If there is one grape variety that represents Lazio more than any other, it is Cesanese. Perhaps not everyone knows that its roots go back to a past so ancient that it predates even the Roman Empire. We have a fine example of this here: Terre di Breccia. The name is no coincidence, but a direct tribute to its place of origin. The vineyards extend over a special hill, characterised by soil rich in pebbles and clay, which is called “breccia” here. It is precisely this soil, combined with the mild climate and proximity to the sea, that gives the wine its particular minerality and structure. It is produced by Castello di Torre in Pietra, from 100% Cesanese grapes. The grapes, selected and harvested by hand at the peak of ripeness, are vinified in such a way as to enhance their typical characteristics. A long maceration on the skins for about 15-20 days allows the aromas and colour to be extracted to the full, while ageing for 15 months in small cement tanks softens it and prepares it for bottling. It is a slow, patient process that allows the wine to find its balance in a completely natural way. In the glass, it has a beautiful garnet red colour, bright and intense. The nose is inviting and clean: blackberry, raspberry and morello cherry alternate with a delicate floral hint of rose. In the mouth, it is soft and enveloping. The tannins are silky and not at all intrusive, and the structure is solid but elegant, well balanced by a lively freshness. The finish is clean, with a return of red fruits and a pleasant note of cherries in alcohol that makes every sip a pleasure. Versatile at the table, it pairs well with a wide variety of dishes. Its structure makes it perfect for pairing with meat, such as ragù or baked lasagne, where its acidity and tannins cleanse the palate. It is also excellent with medium-aged cheeses.