Castelli Romani

The "Castelli Romani" Protected Designation of Origin includes the following types of wine: white, red and rosé. For all three, there are the dry, medium sweet and sparkling variants. The red is also produced in the Novello version.

Grapes

The grapes used for the production of Castelli Romani white wines are those from Malvasia and Trebbiano vines (alone or in combination), which are joined, up to a maximum of 30%, other white grapes suitable for cultivation in Lazio. In the case of red wines, however, the basic varieties are Cesanese, Merlot, Montepulciano, Nero buono and Sangiovese, always to be used individually or in combination. Other black grapes are also used, but up to a maximum of 15%. Finally, rose wines are obtained by blending white and black grapes or by processing black grapes into rosé.

Physicochemical and Organoleptic properties

Castelli Romani Bianco (minimum total alcoholic strength by volume 10.5% vol. ) is straw yellow, with variable intensity. It has a fruity and intense aroma, combined with a fresh, harmonious and dry flavour, to which are added the sparkling and sweet characteristics of its variants. Castelli Romani Rosso (11% vol.), in its different versions, has a ruby red hue, a vinous and persistent aroma, which in the novello acquires fruity elements. The taste is fresh, harmonious, dry and round (sometimes even sparkling and medium sweet). Finally, Castelli Romani rosato (10. 5% vol.) has pink nuances of varying degrees, which in some cases tend to ruby. The aroma is fruity, vinous and intense; the taste is fresh, harmonious and dry (as well as sometimes sparkling or medium sweet).

Grape production area

Castelli Romani wines are produced in the heart of Lazio, mostly in the province of Rome and, to a lesser extent, in the province of Latina.

Specificity and historical notes

Viticulture in the Castelli Romani area has a long and deep-rooted tradition, which dates back to Roman times.