Rome, a must-see city

Rome, the eternal city, where art, culture and literature are alive today as in the days of Michelangelo, gives everybody the chance to discover its wonderful open air “museums”: the Vatican city, the Imperial Forum, Sant’Angelo Castle and the majesty of the Coliseum.

Thousands of years of history, distinguished by the presence of glorious Empires, consigned to Rome an artistic heritage as few other places in the world. Everywhere in this city it is possible to find traces of a secular culture, where the constant flux of tourists crowds all the hotels and the monuments in Rome. The Italian capital leaves everybody breathless: treasures of incomparable beauty made of squares, palaces, alleys, churches and fountains. Rome can proposes a series of itineraries, inside the city and in the neighborhood, that enable the tourist to find out and admire the fascination of such a wonderful city, its history, art, its beauties and traditions. Starting from the Trevi fountain, an obliged stop for who is visiting Rome, realized under the portico of Clemente XII around 1735 AD along Poli Palace, this is a work by the architect Nicolò Salvi and today is still flowed by the Vergine aqueduct projected in 19 BCE by the Consul Agrippa.

The small Trevi square, that hosts Rome’s most famous fountain, is probably the place most crowded by visitors, who, as the tradition says, launch a coin in the pool hoping that this gesture could guarantee them to come back once again to Rome. The next stop is Via del Corso, a very important road of the historical Rome, on which overlooks the Dora Pamphilj palace; from here we can reach the famous Venice Square, geometric center of the city and also the union point of the most important roads of the city.  This square has been created in the 15 century and here we can find some very important art works as Palazzo Venezia and the Basilica di San Marco, that rises at the foot of the Capitol Hill, now location of the Rome municipality that hosts three palaces (of the Senators, of Conservators and Palazzo Nuovo).

The Capitol Hill is the smallest of the seven hills and the ancient religious center of the city; here it is possible to admire the statue of Marcus Aurelius, on the opposite square. Leaving from the Capitol Hill we walk along Imperial Fora street, one of Rome’s most suggestive roads, until we arrive at the Roman Forum, the symbol of the ancient roman civilization. Continuing our journey in the ancient Rome, not far away from the Roman Forum, we can not help but see both the Coliseum, the symbol par excellence of Roman power and one of the most famous monuments in the world, and the Arch of Constantinople. The original name is Flavian Amphitheater and in the ancient times it was the seat of various shows with fights between gladiators and wild beasts, it could accommodate until 45,000 spectators.

Do not forget: the Monument to VIttorio Emanuele II, the Altar of the Fatherland, Sant’Angelo Castle along the River Tiber and the Basilica of Saint Paul Outside the Walls, in the Ostiense district; the Pantheon, a roman temple built by Agrippa in 27 AD, dedicated to all the gods; the Mouth of the Truth along the river Tiber and the Cestia Pyramid in the Ostiense district; the church of Santa Maria Maggiore on the Esquiline Hill; the Sistine Chapel with the very famous Michelangelo’s fresco “The last Judgment”; Piazza Navona, where there are Rome and Italy’s most beautiful hotels, the famous square has been arranged by Bernini and here there is also the Fontana dei Quattro Fiumi and the Obelisk in front of the Church of Sant’Agnese in Agone.

Finally, we remind you that each year more than one million people come from every continent to visit the Basilica di San Pietro, the Vatican Palaces, which constitute a unique art and monumental center in the world.

Rome can also offer a varied gastronomy, suited to meet al tastes and expectations among which the Jewish and exotic cuisine, various Indian restaurants that can offer also typical dishes of the Asiatic cuisine, such as tandoori and kebab. Or the most delicious dishes of the Argentina cuisine (mainly meat) accompanied by an excellent selection of South American wines to be tasted with the background of shows of tango and folklore. Or you can taste the real American cuisine, with great international music, a vast exhibition of objects belonging to rock stars from all over the world and a shop with customized articles, all this at the Hard Rock Café. Here it is also possible to arrange private parties inside this local. For lovers of live music we recommend a visit to Viale Trastevere, staying in a hotel in Rome where you can attend performances of the best blues, rock and jazz musicians; the local has a well-stocked barFree Reprint Articles, you can eat there and there are also about one hundred fifty seats to attend the show for which the reservation is always recommended.

Source: Free Articles from ArticlesFactory.com

ABOUT THE AUTHOR

This article was written by Martina Meneghetti with support from rome hotel reservation for any information, please visit rome family hotel or for insurance visit rome wedding .

Pecorino Romano

Pecorino romano

Pecorino is one of the world’s oldest cheeses, being, as it was, produced in the early Roman Empire, “Pecorino” denoting sheep’s milk and “Romano” being an indication of it’s ancient local of production. This is the favorite grating cheese of southern Italy.

Romano Pecorino is made from raw ewe’s milk, and aged at least 6 months. The granular paste is usually compact, has tiny pores and is white or straw-yellow in color. The crust is smooth and straw-yellow or more or less intense brown in color. The cheese has a fragrant aroma and is usually piquant in flavor.
Country: Italy
Region: Latium, Sardinia
Milk: Sheep’s Milk
Rind: Natural yellow or brown rind
Aging: At least 6 months, up to 8 months
Consistency: Granular, small holes, hard
Taste: Piquant, strong

Zagarolo wine

rome wine trails cover small

 

zagarolo
Zagarolo – Photo © Tommaso Tessarolo

Located among the Colli Albani and the Monti Prenestini, on a low hill (100-400 meters above the sea level), the production’s zone of the Zagarolo is, according to the rules, the perfect place for wine-making. The more distant Monti Tiburtini together with the more near Monti Prenestini protect this area from winds coming from north and north-east, but let the ‘ponentino’ in, a wind mitigating the hot roman summer. This zone is protected southward from the Colli Albani. Its particular position therefore is favorable to the cultivation of vineyards. The history of viticulture is rooted in the foundation of Zagarolo and Gallicano, back in the Middle Ages, even if the vineyards’ cultivation flourished again only at the beginning of the past century after they had been strongly hit by phylloxera.

The wine even if generally is sweet, but its commonest variety is dry, very harmonic, crisp, that drinks well, particularly its more accurate productions. This to satisfy the consumers needs, that drink this wine in roman trattorias and public houses, where it is brought in casks.

The production territory consists of Gallicano, part of Zagarolo, and of San Cesareo. It has to be noted that in the general DOC of the Castelli Romani, the Gallicano territory has been excluded and only that of Zagaralo belongs to it.
The vineyards are characterized by the varieties: Malvasia di Candia, whose prolific production is refined with Trebbiano Toscano, Yellow Trebbiano, and Green Trebbiano to make it easily storable; and it is aromatized by the Malvasia puntinata. The Bellone and the Bonvino can be also used.

The cultivation methods are characterized by the Tendone, as it has already been used largely to produce grapes to be eaten. More rarely there are cultivation in rows, both cordon or gouyot.

The sale of this wine is still linked to the tradition, when hosts went directly on the production territory and with the help of a broker, bought the wine, sometimes paying it in advance. To guarantee this operation it was sufficient an handshake and countermarking with a chalk – to write the buyer initials – the chosen casks.
Even if nowadays the new technologies determined a standardization of wine production, it is the producer, who brings the wine in casks directly to the trattorias and public houses of Rome. Sometimes, consumers reach this area to buy wine, and to make a pleasant trip.

Courtesy of www.stradadeivinideicastelliromani.com

Velletri wine

velletri
Casale – Photo © leosagnotti

The vineyards in this area are cultivated “ a onocchia” with vines planted one near to the other and therefore these vineyards were named “vigna stretta alla Velletrana” (meaning narrow vineyard to the Velletri’s style). In fact this area was very rich in reeds, as the rainy weather and the numerous watercourses enabled their growth.

The soil was worked carefully, using the hoe to loosen the soil before digging drills near the plants to drain the water raining during the Spring; then these were removed “a cavalloni” to protect the plants from abundant rainfalls. During Summer the soil is worked to maintain it fresh; this type of works is defined “rinfrescature” (meaning refreshment) as they stop water from rising up again from the deepest layers, due to the capillarity.

The soil are still worked with the same attention as in the past, and the new technologies enabled the producers to expand their vineyards in places where the abundant rocks made them adapt only to pasture and herbaceous productions.

The wines produced in this area can be white and red. The new oenological procedures, such as the easy how they can be refrigerated, maintain the traditional characteristics both of whites and reds, and therefore it is no need to store wines in underground grottos, where they could be preserved till the autumn.

In this way therefore the white wine Velletri maintain its traditional vigour and its fragrance in all the types codified by the new rules, even in the spumante (sprinkling wine). The red wine indeed gives a wide range of variability according to the quantity of Cesanese utilized and to the aging period: from the sweet wine, where there is an higher percentage of Cesanese, good aperitif and with delicate dishes, to the dry, full bodied wine, where there is an higher percentage of Montepulciano, perfect for lunchtime with flavoured dishes, as this type gives to wine a strong taste, which increases if aged.

The production territory of the Velletri reaches the towns of Lariano and Cisterna. If you travel on the train line Rome-Naples, you will see a long series of vineyards – from the valley to the surroundings of Rome – as this line crosses all the other DOC territories.

The grapevines of the red Velletri are: San Giovese, a type with different characteristics from place to place, which is a prolific variety in this area and produces a wine excellent if aged; the Montepulciano which produces a vigorous wine, wonderful if aged; Cesanese comune, a very common grapevine in Lazio, which produces a wine full of vitality, which drink well, sweet and perfect as aperitif.

Among the additional vineyards there are: the Bombino nero, giving to wine a strong but pleasant characteristic, the Cerasuolo, giving to wine a cherry’s fragrance, and the Merlot, which was introduced among other kinds from the French Popes. The wine produced from this vineyard has a bouquet rich in aromas and a delicious taste.

The cultivation methods is “ a tendone” or with plants in rows, but differently from the other Castelli Romani’s areas, the first trailing branches of the vine are in a higher position, so that the abundant rainfalls cannot damage the grapes.

Courtesy of www.stradadeivinideicastelliromani.com

Montecompatri wine

montecompatri
Montecompatri – Photo © Valerio.I

Montecompatri’s vineyards are the highest and therefore there are greater rainfalls than in the other areas.

The well exposed and flat vineyards produce a wine more fragrant, full of vitality, harmonic, sprinkling and loveable.

In the past grottos, that began famous, were utilized to store wines during summer so that it could be drunk at a pleasant temperature.

The Production Territory consists of Colonna, Montecompatri – only partially as it belongs also to that of the Frascati – part of Zagarolo, and the vineyards along the via Prenestina.

The vineyards regulated by the rules consists of those more near to that at the beginning of the past century.

The cultivation methods are characterized as well as in the other areas, by the tendency to transform the “tendone” into rows. The new cultivations consist of rows with cordon training and gouyout.

Courtesy of www.stradadeivinideicastelliromani.com

Frascati wine

frascati
Frascati – Photo © jessi

The production territory of the Frascati consists not only of the town of Frascati, from which derives its name, but also of the surroundings town of Grottaferrata, Monte Porzio Catone, a part of the district of Rome and Montecompatri. All these areas have identical geographical conditions and production methods.

The Frascati’s vineyards are characterized by Malvasia di Candia and by Trebbiano, even if recently there is a tendency to cultivate the vines’ types utilized in the past.

In the Frascati’s territory the vines are cultivated in rows or at tendone, even if there is a tendency to traditional cultivations, i.e. cazenave and gouyout, nearing the plants and diminishing the distance between rows. In this way, the vineyards are thicker, with a greater number of plants and characterized by a better quality.

The vinification of whites is more difficult than the red ones. Generally this type of wine is not aged. New technologies and machines and the stainless steel vats enabled to this wine to be free from those pathologies which determined a change in its colour and the oxygenation during transports. Its aging period and its transport has been gradually simplified and now Frascati is exported all around the world.

There are a lot of Wine-makers which export their product. If the wine “Frascati” suffers from globalization, locally however it is drunk at the “Fraschette”; these are a sort of public houses where in the past the producer was authorized to sell his product for a short period of time, until the branch of the tree utilized as sign was dry.

To these public houses you can bring with you something to eat, such as small local doughnuts and the well-known “Pupazza”, biscuits baked in form of a doll with three breasts, two for milk and one for wine.

The “Frascati” is a white wine. It has an elegant and delicate taste and it is great as lunchtime drinking.

In addition to the “Frascati” and the “Frascati Superiore” there is the “Cannellino” wine. It is a dessert wine produced with the grapes of the Frascati’s vineyards, but only of those cultivated in sunny, sloping places, exposed to the South and characterized by volcanic soil, which is locally defined “terrinella”. The vineyards correspondent to these characteristics are denominated by local Wine-makers “pettorina”.

The grapes are picked in November when due to the particular climatic conditions they are attacked by the Botrytis Cinerea, a grey mildew which reduces the acidity while the withering of the batches reduces the sugar content and therefore it can be defined a “noble” mildew.

This sweet white wine has full bodied fragrance, and like other Frascati wines, is light and elegant and gives pleasure to the palate.

The name “Cannellino” originates from the easy how the wine flows out of the “cannella”, i.e. the barrel’s pipe.

Courtesy of www.stradadeivinideicastelliromani.com

Colli Lanuvini wine

genzano_infiorata
Genzano infiorata – Photo © Claudio Vaccaro

The wine “Colli Lanuvini” has a straw-yellow color, a slightly spicy intense bouquet and a full proportioned bodied fragrance. It is a fresh and therefore very delightful wine. As the other wines of the Castelli Romani is perfect for lunchtime and therefore do not forget to drink this wine while eating the well-known “porchetta”, or with the lamb or the roasted game in Genzano.

The Colli Lanuvini production territory consists of that of Genzano and part of that of Lanuvio. These vineyards exposed to south-west are very sunny, and the temperature is mitigate from air currents coming from the sea and the lake.

The cultivation methods in Genzano were in the past very different from those of the other areas, as the reeds utilized to sustain the vines in rows, one year were put on one side of the plant and the following one on the other. The soil utilized to substitute that near the roots of the vines was named “dote”, an Italian word meaning “dowry”. The love of the producers for they vineyards was so strong that they utilized words related to human beings to describe the vines and for example the secondary branches of these plants were named “nepoti” , an Italian word meaning “nephews”.

In this area too there is the common tendency to transform the vineyards “a tendone” into that with the system “alla gouyot”, where there is a “castello”, i.e. a group of branches on one side about the stem is let to grow and to fruit, while the other on the other side will form a future stem. At present the vines have two “castelli”, i.e. on each side of the plant.

The particular cultivation of these vineyards enable them to be fresh and wet even during summer.

The vineyards in this area are very similar to the those in the other areas, but there is a stronger trend to introduce vines types to improve the production, such as the Chardonnay, because it increase the bouquet, already intense in this wine. The sale of the Colli Lanuvini wines was very strong in the past and gradually is reaching a wider market.

Courtesy of www.stradadeivinideicastelliromani.com

Pane Casareccio di Genzano (IGP)

The origins of this product are rooted in the peasant culture of its zone of production. The bread, which households used to make for themselves, is baked in wood-fired ovens known as soccie. Pane Casareccio di Genzano was already known and appreciated in the last century for its particular aroma and fragrance which last up to seven or eight days. It was not until the 1940s, however, that the bread become extremely popular in Rome to which it was brought from Genzano at night and sold fresh the next day by local grocers and bakeries. Pane Casareccio di Genzano is made from choice flour, natural yeast, mineral salt and water. The bread is shaped into either round loaves or long broad sticks. The area of production is the whole town district of Genzano in the province of Rome.

    Recipes for Pane Casareccio di Genzano IGP
AGLIATA
BRUSCHETTA
CACCIUCCO LIVORNESE
CANAPE AL PROSCIUTTO
CANAPE AL SALMONE
CANAPE ALLA VERZA E PROSCIUTTO DI PARMA
CANAPE ALLE OLIVE NERE E ACCIUGHE
CANAPE TARTUFATI AL FORMAGGIO
CAPPELLE DI FUNGHI CON ANIMELLE
CAPPONE CON LE NOCI
CERVELLA IN CARROZZA
CROSTINI CON PROSCIUTTO DI PARMA E INDIVIA BELGA
FALSOMAGRO
FAVE STUFATE
GNOCCHI DI PANE
LA MARICONDA
MOZZARELLA IN CARROZZA
PANZANELLA or PAN MOLLE
PORTAFOGLI DI POLLO CON PROSCIUTTO DI SAN DANIELE
PROVATURA ALLA SALSA DI ACCIUGHE
RIPIENO D’ANATRA
SALSA DI NOCI
SOPA COADA
ZUPPA DI AGNELLO
ZUPPA DI VONGOLE
ZUPPA PAVESE
ZUPPA VALDOSTANA
ZUPPA VALPELLINENTZE

Colli Albani wine

castelgandolfo
Castel Gandolfo – Photo © pensiero

The volcanic area where the “Colli Albani” wine is produced, has a climate influenced by the volcanic lake near Castel Gandolfo and Albano.

The volcanic soil is very rich in a loose rock, the outcrop, that brought to the surface through mechanical means of adequate power, breaks up in a very short time creating a soil particularly suitable to cultivate vineyards. While in the past the vines were planted in dug hole and therefore their spread was very limited. After the second world war their diffusion was increased.

The production territory of the Colli Albani consists of the towns of Albano and Ariccia, part of the districts of Rome, Pomezia, Castel Gandolfo, and Lanuvio. Along the “Nettunense” the Colli Albani’s towns cover a wide area reaching the via Ardeatina, and in some places further down this road.

The basic vineyards are those which characterize the Castelli Romani, even if the varieties’ percentage are different, and among the Trebbiano types there are the romagnoli and the Soave.

The cultivation methods are similar to those of the other areas; the same is true for the trends to convert the “tendone” with its rows, into “cordone speronato”, “cazenave” and “gouyot”.

The vinification methods, characterized by those of the cooperative wine growers’ associations are realized generally through white wine production and the cooling of the fermentation. It is possible to produce sparkling wine with the denomination of origin. In the Colli Albani’s area there are not a lot of shops with stocks of vintage wines selling their products. In autumn there are a lot of “Fraschette”, a sort of local wine bars and old public houses.

The importance of the wine production in this area is marked also from the several frescos representing Bacchus within the palace “Locanda Martorelli” on the square of Ariccia. This public house hosted in the past a lot of artists, which went in Italy to travel the “Grand Tour” and to drink

Courtesy of www.stradadeivinideicastelliromani.com

I Love Italian Wine and Food series – Latium Region

vino_lazio
Per Bacco a Palombara Sabina – Photo © Geomangio

An article by: Levi Reiss

If you are looking for fine Italian wine and food, consider the Latium region of central Italy. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour.

Latium is located in the central western part of Italy on the coast of the Tyrrhenian Sea. It includes the Apennines mountains, fertile foothills and valleys. There are four groups of ancient volcanoes, each with crater lakes. This area was once the center of the world, and remains an international center of art, politics, religion, and trade. Its population is 5.2 million, making it the third most populous region of Italy.

Latium, also called Lazio, was settled by Indo-European tribes during the 2nd millennium B. C. Later it became Etruscran. When the Etruscans were driven out by the Romans, the area became impoverished and remained so for centuries.

Food abounds, you name it and it’s probably grown in the region. The region’s most special vegetable is the artichoke. It may surprise you to learn that Latium is a center of kiwi production. It is also known for seafood, fish, and shark. Meat raised here includes beef, lamb, pork, and veal. The regions most famous cheese is Mozzarella di Bufala Campana, Mozzarella made from the milk of water buffalo. According to the popular local legend, Julius Caesar sent Marc Anthony to Egypt, where he fell in love with Cleopatra and this cheese. He sent water buffalo back home and local residents have been enjoying this Mozzarella ever since. Whether or not this legend is true, Mozzarella di Bufala Campana cheese has been popular for centuries. Latium once produced Falernian, which was considered the best wine in the Classical World.

Latium’s major city is Rome, the capital of Italy. As the Italian writer Silvio Negro said, “Roma, non basta una vita,” Rome, a lifetime is not enough. Ancient Rome was a center of wine production and of amprhorae, clay wine jugs. The area still produces wine. A short Internet search revealed an 18th Century villa for rent 35 minutes from the heart of Rome, surrounded by 30 acres of vineyards and olive groves.

Latium devotes three hundred thousand acres to grapevines, it ranks 7th among the 20 Italian regions. Its total annual wine production is about 78 million gallons, also giving it a 7th place. About 16% of the wine production is red or rose’, leaving 84% for white. The region produces 25 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. Only 6.5% of Latium wine carries the DOC designation. Latium is home to three dozen major and secondary grape varieties, half white and half red.

Widely grown international white grape varieties include Malvasia, Chardonnay, Trebbiano, and. Sauvignon Blanc. The best known strictly Italian white varieties are subvarieties of Trebbiano, the yellow Trebbiano Giallo, the green Trebbiano Verde, and Trebbiano Toscano.

Widely grown international red grape varieties include Cabernet Franc, Cabernet Sauvignon. and Merlot. The best known strictly Italian red variety is Cesane. Also popular is Sangiovese, an Italian grape now found elsewhere including in California.

Before we reviewing the Latium wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.

Start with Spaghetti alla Carbonara, Spaghetti with Cream, Pancetta (Italian bacon), and Egg. Then try Luccio Brodettato alla Romana, Pike in an Egg-Lemon Sauce. For dessert indulge yourself with Pizza di Polenta e Ricotta, not a pizza, but Sweet Polenta Ricotta Cake.

OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Tenuta Gasperini’ Vigneti VillaFranca ‘Castelli Romani Rosso DOC 2002 13.5% alcohol about $13

This wine was produced about 20 kilometers south of Rome. It is a 50/50 blend of Sangiovese and Montepulciano, two popular Italian red varieties. I found it a bit acidic and relatively tasteless at first. I tried it with kube also called kibbe, a Middle-Eastern specialty, balls of ground rice filled with ground meat. They were cooked overnight with potatoes in a somewhat spicy tomato sauce. The wine tasted a bit of cherries and tobacco. In a meal of chicken burgers and zucchini in a bland tomato and onion sauce, the tobacco taste was stronger than previously. The marketing materials for this wine mentioned raspberry, plum jam, leather, sweet spice, and tomato leaf. When looking for them I found plum jam and leather, but not the other elements. The distributor recommends this wine with baked pasta or veal medallions in a red wine sauce. Maybe.

Pecorino Toscano is a sheep’s milk cheese made in Tuscany and neighboring Umbria for thousands of years. It is also produced in Latium. Soft Pecorino Toscano is white with a tinge of yellow, while semi-hard Pecorino Toscano is pale yellow. This cheese is moderately strong smelling and has a complex nutty flavor. I tried this wine with sliced soft Pecorino Toscano on toast with a somewhat spicy Moroccan tomato and pimento based dip. The flavors blended well, and the wine wasn’t thin. However, in the final analysis I would not buy this wine again. It seems overpriced and cannot compete with many other wines that I have tasted in this series.

About the Author

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com. You can reach him at ital@mail.theworldwidewine.com.

Vino dei Castelli Romani – Roman Castles wine

Vino dei Castelli Romani Area Map
Vino dei Castelli Romani Area Map

Most of the Castelli Romani stand on the external ring of the volcanic crater of the Colli Tuscolani, stretching over the Colli Albani till Monte Artemisio (925 above sea-level) to reach the Maschio Lariano (821 m above the sea-level) and then extending northward on the Monte Salomone (773 m above the sea-level) to meet again the Colli Tuscolani. The little internal ring is characterized by Monte Cavo (949 m above the sea-level) and by Monte Faete (956 m above the sea-level).

Coming from Rome visitors can observe Monte Cavo dominating the area with its typical flat peak.
It seems to be the central volcano, but it was created by detritus coming from the eruptions of the principal craters: i.e. the Lakes of Albano and Nemi and those of Ariccia and Pavona, that have been drained.

All the grounds nearby have a volcanic origin, even if different in lava consistency. The same origin characterizes the few alluvial soils of this zone; thus they are very rich in potassium, an important element to process sugars, and without calcium. Definitely the good drainage of these soils is due to their layers. A main condition however has to be accomplished, i.e. loose volcanic rocks on the surface level or just a meter underground have to be brought to the direct exposure of atmospheric agents, so that within two years their deterioration will form a fertile ground.

Average annual rainfalls range from 750 and 1,000 mms. on the coastal zone, and reach 1,250 mms. on the hills, where viticulture is of main interest. On the mountains the average amount of rain falling during a year is of 1,500 mms. but these are forested. Spring and autumn are the most rainy seasons, and therefore even during summer grounds are prepared to receive rain in the depth.

In the soils not very rich in humus is put manure through the “sovescio” procedure, i.e. by planting during Spring leguminous plants such as the “favino”, that can fix the atmospheric nitrogen in their roots, and can produce an abundant vegetation, which by decomposing fertilize the soil, increasing the capacity to absorb humidity.
The DOC Wine “Castelli Romani” has been the last one to be recognized. It has been added to the other DOC wines to help many producers which have vineyard characterized by only one type of vine, generally: spotted Malvasia, also named Malvasia del Lazio or Greco. This aimed also to satisfy consumers different exigencies and to control red wines production in those areas where only the white one was already controlled. With the DOC “Castelli Romani” are controlled not only red wines but also new wines and rose’.

Production territory: there are areas near to the Castelli Romani ones, similar in environmental conditions, to expand the cultivation of those producers already involved in the cultivation in the areas controlled by the DOC. The producers in these surrounding areas have the same oenological and agronomical culture of those of the Castelli Romani; these areas thanks to their environmental and climatic characteristics have been added to the DOC “Castelli Romani”.

Therefore, the territory characterized by the general denomination “Castelli Romani”, consists also of the towns of Rocca di Papa, and Rocca Priora, and Ciampino and Lariano which recently have been divided from Marino and Velletri; Zagarolo and San Cesareo which already formed the Zagarolo DOC; and Cori, Cisterna and Aprilia, recently included thanks to their geographical and human conditions. Cori and Aprilia are already characterized by a specific DOC.
Courtesy of www.stradadeivinideicastelliromani.com