About this wine
Vineyard and terroir
The selected fruit comes from the Ramitello vineyard in Campomarino. The estate lies on the Adriatic coast, where the climate is suited to viticulture.
Grapes
The wine is made from a selection of the best Falanghina fruit.
Vinification
The grapes are harvested in October and carefully selected. Fermentation takes place in stainless-steel tanks at a controlled temperature of 16–18 °C, followed by 24–36 hours of cold skin maceration.
Label / history
The Di Majo family has produced DOC wines since 1968, and the winery is now headed by Alessio di Majo. The family’s history in Campomarino 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 town’s old central square. A new winery was built in the 1960s and later equipped with modern technology.
