TASTE
This rare grape variety gives a wine of real savoury depth, balancing rocky, spicy flavours against some black cherry and blackberry richness. Made with a delicate touch, it delivers power and freshness in equal measure.
FOOD PAIRING
Beef · Pasta · Lamb
PRODUCER
As recently as 2000, the Tintilia grape was not given its own entry in the Italian Wine Census, but DNA testing has since proved its uniqueness, and validated the efforts to cultivate it of growers like Claudio Cipressi. He tends sixteen hectares of vineyard in Molise, the little-known gateway to Southern Italy, and concentrates on Tintilia, with a few other varieties planted in smaller blocks. The viticulture is strictly organic, with certification awarded in 2014. Claudio’s perfectionism is expressed in the wines, which combine purity with grandeur – expansive textures grounding complex, exotic perfume.
VINEYARD
The vines are planted on clay-limestone soil, and were harvested by hand at the beginning of October.
WINERY
The juice was fermented over 10-12 days at up to 26oC in stainless steel tanks, and matured in tank for thirty-six months before bottling.
AWARDS
2 glasses, Gambero Rosso 2017