Production area:
Lazio Region, within the district of controlled origin of Castelli
Romani.
Vine varieties:
Sangiovese, Cesanese, Merlot and Montepulciano...
Wine making:
Castelli Romani Rosso D.O.C. in the hilly areas facing south-west
or Rome and ranging from 180 to 380 metres above sea level. Volcanic
and tuffaceous clay.
Tasting characteristics:
-sight:
Strong ruby red with purplish glints.
-smell:
flowery and intense.
-taste:
soft, harmonious and persisting.
Serving temperature:
16 - 18° C
To serve with:
pasta, meat roasts.
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The so-called Castelli Romani
are a group of small towns - some not much more than villages -
in the Alban Hills to the south-east of Rome, between the Via Casilina
and the Via Appia. Once, a castle stood on each hilltop, but in
the Renaissance these were replaced with magnificent palaces for
cardinals and noblemen.
The geological formation is of volcanic origin. Two lakes, fed by
underground springs, lie in what were once craters: Lake Albano
and Lake Nemi. The fertile soil of the hillside has for centuries
been used for vines, producing the "Vino dei Castelli":
Frascati, Marino, Colli Lanuvini and other DOC varieties.
There is some
discussion as to the number of towns included in the "Castelli".
The local tourist office lists 16: Albano, Ariccia, Castel Gandolfo,
Colonna, Frascati,Genzano, Grottaferrata, Lanuvio, Lariano, Marino,
Montecompatri, Monteporzio Catone, Nemi, Rocca di Papa, Rocca Priora
and Velletri.
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