In Molise the history of winemaking  can be divided into two phases: until mid-nineteenth century it was almost completely concentrated in the inland hilly areas in the provinces of Campobasso and Isernia at altitudes varying from 250 to 600 m; later, the cultivation of the vine moved very quickly to the flat areas where, using forms of expanded (tent) farming and generous vines, reached quantities of production unimaginable elsewhere.

Vines once considered valid such as Tintilia – the best Molise grapevine – were quickly abandoned to make room for others. In the last 10-15 years the quality concept  has taken a key role in the wine industry and forgotten native vines as Tintilia have been rediscovered.

The Tintilia is a grape rich in polyphenols (tannins, anthocyanins), with high rusticity and adaptability to soil and climatic conditions of the high hills of Molise, it is ill-suited to the plains and characterised by low productivity (yield max 80 ql / ha); for these characteristics it has been unfairly neglected and only the dogged perseverance of a few farmers has prevented the definitive disappearance.
The key feature of its grapes is given by the considerable charge of coloring and tannic substances that transmit to the wine, which takes on a black-purple. The wine obtained is of intense color,  dense and full-bodied, and lends itself, with a good technique of aging, to a considerable refinement of the organoleptic qualities.

It goes well with cheese, “salumi”, pasta with meat sauce, meat and polenta.

 

Condividi