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Di Majo Norante Sangiovese 2010

  • RP87
750ML / 0% ABV
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4.5 6 Ratings
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4.5 6 Ratings
750ML / 0% ABV

Winemaker Notes

This Sangiovese exhibits a fresh bouquet of violets, woodland berries, spices and leather. Deliciously smooth, plush and juicy on the palate with loads of ripe fruit.

Di Majo Sangiovese is recommended with pasta, pizza, sausages, parmigiana and grilled meats. It's also ideal with hors d'oeuvres and cheeses.

Critical Acclaim

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RP 87
Robert Parker's Wine Advocate
The 2010 Sangiovese Terre degli Osci flows with supple fruit, showing the round, dark side of Sangiovese.
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Di Majo Norante

Di Majo Norante

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Di Majo Norante, Italy
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Founded in 1968, the Di Majo estate cultivates more than 200 acres under vine. In order to ensure consistent, high-quality production for all the estate’s wines, Alessio Di Majo hired renowned oenologist Riccardo Cotarella as a consultant. In addition to producing quality wine at an outstanding value, the Di Majo family is dedicated to practicing environmentally sound agriculture. The Di Majo Norante winery sits on the estate of the Marquis Norante of Santa Cristina in the region of Molise, along the Adriatic Sea between Puglia and Abruzzo. 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. 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.


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Italian

Red Wine

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While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.

The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.

For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau, Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.

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YNG375920_2010 Item# 115047

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