Di Majo Norante Cabernet

Di Majo Norante Cabernet

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 2019 Cabernet boasts an inky purple color with a bouquet that mixes crushed blackberries, violet pastille and sweet spice. It’s soft and juicy in nature, contrasted by tart wild berries and inner herbal tones. A staining of purple florals and minerals linger through the long and classically dry finale. For the money, this is a highly enjoyable glass of fruit-forward yet balanced Cabernet.”
— Vinous, Jun 2021
“A very ripe style of cabernet with light raisin and currant character. It’s full-bodied and flavorful. Fleshy fruit and tannins. A little one-dimensional, but always outstanding.” 
— James Suckling, Nov 2020
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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
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
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:
3.59
Acidity:
5.15 g/L
Alcohol:
13.5 %
Dry extract:
31.5 g/L
Residual sugar:
2.2 g/L