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Italy’s Rosso del Molise wines are made from the Montepulciano grape, which yields juicy, plummy reds like this one.
What You Need To Know
Central Italy’s Molise region got a huge boost when it was promoted to a higher, stricter category of wine region (DOC) in 1998. Today this tiny slice of the Adriatic coast is a source of terrific wine values, like this bold red from a family-owned estate near Larino, a hilltop village 15 miles from the sea. Angelo d’Uva is a felicitously named vintner (d’Uva means “of the grape”) who manages his family’s 37 acres with his wife, Enrica. The d’Uvas limit their vines’ yields, hand-pick their grapes and use only estategrown fruit. The careful selection shows in this red’s balanced, mineral-edged flavors.
Very Italian with notes of herb earth and plum.
Drinking well now, with intense, earthy plum and mineral flavors.
Decant and serve at cellar temperature.
Rich poultry, game, red meats (especially lamb) and earthy or meaty pastas, stews and risottos.