Di Majo Norante Moli Rosso 2019 is a blend of 80% Montepulciano and the balance Aglianico. This seems to be a varietal match made in heaven the juicy vibrance of Montepuliciano with the Nebbiolo like tannic structure of Aglianico.
Di Majo Norante Moli Rosso shows characters of plums and red berries, spice, with meaty and floral notes. The palate is mid-weight, juicy with some earth and leather, powdery tannins and just a touch of bitterness on the finish.
Drink your Di Majo Norante Moli Rosso now or over the next few years. It’ll stand up to a BBQ or anything meaty or gamey.
Di Majo Norante Moli Rosso Montepulciano 2019, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
Di Majo Norante is in the tiny region of Molise. Molise was part of Abruzzo until it was given DOC status. Alessio Di Majo’s motto is ‘new wines from ancient vines’. That means that the wine made here is clean, bright, fruit-forward and approachable. Di Majo Norante achieves this with organics in the vineyard and using modern technology to retain the freshness of the grapes. Di Majo Norante wines are lovely drinking and of great value.
Di Majo Norante Moli Rosso Montepulciano 2019 Wine Review
Gourmet Traveller Wine
“From the tiny and mountainous Italian region of Molise comes this charming old-school blend of montepulciano and aglianico whose bright, faintly meaty and floral bouquet of spicy berries and plums reveals a fiery note. Medium in body, gentle and savoury, its earthy, almost leathery expression of flavour moves down a fine, pliant spine of dusty tannins, building weight and structure towards its finish of vibrant acidity.”
One of Italy’s smallest wine regions. Located between Abruzzo and Puglia. It has only recently been awarded a DOC. It makes whites using notable local varieties such as Falanghina and Trebbiano. The reds use Sangiovese, Montepulciano and Aglianico.
Deep cooler, great aromatics and almost inky mouthfeel. These wines are often spicy, savoury and earthy. They have a good ability to age if treated with respect.
Often called the Barolo of the South. Introduced by the Greeks into Campania and it spread to Basilicata and Puglia. It makes full-bodied, well structured and generous wines that age gracefully. Taurasi DOCG and Aglianico del Vulture DOC as the two quality leading regions for this grape.
When most people think of Central Italy, they think of Tuscany. Not surprisingly because Chianti is an ocean of vineyards within the winegrowing region of Central Tuscany. Chianti produces more than 750000 hectolitres of wine each year. Tuscany’s wine history starts somewhere in the 8th-5th Century BCE when it was part of Etruria. Vernaccia from San Gimignano and reds from Montepulciano were known and loved before the Renaissance. The Tuscany we know now started in 19th Century with Chianti gaining the ascendancy. Brunello di Montalcino debuted in 1888, and the Super Tuscans took shape in the 1960s, 70s and 80s.
Beyond Tuscany, there are the magical places of Emilia Romagna, Marche, Abruzzo and Umbria. Each area has a unique history and personality that deserve a night of their own. Better still, a few nights in situ.
There are 1000s and 1000s of grapes in Italy. There are sub-alpine cool-climate regions in the North and Sun-baked vineyards in the South. Add to that, volcanoes and many cultures within one Country. You could struggle to find anything uniform about the wines. The best of the best include Tuscan reds from Sangiovese or Cabernet. Nebbiolo from Piedmont, especially Barolo and Barbaresco. The aromatic whites of NE Italy from Garganega, Pinot Grigio, and numerous crazy blends. The volcanic wines of Mt Etna in Sicily. And many more.
The only generalisation I will make is that a lot of Italian wine is undervalued when compared to a similar French style.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.