Basso Molise

Italia

Molise

Esplora le sfumature del vitigno che è diventato sinomimo dell'enodivesità molisana, la Tintilia.

I vini del Molise | Uglygrapes

Explore the nuances of the grape variety that has become synonymous with Molise's oenodivesity, Tintilia.

The wines of Molise | Uglygrapes

Bright ruby red with garnet highlights. Wild berries, black cherries, hints of wood. Full, warm, tannic, fresh notes.

Cantine Cipressi's Macchianera Molise Rosso Doc is a blend of Montepulciano and Tintilia grapes. After harvesting, which generally takes place in mid-October, the grapes are carefully selected and macerated for about 15 days at a controlled temperature. Following aging, the result is an important, elegant and harmonious red wine.

Cantine Cipressi's Macchianera Molise Rosso Doc is a blend of Montepulciano and Tintilia grapes.  Following aging, the result is an important, elegant and harmonious red wine.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>3000 strains per hectare
<label>Average production per ha:</label>35-40 q
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation in steel at controlled temperature (25-28°C) and maceration for a minimum of 12 days. Aging in steel for 36 months, then another 6 months in bottle.
<label>Sulfur dioxide:</label>na

Molise Rosso Doc

Tintilia

Montepulciano

Cantine Cipressi

Vigneti Cipressi

San Felice del Molise

Intense straw yellow with golden hues. Ripe exotic fruit, floral notes, cotton candy. Fresh, fruity and slightly spicy.

Colle del Limone is a white wine made from only Falanghina grapes from Molise. The vineyards are located in San Martino in Pensilis, Contrada Petriera, at an altitude of 300m on clay soils.

<label>Soil:</label>Medium clay mixture
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Low spurred cordon
<label>Vine density:</label>4400 strains per hectare
<label>Average production per ha:</label>70-80 q
<label>Harvest time:</label>Second decade of September
<label>Vinification and ageing:</label>Fermentation in stainless steel at a controlled temperature of 16°C. Aging, again in steel, for 6 months, then another 2 months in bottle.
<label>Sulfur dioxide:</label>na

Falanghina del Molise Doc

Falanghina

Cantine Catabbo

San Martino in Pensilis

Vigneti Catabbo

Intense ruby red. Red berry jam, spices, red fruits, cocoa. Round, warm, enveloping, notes of licorice and chocolate.

Tinduce is a passito wine made from Tintilla grapes left on the vine to overripe and harvested late. Vinification takes place in steel where the grapes ferment very slowly at a low temperature; the must is aged in barriques and in bottles.

<label>Soil:</label>Medium clay mixture
<label>Average vineyard age:</label>22 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Second decade of November
<label>Vinification and ageing:</label>Fermentation in stainless steel at low temperature (4-5°C). Aged for 18 months in medium toasted French oak barrels, then in bottle for 10 months.
<label>Sulfur dioxide:</label>na

Vino da Uve Stramature

Ruby red with garnet highlights. Citrus, ripe berries, notes of rhubarb and tobacco, resin. Fresh, citrusy.

"Macchiarossa Tintilla del Molise" is produced in the municipality of San Felice del Molise, an area that has always been cultivated with vines but has been rediscovered and revalued in recent years.

Tintilia del Molise Doc

Ruby red with orange highlights. Red fruit, vegetal notes, dried flowers, licorice. Warm, soft, slightly tannic, spicy.

Cantine Catabbo's 'Colle Cervino' Tintilia del Molise Doc is a red wine made from pure Tintilia grapes, an indigenous variety of Molise. The vines are grown at an altitude of about 300 meters (1,000 feet), harvested by hand and vinified in steel. The must ferments at a controlled temperature and the wine is aged for 12 months in steel. This wine is ruby red in color, warm and smooth.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Vivid ruby red. Spices, marasca cherries in spirit, gum bread, bitter chocolate, tobacco. Tannic, fresh and savory, notes of chocolate and licorice.

Vincè comes directly from Vincenzo, the winery owner, who at the end of the last century rediscovered the Tintilla grape, which had almost disappeared at the time. It is part of the dyeing grapes, because of the skin that releases a lot of color on contact with tissues and makes this wine very intense in both color and taste.

<label>Soil:</label>Medium loamy mixture
<label>Average vineyard age:</label>22 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Low spurred cordon
<label>Vine density:</label>4400 strains per hectare
<label>Average production per ha:</label>55-60 q
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel (25-28°C). Aging in medium toasted French oak barrels for 24 months, then 6-7 months in bottle.
<label>Sulfur dioxide:</label>na

Tintilia del Molise Riserva Doc

Compact ruby red with garnet highlights. Apple, red fruits, herbs, ash notes. Fresh, savory, slightly tannic, soft.

Tintilia S is made with grapes from three different vineyards growing in the municipality of San Martino in Pensilis, at an average altitude of 300 meters on clay soils.

<label>Soil:</label>Medium clay mixture
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>4,500 vines per hectare
<label>Average production per ha:</label>60-70 q
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Fermentation in steel at controlled temperature (25-28°C). Aging, again in steel, for 12 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Lively cherry pink. Jelly of berries, herbs, brackish notes. Intense, fresh, savory, balanced, persistent.

Collequinto is made from only Tintilia grapes using organic procedures. Pressing is soft and decanting is done at low temperature for 12 hours.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>3000 strains per hectare
<label>Average production per ha:</label>35-40 q
<label>Harvest time:</label>First half of October
<label>Vinification and ageing:</label>Soft pressing and decanting at a temperature of 10°C for 12 hours. Fermentation in steel at a controlled temperature of 13-15°C. Aging in steel for 6 months.
<label>Sulfur dioxide:</label>na

Tintilia del Molise Rosato Doc

Ruby red with purple highlights. Underbrush, spices, licorice, truffle. Enveloping, tannic, savory.

"Don Luigi" comes from a careful selection of Montepulciano, a grape variety grown in the Martarosa area on limestone soils rising about 100 meters above sea level. It is vinified in the traditional way with long contact of the must with the marc and aged in small oak barrels.

<label>Soil:</label>Limestone
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>6 ha
<label>Vine training:</label>Backrest
<label>Vine density:</label>4400 strains per hectare
<label>Average production per ha:</label>60-70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel with long maceration of the must on the pomace. Aged in barriques for 12 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Molise Rosso Riserva Doc

Di Majo Norante

Vigneti Contrada Cocciolete

Deep ruby red. Plum jam, berries, floral notes, juniper, bark, tobacco, herbal notes. Savory, fresh, slightly tannic, persistent.

It is made with only Tintilia grapes from vineyards planted in San Felice del Molise at 520 meters above sea level. The grapes are harvested in the first half of October, then transported to the winery, where the winemaking process takes place in wooden barrels.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>3,000 vines per hectare
<label>Average production per ha:</label>35-40 q
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel (25-28°C) with maceration for a minimum of 12 days. Aging in tonneau for 36 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

type

vinification

associations

selections

all wines

Wines of Molise

'Colle del Limone' Falanghina del Molise Doc

'Macchianera' Molise Rosso Doc

'Tinduce' Vino da Uve Stramature

'Macchiarossa' Tintilia del Molise Doc

'Colle Cervino' Tintilia del Molise Doc

'Vincè' Tintilia del Molise Riserva Doc

'Tintilia S' Tintilia del Molise Doc

'Collequinto' Tintilia del Molise Rosato Doc

'Don Luigi' Molise Rosso Riserva Doc

'Tintilia 66' Tintilia del Molise Doc