Ramitello Di Majo Norante: Good Wine Lives in Small Regions

Molise is a region too often overlooked and ignored; the youngest in the country, established after the split of the "Abruzzi e Molise" region in 1963. It has only two provincial capitals, Campobasso and Isernia, and is the second smallest region in Italy after Valle d'Aosta.

It is evenly divided between hills and mountains, among which you can find yourself before wild and breathtaking landscapes. Enologically it has not yet gained much recognition, even though it is situated in a strategic location where the temperature range and climate could yield great rewards!

The wine we will talk about today comes from the area of Campomarino, specifically from the hamlet of "Ramitelli" from which it takes its name. The Ramitello Rosso is a Biferno Rosso D.O.C., an appellation that takes its name from the river that flows through the lands of this region, and is produced by perhaps the greatest winemaking estate in the area: De Majo Norante.

The family has been producing wine since 1800 and has grown considerably thanks to Luigi and now Alessio. The Ramitello is made from grapes typical of the neighboring regions: Montepulciano 80% and Aglianico.

We are talking about a wine that is macerated in contact with the skins for about a month and then aged partly in small oak barrels and partly in stainless steel, before resting in the bottle for approximately 6 months.

We are about to pour a wine awarded across multiple vintages by various industry authorities, and it was born there, in Molise. We are tasting a 2010 vintage.

The color is an intense ruby red with violet-leaning reflections; on the nose it arrives strong and clear! I can strongly sense spices, pepper, that toasted aroma, woodland scents, then leather, plum, and licorice.

On the palate, pleasant, fine, and delicate tannins take center stage, grazing the palate before giving way to a body I had imagined more powerful but which is nonetheless enjoyable. It has good acidity, but what surprises is the persistence that accompanies us for 12–14 seconds. I enjoyed it alongside a nice steak with parmigiana di melanzane, but I recommend it with all types of grilled meat and rich, saucy dishes.

Thank you Italy for being so diverse, thank you little Molise!