Di Majo Norante
Ramitello Biferno Rosso 2021
| Denomination | DOC Biferno Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Molise (Italy) |
| Grape varieties | 80% Montepulciano, 20% Aglianico |
| Aging | Partially aged in barriques and partially in stainless steel tanks; a further 6 months in bottle |
- Identity: Biferno DOC still red Di Majo Norante, vintage 2021, 0.75 litre bottle
- Grape blend: 80% Montepulciano and 20% Aglianico, a typical representation of Molise
- Profile: notes of plum, undergrowth, leather and liquorice; soft and velvety taste
- Vinification: one month maceration, fermentation in steel and malolactic; 14.5% ABV
- Serving: 18°C, decant for 1 hour; ideal with mature cheeses, game and stews
Description
What kind of wine it is
Ramitello Biferno Rosso by Di Majo Norante is a still red wine that expresses the authenticity of Molise. The result of a blend of Montepulciano and Aglianico, it boasts a solid structure and a ruby colour with violet highlights. On the palate, it offers a velvety texture, perfect for pairing with mature cheeses and game.
Where it comes from
This fascinating red originates in the municipality of Campomarino, in the specific Ramitello vineyard area. The vines, trained on trellises, sink their roots into clay soil one hundred metres above sea level. The composition of the soil encourages regular ripening of the grapes, giving the wine its typical body. Care in the vineyard ensures high-quality grapes, defining a robust style that enhances the characteristics of Biferno.
How it is produced
Production begins at the end of October with a rigorous manual harvest. This is followed by classic vinification with a long maceration on the skins for about a month, ideal for extracting colour and body. Fermentation in steel includes full malolactic fermentation to round out the palate. Ageing takes place between steel and wooden barrels, with a final six months of rest. The bouquet is intense, dominated by notes of plum, undergrowth, leather and liquorice.
History and Curiosities
The historic family winery Di Majo Norante enhances the authentic terroir of Molise through the Ramitello Biferno Rosso DOC, an outstanding wine produced in Campomarino. Combining a solid tradition with sustainable practices, the estate carries out a rigorous manual harvest at the end of October, followed by a month-long maceration on the skins. This artisanal dedication, together with careful ageing in barriques and steel, gives rise to a structured and velvety red wine, widely celebrated by the most authoritative wine guides, including Bibenda and Gambero Rosso.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1968
- Oenologist: Riccardo Cotttarella
- Bottles produced: 800.000
- Hectares: 140
Di Majo Norante wine-making philosophy is consistent with a traditional approach to grape growing and wine production, centred on preserving all the characteristics of Mediterranean wine-making. Read more
| Name | Di Majo Norante Ramitello Biferno Rosso 2021 |
|---|---|
| Type | Red green still |
| Denomination | Biferno DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 80% Montepulciano, 20% Aglianico |
| Country | Italy |
| Region | Molise |
| Vendor | Di Majo Norante |
| Story | History and Curiosities The historic family winery Di Majo Norante enhances the authentic terroir of Molise through the Ramitello Biferno Rosso DOC, an outstanding wine produced in Campomarino. Combining a solid tradition with sustainable practices, the estate carries out a rigorous manual harvest at the end of October, followed by a month-long maceration on the skins. This artisanal dedication, together with careful ageing in barriques and steel, gives rise to a structured and velvety red wine, widely celebrated by the most authoritative wine guides, including Bibenda and Gambero Rosso. |
| Origin | Campomarino (Campobasso) |
| Soil composition | Clay |
| Cultivation system | Espalier |
| Plants per hectare | 4,400 |
| Yield per hectare | 9,000–12,000 kg per hectare |
| Harvest | Late October |
| Production technique | Traditional vinification with long maceration on the skins (about a month), fermentation in stainless steel and complete malolactic fermentation |
| Wine making | Manual harvest at the end of October. Traditional vinification with long maceration in contact with the skins for about a month and fermentation in steel; complete malolactic fermentation. |
| Aging | Partially aged in barriques and partially in stainless steel tanks; a further 6 months in bottle |
| Total acidity | 5.2 gr/L |
| PH | 3.78 |
| Residual sugar | 2.5 gr/L |
| Dry extract | 36.9 gr/L |
| Allergens | Contains sulphites |