Wine Article
2011 Di Majo Norante Biferno Ramitello
Last edited on 5/17/2015 by fries
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This cru is made mainly from a selection of the best Montepulciano and Aglianico grapes grown in the Ramitello vineyard of Campomarino. Full, mellow and velvety wine; with a perfect blend of flavours such as plum, undergrowth and hints of leather and liquorice, deep ruby red in colour with violet reflections. Ideal with rich dishes, especially white and red meats, game and ripe cheeses. Serving temperature: 18°C
Vine: Montepulciano 80% - Aglianico 20 %.
Area of production: Ramitello.
Altitude: 100 mt.
Soil type: clay.
Planting: trellis of 4,400 vines per hectare.
Average age of vines: years 10.
Surface area of vineyard: 18 ha.
Production per hectare: 90/120 q.li.
Harvest: fend October.
Vinification: traditional, with maceration on the skins for about 1 month.
Ageing: part in small and medium barrels, part in steel vats - 6 months in bottle.
Malolactic fermentation: carried out.
Production: 100,000 bottles
Analytical data on bottling: alcohol developed: 13,50% - total acidity: 5,20 gr/lt - pH: 3,72 - reducing sugar: 2,0 gr/lt - dry extract: 36,00 gr/lt
Vine: Montepulciano 80% - Aglianico 20 %.
Area of production: Ramitello.
Altitude: 100 mt.
Soil type: clay.
Planting: trellis of 4,400 vines per hectare.
Average age of vines: years 10.
Surface area of vineyard: 18 ha.
Production per hectare: 90/120 q.li.
Harvest: fend October.
Vinification: traditional, with maceration on the skins for about 1 month.
Ageing: part in small and medium barrels, part in steel vats - 6 months in bottle.
Malolactic fermentation: carried out.
Production: 100,000 bottles
Analytical data on bottling: alcohol developed: 13,50% - total acidity: 5,20 gr/lt - pH: 3,72 - reducing sugar: 2,0 gr/lt - dry extract: 36,00 gr/lt