Di Majo Norante Don Luigi Riserva

Don Luigi Montepulciano del Molise Riserva DOC bottle image

Wine Description

Made from 90% Montepulciano and 10% Aglianico grown in estate vineyards in the southeastern region of Molise. After the harvest, the grapes are pressed and macerated 20-25 days with the skins, to obtain greater color and flavor extraction. Afterwards, the wine is transferred into Allier and Tronçais barriques where it ages for 12-18 months.

Di Majo Estate
Di Majo Vineyards
Di Majo Norante Estate
Alessio Di Majo
Harvest
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Acclaim
[B]oasts an inky ruby/purple color in addition to a sweet nose of black fruits, spice box, creosote, and vanilla. Full-bodied, dense,and chewy, with sweet tannin and well-integrated alcohol.
— Wine Advocate, Dec 2002
Inviting nuanced nose of blackberry, roasted plum, licorice, graphite, dark chocolate and nutty oak. Sweet, lush and generous, with spicy blackberry flavor over a solid spine. Very suave, persistent wine, finishing with fine tannins and strong chocolatey oak...has the signature of a Riccardo Cotarella wine: supple mouth feel, a chewy impression of extract, and rather soft tannins.
— International Wine Cellar, Oct 2003
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Vineyard & Production Info
Production area/appellation:
Molise DOC
Vineyard name
The Martarosa vineyard
Vineyard size
12 acres
Soil composition
Clay and limestone
Training method
Spur pruned cordon
Elevation:
390 feet
Vines/acre:
1600
Exposure:
Southeastern
Year vineyard planted:
1965
Harvest time:
October
First vintage of this wine:
1968
Bottles produced of this wine:
22
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Winemaking & Aging
Maceration length:
20-25
Varietal composition:
90% Montepulciano and 10% Aglianico
Fermentation container:
Stainless steel tanks
Fermentation temperature:
65-75 °F
Type of aging container:
Barriques
Size of aging container:
225 L
Length of aging before bottling:
12-18 months
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.65
Acidity:
5.81 g/L
Alcohol:
13.8 %
Dry extract:
38.3 g/L
Residual sugar:
2 g/L