Historically, the Romans are famous for their love of wine.  It is ironic that the wine Roman Emperors consumed was nothing like the wonderfully delicious wines that the world enjoys today.  During Roman times, what was referred to as wine was actually vinegar with honey and spices added, or sometimes garlic. Despite this, it was considered very good compared to other wines of the time.

Recently, three historic, yet little-known indigenous grape varieties, Bellone, Nero Buono and Cesanese are making a comeback in Italy’s ever changing wine market.

Bellone

Bellone is an ancient white grape variety that is referred to as ‘uva pantastica or pane d’uva’, meaning a ‘grape as good as bread’ or a ‘grape that goes well with bread’, depending on the source. The white grape often brings bright, fruity characteristics of stone fruit, melon and citrus fruits. Some bottles also have flavours of herbs, tropical fruits and toast.  It still grows on the original roots of ancient times.

Casale del Giglio wine estate, located 50 kilometres south of Rome, has spent years reintroducing the native grapes of Lazio. In 2022, its work was recognized by Gambero Rosso magazine when the winery’s Anthium Bellone, which is produced using ungrafted vines, was awarded the coveted Italian award for wine excellence, Tre Bicchieri.

Nero Buono

The black or red grape variety, Nero Buono, almost exclusively grows in the volcanic soil of Monte Lepini. Insects do not thrive in its cool, windy climate, thus alleviating one risk to this finicky grape. The deeply coloured wine brings flavours of dark-skinned fruits, rhubarb and black pepper.

Nero Buono is difficult to grow so there are no clones. It is very wild and produces many leaves which must be thinned out several times per year.  The berries are tight and close together making the vines susceptible to disease.

Producers are committed to supporting native grape production, even when there is minimal demand for the grapes.  Winemaker Marco Carpineti now makes wine only with sustainably grown fruit that is native to the area. Today Carpineti is one of the best-known winemakers of Lazio. He devotes 25 percent of his production to Nero Buono and Bellone-based sparkling wine made in the traditional method.

Cesanese

Originally called Latium, the Lazio region of Italy borders Tuscany to the north, Abruzzo to the east, Umbria to the northeast and Campania to the south. Rome is in this region, making it the primary winemaking region of the Roman Empire.

Cesanese is the signature red wine of Lazio.  Cesanese refers to one of two sub-varieties: Cesanese Comune or Cesanese di Affile. Both are used to make high-quality wines, which were highly prized in ancient times. There are three Cesanese appellations which include Cesanese del Piglio DOCG, Cesanese di Olevano Romano DOC and Cesanese di Affile DOC. All are within a 50-kilometer vicinity.

Cesanese is a red wine that contains flavours of dark-skinned berries, herbs, cedar and cooking spices. It’s ruby in colour and has high acidity and tannin, with the ability to age for a long time.

The Campania Region

Modern winemaking in Campania, a southern region referred to as ‘the ankle of the boot’, is closely identified with the Mastroberardino family, specialists in the wines of ancient times. The family’s involvement in winemaking can be traced back to the late 1500s.  However, today, brothers Antonio and Walter, along with sons Piero and Carlo, run the winery which is 60 kilometres northeast of Naples.

The family’s extensive library of ancient viticulture books has enabled the Mastroberardinos to grow grapes that were popular centuries ago.

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