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