Di Majo Norante has been making wine from grapes ever since 1800, as is evidenced by the old cellars underneath the square and in the old family building at Campomarino. Commitment to grape growing was inherited first of all by Luigi and then by Alessio Di Majo and continues today alongside research and experimentation. Di Majo Norante produces its own wines from grapes grown in the 85 hectare vineyard of the ancient fief of the Marquises Norante di Santa Cristina. The modern cellar will soon be flanked by a barrel store which was originally a 17th-cent. stone granary. The reason for this is that the 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.
Di Majo Norante gives painstaking attention to grape selection and harvesting and to vinification methods in order to constantly upgrade the quality and the wholesomeness of its wines. Vines are treated only with fertilisers of organic and mineral origin and are defended by the regular removal of weeds and organic parasite control methods such as moths, while the pruning residues are removed to prevent any chance of infection. Old-fashioned methods and modern technologies make it possible to produce wines that are in many ways organic and which deserve being enjoyed to the full in the profound expression of their characteristic features.
The Don Luigi Reserve by Di Majo Norante, a champion of the Molise, obtained from the selection of the best and most mature grapes of Montepulciano and Aglianico. A dark wine like ink and a rich, intense structure of great harmony and skillfully matured in small oak barrels gives the best of the game and seasoned cheeses.