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In 25 hl French oak casks with lengthy maceration (30 days). Fermentation takes place with natural yeasts.
Lasting 18 months, with 60% in 25 hL oak casks, and the remaining 40% in steel. Then in bottle for a further 12 months.
The first year of Cantomoro gave us a wine with hints of fruit, blending perfectly with slightly herbaceous and balsamic notes; full in the mouth, but not aggressive. Our Cabernet Sauvignon, which is used to the lower temperature of its native climes was able to give its best even in a rather difficult year. The secret lies probably in the fact that we left the grapes longer on the vine to avoid the vegetal notes dominating over the rest.