Wine Description

Made from 100% Sangiovese grown in the Ramitello and Martarosa zones of production and hand-harvested in October. The wine is aged in stainless steel and large oak barrels for six months in order to achieve greater smoothness and softness while preserving the supple fruity flavors of Sangiovese.

Tasting Notes

This Sangiovese exhibits fresh aromas of woodland berries, violets, tea leaves and sweet spice. Deliciously smooth, plush and juicy on the palate with loads of ripe fruit, Di Majo Sangiovese is recommended with brick-oven pizzas, chorizo and granular cheeses such as Parmigiano-Reggiano or aged Gouda.

Vineyard Characteristics

Production area/name of vineyard:	The Ramitello and Martarosa areas
Size of vineyard (acres):	63
Soil composition:	Calcareous
Training method:	Trellis
Elevation (feet):	165-330
Vines/acre:	1,760
Yield/acre (tons):	6-7.2
Exposure:	Southwestern
Year vineyard planted:	1972-1989

Winemaking & Aging

Varietal composition:	100% Sangiovese
Harvest time:	October
Winemaking consultant:	Riccardo Cotarella
First vintage of this wine:	1972
Number bottles produced of this wine:	360,000
Fermentation
Fermentation container:	Stainless steel tanks
Length of alcoholic fermentation (days):	10
Fermentation temperature (°F):	72
Maceration technique:	Punch downs
Length of maceration (days):	10-15
Malolactic fermentation:	Yes
Aging
Aging container:	Stainless steel tanks and barrels
Size of aging container:	Barrels: 500 L
Age of aging container:	Second passage
Cooperage:	French oak
Length of aging before bottling:	6 months
Length of bottle aging:	3 months
Analytical Data
Alcohol:	13.0%
pH level:	3.7
Residual sugar (grams/liter):	1.9
Acidity (grams/liter):	5.2
Dry extract (grams/liter):	31.5

Reviews

There are no reviews listed for this product at this time.  Please check back regularly as reviews are added when they become available.