Di Majo Norante Ramitello

Di Majo Norante Ramitello

Wine Description

This wine is made from a selection of the best Montepulciano and Aglianico grapes grown in the Ramitello vineyard.  After fermentation in stainless steel, the wine is aged in a combination of stainless steel tanks and barriques for eighteen months. The final wine shows firm structure yet ripe, accessible fruit.

Di Majo Estate
Di Majo Vineyards
Di Majo Norante Estate
Alessio Di Majo
Harvest
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Acclaim
“Cedar and dill are followed by vanilla and black cherries and then more earthy notes of bricks and crushed stone on the nose, while the palate stays juicy and sweet with more cherries and vanilla, contoured by firm tannins and substantial acid.” –  (Best Buy) — Wine Enthusiast, Oct 2023
“Plum, cherry sauce and grilled herb notes lift up from the 2017 Ramitello. This is softly textured and more energetic than its aromatics would suggest. A juicy acidity contrasts its tart cherry-berry fruits. There's a coating of fine tannins, and cocoa and spice nuances linger. The 2017 boasts a warm vintage character while maintaining balance.” — Vinous, Jul 2023
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Vineyard & Production Info
Production area/appellation:
Biferno DOC
Vineyard name
The Ramitello vineyard
Vineyard size
45 acres
Soil composition
Clay-Loam
Training method
Espalier
Elevation:
330 feet
Vines/acre:
1,760
Yield/acre:
3.6-4.8 tons
Exposure:
Southeastern
Year vineyard planted:
1968
Harvest time:
October
First vintage of this wine:
1970
Bottles produced of this wine:
100,000
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Winemaking & Aging
Maceration length:
30
Varietal composition:
85% Montepulciano and 15% Aglianico
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15-20 days
Fermentation temperature:
77 °F
Maceration technique:
Punchdown
Malolactic fermentation:
Yes
Type of aging container:
Barriques and Stainless steel tanks
Size of aging container:
228 L (Barriques)
Type of oak:
French: Allier and Nevers
Length of aging before bottling:
18 months
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.54
Acidity:
5.3 g/L
Alcohol:
14 %
Dry extract:
34.5 g/L
Residual sugar:
3 g/L