Discover Molise, 6 bottles

This Riserva di Tor del Colle red wine is a tribute to the beauty of the ruins that dominate the territory from above.

The wine is a blend of Montepulciano and Aglianico grapes that are de-stemmed and softly squeezed, undergoing a cold pre-fermentation (3-4 °C). Subsequently, there is a fermentation at controlled temperature which lasts from 15 to 20 days, followed by the ageing of at least 36 months in wooden barrels.

Intense ruby red colour, the wine is expressed on the nose with aromas of cherr...

This Riserva red wine from Tor del Colle is a tribute to the beauty of the ruins that majestically overlook the land.

The wine is produced in Molise from pure native red grapes, which are destemmed and fermented with a maceration of 7-8 days. Both fermentations take place in steel vats, while the aging process lasts 24 months, with at least 6 months spent in wooden barrels.

Intense ruby red in color, the wine reveals aromas of red and black fruit on the nose, with ethereal notes in the finish. On ...

The Biferno Rosso Ramitello from the Di Majo Norante company comes from the Ramitello vineyard in Campomarino, in the heart of Molise.

It is mainly produced with Montepulciano and Aglianico grapes, harvested by hand in late October. Vinification takes place in the traditional way, with maceration on the skins for about 1 month and malolactic fermentation. Subsequently, the wine ages partly in barriques and partly in steel tanks, resting for a further 6 months in the bottle before being placed on ...

The Aglianico del Molise Contado Riserva di Di Majo Norante was born in vineyards located in Ramitello, in the heart of Molise.

It is produced exclusively with Aglianico grapes, harvested between the end of October and the beginning of November. Fermentation takes place in stainless steel tanks at controlled temperature for about 30 days. Subsequently, the wine ages partly in barriques and partly in steel tanks, and for a further period in the bottle, before being released on the market.

It is cha...

The Molise Tintilia of the Di Majo Norante company was born in vineyards located in the heart of Molise.

It is produced exclusively with Tintilia grapes, harvested during the first ten days of October. Vinification takes place with maceration in contact with the skins for about 1 month and subsequent malolactic fermentation. The wine then ages partly in barriques and partly in steel tanks, resting for about 6 months in the bottle before being placed on the market.

It has a ruby red color with viol...

Tintilia Macchiarossa by Claudio Cipressi is born in vineyards located in the municipality of San Felice del Molise, in the province of Campobasso.

It is produced exclusively with Tintilia grapes, harvested manually in boxes in the first half of October. Fermentation takes place, with maceration of at least 10-12 days, at a maximum temperature of 26 ° C. Subsequently the wine is aged for 24 months in steel and for another 6 months in the bottle, before being placed on the market.

It has a red colo...