.: | 13.5 |
Other Vintages
| 2007 Cappello di Prete, Rosso del Salento, Francesco Candido |
Grape Varieties
| 100% | Negroamaro |
Food Matching Note:
Roast or grilled beef and lamb, game, hard cheeses. Roasted lamb with spiced red cabbage, green olive, lemon, and garlic-roasted leg of lamb with potatoes and pan gravy, beef medallions in red wine sauce, spiced venison steaks with red-cabbage confit and red-wine sauce.
Tasting Note:
Rich and spicy on the nose, very harmonious. Well structured on the palate, concentrated, round, well balanced with strong but sweet tannins on a pleasantly bitter background.
Grape:
Made from Negroamaro, one of the top native red grapes in the South of Italy.
Location:
From Puglia, the dramatic region along the Adriatic coast in Italy's extreme south east.
Flavour:
Rich and spicy, with concentrated sweet fruit and a hint of chocolate.
USP:
A rich native Italian red produced by the historic, family-owned property Candido.
Combined:
This native Italian red produced by the historic property of Candido, is rich and spicy, with sweet fruit and a hint of chocolate.
Vinification Note:
Climate: Mediterranean with low rainfall, ranging between 300 and 700 mm annually. Ripening takes place slowly due to the striking contrast between day and night-time temperatures, resulting in a strong development of aromas, richness and concentration.
Soils: For the most part calcareous, though also clay, medium rich and of various compositions (generally low in fertility).
Mainly even countryside at elevations between 40 and 80 metres above sea level.
Training systems: Alberello Pugliese (low densely planted bush-like vines without supporting wires) for local varieties, spur pruned wire frame training for international varieties.
Vine density: Approx. 4,500 per hectare.
Harvest period: From mid September to late October.
Winemaking: The crushed grapes are macerated in stainless steel tanks for several days during fermentation. After the malolactic fermentation the wine is matured in cask.