Di Majo Norante Moli Rosso 2022

Di Majo Norante Moli Rosso is a vibrant and approachable red wine from Molise, Italy, crafted predominantly from Montepulciano grapes. This medium-bodied wine offers inviting aromas of red cherries, plums, and a hint of spice, with a smooth palate showcasing ripe red fruits, soft tannins, and balanced acidity, finishing with a touch of freshness.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Approachable
Grape Varietal: Montepulciano
Tastes Like: Comparable to a Sangiovese, with notes of red cherries, plums, and spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Molise DOC
Region: Molise, Italy
Terroir: Clay and limestone soils
Aging: Stainless steel and neutral oak
Serving Temperature: 16-18°C – Serve slightly below room temperature

Di Majo Norante is a historic winery in Molise, dedicated to producing high-quality wines that honour the region’s traditions and native varietals. Moli Rosso reflects their commitment to crafting vibrant and food-friendly wines, offering an expressive and balanced interpretation of Montepulciano.

Seafood: Grilled tuna or swordfish with a balsamic glaze.
Poultry: Herb-roasted chicken or turkey with cranberry sauce.
Vegetarian: Ratatouille or roasted red pepper pasta.
Meat: Pork tenderloin, lamb chops, or beef ragu.

Pecorino: Salty and nutty, complementing the wine’s fruitiness.
Parmigiano Reggiano: Savoury and umami-rich, enhancing the wine’s depth.
Provolone: Semi-hard and tangy, balancing the wine’s freshness.
Caciocavallo: Creamy and bold, pairing beautifully with the wine’s spice notes.

Penne al Ragù di Agnello (Penne with Lamb Ragu)

Ingredients:

• 400g penne pasta
• 300g ground lamb
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 400g canned diced tomatoes
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 1/2 cup red wine
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened.
2. Add the ground lamb and cook until browned. Stir in tomato paste and cook for 2 minutes.
3. Deglaze with red wine, then add canned tomatoes, rosemary, salt, and pepper. Simmer for 20 minutes.
4. Cook the penne in salted boiling water until al dente. Drain and toss with the lamb ragu.
5. Serve hot, garnished with fresh parsley.

Tip: Pair with a glass of Di Majo Norante Moli Rosso for a hearty and satisfying meal.