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.——M.L.(3/1/2009)—— 88

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.——M.L.(11/15/2005)—— 89

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. ——M.S.(2/1/2005)—— 87