When in Rome… table wine is likely made from Cesanese. Known for an interplay of violet florals and zippy blueberry flavors, this wine finishes with noticeable peppercorn spice and some hints of dusty earth. Pair with classic Roman dishes like cacio e pepe or veal saltimbocca — or even salty finger foods like roasted peanuts.
Damiano Colli comes from a family of farmers who have been making wine for four generations, with most of it having been sold in local Roman restaurants. In 2001, after a frost compromised much of the family’s historic vineyards, Damiano convinced his father to let him try and salvage what was left. That year turned out to be an exceptional harvest and a renewed devotion to the Cesanese grape was born. Today, the winery (which is located just south of Rome in Olevano Romano) continues to produce quality wines of this indigenous varietal.
- Farming Practices: Organic
- Harvesting Method: Manual
- Soils: Limestone
- Fermentation: Different vineyard blocks are each fermented separately in in concrete vats for 10 days of maceration
- Yeast: Native
- Maturation: Aged in concrete vats for a minimum of 1 year and then blended prior to bottling