Roma DOC Rosso

A little bit of history…

Castelli Romani is definitely Lazio’s most important viticulture area. Many towns around here have a century-old wine-making tradition that has also been fostered by the volcanic origin of the soils, rich in potassium-based salts and phosphorus, and by the perfect climate, heavily affected by the many lakes.

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Controlled Designation of Origin

Alcohol Content

13% vol.

Service Temperature

16° – 18°C


These vines are planted in volcanic and permeable soil in the hills South of Rome where they’re positively affected by the proximity to the sea; they’re mainly espalier-trained, sometimes Guyot- or cordon-trained. The grapes are hand-picked in mid-October. After fermentation in steel tanks the resulting must is put to age for a few months at a controlled temperature together with the yeasts, so the must develops new scents and flavours: it all provides for a fresh and pleasant wine that simply needs bottling before being put on the market.

It is made from a blend of Montepulciano and Sangiovese grapes

Organoleptic Analysis

This wine is dark ruby red with a purple hue; it has a strong scent of ripe red fruit, especially cherries, blackberries and plums. There are also some spicy and balsamic notes. It has a full body, robust and well-structured yet elegant and mellow. It has an interesting and lingering aftertaste. Pleasing to the palate.

Food Pairing

This wine pairs with every course; it is a perfect match for traditional Roman dishes, grilled meat, tripe, Roman-style oxtail stew. Cheese and cured meat.