The Tintilia del Molise DOC of Di Majo Norante is vinified from the ancient indigenous grape variety of the same name in the Molise region. In the glass it glows dark ruby red with violet reflections. To the nose, this red wine from the south reveals an impressive bouquet with aromas of dark, ripe plums and wild berries, earthy nuances of undergrowth and in the background nuances of leather, coffee and liquorice.
On the palate, the Tintilia by Di Majo Norante presents itself full-bodied, soft and velvety with robust tannin structure, a perfect fusion of fruitiness and spiciness. It ends in a long, full finish with beautiful sustainability.

Vinification of Tintilia del Molise by Di Majo Norante

Only the best grapes of the autochthonous grape variety of the same name are used for the Tintilia of Di Majo Norante. The grapes grow in a vineyard of only 5 hectares on clayey soils at 300 to 350 m asl. The vines are on average 22 years old. This almost extinct ancient grape variety was only rediscovered in the 1970s in the Molise and has been cultivated since then.
After manual harvesting in October, the grapes are macerated and vinified with the skins for about a month, followed by complete malolactic fermentation. The expansion over 18 months takes place partly in wooden barrels, partly in stainless steel tanks and ends with 6 months of bottle storage

Food recommendation for the Tintilia del Molise by Di Majo Norante

This powerful southern Italian red wine goes well with rich dishes of red meat, game and matured cheeses and tastes best when served at 18°C

Awards for the Tintilia del Molise by Di Majo Norante

• Gambero Rosso: 3 glasses for 2016
• Gambero Rosso: 3 glasses for 2013
• Duemilavini: 4/5 grapes for 2013

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