Although it may seem to be but a footnote in Abruzzo’s regional profile, Molise is not merely a minor division of its more established neighbor. In fact, if there’s any region that deserves credit for Molise’s viticultural persona, it’s Campania—a zone that is directly evidenced in/receives direct attribution in Molise’s varietal constituency. While Abruzzo receives its due in the extensive roles that Trebbiano and Montepulciano play in the wines of the three major DOCs (Pentro d’Isernia, Biferno, and Molise), Campania’s Falanghina and Aglianico are not only more prevalent, but offer a greater qualitative contribution, endowing the local wines with a character that’s normally reserved for wines intended for a broader audience.  

While Molise’s mountainous interior seems to offer particularly propitious ground for the cultivation of red grapes, at present, this potential has only served to motivate a few investments. Molise’s current wine production is essentially the province of one producer—Di Majo Norante, whose history of vine cultivation dates back to the 1800s, although wine production did not commence until 1968. Appropriately enough, it pursues its country’s preferred varietal interests, aligning itself more with Campania than with Abruzzo. That said, it is accomplished in both regional sectors, as showcased by the quality of both its Ramitello bottling, a single-vineyard blend of Montepulciano and Aglianico, and the house flagship, Don Luigi, whose primary constituent is Montepulciano.    
 
Neighboring Abruzzo, Campania, and Puglia all have a share in the Molise table, producing a spread of rustic specialties headlined by numerous handmade pastas, or sagne, several of which are topped by either lamb or pork ragout. But the region distinguishes itself as a producer of truffles, not just black but also white truffles, Caciocavallo cheese and extra virgin olive oil renowned since antiquity in the writings of Cato and Horatio.