The grapes used in Tombacco wine are grown in terrains with varying altitudes, which contributes to their distinctive characteristics. They are medium-sized, with a thick skin and deep red hue. These grapes are known for their acidity and are typically harvested in October during a dry and sunny period.
Tombacco winemaking process is a time-honored tradition that Italians have been following for centuries. Firstly, the grapes are destemmed and crushed. The resulting mixture is then left to ferment naturally, with the skin still intact to add to its complexity. Once fermentation is complete, the wine is aged in oak barrels for six to twelve months to enhance its flavor.
Tombacco wines typically have an intense and elegant aroma, with hints of blackberries, sour cherries, and spices. After aging in oak barrels, the wine matures and attains a full-bodied flavor with balanced tannins.
Tombacco wine pairs well with a wide range of dishes, including roasted meats, hearty stews, and pasta with mushroom sauce. It’s also a great accompaniment for a cheese platter, especially those made from goat cheese.
Tombacco wine is generally dry, and the sweetness of the wine varies depending on the specific maker.
Tombacco wines are best served slightly below room temperature, around 16-18°C. Store the bottle in a cool and dark place, away from sunlight and heat.
Tombacco wines typically have an alcohol content of around 13%.
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