Tintilia del Molise - Elegant, Rich, and Ruby Red
The elegant and full-bodied red wine “Tintilia del Molise”, made from grapes of the same name grown two hundred metres above sea level. Also available in Rose and Reserve.
Tintilia del Molise; its history and its home
Awarded DOC (Controlled Designation of Origin) label in 2011, Tintilia del Molise is a red wine made from a grape variety of the same name (Tintilia) that originated in Spain. The grapes were brought to Molise in the latter half of the 18th Century, and from the 19th Century and onwards became the most widespread variety in the area. It began to be cultivated in the area in order to make use of its unique qualities: the deep colouring it gives wine, as well its resistance to fungal diseases and cold conditions. However, the Tintilia grapes are not high in yield. During the second World War, grape-growers focused on only those strains with high yield potential, and as a result Tintilia grapes came dangerously close to extinction. However since then several vineyards started to re-cultivate these grapes for use in “pure wine”, and thanks to this its extinction was safely averted.
Tintilia grapes are characterised by their thick and waxy skin, and their bluish black colour. Harvesting takes place between mid-September and early-October. 95% of the grapes used in Tintilia del Molise wine must be Tintilia grapes grown in Molise in accordance with production guidelines. The guidelines for the Tintilia grape cultivation are very specific, and among them they specify that the grapes must be cultivated 200m above sea-level. The wine also, in keeping with the DOC label, must also be produced and fermented in accordance with production specifications.
Red, Reserve and Rose
Tintilia del Molise is a red wine of a deep ruby colour with hints of a violet hue. The fragrance is reminiscent of raspberries. The taste is gracefully soft, tannic, and fresh while not overwhelmingly alcoholic. The amount produced is few, but Tintilia del Molise also comes in reserve and rose. The reserve wines are a garnet red with hints of orange, a spicy dryness, and characterised by a balanced flavour. The rose wines are a rose pink with a floral fragrance, and the taste is fresh and crisp with a distinctive dryness. The wines pair well with pasta al forno (oven-baked pasta timbale), cavatelli pasta with ventricina-based sauce (ventricina is a salami typical of the Abruzzo and Molise regions), barbequed meats and other Molisan delicacies, such as the local luncheon meats and aged cheeses.
Artecibo editorial board
Content edited by staff