Di Majo Norante

Montepulciano and Aglianico come from clay soils at one hundred metres in Campomarino. The wine spends about a month in contact with the skins and completes malolactic fermentation. Maturation takes place partly in cask and partly in stainless steel, followed by six months in bottle. Plum, leather, liquorice and spice appear within a full, soft and velvety profile.

Deep ruby with violet reflections, opening on plum, forest berries, dark chocolate, leather and licorice. The palate is full and velvety, bringing generous dark fruit and savoury depth through a long, persistent finish. A blend led by Montepulciano with Aglianico, it is well suited to braised meats, game, rich pasta or mature cheese.