About this wine
Vineyard and terroir
The grapes come from 15-year-old vines. The estate is in Campomarino on the Adriatic coast, whose climate is favourable for viticulture.
Vinification
The grapes are harvested during the first ten days of October and carefully sorted. Fermentation takes place in steel tanks at 16–18 °C, followed by cold skin maceration for 10–12 hours.
Ageing
The wine ages for 12 months in barrels, followed by four months in stainless steel tanks.
Label / history
The Di Majo family has produced DOC wines since 1968, although its history in the area extends back more than two centuries. Vines were cultivated there by the beginning of the nineteenth century, as evidenced by the ruins of an old winery preserved beneath the old central square in Campomarino. A new winery was built in the 1960s and later equipped with modern technology. The family’s winemaking tradition has passed through successive generations, and the company is now headed by Alessio di Majo.
