There is probably no other wine region in Italy that has more potential than Lazio does. It benefits from a unique terroir for winemaking thanks to its mild climate, volcanic soils, proximity of the sea and the mountains: Lazio has all natural resources for producing wines that can easily play on the world stage.
In the second half of the 20th century Lazio’s industrial farming was concentrated on producing high volumes of lower quality wines, that is why they’ve gained a reputation of low-cost wines served in local trattorias.
But the picture has begun to change about a couple of decades ago. The new generation of winemakers has started a revolution investing in organic and biodynamic viticulture. Bringing natural winemaking and reviving some local traditions such as aging wine in chestnut barrels has brought to life some extraordinary wines.
The city of Cori and its surroundings are especially promising: producers like Marco Carpineti are making some of Italy’s most interesting and fairly priced wines. For example, its “Apolide” made of 100% Nero di Buono, a typical autochthonous red grape of the area cultivated already in ancient times. Nero di Buono yields intense full-bodied wines of garnet red color, with spicy aroma and notes of cherries and blackberries. If you were on a blind tasting, you would’ve been surprised you are drinking wine made in Lazio, it is simply amazing!
An unprecedented experiment was made by Sartarelli family, the founders of Casale del Giglio wine estate. In 1985 they have invited famous scientists and university researchers to join them in a project planting 60 different experimental vines in Casale del Giglio’s soils! Nowadays we can enjoy their outstanding results from international grape varieties like Petit Verdot, Tempranijo, Sauvignon, Viognier and Petit Manseng. These varieties have given rise to monovarietal wines and blends, which offer excellent value for money.
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