TINTILIA SILVER - Adopt your TINTILIA vines for a year and receive the "WINEMAKER'S BOX".
In this WINEMAKER'S BOX it could be included, according to availability:
MACCHIAROSSA - Dop Tintilia Del Molise 2014 bio (steel)
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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