This DOC white, red and rosès wine extend across various towns of the Tirrencia coastal band, crossing both Lazio and Viterbo. In the Maremma, the vine is grown in the municipalities of Ladispoli, Santa Marinella, Civitavecchia, Allumiere, Tolfa and part of Tarquinia.

THE WINES:

The Cerveteri comes in a number of typologies.

TASTING:

BIANCO SECCO:

The dry white is made primarily from the Trebbiano Toscano (also known as the Procanico) vine. An even mix of the Malvasia di Candia (or del Lazo) and any other authorized white berried grape, except for the Pinot Grigio, make up the rest.

Visual characteristics: A golden yellow colour with greenish reflections

Olfactory characteristics: Winy, fruity, very delicate and mellow aromas

Taste characteristics: On the palate it’s dry and piquant with a slightly bitter finish. The minimum alcohol graduation is 11°

Food pairing: A wine for every meal, it's ideal for light fish aperitifs and antipasti, great with grilled or fried fish or fresh cheeses like mozzarella and ricotta

 

BIANCO FRIZZANTE:

This sparkling white is made with the same blend of grapes as the dry white.

Visual characteristics: A golden yellow colour

Olfactory characteristics: Delicate, slightly fruity aromas

Taste characteristics: On the palate it's sparkling, soft, sometimes slightly sweetish. The minimum alcohol graduation is 11°

Food pairing: It goes well with all seafood dishes. Its sparkling characteristics also suit fried foods and fresh cheeses

 

BIANCO AMABILE:

The sweet white is made from the same blend of grapes as the other two whites.

Visual characteristics: Intense golden yellow colour

Olfactory characteristics: Fruity and mellow aromas

Taste characteristics: On the palate it’s rounded, sweet, very well-orchestrated. The allowed minimum alcohol graduation is 11°

Food pairing: Great with sweets and light pastries. An ideal match to the classic Lazio dessert: maritozzi (sweet buns) with cream. It also goes well with dry pastries coated in sugar or icing

 

ROSSO SECCO

The dry red is made from Sangiovese e/o Montepulciano grapes, at least 60%, with Cesanese grape, up to 25%, mixed with other authorized and recognized red berried grapes.

Visual characteristics: A quite intense ruby red with a tendency to produce garnet reflections with age

Olfactory characteristics: On the nose it's winy, intense with red fruit aromas

Taste characteristics: Upon tasting, it has good body. It’s dry, piquant, well-orchestrated. The allowed minimum alcohol graduation is 11.5°

Food pairing: This wine goes well with heavy meat dishes from Lazio’s local cuisine like bucatini all’amatriciana (pasta with an onion, pancetta and tomato sauce) and saltinbocca alla romana (a Roman veal dish). If aged, it's also great with roast goat and grilled or oven-cooked vension.

 

NOVELLO ROSSO

This red is made from Sangiovese e/o Montepulciano grapes, at least 60%, grapes from the Cesanese vine, up to 25%, and a mix of other authorized and recognized red berried grapes.

Visual characteristics: A nice ruby red colour, more or less intense

Olfactory characteristics: Winy, fruity, delicately aromatic and typical of a novello

Taste characteristics: On the palate it's fruity, very well-orchestrated. The minimum alcohol graduation is 11°

Food pairing: Great with simple dishes like Roman style gnocchi, bucatini all’amatriciana (pasta with an onion, pancetta and tomato sauce) and light grilled meats. Fantastic with a good Margherita pizza.

ROSSO DOLCE:

The sweet red is made with grapes of the Sangiovese e/o Montepulciano vine, at least 60%, a maximum 25% of the Cesanese vine and other red berried grapes from the area.

Visual characteristics: A very intense ruby red.

Olfactory characteristics: Winy, fruity, very mellow

Taste characteristics: On the palate it's sweet, velvety and lingering. The minimum alcohol graduation is 11°

Food pairing: Ideal with a crostata di visciole (wild cherry tart), but it generally goes well with all red fruit tarts. Also great with dry pastries filled with dry fruit or chocolate.

 

ROSÉS

The rosés is made with Sangiovese e/o Montepulciano grapes for 60%, with at least 25% of Cesanese and a mix of other authorized and recognized red berried grapes.

Visual characteristics: A pink, more or less intense, colour

Olfactory characteristics:  Fruity, delicate and mellow

Taste characteristics: Extremely subtle, well-balanced and delicate. The minimum alcohol graduation is 11°

Food pairing: its delicate flavour lends itself well to fresh cheeses like mozzarella or Buffalo ricotta. Also great with cold cuts like mortadella and some Lazian dishes like spaghetti carbonara or trippa romana (Roman style tripe).

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