Tintito is designed to be a savory yet fruit-driven Mediterranean style red. High drinkability and juiciness being the key factors the Somos boys looked for. This is a mystery red blend from Ben and Mauricio, though sitting down with Ben over a few beers got the cépage and vineyard sourcing out of him! It’s a compilation of predominantly Grenache (spice and red fruit) with nearly equal parts Touriga Naçional (tannin and density) and Tinta Cão (earthy aromatics and dusty tannins) with a little smattering of Carignan and Cinsault (color and brightness). The aim here was to create “a wine driven by primary berry fruit, savory spice and acid line…a textural light red,” according to Mauricio. Mission accomplished!
The parcels were handpicked across four weeks in the warm, compressed vintage, with the varieties being kept separate except for the co-fermented Carignan and Cinsault. All fermentations were done with spontaneous yeast. The Grenache was fermented a quarter whole-bunch with two weeks on skins, the Touriga and Tinta Cão were destemmed and lightly crushed with 11 days on skins, and the Carignan and Cinsault were partially carbonically fermented and half-whole-bunch. The wines were aged for nine months in old barrels for nine months then blended just before botting. They were bottled without fining or filtration and only a light sulfur addition.