Winery - Di Majo Norante
* Expert NoteJanuary 12, 2012
This white has a gorgeous nose of aromatic white flowers, especially jasmine. Organically grown grapes come from Italy’s often overlooked Molise region, just above the “spur” on the boot of Italy. Floral intensity, gentle acidity and solid structure make this a perfect summer wine.
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* Expert NoteJanuary 12, 2012
I am simply delighted with the latest releases from Molise’s Di Majo Norante. This luscious red blend is made from two little-known, organically grown native varieties (85 percent Prugnolo and 15 percent Aglianico) and has been deftly transformed thanks to consulting enologist Riccardo Cotarella into a thick, inky garnet wine with black cherry, tar, leather, bitter chocolate and never-ending layers of aromatic intensity. A gorgeously concentrated and velvety body leaves zesty spice in the mouth until you’re ready for the next sip.
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* Expert NoteJanuary 12, 2012
Here’s a highly recommendable Sangiovese-based wine from Molise in Southern Italy. It’s a well-made wine with soft and plush notes of black cherry and milk chocolate with a rich, succulent finish. It’s perfect for stay-home family dinners by the fire.
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* Expert NoteJanuary 12, 2012
Ramitello is a beautiful wine (85% Prugnolo and 15% Aglianico for power and structure) with soft, lush aromas of chocolate, espresso, leather, clove and dense blackberry fruit. The wine is yielding and generous and has absolutely no sharp edges.
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* Expert NoteJanuary 12, 2012
This is a delicate and intricate red blend from Molise that offers well-dosed aromas of black fruit, cola, balsam notes and mineral. The wine is expertly extracted to yield thick and luscious flavors lavished over its dense concentration. This is an excellent example of the potential of winemaking from Italy’s least-known region.
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* Expert NoteJanuary 12, 2012
This is a modern, New World wine that boasts plush softness and a thick, velvety texture. Pair this wine with succulent beef, lamb or any meat that can stand up to its firm texture and solid tannins. Aromas include chocolate fudge, leather, allspice and clove.
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* Expert NoteJanuary 12, 2012
Full and purple, with a meaty bouquet that dishes bacon, berry and cookie dough. Great feel, assuming you like yours big. As for flavor, look for plum, blackberry and spice cake. With modest tannins, this is a drink-me-now kind of red, perfect with pizza or pasta.
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* Expert NoteJanuary 12, 2012
Deep, ripe and syrupy on the nose, with leather, brambly red fruit and licorice. Seemingly on the ripe side, but still juicy and fresh. The plum and berry fruit is mature, while proper aging has added a smoky edge along with carob, earth and coffee nuances.
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* Expert NoteJanuary 12, 2012
An Adriatic Coast wine made from Prugnolo and Aglianico; it’s not terribly elegant but it does sport meaty fruit that falls into the boysenberry/blackberry category. Fairly creamy on the back end, while overall it comes across as well made. Soft tannins make for an easy, almost lactic finish and mouthfeel.
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* Expert NoteJanuary 12, 2012
This dessert wine ventures far beyond classic dried fruit and nuts to offer fresh peach, apricot lavender, lemon rind, dried basil and pine nuts. It has a winning combination of herbs and sweetness that recalls tea with honey and lemon. Made from late-harvest (as late as November) and very rare Moscato Reale grapes.
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