For three generations the Tombacco Family has been producing and bottling Italian wines with genuine and intense flavours, in the best wine-making tradition of our country. We work to create different types of products, to satisfy an Italian and foreign market that is both demanding and capable of choosing quality wines at competitive prices. 40% of our production gives rise to around 10 million bottles a year, while the remaining 60% is sold in barrels.

OUR IDEA OF QUALITY
Our winery work has two important aspects: on the one hand it is strictly linked to tradition and the whole production system is managed as it once was. This is why we have chosen to remain a small company, with 30 skilled employees who love what they do, and to focus on quality and attention to detail.

On the other hand, we are continuously evolving, driven by a constant improvement in quality and technique. Product certifications, completely organic vines, attention to sustainability and energy saving are the main aspects that drive our business.

Website: www.rinomatatombacco.it/en

globalselectwines_tombacco_AGLIANICO-I.G.T.-DEL-BENEVENTANO

AGLIANICO I.G.T. DEL BENEVENTANO

GRAPE VARIETIES:
100% Aglianico

GRADE:
14% vol

TYPE OF SOIL:
Clay, volcanic

COLOUR:
Dark, deep, rub red, with clear purplish tones.
AROMA:
This wine is clear and complex, with enjoyable hints of cherry and red berries fragrance, followed by a marked vanilla and spicy note.

PALATE:
Excellent mouth entry, elegant and warm, sapid and fullbodied. Good length and persistence that leaves an enjoyable soft sensation and a pleasant mouth which asks for another sip. With nuances of cherry, plum and spice.

KNOW THIS WINE BETTER

A deep red color with purple hues, introduces the Aglianico as a decisive wine, with a complex aroma full of notes of red fruits and spices. The taste is intense, full and enveloping, perfect to combine with rich and flavourful dishes such as roasts and aged cheeses.

The winemaking of the Aglianico is made in a traditional manner through daily pumping over for the fi rst 3-4 days after the harvest. After this initial phase then follows a lengthy daily pumping until the alcoholic fermentation is accomplished. The fermentation temperature is 25°C. When the alcoholic fermentation is over, the décuvage follows and the skins are softly pressed, in order to obtain the best conditions for the start of the malolactic fermentation. After the malolactic fermentation, the wine is racked 2 or 3 times before being transferred partly into steel vats and partly into 500 liters tonneaus for the ageing process. After this, our enologist prepares the cuvée for the bottling of Aglianico I.G.T. Beneventano.

globalselectwines_tombacco_PECORINO-I.G.T.-TERRE-DI-CHIETI

PECORINO I.G.T. TERRE DI CHIETI

GRAPE VARIETIES:
The Pecorino varietal is a white skinned grape from the Abruzzo region. It has been cultivated in the best vineyard locations for over many centuries.

GRADE:
13.5% vol

TYPE OF SOIL:
Clay-alkaline

COLOUR:
Brilliant, with a most interesting intense and strong yellow glow.
AROMA:
To the nose this wine is intense. It has complex hues of exotic fruit and soft notes of spices.
PALATE:
At entry this is an important wine, well-structured with good acidity. You will note persistence and sapidity with great mineral notes and also a very nice and delicate explosion of exotic fruit.

KNOW THIS WINE BETTER

The light shines in a bright yellow, a prelude to rich olfactory nuances with hints of exotic fruit and soft spicy notes. On the palate the Pecorino is a complex and flavourful wine, with good acidity and mineral notes, perfect to accompany fish dishes and white meats.

Traditional vinification using the reduction technique, this starting right from the harvest; after pressing then follows a maceration of at least four hours, and after this a further soft pressing, cooling of the must and a static cleaning. The fermentation process is now started under controlled temperature for a period of circa ten days after which a cooling of the fresh wine is practiced. It is then transferred for a long contact with selected yeasts before being bottled.