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Cianfagna Sator Gran Maestro Tintilia Riserva 2018
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Cianfagna Sator Gran Maestro Tintilia Riserva 2018

Cianfagna Sator Gran Maestro Tintilia Riserva 2018

$41.00
Cianfagna Sator Gran Maestro Tintilia Riserva 2018
$41.00

The Story

Sator Gran Maestro Tintilia is a product of the Cianfagna company, founded in 1860 but only entered the world of wine production in 1999. It is a still red, with the DOC Tintilia del Molise Rosso Riserva designation, obtained from 100% Tintilia vines, located in an area of Molise. The soil, partly clayey and partly calcareous, supports the growth of vines trained using the espalier or spurred cordon method, and the vines are carefully tended to achieve a balanced vegetative appearance. Furthermore, the vines enjoy a particular resistance, which makes them immune to aggressive treatments. The harvest of Sator Gran Maestro is carried out manually in the first two weeks of October, with subsequent pressing of the grapes to obtain the must. This is then fermented using the traditional red wine technique, which involves a maceration phase in which the must remains in contact with the skins and stems to ensure a full transfer of the grape's characteristics to the wine. Only the free-run must is then extracted, which is then subjected to malolactic fermentation to reduce acidity at a controlled temperature. The entire winemaking process takes 18 to 24 months, and is followed by aging, which takes place in the bottle for at least three months. The wine is not filtered to preserve its typical organoleptic characteristics.
Cianfagna Sator Gran Maestro Tintilia Riserva 2018 - Image 2

Details & Craftsmanship

Every detail has been carefully considered to bring you the perfect product.

Description

Sator Gran Maestro Tintilia is a product of the Cianfagna company, founded in 1860 but only entered the world of wine production in 1999. It is a still red, with the DOC Tintilia del Molise Rosso Riserva designation, obtained from 100% Tintilia vines, located in an area of Molise. The soil, partly clayey and partly calcareous, supports the growth of vines trained using the espalier or spurred cordon method, and the vines are carefully tended to achieve a balanced vegetative appearance. Furthermore, the vines enjoy a particular resistance, which makes them immune to aggressive treatments. The harvest of Sator Gran Maestro is carried out manually in the first two weeks of October, with subsequent pressing of the grapes to obtain the must. This is then fermented using the traditional red wine technique, which involves a maceration phase in which the must remains in contact with the skins and stems to ensure a full transfer of the grape's characteristics to the wine. Only the free-run must is then extracted, which is then subjected to malolactic fermentation to reduce acidity at a controlled temperature. The entire winemaking process takes 18 to 24 months, and is followed by aging, which takes place in the bottle for at least three months. The wine is not filtered to preserve its typical organoleptic characteristics.