description
Details of wine
The Sangiovese produced by the Molise winery Di Majo Norante is a beautiful expression of red wine with a medium structure with a perfect harmony of fresh and mineral notes.
The winery's desire is to produce a lively, immediate wine, which is why it is processed only in steel to keep the hints of red fruit and the smells of the Mediterranean scrub very clear.
The vineyards are located between Mantarosa and Ramitello on calcareous soil at a height of about 100 m above sea level.
The whole cultivation is based on respect for biodiversity, that is, for all living forms present in the area.
The harvest takes place in October, and the must obtained by pressing the grapes ferments in steel, macerating on the skins for about a month, during which time malolactic fermentation takes place.
The final refinement lasts 3 months in steel, after which the wine, after bottling, remains to stabilize for a short time in glass.
This Sangiovese is a label of great depth that brings ancient vines to modern stylistic evolutions.
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Color
Colore sanguigno fitto e brillante.
Smell
Fiori rossi, mirto, more di rovo, macchia marina, pepe e accenti animali ne sono i tratti salienti.
Taste
Palato caldo e quasi irruente, comunque compensato da adeguata freschezza e per nulla intralciato da tannini ordinati.
Pairings
Accompagna bene antipasti, primi piatti, selvaggina, carni e formaggi.
Details
Features
| YEAR | 2019 |
|---|
| TRAINING SYSTEM | Spalliera |
|---|
| ALCOL | 13.50 |
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| FORMAT | 0,75 L Standard |
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| COLLECTED | Ottobre |
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Details
Informations
| CLASSIFICATION | IGT Osco o Terre degli Osci |
|---|---|
| TEMPERATURE | 16-18 |
| LOCATION | Campomarino (CB) |
| GROUND | Calcareo |
| REFINEMENT | 3 mesi in bottiglia. |
| ANNUAL PRODUCTION | 300000 |
| PLANTS FOR HECTARE | 4400 |
| WINEMAKING | Macerazione a contatto con le bucce per circa 1 mese. |
| DECANTING | 1 ora |
| RETURN HALF | 150/180 q/Ha |
| SUGAR | 2.2 g/l |
| DRY EXTRACT | 35.0 g/l |
| ACIDITY | 5.2 g/l |
| PH | 3.8 |
Details
Awards
| EXPERT | YEAR | MARK |
| Veronelli | 2010 |  |
| Veronelli | 2017 | |
| Veronelli | 2019 | |
| Bibenda | 2017 |  |
| Bibenda | 2019 | |
| Wine Advocated | 2017 | 88 |
| James Suckling | 2015 | 90 |
| James Suckling | 2018 | 89 |
| James Suckling | 2019 | 90 |
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CELLAR
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.