Cantomoro 2009 - Tunia

Cantomoro - Tunia

Cantomore is obtained from Cabernet Sauvignon grapes coming from the youngest vineyards and cultivated with the methods of organic farming. The fermentation is spontaneous with only native yeasts and occurs for 70% in steel and the rest in Slavonian oak barrels with maceration of about 20 days. The aging lasts 12 months for 40% in Slavonian oak woods of 23 hectoliters and the remaining in steel tanks; It follows another bottle period of 12 months before placing it on the market. Cantomore has ruby ​​red color. The nose expresses scents of red fruit, spices, balsamic notes. In the mouth it is warm, enveloping, with some freshness that does not make it stuck, but rather invades the drink.

Service

We recommend tasting the Cantomore at a temperature of 18/20 ° in balloon goblets. Wine to drink immediately but if left a few years in the cellar can give great emotions.

Pairing

Great match with pasta dishes, red meat as game and braised, to try with a Florentine steak.

Cellar: Tunia

Tunia is a company that rises in Val di Chiana and takes its name from the most important Etruscan God. Founded in 2008 by three young people, Chiara Innocenti and her brothers Francesca and Andrea Di Benedetto. Chiara graduated in economics deals with the business, Francesca biologist and oenologist deals with production and finally Andrea who follows the strategic and commercial aspects. It covers an area of ​​25 hectares, of which 3 are olive trees and 15 are vineyards. 11 hectares of vineyards were planted in the seventies with typical Chianti vines; Sangiovese, Colorino, Canaiolo and Trebbiano. From 2008 onwards, the work was to improve the vineyards through grafts on old plants, thanks to the help of a 75-year-old mage graft, and the introduction of new strains to increase the number of Strains per hectare. Soil management is absolutely biological, also aided by the winds that spin in the area that can contain the attacks of oid and mildew. In the cellar, work is carried out naturally without the addition of any chemical, using only native yeasts apart from a small amount of sulphites at the time of bottling.