DMN-DON LUIGI -2012
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.
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|Variety||montepulciano 90%, aglianico 10%|
|Alcohol Content||14% vol.|
|Formats||Bottle of 750 ml.|
|Tasting||Colore: deep and deep garnet red Scent: rich, intense, with great harmony Taste: perfect fusion of the flavors of ripe fruit evoking the undergrowth, plum, hints of toasted wood and vanilla.|
|Food matches||Red Meat, Game, Roasted Beef, Aged Cheese, Pasta or Rice with Meat|
|Service temperature||18° C.|
|Suggested glass||Large calyx with a long stem|
|Awards||Gambero Rosso 2 Glasses, Bibenda 4 Bunches|
|Scores||James Suckling 92/100|
|Packaging||Bottle without box|
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.
THE MOLISE COUNTRYSIDE
In the Molise region, wine has traditions dating back to the Sannites and Romans, the first to introduce grape growing. Production methods are those passed down through the generations in the southern Apennines, constantly tied to the farming world. The Masseria Di Majo Norante is located north of the Gargano promontory in the district of Ramitello, in the countryside of Campomarino, where the loose, partially sandy soil and summer breezes combine to create a particularly favourable environment. Alessio Di Majo, a determined and somewhat innovative wine-maker, sacrificed productivity and uniformity of flavour in a constant quest for quality and distinctive characteristics, in the firm conviction that southern vines are the best suited to the pedoclimatic conditions of the Molise countryside.
METHODS THAT RESPECT NATURE
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.