Michael Horne, Italian wine industry maverick, has kind words for our Salice Salentino TY @dalluva

There’s just no two ways about it: we think that Italian industry maverick Michael Horne (above) is über cool.

And we were thrilled to discovery that he had reviewed Cantele’s Salice Salentino on his website earlier this week.

We dig Michael’s schtick not just because we find that our palates align nearly seamlessly.

We also admire what he’s done in terms of taking his Italian importing and retail sales business online in a creative and meaningful way.

His interactive site is called Dall’Uva and it includes blogging, video blogging, photo blogging, social media engagement… But most importantly, his content is original and exciting, informative and educational.

So many wine sites — and we’re not going to name names here — simply farm content or repurpose content from other sources.

Dall’Uva is the real deal… and we dig it…

Here’s what Michael had to say about Cantele Salice Salentino

I had high expectations for this Southern Italian red, given that it’s a Gambero Rosso “3 Bicchieri” (3 Glasses) winner AND their pick for the Best Value Wine of 2013… It didn’t disappoint.

What you’ll taste:

Bing cherry, wild herbs and brambles hit you right off the bat. On the palate, there’s lots of bright red fruits like cherry, rhubarb and cranberry coming through, complemented with baking spices & a hint of smokiness. In spite of it spending a good amount of time in a mix of new and old oak (12 months), the tannins are modest, making this a friendly wine for drinking in 2013. Acidity is high, making it a bright wine that’s easy to pair with food. Alcohol level is only 13% – surprisingly low given that this is from Italy’s roasting-hot Puglia.

What’s in the bottle: 100% Negroamaro – a common, thick-skinned varietal grown throughout Puglia. The wine spends 12 months in a blend of new & old oak, then another 24 months resting before it’s released.

What to eat with this:

This medium-bodied wine has pretty high acidity that gives it a brightness that goes well with grilled meats (sausages!) and pasta dishes with pork or beef ragu. I’d bring this wine out with an antipasti board of salumi & hard cheeses.


Leave a reply