The Nero Buono grape variety is an indigenous variety from Lazio, unjustly considered a “minor” grape and therefore often overlooked. It is almost exclusively cultivated within the territory of the Cori municipality, in the province of Latina, not far from the Rome area. For this reason, it is also known as Nero Buono di Cori. The origins of this grape are largely unknown, but it is almost certainly native to the area and has been cultivated since ancient times. The hilly, volcanic terrain of the Lepini Mountains and the area’s specific microclimate, characterized by air currents that reduce the risk of downy mildew (to which Nero Buono is quite susceptible), create ideal conditions for the vine, allowing it to express its best qualities in this specific region. Traditionally, it has often been used as a blending grape, particularly in the Castelli Romani DOC.
Nero Buono is rich in anthocyanins, to the point that it is sometimes described as a “coloring” grape, used in blends to enhance the wine’s color. Recently, however, it has garnered the interest of various producers who are vinifying it as a single-variety wine, with highly encouraging results. Nero Buono wines made in pure form exhibit aromas of wild berries, and on the palate, they are full-bodied, enveloping, and marked by lively acidity. Some producers age the wine in barriques, introducing spicy notes on the nose and softening the naturally velvety tannins. With elegant aging, the wine develops flavors of licorice and cocoa.
