Roma Wine Region

Rome DOC is a representation of one of the most significant historical regions of old wine traditions, distinguished by the land's mineral fortitude as a result of the Lazio volcano's shaping. A wine with vibrant, dark, and powerful hues, dark, mineral scents, and the aromatic power of the grapes used to create the mix. Roma’s grace and finesse are largely due to the winemakers of the area and their great attention to detail in their methods. These elements define a style of wine found nowhere else in Italy, or the world for that matter.  We encourage you to dive into the outstanding wines that make Roma a favorite for wine drinkers worldwide.

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Where is the Roma Wine Region?

The geographical area of the denomination Roma DOC falls in the central part of the Lazio region, west-central Italy. It is located in the province of Rome and encompasses an area of about 330,000 hectares. The Roma wine region comprises the coastal regions, the Sabina Romana, the Colli Albani, the Colli Prenestini, and a portion of the Roman Countryside.

Unique terroir of Roma appellation

With exposure to the West, South-West, and South, a temperate-Mediterranean climate, a combination of plains and hills, and an altitude of the land cultivated with vines between 0 and 600 m a.s.l. all contribute to generating an airy, bright, and very ideal environment for the production of outstanding wines. Roma DOC soil consists of volcanic, pozzolanic and sandy soils, located in hilly areas that are affected by the influence of sea breezes.

For white wines, the peculiarities of the soil and the climatic elements combine to decide the development of considerable amounts of aromatic precursors that enable to enhance the organoleptic features and the distinctive aromas of the various vines, whereas for red wines, an optimal phenolic maturation combined with an ideal ratio between sugars and acids allows to get wines that are distinguished by a high structure and a great balance between the acid and the sugars.

History of Roma wine region

Roma is one of the newest DOCs in Italian wine production which was approved in November 2011.

Despite the fact that the Roma DOC in the Lazio region is a new appellation, winemaking has been a history in the area surrounding the Italian city since the Etruscans began their culture about 800 BC. The quality of the wine apparently rose later, in the second century BC, and was then offered for sale in public areas across the city.

What is Roma DOC Wine?

The vines that have historically been grown in the region under consideration are suitable for the production of Roma DOC wines. For white wines, these vines include Malvasia del Lazio, Bellone, Bombino bianco, Trebbiano giallo e verde, and for red wines, Montepulciano, Cesanese di Affile, Cesanese Comune, and Sangiovese. 

The Rome DOC designates two types of rose wine (rosato and "Classico rosato"), four types of red wine (rosso, "Classico rosso", "rosso Riserva", and "Classico rosso Riserva"), seven types of white wine (bianco, "Classico bianco," bellone, "Classico bellone," malvasia puntinata, "Classic Malvasia puntinata," and many wine varieties are described specifically as follows: 

• Roma DOC Bianco-Classico bianco: a crisp, well-balanced wine with a straw yellow color that occasionally has greenish reflections, a soft, ethereal aroma with floral and fruity notes, and a dry, mellow flavor.
• Roma DOC Bellone-Classico Bellone: a dry, balanced, savory wine with a straw yellow color that occasionally has greenish reflections. It has a distinctive aroma that is pleasant and fruity and flowery in nature. 
• Roma DOC Malvasia puntinata. A traditional Malvasia puntinata that is dry, balanced, and gentle to the palate. It is a fresh, well-balanced wine with a rich straw yellow hue. 
• Roma DOC Rosso—a classic red wine with a good structure, tannins, and polyphenols that give the wine a suitable body and prevent harshness. The wine has a deep, distinctive aroma with fruity undertones, a ruby red hue with violet reflections that can even incline toward garnet with age, and a dry, harmonious flavor with good structure and tenacity.
• Rosato Riserva-Classic Roma The wine has a full body, no harshness, and good longevity thanks to its good structure and presence of tannins. The wine has a powerful and distinctive aroma with fruity suggestions that fade in favor of spicy or phenolic ones linked with wood. It has a dry, harmonious flavor with good structure and persistence. The color of the wine is ruby red with violet reflections that even tend to turn garnet with aging. 
• Roma DOC Rosato-Classico rosato is light-bodied, fruity, energetic, and has a hue that is more or less intensely pink. It also has a delicate aroma and a fine, dry, fruity, savory flavor. 
• Roma DOC Romanella spumante: a light, well-balanced sparkling wine with a pale straw color and fine, evanescent perlage, a delicate and subtle aroma, and a flavorful harmony.

Food to Pair with Roma wine

1. Steak in the Florentine Style, Bistecca alla Fiorentina

The Florentine-style beef steak, which is revered as the holy grail of Italian cuisine, is only made using dry-aged meat from Chianina cow, which is highly regarded for its suppleness. Although bistecca alla Fiorentina is sometimes referred to as a T-bone steak, it is actually much closer to a porterhouse since the tenderloin is sliced much closer to the center than it would be on a typical T-bone. 

A third need for bistecca alla Fiorentina is thickness; the cut should be at least three fingers broad. This ensures that when the meat is grilled over a very high flame, a lovely, slightly browned crust emerges on the exterior of the steak while the inside stays juicy.

Bistecca alla Fiorentina is really never served medium or well-done since any true Tuscan will argue that this steak should only be consumed sanguinoso, or rare. To enjoy your Florentine-style steak the Italian way, keep it simple by seasoning it simply with salt, rosemary, and extra virgin olive oil to bring out the rich taste of the grilled meat.

2. Polenta with sautéed meat, Salted Pork with Polenta

Traditional Calabrian polenta cuisine is known as polenta con carne sotto sale. Typically, cornmeal, olive oil, salted pork, tomato purée, and salt are used to make it. The pork is cooked in a combination of tomato purée and olive oil after being soaked in cold water for 12 hours to remove the salt. 

To avoid lumps, the polenta is cooked in salted water while being constantly stirred with a wooden spoon. Once prepared, the polenta is put onto a serving platter and covered with beef sauce.

3. Romano Pecorino 

This hard cooked cheese has a distinctively salty and mildly sour flavor and is created with entire milk from sheep that have been pasture-grazed. Pecorino Romano is a great table cheese when aged for at least five months, especially when combined with fresh fruit and vegetables. However, after eight months, it is primarily used for grating over traditional Roman dishes like bucatini all'Amatriciana, rigatoni alla carbonara, spaghetti cacio e pepe, and tripe alla Romana.

Pecorino Romano may be traced to the Roman Empire, when some of the most influential agricultural writers of antiquity, including Varrone, Columella, Virgilio, and Pliny the Elder, first discussed cheese production techniques. Pecorino Romano's manufacture first reached the nearby island of Sardinia in 227 BCE; nowadays, 90% of this famous cheese is still made there, with the other 10% coming from Lazio and the Tuscan region of Grosseto.

Places to visit in Roma DOC

1. Bagnaia and its must see attraction Villa Lante

Villa Lante in Bagnaia is a protected cultural site on the Unesco World Heritage list. As is customary in Italy, the term "villa" refers to the entire complex of buildings and gardens, both inside and out. Better described as a pleasure ground. 

Villa Lante is made up of two attractive, tiny structures connected by a three-arched loggia. Cardinal Francesco Gambara's hunting area included the estate. As a result, the lobster coat of arms may be found everywhere, as 'gambara' (really gambero) means 'lobster'. The gardens are breathtaking. They appear to be dangling since they are on a higher location of Bagnaia.

The gardens are organized in neat squares with yew bushes. The fountain of the four Moors, known as "of the square," is in the middle. In Gianni Moretti's hilarious film 'Habemus Papam,' here is where Swiss guards line up.

2. Ponza, An Unforgettable Island Trip Adventure

Ponza is Lazio's only archipelago, with its natural beauty, history, culinary tradition, and friendly people, is a lovely retreat. There are many coves and caverns, the water is very clear, and the bottom is covered with sand. Shipwrecks dating from the Roman era to the twentieth century are spread around the bottom. Ponza should be experienced mostly from the sea. From Ponza Harbor, various small boats conduct regular journeys around the island. The first thing you notice are Pilate's caverns, which are three perfectly excavated squares partly filled with water. They date back to Roman times and were possibly used to raise murres (giant eels). While you travel around you may notice the silhouette of Ponza's sister island, Ventotene.

3. Tivoli, The Town of Fountains and Stunning Villas

The picturesque old town of Tivoli, located 24 kilometers from Rome in the province of Lazio, is incredibly attractive for those interested in history and architecture. Architectural sights of Tivoli in Italy: fabulously beautiful villas with luxurious gardens and waterfalls. Tourists coming to Rome often prefer visiting Tivoli to the more "hyped" sights of the Italian capital. And only true connoisseurs know that this city is definitely worth a visit.

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