The Winemaker, Vineyard and Terroir
If for Hemingway wine is one of the greatest signs of civilization, for Claudio Cipressi it is the distinctive sign to enhance the land in which he was born, Molise.
A region with a unique territorial morphology that preserves as a largely uncontaminated landscape numerous excellences and many potential. Even in the vineyard.
This is why Claudio, with the enthusiasm and conviction of new things, cultivates every day about fifteen hectares of vines with native plants: 12 from Tintilia del Molise, 1.5 from Montepulciano, about 1 from Falanghina and 0.5 from Trebbiano.
Between clouds and hills
San Felice del Molise, a timeless place where the rhythms are still those linked to unspoilt nature. A thousand-year-old historical context immersed in the traditions and culture of doing, between perched villages and fairy-tale scenarios.
And it is here, almost 600 meters high, that vineyards are cultivated and Claudio Cipressi’s wine is produced, every day with the same intensity and care as always.
Organic Farm and Respect
His method is strictly organic for the cultivation in the vineyard, a respect for the environment that certifies the company as BIO and since 2014 also the Winery: the selection is almost maniacal for the grapes that you choose to collect, because nature presents healthy and excellent quality, with a manual bunch sorting per cluster.
In the winery Claudio adopts traditional processing processes, non-invasive, with great attention to the temperatures of the musts and the accurate use of the barrels to refine the wine without interfering with the fruit, altering a flavor that wants to respect in every sip the personality of the vine of origin.
A starting principle that is the prerequisite, according to Claudio, to improve daily the quality of their products, with the will to compete genuinely the wines of Molise, those of the winemaker Cipressi, with other great Italian wines.
MACCHIAROSSA – Tintilia del Molise 2017 BIO
Grape variety: 100% Tintilia
Alcohol: 14.5% vol.
Production Area: San Felice del Molise (CB) Altitude: 520m s.l.m.
Training system: spurred cordon
Density: 3,000 vines per hectare
Yield per ha: 35/40kg grapes
Organoleptic characteristics: It has a red color with reflections tending to garnet with brilliant reflections. The nose is dominated by balsamic and spicy notes. The mouthfeel is soft, round and enveloping.
Accompaniments: roasts and medium-aged cheeses.
Serving temperature: 16 – 18 ºC.
Harvest: first half of October.
Collection: manual in cassette.
Vinification: careful selection of the bunches. Maceration for a minimum of 12 days without ever exceeding 25/28 kg. C.
Aging: 36 months in steel + 6 months in bottle.