Di Majo Norante Contado Riserva

Contado Aglianico del Molise Riserva DOC bottle image

Wine Description

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.

Di Majo Estate
Di Majo Vineyards
Di Majo Norante Estate
Alessio Di Majo
Harvest
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Acclaim
Italy's Finest Values - The estate's 2008 Aglianico del Molise Contado is another full-bodied red. This shows much of the wildness of Aglianico in its black fruit, game, leather and earthiness. There is dark, mysterious quality to the Contado I find particularly appealing.
— Wine Advocate, Aug 2010
BEST BUY: “Aglianico gets more attention in Basilicata, but Di Majo Norante has farmed the grape in the southeastern end of Molise since the 1960s. This Contado Riserva, off a 38-acre vineyard planted in 1986, is plush and firm at once, the dark-berried fruit lined with fine tannins. It’s just beginning to show some maturity, some leafy sotto bosco notes, giving the fruit an autumnal feel. It’s mellow and elegant.”
— Wine & Spirits, Jun 2013
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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
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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
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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