TINTILIA VINE -A small region with a great wine: the Tintilia wine

Tintilia vine is deemed the most important vine of the Molisan tradition.

Some decades ago many doubts there were about its origin, genetic and morphologic characteristics: in fact, it was deemed a wine similar to Bovale Grande and Bovale Sardo wines, according to a phenotype similitude. But, according to recent studies on the DNA and to documents, nowadays it is possible to state that Tintilia vine arrived in Molise during the Spanish domination. Tintilia adjusted itself in the new environments thanks to its great spirit of adaptability (tintilia is a rustic vine very resistant to cold, diseases and to moulds) and spreads towards the whole territory, being considered the most important variety used also to give colour and body to existing wines.

During the postwar period, tintilia vineyards have been abandoned and its cultivation has been deemed virtually disappeared. The latest consumer trends show a great interest for this vine that represents one of the unknown excellences present in our region ready to be exported in the most exigent markets. It is a vine endowed with a medium vigour and productivity, medium-small sized with ovate grapes and an aromatic flavour.

The grape harvest starts at the half of September and terminates in the first ten days of October. When grapes are ripe become darker. The production per hectare is very low with an average inferior to 80 quintals per hectare and 2-3kg per plant. The Tintilia wine is made from pure grapevines without adding further vines and creating an unmistakable wine. It is initially ruby red coloured then tending to garnet. It presents an aromatic fragrance composed by very elegant spiced hints. Well-bodied and tannic, with a persistent scent. It can be refined in wood (barrique, tonneau) or in Iron and bottles for medium-long lasting periods acquiring more aromatic complexity and flavour. A long refining allow the wine becoming softer and less acid.

The alcoholic content is very important and is equal to 13,5/14° vol. Rich in phenols and fresh, it is deemed a very elegant wine with fruity and spicy hints of spice and cloves. It is an excellent accompaniment to red sauced first courses, elaborated pasta dishes and structured second courses, roasted meats and seasoned cheeses. It has to be served at room temperature-18°. A softer variety of tintilia wine exists, served at 14-15° C well matches fish based dishes.

 

Technical characteristics yield (grapes/hectare): 80 quintals;

Maximum yield of the grapes 70,0%;

Minimum alcoholic wine content 11,0%;

Minimum clear dry extract 18,0‰

 

Organoleptics characteristics:

colour: deep ruby red with violet hints;

fragrance : intense, red fruity scented and spiced;

flavour: dry, warm, soft, well tanned.