Di Majo Norante

Contado Riserva

Aglianico & Aglianico-based Blends

Di Majo Norante

Contado Riserva

Aglianico & Aglianico-based Blends

Made from 100% Aglianico grown in estate vineyards in the southeastern region of Molise. The grapes are harvested in late October and macerated with the skins for a month. After fermentation, the wine is matured in a combination of stainless steel tanks and barriques for two to three years. The resulting wine is layered and complex.

Tasting Notes

Contado is ruby-red in color with light garnet reflections. The nose reveals ample aromas of ripe currants, blackberries, sweet spice, almonds, rhubarb and herbs. Contado is full-bodied with fine-grained tannins and a soft, velvety mouthfeel.

Food Pairing

Recommended with full-flavored first courses, wild game, filet mignon and other roasted meats.

Made from 100% Aglianico grown in estate vineyards in the southeastern region of Molise. The grapes are harvested in late October and macerated with the skins for a month. After fermentation, the wine is matured in a combination of stainless steel tanks and barriques for two to three years. The resulting wine is layered and complex.

Tasting Notes

Contado is ruby-red in color with light garnet reflections. The nose reveals ample aromas of ripe currants, blackberries, sweet spice, almonds, rhubarb and herbs. Contado is full-bodied with fine-grained tannins and a soft, velvety mouthfeel.

Food Pairing

Recommended with full-flavored first courses, wild game, filet mignon and other roasted meats.

Vineyard & Production Info

Vineyard name:
The Madonna Grande and Ramitello vineyards
Vineyard size:
38 acres
Soil composition:
Sand and clay
Training method:
Guyot
Elevation:
330 feet
Vines/acre:
1760
Exposure:
Southeastern
Harvest time:
October
First vintage of this wine:
1968
Bottles produced of this wine:
80,000

Winemaking & Aging

Maceration length:
30
Varietal composition:
100% Aglianico
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15-20 days
Fermentation temperature:
77 °F
Maceration technique:
Punch downs
Malolactic fermentation:
Yes
Type of aging container:
Stainless steel tanks and barriques
Size of aging container:
225 L
Type of oak:
French oak: Allier and Nevers
Length of aging before bottling:
18 months
Length of bottle aging:
6 months

Analytical Data

pH level:
3.62
Acidity:
5.4 g/L
Alcohol:
13.5 %
Dry extract:
33.1 g/L
Residual sugar:
2 g/L