Tasting notes
Alcohol, Acidity, Fruity, Body, Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickRoasted duck breast, cherry reduction and creamy polenta
Crispy skin and rich meat, a tangy reduction that enhances the fruitiness and softens the tannins, while the polenta tempers the body of the wine.
- Roast chicken with rosemary and orange zest
Crispy skin and orange-infused juices complement the tannins and medium body of the wine; citrus aromas highlight the fruity freshness.
- Seared tuna with citrus salad and roasted peppers
The tender texture of the tuna and the citrus acidity cut through the wine's structure, while fruity and mineral notes pair with the peppers, resulting in a light and vibrant dish.
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- Roasted lamb with herbs and golden potatoes
Succulent meat and herbs enhance the wine's tannins and body; buttery potatoes balance acidity and fruitiness, creating a warm and inviting pairing.
- Duck confit with caramelized shallots and creamy mash
The rich, crispy duck meat balances the wine's tannins and body; caramelized shallots provide sweetness and harmony with the fruitiness and acidity.
- Shredded cod with shoestring potatoes and olives
Salty flavor and soft texture balance the tannins and medium body; the dish's acidity enhances the wine's fruitiness, and the light minerality complements the salty notes.
Serve between 16°C and 18°C
Common varieties
Tintilia
Tintilia is an Italian red grape variety native to the Molise region. It is used to produce full-bodied red wines with aromas of red fruits, spices, and earthy notes.