Another stylistic expression of great value is the Biferno DOC "Ramitello" of the Di Majo Norante company. Wine that takes its name from the area with sandy soil of origin, located a short distance from the Adriatic Sea. The blend of used grapes is always carefully selected from Montepulciano and Aglianico. The vinification of the "Ramitello" is of traditional style, with maceration in contact with the skins for at least a month. The maturation takes place partly in small oak barrels and partly in steel.
It is fruity and ethereal. It shows a perfect fusion between the scents of plum and forest fruits, and the tertiary aromas of licorice and leather. On the palate it is full-bodied, soft and velvety.
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Rosso rubino intenso con riflessi violacei.
Sapori di prugna, sottobosco ed i sentori di cuoio e liquirizia.
Vino pieno, morbido e vellutato con perfetta fusione tra i sapori ed odori.
Accompagna piatti ricchi, in particolare carni bianche e rosse, cacciagione e formaggi stagionati.
20% Aglianico, 80% Montepulciano
0,75 L Standard
Parte in botte e vasca d'acciaio - 6 mesi in bottiglia.
PLANTS FOR HECTARE
Macerazione a contatto con le bucce per circa 1 mese. Fermentazione malolattica: completa.
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Name: Di Majo Norante Start-up year: 1968 Cultivated hectares: 140 Winemaker name: Riccardo Cotttarella Address: Via Colle Savino - Contrada Ramitelli, 4 - Campomarino (CB) Web Site: www.dimajonorante.com
The Di Majo Norantes have been wine producers since 1800, the old cellars underneath the square and in the old family building at Campomarino still remain to prove it. Commitement to grape growing was inherited first of all by Luigi and then by his son Alessio Di Majo. It continues today alongside research and experimentation.
Di Majo Norante produces its own wines from grapes grown on the 85 hectare vineyard of the ancient fief of the Marquises Norante di Santa Cristina. Since the Di Majo Norante "wine making philosophy" is consistent with the traditional methods of grape-growing and wine production which is focussed on preserving all the characteristics of Mediterranean wine-making, the modern cellar will soon also have a barrel-store that originally was a 17th Century stone granary.