Sangiovese 2021

Sangiovese is the most cultivated black grape variety in Italy and is present from the shores of Lake Garda to Sicily. In Molise Di Majo Norante cultivates Sangiovese in the Cocciolete vineyard, 100 meters above sea level, between the Adriatic coast and the first hilly area. The vineyards on calcareous soil face east and are illuminated by the cooler morning sun; in addition, the sea breezes cause significant temperature variations between night and day, ideal for optimal ripening of the grapes. It is a ready-to-drink Sangiovese, to be appreciated for the freshness of the fruity flavors and for a moderate tannic structure that makes it easy to pair with local food.

The grapes are harvested in October. They are de-stemmed and crushed to ferment in stainless steel vats at a controlled temperature. Maceration with the skins lasts for one month from the start of fermentation. After racking, the wine also undergoes malolactic fermentation and ages in steel for 6 months before being bottled.