Di Majo Norante
Ramitello
Montepulciano & Montepulciano-based Blends
Di Majo Norante
Ramitello
Montepulciano & Montepulciano-based Blends
Made from 80% Montepulciano and 20% Aglianico, aged in a combination of stainless steel tanks and large oak barrels for eighteen months.
Tasting Notes
Deep ruby-red wine with violet reflections, Ramitello offers aromas of plums, forest fruits, dark chocolate, smoke and leather.
Food Pairing
It is the perfect match for rich dishes such as grilled steak, lamb sausages, game or aged cheeses.
Made from 80% Montepulciano and 20% Aglianico, aged in a combination of stainless steel tanks and large oak barrels for eighteen months.
Tasting Notes
Deep ruby-red wine with violet reflections, Ramitello offers aromas of plums, forest fruits, dark chocolate, smoke and leather.
Food Pairing
It is the perfect match for rich dishes such as grilled steak, lamb sausages, game or aged cheeses.
Brand Materials
Italy's Finest Values - The 2008 Ramitello, a blend of 80% Montepulciano and 20% Aglianico, boasts fabulous clarity and freshness, with layers of vibrant dark cherries and plums that meld together with notable grace. Smoke, tar, menthol and licorice develop in the glass, giving the wine even more dimensions of expression.
Vineyard & Production Info
Production area/appellation:
Biferno DOC
Vineyard name:
Various vineyards in Ramitello
Vineyard size:
45 acres
Soil composition:
Clay and limestone
Training method:
Pergola
Elevation:
330 feet
Vines/acre:
1750
Yield/acre:
3.6 tons
Exposure:
Southeastern
Year vineyard planted:
1968
Harvest time:
October
First vintage of this wine:
1970
Bottles produced of this wine:
100,000
Winemaking & Aging
Maceration length:
30
Varietal composition:
80% Montepulciano and 20% Aglianico
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15-20 days
Fermentation temperature:
77 °F
Type of aging container:
Stainless steel tanks and casks
Size of aging container:
228 L
Length of aging before bottling:
18 months
Length of bottle aging:
6 months
Analytical Data
pH level:
3.8
Acidity:
5.1 g/L
Alcohol:
13.5 %
Dry extract:
32 g/L
Residual sugar:
2 g/L
