Cantine Cipressi
Macchiarossa D.O.C. Tintilia (red)
Macchiarossa is produced from Tintilia, a very ancient red grapevine, which is believed to be the most autochthonous one in our region, with harvest happening usually around the second half of September, mainly early in the morning.
The handpicked grapes were meticulously selected, de-stemmed, crushed and cold soaked prior to being fermented in temperature controlled stainless steel tanks. Total skin contact time was ten-twelve days. During this time, the wine was frequently mixed in order to keep its lees constantly soaked and make them leave their colour (poliphenolic substances). The temperature was constantly kept at 26°C; Macchiarossa was kept in tank, with the addition of selected yeasts causing malolactic conversion, and then moved to used barrels (2nd pass.) where it underwent about six months’ maturation. In order to be fined, the wine was moved back to stainless steel tanks for six months and, lastly, once bottled, it was kept in the winery for about three-four months before being sold.
Characteristics:
sprightly ruby red; intensely scented, spicy and vanilla-flavoured. Warm, smooth and delicate, pleasantly tannic and with red ripe fruits marks.
Matching:
roast meat and stew as well as half seasoned cheeses
