Overview

• Estate Owned by: Alessio Di Majo Norante• Wine Region: Molise• Winemaker: Riccardo Cotarella• Total Acreage Under Vine: 213• Estate Founded: 1968• Winery Production: 800,000 Bottles

Location

• The Di Majo Norante winery sits on the estate of the Marquis Norante of Santa Cristina in the region of Molise.

• The Masseria Di Majo Norante is located north of the Gargano promontory in the district of Ramitello, in the countryside of Campomarino.

• The cultivation of vines in this area dates back to 500 BC, when the region was inhabited by two pre-Roman civilizations, the Sanniti and the Osci.

• Loose, partially sandy soil and summer breezes combine tocreate a particularly favorable environment.

Location

• The estate has been dedicated to growing vines since the 1800s.

• In the 1960s a modern cantina was constructed and vines were replanted in the Ramitello area.

• Optimal exposure, constant breezes during the summer, excellent soil composition and a slope toward the Sciabolone and Madonna Grande valleys combine to create a particularly favorable environment for the production of wine here.

History

• The Di Majo Norante family have been making wine since the 1800s.• The winery was founded in 1968.• The Di Majo estate cultivates more than 200 acres under vine. • Commitment to grape growing was inherited first by Luigi Di Majo Norante and then

by his son Alessio who still continues with research and experimentation.• Alessio Di Majo hired renowned enologist Riccardo Cotarella as a consultant in order

to ensure consistent, high quality production for all the estate’s wines.

History

• The selection of clones of native vines through the study of their adaptability to the southern soil is at the origin of all Di Majo Norante wines.

• The quest for and recovery of grape species on the verge of extinction. • The “new wines from old vines” are therefore the splendid results of the pure

vinification of vines traditionally at home in southern Italy and the Molise region.• The winery grows classic grapes such as Malvasia, Trebbiano, Montepulciano,

Sangiovese, Bombino and Aglianico• They also grow “old vines” such as Falanghina, Greco, Ellenico-Aglianico, Prugnolo,

Tintilia, and Moscato reale.

Philosophy

• Alessio Di Majo Norante’s winemaking philosophy is still consistent with the traditional methods of wine-growing and wine production which is focused on preserving all the characteristics of Mediterranean winemaking.

• Using only organic fertilizers, regular weeding and organic parasite control methods, have made it possible to produce wine considered “organic” in many ways.

OwnerAlessio Di Majo•A determined and innovative wine-maker •Up until very recently, he was the ONLY producer of Molise wines imported into the U.S.•He really defined Molise for the market•His definition of Molise wines includes careful crafting of bold red wines, which represent the bridge between central and southern Italy, from Sangiovese to Aglianico.•Sacrificed productivity and uniformity of flavor in a constant quest for quality and distinctive characteristics, in the firm conviction that southern vines are the best suited to the climatic conditions of the Molise countryside.

WinemakerRiccardo Cotarella •Born in Monterubaglio, Riccardo Cotarella comes from a family that has been in the winemaking business for many generations. •In 1968, he graduated from the prestigious Enology and Viticulture School of Conegliano•Started his winemaking career at the Conte Vaselli winery in Umbria.•In 1979, Riccardo and his brother Renzo started the Falesco Winery. •Developed the blockbuster Vitiano wines•In 1981, he expand his activities to include “consulting winemaker.” •Today, he owns and operates an agricultural and oenological consulting company employing young graduates of the University of Viterbo, where he is a full professor of enology and viticulture. •He was the first Italian winemaker to be invited to work in Bordeaux• In Italy, Riccardo’s clients include: Di Majo Norante (Molise), Galardi (Campania), La Carraia (Umbria), Montevetrano (Campania), Monti (Abruzzo), and Morgante (Sicilia).

Apianae Moscato Reale del Molise DOC

• 100% Moscato Reale • This wine was first mentioned by the Romans, who

named it after the bees that were attracted to the Moscato Reale grapes (api is Latin for bees).

• The grapes are pressed and left to ferment slowly for 20-25 days. The wine is then matured for two years in large casks.

• Intense notes of dried apricot, honeysuckle, toasted almond and orange blossom that shine through on the palate and persist well into the lengthy finish.

• Apianae is a wine for meditation, but is also ideal with paté, sweetmeats or ripe cheeses.

Cabernet Sauvignon Terre degli Osci IGT

• 100% Cabernet Sauvignon • After fermentation, the wine is aged in second-

passage Allier and Nevers barrels for six months. • Rich aromas of cassis, blackberries, graphite and

chocolate that continue to unfold onto the palate into a long, evolving finish. Perfectly balanced with integrated tannins.

• Pair with pasta, pizza, grilled meats, sausages and cheeses.

Contado Aglianico del Molise DOC

• 100% Aglianico • Maceration occurs for 30 days. After fermentation,

the wine is matured in a combination of steel and barriques.

• Aromas of ripe currants and blackberries, well balanced by spicy notes of almonds, rhubarb and herbs. It is full-bodied with fine-grained tannins surrounding a soft, velvety and lingering finish.

• Recommended with full-flavored first courses, wild game, filet mignon and other roasted meats.

Contado Aglianico del Molise Riserva DOC

• 100% Aglianico • The grapes are hand-harvested and undergo an extended period of

maceration. After fermentation in stainless steel, the wine is matured in a combination of stainless steel and barriques.

• Aromas of ripe fruit and almonds complement undertones of leather and wood. On the palate, it is mellow and velvety with well-balanced tannins and a long finish.

• This wine is ideal with savory foods, starters, game, and cheeses. Pair this wine with roasted beef, Madeira sauces, grilled venison steaks, and brisket.

Don Luigi Montepulciano del Molise Riserva DOC

• 90% Montepulciano and 10% Aglianico • Made in tribute to Don Luigi Di Majo Norante, the

patriarch of this estate. • The wine undergoes a period of extended maceration

and is further refined in Allier and Tronçais barriques.• Layered notes of ripe wild berries, prunes, charcoal,

cocoa and licorice. Intense and lush on the palate, offering well-balanced tannins and a full-bodied mouthfeel.

• Pair with baked pasta dishes, grilled steaks, lamb roasts or veal.

Ramitello Biferno Rosso DOC

• 80% Montepulciano and 20% Aglianico • After fermentation in stainless steel, the wine is

aged in a combination of stainless steel tanks and barriques.

• Aromas of plums, forest fruits, dark chocolate, smoke and leather.

• It is the perfect match for rich dishes such as grilled steak, lamb sausages, game or aged cheeses.

Sangiovese Terre degli Osci IGT

• 100% Sangiovese • The wine is aged in stainless steel and large oak barrels

for six months.• Fresh aromas of woodland berries, violets, tea leaves

and sweet spice. Deliciously smooth, plush and juicy on the palate with loads of ripe fruit.

• Recommended with brick-oven pizzas, chorizo and granular cheeses such as Parmigiano-Reggiano or aged Gouda.