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
“The 2013 Cabernet Sauvignon is a compact and lean expression of the noble French grape that shows background tones of bramble and Mediterranean herb that give the wine an all-Italian personality. That extra sharpness is particularly evident in the mouth where the wine also presents silky tannins, bright berry highlights and tangy acidity. All said and done, it may be a little too edgy for those who appreciate a softer style.”
— Wine Advocate, Sep 2015
“A bright, balanced and medium-bodied red, with good grip to the light tannins and flavors of black currant, mineral, cigar box and anise.”
— Wine Spectator, Jan 2015
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Vineyard & Production Info
Production area/appellation:
Terre degli Osci IGT
Vineyard name
Sciabolone
Vineyard size
13 acres
Soil composition
Clay
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
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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
Type of oak:
French: Allier and Nevers
Length of aging before bottling:
6 months
Age of Aging Container:
One year
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