Di Majo Norante Cabernet

Cabernet Sauvignon Terre degli Osci IGT bottle image

Wine Description

This noble red is made from 100% estate-grown Cabernet Sauvignon that is hand-harvested in October and vinified in stainless steel tanks.  The unique landscape and terroir of Molise create a delicious expression of this international varietal.  The resulting wine serves as a testament to the talent of this dynamic winemaking team.

Di Majo Estate
Di Majo Vineyards
Di Majo Norante Estate
Alessio Di Majo
Harvest
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Acclaim
“A racy, exuberant wine, the 2011 Cabernet Sauvignon Terre degli Osci is another red that overdelivers. Juicy dark plums, grilled herbs and menthol flesh out on the finish. The Cabernet Sauvignon stands for its textural finesse and length, both of which are rare for wines in this price range. This distinctive, beautiful wine is best enjoyed over the next few years.”
— Antonio Galloni, Feb 2013
“This offers a sunny, Mediterranean take on Cabernet, bearing bold blackberry and ripe fruit aromas, plus notes of spice, toasted nut, dried rosemary and dusty mineral. The mouthfeel is firmly structured and compact.”
— Wine Enthusiast, Mar 2013
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Vineyard & Production Info
Production area/appellation:
Terre degli Osci IGT
Vineyard size
13 acres
Soil composition
Clay-Loam
Training method
Guyot
Elevation:
165-330 feet
Vines/acre:
1,760
Yield/acre:
6.0-7.2 tons
Exposure:
Southeastern
Year vineyard planted:
1972
Harvest time:
October
First vintage of this wine:
1975
Bottles produced of this wine:
30,000
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Winemaking & Aging
Maceration length:
10-15
Varietal composition:
100% Cabernet Sauvignon
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
72 °F
Maceration technique:
Punchdown
Malolactic fermentation:
Yes
Type of aging container:
Stainless steel tanks and Tonneaux
Size of aging container:
500 L (Tonneaux)
Type of oak:
French: Allier and Nevers
Length of aging before bottling:
6 months
Age of Aging Container:
One year (Tonneaux)
Length of bottle aging:
3 months
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Analytical Data
pH level:
3.7
Acidity:
5.2 g/L
Alcohol:
12.5 %
Dry extract:
31.5 g/L
Residual sugar:
1.9 g/L