The Tintilia grape variety is an indigenous black-skinned variety found exclusively in Molise. Until recently, it was confused with grape varieties from the Bovale family, present in Sardinia, but subsequent studies disproved this theory. Since 2002, Tintilia has been included in the National Register of Wine Grape Varieties as a variety authorized only for Molise. Its name seems to derive from “tinta,” referring to the intense ruby-red color of its musts, which take on purplish, almost black hues. Thanks to the color and strength of these wines, Tintilia has historically been used to enhance the robustness of other wines produced in the region. Tintilia is a rustic grape, vigorous, resistant to temperature fluctuations and frosts, making it well-suited to the mountainous terrain of Molise, where it has also spread to the region’s interior areas.

Tintilia was progressively abandoned due to its low yields, and starting in the 1960s, it was gradually uprooted and replaced with other non-native varieties such as Sangiovese, Cabernet, and Merlot, along with Montepulciano and Aglianico, which offered higher yields and ensured greater production for vine growers. Recently, however, Tintilia has been rediscovered for its ability to produce high-quality wines. With its relatively loose clusters, small berries, and seeds rich in tannins, Tintilia imparts wine with color, aromas, structure, good acidity, and elegant tannins.

For this reason, Tintilia is highly versatile, yielding both fresh, easy-to-drink wines and structured, elegant ones. When vinified in purity, Tintilia wine has a ruby-red color with purplish reflections, especially when young. On the nose, it reveals aromas of red fruits. On the palate, the wine is full-bodied, with good persistence and always elegant, never aggressive tannins. Tintilia wines are typically aged in stainless steel, which helps preserve their spicy notes. Some producers offer versions aged in wood, often in second- or third-use barrels, to maintain the grape’s aromatic profile.