Di Majo Norante Moli Rosso 2020

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.

Type: Red Wine
Style: Smooth, Fruity
Grape Varietal: Montepulciano, Aglianico
Tastes Like: Comparable to a Merlot, with ripe cherries, plums, and a touch of spice.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Molise, Italy
Terroir: Clay and limestone soils
Aging: Stainless steel and brief oak aging
Serving Temperature: 16-18°C

Di Majo Norante is a family-owned winery with a rich history of producing wines that express the unique character of the Molise region, blending tradition with innovation.

Seafood: Grilled tuna steak or swordfish.
Poultry: Herb-roasted chicken or duck breast.
Vegetarian: Eggplant parmigiana or lentil stew.
Meat: Beef meatballs or lamb chops.

Pecorino Romano: Sharp and savoury, enhancing the wine's depth.
Caciocavallo: Creamy and tangy, complementing the wine's fruitiness.
Fontina: Soft and nutty, balancing the wine's structure.
Provolone: Aged and robust, pairing beautifully with the wine.

Eggplant Parmigiana

Ingredients:

• 2 large eggplants, sliced
• 2 cups marinara sauce
• 1 cup grated mozzarella
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 eggs, beaten
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C (350°F). Season eggplant slices with salt and let sit for 30 minutes to remove moisture. Pat dry.
2. Dip eggplant slices in beaten eggs, then coat with breadcrumbs.
3. Heat olive oil in a skillet and fry eggplant slices until golden. Drain on paper towels.
4. Layer marinara sauce, eggplant slices, mozzarella, and Parmesan in a baking dish. Repeat layers.
5. Bake for 25-30 minutes until bubbly and golden. Serve warm.

Tip: Pair with Di Majo Norante Moli Rosso for a classic Italian dining experience.