Settevigne 2016 - Claudio Cipressi

"Settevigne" - Claudio Cipressi

"Settevigne" is an elegant red wine with an octane structure made from Tintilia grapes, an autochthonous red grape variety from Molise almost disappeared and only rediscovered in recent years, thanks to Claudio Cipressi who was one of the first to believe in this grape variety. Grapes from vineyards with an average age of 10 years growing on calcareous soils. Fermentation in steel tanks with maceration for 10/12 days and aging in the same tanks. The Settevigne has a ruby ​​red color with garnet reflections. The nose is intriguing with ripe red fruit, balsamic and spicy notes. In the mouth it is soft, fresh, medium-bodied, round and enveloping. It closes with a finish characterized by a slightly fruity aftertaste.

Service

We taste the Settevigne at a 16/18 ° temperature in tulip goblets. Daily wine but left a few years in the cellar will give great emotions.

Pairings

The Settevigne accompanies first courses, risottos, seconds of meat to try with an uncle duck in the oven.

Cellar: Claudio Cipressi

The cellar of Claudio Cipressi is located in San Felice del Molise, in the province of Campobasso, 500 meters far from the molisano appennine hills. Family business, was founded in the 1930s by his grandfather Antonio. Claudius has to rediscover an autochthonous red berry in the area and is almost lost; The Tintillia, where today the company Cipressi cultivates almost 30% of the entire region. Along with the enthusiasm that distinguishes him, Claudio cultivates 16 hectares of vineyards reared with Tintillia, Montepulciano d'Abruzzo, Trebbiano d'Abruzzo and Falanghina, which give rise to 7 labels; 4 with only Tintillia including the top of the company, "Il Macchiarossa", a Tintilia and Montepulciano blend, a Montepulciano purity, and finally 2 wines produced with Falanghina and Trebbiano. During the grape harvest, Claudio makes a manic selection of the grapes, and in the cellar it only resorts to traditional vinification and to careful use of refinements in wooden barrels to cover the fruit of the wine. A hard and challenging job is what Claudio does for a constant improvement of his wines.