Questo vino
Vineyard and terroir
The fruit comes from 20-year-old vines in the “Ramitello” and “Martarosa” vineyards. The estate is based in Campomarino on the Adriatic coast and has approximately 52 ha of vineyards. Its vineyard practices include organic and mineral fertilisers and treatments with sulfur and copper salts. Weeds are removed manually or mechanically, while foliage remaining after green harvesting is cleared to reduce the risk of infection.
Vinification
The grapes are harvested by hand in October. Fermentation and skin maceration take place in neutral vessels over one month, followed by malolactic fermentation.
Ageing
The wine rests for six months in stainless-steel tanks and oak barrels, then matures for a further three months in bottle. It is intended to be enjoyed young, when its character is most expressive.
Tasting profile
Ageing gives the wine a smoother, softer texture while preserving its supple fruit character.
Label / history
The Di Majo family has produced DOC wines since 1968, and the winery is now headed by Alessio di Majo. Its viticultural history extends back more than two centuries: vines were grown there in the early nineteenth century, as indicated by the ruins of an old winery preserved beneath the former central square in Campomarino. A new winery was built in the 1960s and later equipped with modern technology.
