Lazio

 
In the region of Lazio the cultivation of vine is mainly made on the hills, in two areas in particular: Castelli Romani and Viterbese. The first is placed in the Southern-Eastern part of the city of Rome and the second is around Viterbo and it is also known as Tucsia, name that had in ancient times. These two areas have in common the volcanic soil. In the region the biggest wine production is of white wines: still, full-bodied and fruity. They are pure wines, an ideal complement for local cooking products.

Main vine varieties: Aleatico, Bellone, Cesanese comune, Cesanese d’Affile, Greco, Malvasia bianca di Candia, Malvasia del Lazio, Merlot, Montepulciano, Nero buono di Cori, Sangiovese, Trebbiano giallo, Trebbiano toscano.

Main red wines: Syrah, Merlot Montiano, Cesanese, Aleatico di Gradoli, Velletri Rosso, Cerveteri Rosso, Merlot d’Aprilia, Cecubo (known also as Aboto e Abbuoto), Cori Rosso.

Main white wines: Bianco di Montecompatri o Colonna, Bianco dei colli lanuvini, Bianco dei colli albani, Bianco Capena, Bianco di Velletri, Cori bianco, Cerveteri bianco, Frascati Superiore Santa Teresa, Viogner Soente, Bianco Ferentano, Grechetto, Zagarolo, Trebbiano d’Aprilia, Marino, Est! Est!! Est!!!.

Main rosé: Sangiovese d’Aprilia, Castelli Romani, Cerveteri Procanico DOC, Circeo, Colli Etruschi Viterbesi, Nettuno.

Main sparkling: Cesanese, Colli Albani, Marino, Frascati, Velletri, Vignanello, Est! Est!! Est!!!.

Main sweet wines: Moscato di Terracina, Moscatello, Colli Etruschi Viterbesi.