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Tintilia Beat 2019 DOC
€16,00
Beat
Tintilia del Molise Rosso – 2019
Denominazione di Origine Controllata
ORGANIC WINE
The Tintilia Grapes have been cultivated on “Lame del Sorbo” vineyards area for the past 90 years at typical altitude of 650 meters above sea level. A local indigenous grape the Tintilia represent a true heritage from the 16th century for Molise unpolluted and untouched region of centra Italy. Grapes are small and rich in anthocyanin with medium soft tannins. After hand-picking, the whole grape is put is closer stainless steel tanks. The semi-carbonic maceration starts spontaneously with the indigenous yeasts. After pellicular maceration, the lasts 15-20 days, the fermented must is refined in stainless steel for 12 months. This wine reveals freshness and elegance with a mix of spice and floreal notes.
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Download the factsheetTASTING NOTES
Bring purple-ruby color. Fresh dark barries, tar and touch of cracked pepper on the fragrant nose. Leads with its bringht dark fruit, offering flavors of blackberry, plum and bitterred cherry braced by zesty acidit; finishes with good clarity and cut obvious grip, plus repeating note on flinty tar.
| ORIGIN | This is a wine thought for a young public, the name takes inspiration to the Beat Generation, a literary movement started by a group of authors whose work explored and influenced America culture and politics in the post-World War II era. |
| Soil | Calcareous/Clay |
| Grape variety | Tintilia 100 % |
| Altitude | 600 m a.s.l. |
| Exposure | West |
| Vineyard extention | 11 Ha |
| Year of planting | 2009 |
| Density of planting | Low density, 3500 plants/ha, no irrigation system |
| Type of Farming | Guyot Growing System |
| Rootstock | 1103 P. CFC 60/30 VCR 119 LU |
| Yield per hectare | 6000 kg |
| Harvesting | Manual, second decade of September |
| Fermentation | Spontaneous without added yeasts in stainless steel tanks |
| Refinement | Stainless steel for 12 months followed by bottle refinement |
| Alcohol content | 12% vol |
| Bottles produced | 7100 |
| PAIRING | Ideal with tasty first courses, fish, white and red meats, medium seasoned cheeses |
| SERVE TEMPERATURE | 16 – 18 °C |
