Agricolavinica was born in 2007 with the idea of ??developing an eco-sustainable organic farming project in a high hill area of ??Molise. Within its production we find the ancient Tintilia grape obtained from organic agriculture without any irrigation system.
The production involves a vinification in pure steel only which allows Tintilia to best express its fresh and elegant character.
The color is a strong ruby ??red with notes of amerene under alcohol and spices on the nose. The taste is enveloping with hints of licorice and red fruits. Soft tannins with a surprisingly fresh finish on the palate. Excellent with saturated cheeses and approx
SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO
Rosso rubino profondo.
Si liberano note di amarene sotto spirito, sottobosco e spezie.
Caldo e avvolgente, con sentori di frutti rossi e liquirizia. Finale fresco, tannini morbidi e un tocco di erbe aromatiche.
Formaggi a pasta dura stagionati e carni rosse alla brace (agnello).
0,75 L Standard
Manuale, prima decade di Ottobre.
DOC Tintilia del Molise
In acciaio per 2 anni e in bottiglia per altri 2 anni.
PLANTS FOR HECTARE
Fermentazione spontanea con macerazione in acciaio per circa 25 giorni con i soli lieviti indigeni.
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On the hills of Ripalimosani (for the inhabitants "Ripa") stands the Vinica farm. It covers an area of ??about 220 hectares divided into vineyards, olive groves, vegetable gardens and arable land as well as woods and pastures that characterize the landscape.
Vinica is a project born in 2008, where uncultivated and abandoned lands, suited for sustainable and natural agriculture, return to bear their fruits. Together with the vines, the company cultivates olive groves and vegetables for a total area of ??220 hectares under organic conversion. Just as nature marks the times, VINICA has succeeded in supporting them, giving rise to an excellent production of wines and other products. We believe that the vine and its territory are in symbiosis and need continuous respect and care. The company works with conservative cultural techniques and only with the use of natural products both in the vineyard and in the cellar.
The grapes are harvested manually and the fermentations start thanks to the indigenous yeasts present in the grape skin. No intense temperature control is carried out, no products are used for the extraction of aromas to clarify, and to maintain in wine all the characteristics that the grapes gave us, we do not perform any filtration. Aware that working in this way our wines will be the pure expression of the territory.