Di Majo Norante Ramitello

Di Majo Norante Ramitello is a 750ml red wine from Molise, Italy, blending 85% Montepulciano with 15% Aglianico at approximately 14.5% ABV. Ranked #74 on Wine Spectator's Top 100 of 2014, this distinctive southern Italian red has earned 92 points from Robert Parker's Wine Advocate and consistent praise from major critics for its depth and balance.

Quick Facts: ABV: 14.5% (varies by vintage)  |  Origin: Campomarino, Molise, Italy  |  Blend: 85% Montepulciano, 15% Aglianico  |  Producer: Di Majo Norante

Production & Heritage

Di Majo Norante is one of Molise's most prominent wine estates, located in the Ramitello district of Campomarino along Italy's southern Adriatic coast. The vineyards benefit from loose, partially sandy soils and steady summer breezes that moderate temperatures and promote even ripening — conditions that lend the wine its characteristic balance of ripeness and freshness. Ramitello is vinified under the guidance of renowned consulting oenologist Riccardo Cotarella, aged for 18 months in a combination of stainless steel and French 225-liter barriques, then rested an additional six months in bottle before release. The somewhat unusual pairing of Montepulciano and Aglianico — two of southern Italy's most structured red grapes — distinguishes Ramitello from the more conventional single-varietal bottlings of the region.

Tasting Notes

Aroma: The nose opens with ripe mulberry and dark plum, layered with dried herbs — bay leaf and sage — and a subtle undercurrent of graphite. With air, hints of leather and undergrowth emerge, adding earthy complexity.

Taste: The entry is fleshy and fruit-forward, led by vibrant dark cherries and plums that Wine Advocate described as melding "together with notable grace." Mid-palate, cherry coulis and brandy-soaked blackberry flavors interweave with tobacco, fresh thyme, and a savory black bean character noted by James Suckling (91 points). Polished tannins give the wine structure without austerity.

Finish: The finish is medium-long and well-defined, carrying licorice, tarry smoke, and a whisper of grilled mushroom. Tannins resolve smoothly, leaving a clean, savory impression that invites another sip.

How to Drink Ramitello

Ramitello rewards a slight chill to about 16–18°C (61–64°F) and benefits from 30 minutes of decanting, especially in younger vintages. It drinks well on its own but truly shines at the table. Pair it with braised lamb shank, where the wine's dark fruit and herbal notes mirror the richness of the braise. It stands up well alongside wood-fired pizza with sausage and mushroom, its smoky finish echoing the char. A classic match is aged pecorino or sharp provolone, where the wine's tannin structure cuts through the fat of the cheese.

Best For

• Introducing southern Italian wine beyond Puglia and Sicily to curious drinkers
• Pairing with hearty Italian-American red-sauce dinners or grilled meats
• Gifting a wine enthusiast something distinctive without a luxury price tag
• Building a cellar with age-worthy reds that deliver early drinking pleasure

Frequently Asked Questions

What does Ramitello taste like? Ramitello delivers ripe dark cherry and plum fruit layered with tobacco, dried herbs like sage and thyme, and a savory undertone of licorice and graphite. Polished tannins and a fleshy mid-palate give it a generous yet structured profile.

How does Ramitello compare to Montepulciano d'Abruzzo? While both wines feature Montepulciano as the dominant grape, Ramitello's 15% Aglianico component adds firmer tannins and greater structural complexity than most straightforward Montepulciano d'Abruzzo bottlings. The barrique aging also contributes more overt spice and smoky nuance than the typical stainless-steel-fermented Abruzzo examples.

Is Ramitello good for sipping on its own? Yes — its balance of ripe fruit, herb-driven savory notes, and smooth tannins makes it enjoyable without food, particularly after 30 minutes of decanting to allow the aromatics to open fully.

Where is Ramitello made? Ramitello is produced by the Di Majo Norante estate in the Ramitello district of Campomarino, in the Molise region of southern Italy. Molise is one of Italy's smallest and least-known wine regions, situated between Abruzzo and Puglia along the Adriatic coast.

What foods pair well with Ramitello? Braised short ribs or osso buco match the wine's dark fruit depth and herbal complexity. Grilled lamb chops echo its smoky, savory finish. Eggplant parmigiana provides a rich vegetarian pairing, while aged hard cheeses like pecorino complement its tannic structure. Pasta with a slow-cooked ragù is a natural regional match.

What sizes does Ramitello come in? Ramitello is widely available in the standard 750ml bottle format.

Is Ramitello worth the price? Ramitello positions as a mid-range Italian red that consistently punches above its weight in critical scoring — 92 points from Robert Parker's Wine Advocate and a spot on Wine Spectator's Top 100 represent exceptional value relative to its accessible price tier.

Why Ramitello?

Ramitello stands out as one of the rare wines that puts Molise on the international map. The unusual Montepulciano-Aglianico blend, shaped by Riccardo Cotarella's winemaking expertise and the maritime-influenced terroir of Campomarino, produces a red that combines the plush generosity of southern Italian fruit with genuine structural sophistication. A 92-point score from Robert Parker's Wine Advocate and inclusion in Wine Spectator's Top 100 confirm that this is not a regional curiosity but a serious wine. For drinkers seeking depth and character outside the well-trodden paths of Tuscany and Piedmont, Ramitello remains one of southern Italy's most compelling values.