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Wine Producers and Shops of Latium (Lazio)

Provinces of Latium (Lazio)

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Wine in Latium (Lazio)

local grapes, wine, and food

Latium (Lazio) Wine data

Latium (Lazio) has a viticultural area of almost 28,000 hectares, therefore an extension certainly respectable, which gives rise to over 2 million hectoliters of wine. Lazio is 50% hilly and the remaining part is divided equally between flat plains and mountainous areas. The vineyards are situated 70% in hilly areas and 30% in flat zones. Thus, Lazio has a mixed territory, with volcanic soils, lakes, hilly areas, and reclaimed plains (the Agro Pontino), which give rise to different types of wine. Lazio produces many white wines, one above all is Frascati, the first DOCG in Italy. Cesanese  with the Cesanese del Piglio DOCG appellation is an excellence among red wines, then there’s Moscato di Terracina, Aleatico di Gradoli, Est! Est!! Est!!!​ di Montefiascone and many others.

Wine figures of Latium (Lazio)

  • Lazio's surface under vines: 23,000 ha of which 26% in mountainous regions, 54% in hilly areas, 20% in plains.
  • Lazio's wine production: 1.500.000 hl of which DOP wines 31% IGP wines 20%, red and rosé wines 24%, white wines 76%.
  • Lazio's Wine Appellations of Origin: : 3 DOCG, 27 DOC, 16 IGT.
Wines of Latium (Lazio)

Viticolture in Latium (Lazio)

A characteristic of Lazio is the widespread family wine production aimed at self-consumption. After phylloxera, with the entry into modern viticulture, the trend towards the production of large quantities of wine unfortunately prevailed also in Lazio. In fact, modernization mainly concerned social wineries, which have equipped themselves with industrial-sized winemaking plants. Fortunately, things are now changing, although the evolution of viticulture is quite slow. Today, some winemakers have chosen to focus on excellence wines by exploiting especially the potential of native grape varieties. The choice of training systems is shifting from the traditional pergola to espalier, Guyot, or spurred cordon training systems. In some areas of the Castelli Romani and lower Lazio, the typical vines married to trees or woven canes, called “canocchie,” are still used.

History of Winemaking in Latium (Lazio)

In ancient times, Lazio played a pivotal role as a link between Greek and Etruscan viticulture. In the former, vines were trained low to the ground or on inert supports in specialized cultivation, while in the latter, vines were left free to expand, supported by living stakes such as elm, poplar, and maple trees, with mixed cropping. Vineyards were located in areas most suited to viticulture, such as the mid-hills, arranged on volcanic or red soils. The grape varieties were predominantly local, and each winemaker produced typical and unmistakable wines, following their own vocation. The ancient wine tradition of Lazio is confirmed by Latin writers such as Cato, Columella, Pliny, Strabo, Virgil, and Martial. Both the wines produced in Latium vetus, the oldest area, comprising the central part of present-day Lazio, south of the Tiber River and north of Mount Circeo, and those from Latium adiectum, the outer part of the region, are among the most famous and celebrated of antiquity, such as Albanum, Caeres, Cecubum, Aricinum, Setinum, Tiburtinum, and Tusculum. Lazio’s viticulture followed the fate of that in other Italian regions, until the end of the nineteenth century, with over 200 different vine cultivars spread across the municipalities of the region. Following the phylloxera epidemic, Lazio also began to undertake production policies aimed at quality, requalifying the ampelographic heritage and progressively reducing the grape yields of the vineyards. This led to a focus on grape varieties traditionally grown in the region, especially white grapes, followed later by the rediscovery and valorization of traditional black grape varieties.

Wine in Latium
Vineyards in Terracina Image: Depositphotos.com

Wine grapes of Latium (Lazio)

Lazio features a wide variety of cultivated grapes, both indigenous and international. Among the black grape varieties, the most important native one is undoubtedly Cesanese, which is the basis of wines of absolute excellence. In Lazio, Montepulciano, Ciliegiolo, Merlot, Cabernet Sauvignon, and in some cases even Barbera are also grown. White wines are mainly made from Malvasia and Trebbiano varieties, including Malvasia Bianca Lunga, Malvasia Bianca di Candia, Malvasia del Lazio (with the Bellone, Cacchione, and Bonvino Bianco clones), Trebbiano Giallo, Trebbiano Toscano, and Trebbiano del Lazio. Grechetto is a variety cultivated especially in the areas of Viterbo at the borders with Umbria.

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Wine appellations of Latium (Lazio)

The most important Denominations of Origin for wine in Lazio are Cesanese del Piglio DOCG, Cannellino di Frascati DOCG, and Frascati Superiore DOCG. Trebbiani and Malvasias are also the basis of the Est! Est! Est! di Montefiascone DOC wine. In the area of Cerveteri (Cerveteri DOC), in the hills near the sea north of Rome, the whites are mainly based on Trebbiani and Malvasias. Towards Frosinone, in the area of Affile (Cesanese di Affile DOC) and Olevano Romano (Cesanese di Olevano Romano DOC), important red wines based on Cesanese are produced, with these two DOCs complementing the already mentioned DOCG. Other important wine-producing areas include Frascati (Frascati DOC, in addition to the already mentioned DOCG), Colli Albani DOC, Castelli Romani DOC, all along the hill line south of Rome.

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Wine areas of Latium (Lazio)

Castelli Romani

The most important wine-producing area in Lazio is the region southeast of Rome, known as the Castelli Romani, dotted with medieval villages and villas, vineyards, and forests. Here, white grape varieties such as Malvasia del Lazio and Trebbiano Giallo dominate; then Bellone and other local varieties. Among the black grape varieties are Cesanese, Sangiovese, and Montepulciano, but also Merlot, Ciliegiolo, and Bombino Nero. The Castelli Romani DOC is the reference for the area, others include Montecompatri Colonna DOC, Zagarolo DOC, Cori DOC, and others.

Cesanese area

Between Rome and Frosinone, in Ciociaria, is the Cesanese area, an indigenous black grape variety that produces full-bodied red wines, as in the case of Cesanese del Piglio DOCG or Cesanese di Affile DOC or Olevano Romano (also DOC). In blends, Cesanese is often accompanied by Barbera, Montepulciano, and Sangiovese. The fourth denomination of the area is the Genazzano DOC, in both white and red types.

Latina area

In the province of Latina, red wines prevail, for example, in the Aprilia DOC. In the coastal area from Latina to Terracina is the Circeo DOC, named after the promontory that characterizes its landscape.

Viterbo area

In the province of Viterbo, on volcanic soils around Lake Bolsena, white grapes such as Trebbiano Toscano and Giallo, as well as Malvasia Puntinata (del Lazio), are mainly cultivated. The most famous wine is the Est! Est!! Est!!!​ di Montefiascone DOC; among the red wines, the Aleatico di Gradoli DOC. The other two denominations of the area are Tarquinia DOC and Cerveteri DOC (in the province of Rome).

Rieti area

The vineyards of the province of Rieti are located on the foothills of the Apennines. The Colli della Sabina DOC is shared with the province of Rome and covers almost entirely the right bank of the Tiber River.

Regional Cuisine of Latium (Lazio)

The regional cuisine of Lazio, and Roman cuisine in particular, is not particularly rich in appetizers. Among pasta dishes, Bucatini all’amatriciana and Rigatoni alla carbonara are certainly among the most famous in national cuisine. Amatriciana sauce is a tomato sauce with onions, pancetta, and the indispensable Pecorino Romano cheese; Carbonara is a white sauce with Pecorino cheese, pepper, eggs, and pancetta. We also remember Penne all’arrabbiata (a very spicy amatriciana) and Spaghetti alla gricia (an amatriciana without tomato). Then there are Rigatoni with pajata (veal intestines); Roman-style risotto (prepared with Marsala wine) and Roman-style fettuccine, with tomato and mushrooms. Fettuccine alla ciociara, with mushrooms, peas, guanciale, and white meat sauce; Pasta alla carrettiera, with tuna added to the traditional sautéed base of mushrooms and guanciale. Rigatoni alla vaccinara, with oxtail sauce. Fregnacce alla sabinese, a kind of egg maltagliati with porcini mushrooms and black olives sauce or alla Castelnovese, with a chili pepper and marjoram pesto. Finally, Gnocchi alla romana, baked, and Timballo alla ciociara, stuffed with mixed minced meat and mozzarella. Among the soups, we remember Escarole and bean soup, Roman-style stracciatella, made with eggs, semolina, and cheese, fresh Fava bean soup with guanciale, and Beans with pork rinds.

Roman cuisine is also rich in tasty main courses. Famous dishes include Saltimbocca alla romana, made with veal, ham, and sage, and Coda alla vaccinara (stewed oxtail). Abbacchio is milk-fed lamb (from the Latin ad baculum, meaning “tied to a stick”, as the animals were tied up to prevent them from getting lost) cooked roasted with herbs, Abbacchio ribs a scottadito, Abbacchio coratella with artichokes, Roman-style abbacchio, with herbs, vinegar, and kidneys, Abbacchio brodettato, with flour, wine, and onions, Abbacchio alla cacciatora, larded and with anchovies. Among pork dishes, there are ribs and the very famous Porchetta, especially the one from Ariccia.

Characteristic of Lazio are also snacks like Bruschettas, Crostini with anchovies, Fried zucchini flowers with anchovy hearts, zucchini, artichokes, cod, sweetbreads, liver, and lamb brain. Among the side dishes, there are Puntarelle salads, Misticanze salad, with various lettuces, apples, pine nuts, and walnuts, Veal tendon salad, and Sautéed chicory.

Among the desserts, we recall pangiallo, a sort of round saffron bun, prepared with flour, dried fruit, candied fruits, and chocolate. From Frascati come the Pupazze, woman-shaped biscuits made with a large amount of honey and orange flavor; Grattachecca is a flavored ice slush with fruit syrups. Maritozzi are soft buns stuffed with cream.

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