Tintilia del Molise DOP Bio

Tintilia del Molise DOP Bio

2 Reviews
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Alcohol (% vol): 14,00 / Sugar: dry / Vintage: 2012

Grapes: Tintilia

Appellation: MOLISE Tintilia

Designation: D. O. C.

Type of soil: Calcareous/clay soil, on the hills 400-600 m s.l.m.

Variety of grapes: Tintilia

Cultivation system: spurred Cordon

Methods of defense: Organic, integrated pest management, environmental impact controlled

Harvest period: Second decade of September

Collection mode: Manual

Vinification: the fermentation of The grapes tintilia is carried out with maceration on the skins at a temperature of between 12° and 28° C in steel fermentation tanks and stainless steel termocontrollati. Replacements occur periodically, for a period of about 8 to 10 days to extract colour and aromas from the skins. Follows the racking

Ageing: The wine is matured for at least 24 months in stainless steel tanks before being bottled


Color: intense ruby Red with rifessi purple

Bouquet: Intense and complex; fruit pulp, red cherry under spirit, dried plums. The balsamic notes of licorice, cloves and hints of spice (pepper)

Taste: Warm, persistent, tannins, velvety, with hazelnuts and black pepper

Serving suggestions: To be served in combination with pasta dishes, aged cheeses, truffles, red meats, and dishes by taste

Temperature of service: 18 – 20 °C

2 Reviews

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