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The barrel-aged Tintilia from the wine-growing region of Molise reveals itself in the glass in dense purple. This varietal Italian wine flatters in the glass wonderfully complex notes of blackberry, plum, currant and sour cherry. In addition, hints of black cherry.
The Claudio Cipressi Tintilia tastes pleasantly dry. He was brought to the bottle with exceptionally little residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Italian naturally enchants with the finest balance despite all dryness. Aroma does not necessarily need a lot of sugar. This dense, fleshy and velvety red wine presents itself on the palate full of pressure and facets. In the finish, this red wine from the wine-growing region of Molise finally thrills with beautiful length. There are again hints of raspberry.
Vinification of Claudio Cipressi Tintilia
The basis for the powerful Tintilia from Italy are grapes from the grape variety Tintilia. After the grape harvest, the grapes quickly reach the winery. Here they are sorted and carefully broken up. Fermentation follows in stainless steel tanks and large wood at controlled temperatures. Vinification is followed by aging for several months on the fine lees before the wine is finally bottled.
Recommended Serving Claudio Cipressi Tintilia
This Italian red wine is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompanying wine to ossobuco, roasted calf's liver with apples, onions and balsamic vinegar sauce or veal boiled beef with beans and tomatoes.
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