Tintilia, native vine of Molise, was introduced by monks in the middle of the eighteenth century, during the Bourbon domination, in the territory that today corresponds to the Molise Region. After two centuries, there are those who remained faithful to that original vine, utilizing the grafts to produce an excellent wine. Maturation takes place for at least 4 months in stainless steel containers. The wine is then aged in precious barrels of Slavonian oak for 24 months. It is then bottled and stored in temperature-controlled rooms for at least four months. The aroma is Intense and complex of red pulp fruit, black cherry in spirit, prunes. Notes of licorice, vanilla, cloves, red rose. The taste: warm, persistent, velvety tannin, hazelnuts and black pepper. Pairings: Serve with major first courses, cheese, truffles, red meats.