This sweet wine is made from grapes that wither on the branch and are harvested in late October, early November.
Thanks to the informed advice of renowned Italian wine expert, Riccardo Cottarella, Di Majo Norante produces excellent and delicious wines in the little known Molise region, in the southern Adriatic. This remarkable dessert and cocktail wine is one of them.
After slowly fermenting in steel tanks at controlled temperatures, the malolactic fermentation process is completed in oak barrels. The wine is then matured for 1 year in steel tanks and for 6 months in the bottle.
Color : Straw yellow, bright, with amber reflections.
Nose : Fresh and intense, with fragrances of orange flowers and Zagara honey.
Mouth : Full, rich, with tastes of well ripened Muscat grapes and dried fruit, such as figs and prunes. The highly refined residual sugar is pleasantly sweet on the palate.
Alcohol level : 14.5%
Winemaking : 12 months in steel tanks and 6 months in the bottle.
Food pairing : Cocktail wine, dry biscuits, pastries, strong cheeses.
Aging potential : 10 to 15 years
Located in south-east Italy, between Abruzzi and Puglia on the Adriatic coast, Molise is the second-smallest region in the country. Thanks to a climate that is ideally suited to wine-growing, Molise is home to countless small vineyards, ...More infos
Di Majo Norante has been producing wine since 1800, a task handed down from father to son near Campomarino, in the region of Molise, north of the Gargano promontory.The current generation is headed up by Luigi and Alessio Di Majo who, ...More infos