Story: Molise | Wine region
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Culinary specialties
The cuisine of Molise is strongly influenced by rural and Mediterranean traditions. Pasta, legumes, lamb, and meat dishes dominate the diet inland, while fish and seafood are common on the coast. Fresh white wines made from Trebbiano or Malvasia grapes pair perfectly with seafood and light fish dishes, while full-bodied red wines such as Montepulciano del Molise are ideal with lamb, beef, or stews.

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Notable wineries
Molise is home to many small to medium-sized wineries, often family-run, which focus on cultivating indigenous grape varieties. Among the best-known producers are La Marchesa, which mainly produces Montepulciano del Molise, and Di Majo Norante, which stands for quality and tradition. Many winemakers rely on sustainable cultivation and traditional vinification methods to preserve the character of the terroir.

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Overall importance in winegrowing and share of exports
Although Molise accounts for only a small proportion of Italian wine production, the region has found its niche. Production focuses on high-quality DOC and DOCG wines, which are mainly in demand nationally. Exports are limited, but international recognition and demand for these distinctive and often attractively priced wines is growing.

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Summary and outlook for the future
Molise offers an authentic, small-scale wine landscape with a clear focus on indigenous varieties and high-quality wines. With Montepulciano del Molise, Biferno, and other specialties, the region has a solid foundation for the future. The outlook lies in increasing awareness and expanding sustainable, quality-oriented production, so that Molise could become more prominent as an Italian wine region among international wine lovers in the coming years. - Gerardo [TS12/25]