Di Majo Norante Sangiovese

Sangiovese Terre degli Osci IGT bottle image

Wine Description

Made from 100% Sangiovese grown in the Ramitello and Martarosa vineyards and hand-harvested in October, this wine is aged in stainless steel and large oak barrels for six months to achieve greater smoothness and softness while preserving the supple fruit-forward characteristics of Sangiovese.

Di Majo Estate
Di Majo Vineyards
Di Majo Norante Estate
Alessio Di Majo
Harvest
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Acclaim
“Di Majo Norante does a great job with its 2013 Sangiovese (an IGT Terre degli Osci wine). This expression shows a great sense of balance and harmony with red fruit energy that emerges from the glass. Cherry, dried blackberry and currants are part of the aromatic equation. So are softer aromas of spice, leather and tobacco. That crisp Sangiovese acidity comes through nicely and the wine ends with firm tannins and an elegantly streamlined mouthfeel.”
— Wine Advocate, Sep 2015
“This shows the savory side of Sangiovese, with tar, underbrush and leather accents riding alongside melted licorice and dried black cherry flavors on the fresh palate."
— Wine Spectator, Jan 2015
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Vineyard & Production Info
Vineyard name
The Martarosa and Ramitello vineyards
Vineyard size
63 acres
Soil composition
Calcareous
Training method
VSP
Elevation:
165-330 feet
Vines/acre:
1,760
Yield/acre:
6.0-7.2 tons
Exposure:
Southwestern
Year vineyard planted:
1972
Harvest time:
October
First vintage of this wine:
1972
Bottles produced of this wine:
360,000
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Winemaking & Aging
Maceration length:
10-15
Varietal composition:
100% Sangiovese
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
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:
13 %
Dry extract:
31.5 g/L
Residual sugar:
1.9 g/L