Di Majo Norante Ramitello

Ramitello Molise Rosso DOC bottle image

Wine Description

This wine is made from a selection of the best Montepulciano and Aglianico grapes grown in the Ramitello vineyard.  After fermentation in stainless steel, the wine is aged in a combination of stainless steel tanks and barriques for eighteen months. The final wine shows firm structure yet ripe, accessible fruit.

Di Majo Estate
Di Majo Vineyards
Di Majo Norante Estate
Alessio Di Majo
Harvest
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Acclaim
EDITOR'S CHOICE: “Soft and plush, this blend of Montepulciano (80%) and Aglianico has beautiful intensity to its long-lasting aromas of blackberry, maraschino, chocolate, exotic spice and leather. There’s a bright touch of mint and licorice on the finish.”
— Wine Enthusiast, Mar 2013
“The 2010 Biferno Rosso Ramitello, a 80% Montepulciano/20% Aglianico blend, is highly distinctive. Dark red cherries, herbs licorice and tobacco flesh out in the glass. The Ramitello is huge, opulent and rich, with firm yet well-integrated tannins that provide a backbone to support the fruit. This is another fabulous value from Di Majo Norante.”
— Antonio Galloni, Feb 2013
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Vineyard & Production Info
Production area/appellation:
Biferno DOC
Vineyard name
The Ramitello vineyard
Vineyard size
45 acres
Soil composition
Clay-Loam
Training method
Espalier
Elevation:
330 feet
Vines/acre:
1,760
Yield/acre:
3.6-4.8 tons
Exposure:
Southeastern
Year vineyard planted:
1968
Harvest time:
October
First vintage of this wine:
1970
Bottles produced of this wine:
100,000
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Winemaking & Aging
Maceration length:
30
Varietal composition:
85% Montepulciano and 15% Aglianico
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15-20 days
Fermentation temperature:
77 °F
Maceration technique:
Punchdown
Malolactic fermentation:
Yes
Type of aging container:
Barriques and Stainless steel tanks
Size of aging container:
228 L (Barriques)
Type of oak:
French: Allier and Nevers
Length of aging before bottling:
18 months
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.7
Acidity:
5.1 g/L
Alcohol:
13.5 %
Dry extract:
32 g/L
Residual sugar:
2 g/L