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Molise DOC is a global appellation which was created in 1998. The appellation has red, rosé and white wines and is the only DOC in Molise that produces sparkling wines. This appellation has a diverse topography, which lends itself well to vine growing.
The first testimonies concerning wine-growing in the Molise region date from documents from the 19th century, where it is question of the sale in Abruzzo of wine from this region and the types of cultivation adopted. Molise DOC is found in most of the municipalities of the “provincia” of Campobasso and that of Isernia.
Be that as it may, the vines have found in this region a favorable environment and climate, thus making it possible to develop a productive sector of a certain interest. The hillside vineyards provide excellent sun exposure, morainic and calcareous soils and proximity to the Adriatic sea, all of which allow the grapes to flourish.
The zone comprises a total of 82 municipalities in the provinces of Campobasso and Isernia.
The wines must be of pure variety and contain at least 85% of the respective grape variety. These are the white wines Chardonnay, Falanghina, Fiano, Greco Bianco, Malvasia, Moscato Bianco, Pinot Bianco, Pinot Grigio, Sauvignon Blanc and Trebbiano = Trebbiano d’Abruzzo, as well as the red wines Aglianico (also as Riserva), Cabernet Sauvignon, Merlot, Pinot Nero and Sangiovese.
Rosso (also called Riserva) and Rosato must contain 85% Montepulciano.
The Bianco Spumante di Qualità, Rosso Spumante di Qualità and Rosato Spumante di Qualità produced by bottle fermentation are blended in any combination of Chardonnay, Pinot Bianco, Pinot Grigio, Moscato, Falanghina, Fiano, Malvasia and Montepulciano (at 50%), as well as other authorised varieties (max. 50%). A single-variety Spumante di Qualità is also available.
The red wines of Molise DOC are known for their robust and full-bodied flavour where as the whites are mild and fruity.
It is advisable to taste the white Molise DOC in flared stemmed glasses at 8-10 ° C associated with dairy products, light starters, pizza. On the other hand, the reds are tasted in Bordeaux glasses at 16-18 ° C, to accompany pasta or polenta dishes with meat sauce, mature cheeses or baked meats.
In the Moscato type, to be poured into small stemmed glasses at 12-14 ° C, Molise DOC is particularly recommended to accompany “mostaccioli”, dry cakes with honey, or other pastries typical of the tradition of Molise.
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
