Di Majo Norante Apianae
Wine Description
Made from Moscato Reale grapes, an old vine which was dear to the Popes, has been cultivated in Italy since 200 B.C. The Roman authors Plinio and Columella used to call it Apianae because it was the favorite of the bees (Api in latin). After harvest, the grapes are refrigerated for 48 hours to preserve the flavors and the bouquet. Afterwards they are pressed and left to ferment slowly for approximately 20-25 days. The wine is matured for two years in barrels with a short passage in French barriques.
Acclaim
Vineyard & Production Info
Production area/appellation:
Molise DOC
Vineyard name
The Camarda vineyard
Vineyard size
15 acres
Soil composition
Sand and clay
Training method
Pergola
Elevation:
165 feet
Vines/acre:
1760
Yield/acre:
2.8 tons
Exposure:
Southeastern
Year vineyard planted:
1980
Harvest time:
Late October/November
First vintage of this wine:
1982
Bottles produced of this wine:
8,000
Winemaking & Aging
Maceration length:
1
Varietal composition:
100% Moscato Reale
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
20-25 days
Fermentation temperature:
61 °F
Maceration technique:
Crio Maceration
Malolactic fermentation:
No
Type of aging container:
Barrels, with a short passage in barriques
Size of aging container:
20,000 L and 225 L
Type of oak:
French barriques
Length of aging before bottling:
24 months
Age of Aging Container:
5 years old
Length of bottle aging:
6 months
Analytical Data
pH level:
3.5
Acidity:
5.9 g/L
Alcohol:
14 %
Dry extract:
28.4 g/L
Residual sugar:
94 g/L