Current phase of the vineyard: Winter rest
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
- For foreign countries the shipping costs are charged to the recipient according to the country of destination.
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.
Adopt vines
