Tintilia 66 - Claudio Cipressi

The barrel-aged Tintilia from the wine-growing region of Molise reveals itself in the glass with a dense purple-red color. This varietal Italian wine flatters the glass with wonderfully complex notes of blackberry, plum, currant and sour cherry. There are also hints of black cherry.

Claudio Cipressi Tintilia tastes pleasantly dry. It was bottled with an exceptionally low residual sugar content. This is a genuine quality wine that clearly stands out from simpler qualities and, despite all its dryness, this Italian still delights with the finest balance. Aroma does not necessarily require a lot of sugar. Powerful and multi-faceted, this dense, meaty and velvety red wine presents itself on the palate. On the finish, this red wine from the Molise wine-growing region ultimately impresses with a beautiful length. Notes of raspberry appear once again.

Vinification of Claudio Cipressi Tintilia

The basis for this powerful Tintilia from Italy is grapes of the Tintilia variety. After the harvest, the grapes are quickly brought to the winery. There they are sorted and gently crushed. Fermentation then takes place in stainless steel tanks and large wooden casks at controlled temperatures. Vinification is followed by maturation on the fine lees for several months before the wine is finally bottled.

Food recommendation for Claudio Cipressi Tintilia

This Italian red wine is best enjoyed at a temperate 15–18°C. It is perfect as an accompanying wine to ossobuco, fried calf’s liver with apples, onions and balsamic sauce, or boiled veal topside with beans and tomatoes.

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