Inside the Cantele winery, the iSensi synaesthetic workshop: cooking lessons and preparation of dishes, tastings, convivial moments.
The company’s story begins with a reverse migration: Giovanni Battista Cantele, a wine merchant, moved first from Pramaggiore in the Veneto region to Imola for the love of Teresa Manara, who would soon become his wife, then in 1950 to Salento, the land that had irresistibly captivated the young couple on a business trip.
Veneto and Apulia are thus the most significant territories in the history of the Cantele family.
A family history
In 1979, just graduated from Conegliano Veneto with a degree in oenology, Augusto, the son of Gian Battista Cantele, bought the first vineyards in Guagnano where he founded the winery with his brother Domenico thus beginning an exciting story of family entrepreneurship.
The idea of the young brothers is to start wine production in an innovative way: in the early 1990s, Cantine Cantele is in fact the first to make a barrique-fermented Chardonnay in Apulia, immediately gaining an important response among winelovers and wine experts.
Years pass and we reach the third generation.
In 2001 the leadership passes to Gianni and Paolo, sons of Augustus, and Umberto and Luisa, Domenico’s sons.
The four cousins carry on together the dream and forward-looking intuition of their fathers and grandfathers.
To them we owe the new cellar which is built in 2003, incorporating the architectural criteria typical of ancient Apulian farms.
The iSensi synaesthetic laboratory
Inside the winery, in perfect harmony with the green landscape, there is space for the synaesthetic laboratory iSensi.
Giunti sulla soglia, non si può che farsi sapientemente guidare in un viaggio artistico e gastronomico unico.
Sull’intreccio di generazioni e di storie, di consuetudini che si tramandano, si delinea il tour che conduce all’esperienza sensoriale.
In the iSensi synaesthetic laboratory, the following are promoted multifaceted activities.
Lezioni di cucina e la preparazione dei piatti (aperitivi o light lunch).
Tutti ispirati alle tipicità del territorio, la cui freschezza delle materie prime è sempre legata alla stagionalità.
Individuali o aperti a gruppi aziendali i momenti conviviali e di ricerca stilistica si svolgono in spazi aperti che si affacciano sui vigneti, nel suggestivo panorama di questo lembo di Sud.
Wines and growing techniques remain the common thread of the sensory journey. Guiding the guest on a tour through the knowledge of family history.
For visitors, who will be captivated by the wine&food tastings, it will be a valuable experience learning about pieces of the history of this family and the territory that hosted it.
PHOTO GALLERY.
HOSPITALITY
