Claudio Cipressi Tintilia del Molise Settevigne 2018

Claudio Cipressi Tintilia del Molise Settevigne 2018 showcases one of Italy’s rarest native grapes in a pure, expressive form. Crafted from 100% Tintilia, this red captures the rugged beauty of Molise with impressive depth, precision, and freshness. Settevigne—literally “seven vineyards”—is a selection from Cipressi’s best plots, blending different sites to highlight the full character of Tintilia and its historical roots in this often-overlooked region.

Tasting Notes
In the glass, Settevigne 2018 shows a deep ruby core with hints of garnet at the rim, signaling both concentration and developing complexity. The nose is vibrant and savory, opening with wild berries, black cherry, and dried plum, layered with notes of Mediterranean herbs, cracked pepper, tobacco leaf, and a subtle mineral edge that hints at its hillside origins. On the palate, this Tintilia is medium to full-bodied, combining ripe, dark fruit with a firm, linear structure. Flavors of blackberry, sour cherry, and redcurrant are framed by lively acidity and polished yet assertive tannins, giving the wine both energy and grip. Earthy undertones, spice, and a touch of balsamic complexity carry through into a long, dry finish. The 2018 vintage is approachable now with a short decant, but has the structure and acidity to evolve gracefully for another 6–10 years, gaining more tertiary notes of leather, dried flowers, and forest floor.

Production
Settevigne is sourced from seven high-altitude parcels in Molise, where Tintilia thrives on lean, rocky soils of clay and limestone under a continental-meets-Mediterranean climate. The vines benefit from hot days, cool nights, and steady breezes, conditions that naturally limit yields and preserve acidity in the grapes. Grapes are typically harvested by hand at optimal ripeness, allowing careful selection directly in the vineyard. In the cellar, Cipressi favors a minimally interventionist approach: gentle crushing, temperature-controlled fermentation with extended maceration on the skins to extract color, aromatics, and tannin, followed by maturation in a combination of stainless steel and neutral wood (often large botti) to refine the structure without masking the grape’s character. The result is a wine that speaks clearly of Tintilia and its Molise terroir.

Food & Serving
This Tintilia del Molise is a natural partner for richly flavored, rustic dishes and grilled meats. It pairs beautifully with lamb chops, slow-braised beef or pork, game (such as venison or wild boar), hearty ragù over fresh pasta, and aged cheeses like Pecorino, Caciocavallo, or well-matured Asiago. It also works well with mushroom dishes, sausage, and herb-driven cuisine that echoes its savory profile. Serve at 16–18°C (60–64°F) in a generous red wine glass. Decant for 45–60 minutes before serving to soften the tannins and allow the aromatic complexity to fully emerge.

Producer
Claudio Cipressi is widely regarded as one of the key figures in the renaissance of Tintilia, the historic red grape of Molise that was once on the brink of disappearing. Working primarily in the hills around San Felice del Molise, he began focusing on native varieties at a time when many growers were turning to more international grapes. His commitment to low yields, sustainable vineyard practices, and careful, terroir-driven winemaking has helped reposition Molise on the Italian fine wine map. Cipressi’s Tintilia bottlings—especially cuvées like Settevigne—have earned critical attention for their purity and authenticity, making the estate a reference point for anyone seeking to understand the true potential of this small but distinctive region.

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