I’m guessing that you’ve never had Tintore, right? Well, maybe you have if you were vacationing on the Amalfi Coast last summer over a plate of Alici de Cetara (sounds dreamy) or have dined at Shelley Lindgren’s legendary A-16 in San Francisco. Well, Tintore is a very old red grape from Tramonti, located inland from the more famous seaside village of Positano. These towns, south of Naples, are part of the greater Sorrento Peninsula, and here, un-grafted vines thrive in acidic, volcanic soils. Unscathed by the phylloxera pest of the 19th century, these vines survived on their own roots, versus the millions of others which had to be re-grafted onto phylloxera-resistant American rootstock. Often located in remote areas of the world, pre-phylloxera vines symbolize the purest expression of a grape and its place. It’s a time warp, in a glass. 

Run by the Bove, Giordano, and d’Avino families, Tenuta San Francesco is one of Tintore’s gatekeepers, with vines dating back almost 130 years. Grown on steep volcanic ashes and red clays, their Tintore is fermented in steel, then moves to large 2,500L oak casks for aging. If you’re a fan of grapes with spice, like Syrah, Mondeuse, or Schioppettino, you’ll love Tintore. Looking back at my tasting notes, I wrote, “Freshly cracked pepper, leaves, dark plums, and Italian cherries.” It’s not heavy, nor light, but perfectly in-between with crunchy acidity and slim-fitting tannin. Totally unique, like a “Galaxy far far away,” that’s Tintore! ~Allegra A