Anagni

The Protected Geographical Indication "Anagni" includes two types of wine: white and red.

Grapes

The white must contain grapes from two main varieties: Passerina and/or Malvasia puntinata, with a share from 50% to 60%. Bellone, Manzoni b., Grechetto b., Chardonnay, alone or in combination, can be used up to a maximum of 35%. Other white grapes, suitable for cultivation in Lazio, may also be used to produce up to a maximum of 15%. For the red version, however, the two main varieties are Cabernet Sauvignon and/or Cabernet Franc, minimum 50%. The Merlot can be used up to a maximum of 25%, while the Cesanese di Affile for a share from 10% to 20%. Other black grapes, suitable for cultivation in Lazio, may also be used to produce the wine, up to a maximum of 15%.

Physicochemical and Organoleptic properties

The white "Anagni" PGI wines have a light straw yellow colour, with a delicate and characteristic bouquet, combined with a dry and harmonious flavour. The minimum total alcholic strength by volume shall be 12% vol. The red version, on the other hand, is distinguished by a more or less intense red colour, accompanied by an intense vinous aroma and a dry, savoury taste, characteristic of ageing in wooden barrels. In this case, the minimum total alcholic strength by volume shall be 12,50% vol.

Grape production area

The production area is rather precise and limited and includes the entire territory of the municipality of Anagni.

Specificity and historical notes

The millenary history of winemaking in the Anagni area, from the time of the Romans to the present day, is the fundamental proof of the close connection and interaction between human factors and the quality and special characteristics of "Anagni" wine.