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Adopt Tintilia
CLAUDIO CIPRESSI

Select n. of vines to adopt
€69.00

Available vines: 120

Current phase of the vineyard: Winemaking

Information

TINTILIA SILVER - Adopt your TINTILIA vines for a year and receive the "WINEMAKER'S BOX".


  • Adopt your vines and support the winemaker in the production of natural, organic or biodynamic wines, marrying agriculture in full respect of the environment.


  • Virtually follow the progress of the work phases and the growth of your vines by accessing your personal page on the IWE platform.


  • Receive immediately at your home the "BOX OF THE WINEMAKER" as a thank you for your support, A BOTTLE OF WINE FOR EVERY VINE ADOPTED


  • The VINES can be adopted starting from n.3 to facilitate the winemaker in the shipment of the "BOX OF THE WINEMAKER".


  • We will constantly update you on all the new experiences in the vineyard and in the cellar available and you will be able to buy and reserve your place so as not to miss even an exciting moment of the journey of your grapes.


  • On the profile of the winery are available for you, all information of accommodation activities on where to stay and where to eat for when you go to visit, selected by us and by the winemakers to make you live a true local experience.


  • 11% discount for adoptions from 6 vines onwards


  • FREE SHIPMENTS ONLY IN ITALY


In this WINEMAKER'S BOX it could be included, according to availability:

2 MACCHIAROSSA - Dop Tintilia Del Molise 2014 bio (steel)

4 SETTEVIGNE TINTILIA - Dop Tintilia del Molise bio 2015 (steel)

In each box also, the Winemaker has decided to add a gift for you: The corkscrew of Tintilia


From this grape variety in the CLAUDIO CIPRESSI VIGNAIOLO winery is produced:


Macchiarossa

Denomination: DOP Tintilia del Molise

Name: Tintilia 66

Grape variety: 100% Tintilia

Alcohol: 14.5% vol. (The value may vary with the vintage)

Production area: San Felice del Molise (CB)

Altitude: 520m a.s.l.

Training system: spurred cordon

Density: 3,000 plants per hectare

Yield per hectare: 35/40 quintals of grapes

Organoleptic characteristics: It is red in color with highlights

on the garnet, lively and bright. On the nose balsamic notes prevail

spiced, with a background of black cherries and berries.

In Mouth it is soft, round and enveloping.

Pairings: roasts and medium-aged cheeses

Serving temperature: 16 - 18 ° C.

PROCESS

Harvest: first half of October

Harvest: manual in boxes

Vinification: careful sorting of the bunches. Maceration for

minimum 12 days without ever exceeding 25/28 ° C.

Maturation: 36 months in wood + 6 months in bottle


TINTILIA 66

Denomination: DOP Tintilia del Molise

Name:Tintilia 66

Grape variety: 100% Tintilia

Alcohol: 14.5% vol. (The value may vary with the vintage)

Production area: San Felice del Molise (CB)

Altitude: 520m a.s.l.

Training system: spurred cordon

Density: 3,000 plants per hectare

Yield per hectare: 35/40 quintals of grapes

Organoleptic characteristics:

It is red in color with reflexeson the garnet, lively and bright.

On the nose balsamic notes prevail

spiced, with a background of black cherries and berries.

In Mouth it is soft, round and enveloping.

Pairings: roasts and medium-aged cheeses

Serving temperature: 16 - 18 ° C.

PROCESS

Harvest: first half of October

Harvest: manual in boxes

Vinification: careful sorting of the bunches. Maceration for

minimum 12 days without ever exceeding 25/28 ° C.

Maturation: 36 months in wood + 6 months in bottle


SETTEVIGNE TINTILIA

Denomination: DOP Tintilia del Molise

Name: Settevigne Tintilia

Grape variety: 100% Tintilia

Alcohol: 14.5% vol. (The value may vary with the vintage)

Production area: San Felice del Molise (CB)

Altitude: 520m a.s.l.

Training system: spurred cordon

Density: 3,000 plants per hectare

Yield per hectare: 35/40 quintals of grapes

Organoleptic characteristics: It is red in color with highlights

tending towards garnet with bright highlights.

On the nose balsamic and spicy notes prevail. In the mouth it is soft,

round and enveloping.

Pairings: roasts and medium-aged cheeses

Serving temperature: 16 - 18 ° C.

PROCESS

Harvest: first half of October.

Harvest: manual in boxes.

Vinification: careful sorting of the bunches. Maceration for

minimum 12 days without ever exceeding 25/28 ° C.

Maturation: 24 months in steel + 6 months in bottle


THIS PACKAGE EXCLUSIVELY INCLUDES THE VINNER'S BOX AND THE VIRTUAL ADOPTION OF THE SCREWS, TO BE FOLLOWED THROUGH THE IWE PLATFORM.

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