Nestled between Abruzzo to the north and Campania to the south, Molise is one of Italy’s smallest and most obscure wine regions. Although the wines from this mountainous and sparsely populated area are not very well known outside of Italy, Alessio Di Majo—Molise’s top grower—is renowned in his homeland for producing some of Italy’s more colourful and exciting regional vino. This delicious, medium-bodied red is a blend of organically grown Montepulciano (80%) and Aglianico (20%), cropped from the Estate's sloping Ramitello vineyard. Combining the delicious black plum fruitiness of Montepulciano with Aglianico’s more brooding, black olive tapenade and earthy notes, we love the way the wine’s sun-touched fruit is balanced by good acidity and just enough fine-grained and persistent tannins. It makes this perfect for slow cooked meat dishes this winter. We think it’s a steal.
How was it made?
This wine is made from the vinification of the best Montepulciano grapes, mainly Aglianico.Bright ruby red, fresh and fruity bouquet, it has a full flavour with a slightly bitter after-taste.Ideal with hors d'oeuvres, starters and meat in general. Serving temperature: 16°-18°C.