Molise: Di Majo Norante “don Luigi” Montepulciano 2001
Posted By Joel on March 20, 2009
Di Majo Norante “don Luigi” Molise 2001 Montepulciano DOC
“A faint sun
that has come out on purpose from the fog
to send a shaft of light and give some breath…”
(from “Winter Sun” by Molisan poet EUGENIO CIRESE, Translated by Luigi Bonaffini. Please see the super piece on Cirese @ http://home.att.net/~l.bonaffini/cirese.htm, authored by Giambattista Faralli)
The expressive wines of Alessio Di Majo, Di Mayo Norante winery, shine light upon what appears to be a promising future for wine production in the province of Molise. If Di Majo is setting the benchmark, we can certainly expect great things to come from this region.
Combining innovation and “old fashioned methods”, Di Majo produces wines of unique character in an updated style that appeals to both modern and traditional taste preferences alike. Di Majo Norante bottled its first vintage in 1968 and today produces approximately 600,000 bottles from 52 hectares. The estate gives special attention to clonal selection of native vines that thrive in the southern italian soil and uses only fertilizers of organic composition.
In a typically Italian tribute of respect and admiration, Di Majo’s “Don Luigi” is named after the patriarch of the estate. The wine is made from best Montepulciano (90%) and Tintilia (10%). Tintilia, a varietal confined mostly to Molise, is blended for its contribution to color and intensity (read: alcohol).
Vineyards lie in the area of Martarosa at an altitude 100 meters in a southeasterly orientation and are of calcareous clay soil composition.
Contact with skins is allowed for 20-25 days with fermentation carried out in temperature controlled stainless steel tanks and then it’s off to barrique (Allier / Troncais) for 12-18 months.
Tasting Notes:
The wine, is a deep ruby color, plush and soft in the mouth. But make no mistake, don Luigi is no wallflower. Big and rich, it shows ripe plum and berry fruit surrounded by cocoa, anise, smoke, and vanilla cloaked in very smooth, civilized tannins. A great balance of strength with grace and sensuality, an incredibly interesting, delicious expression of Montepulciano.
Food: Pasta “al forno” of all types, grilled meats, game, cheeses; also try this with lamb korma or masala
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