A grape that rivals the great reds of the north for its ability to express the territory. It is Cesanese that Cincinnato uses exclusively for its Argeo, the rebellious and authentic soul of Lazio. We are in Cori, a village that seems carved into the volcanic rock of the Lepini Mountains. Here, the soil is not just earth, but a fertile mixture of clay and ancient ashes that give the vines an extraordinary mineral strength. The Cincinnato winery, named after the famous Roman consul who became a symbol of humility and dedication to agriculture, chose to take a chance on Cesanese when many considered it too difficult a grape variety. Often described as the “Pinot Noir of the South” due to its sensitivity to terroir, this pure version shows its friendliest side. It does not seek to impress with special effects or excessive muscle, but goes straight to the heart with a smooth drinkability that makes it unique among Italian reds. The grapes are harvested at the perfect degree of ripeness and immediately taken to the cellar for soft pressing. Fermentation takes place in contact with the skins for about eight days at a controlled temperature. After malolactic fermentation, which serves to make the wine rounder and softer, Argeo ages for a whole year exclusively in steel tanks. This choice is essential to keep the fruit's fragrance intact, preventing the wood from covering the volcanic nuances of the soil. In the glass, it has a beautiful lively ruby red colour, enriched with violet reflections that betray its youth. The nose is intense and very pleasant, with a parade of crisp red fruits: plum and marasca cherry stand out, followed by an original note of pomegranate that adds freshness. In the mouth, it is a caress. The flavour is delicate, harmonious and well-balanced, with a clean finish that immediately invites another sip. It is a wine that never tires, capable of bringing everyone at the table together. At the table, it is the classic “all-rounder” wine that gets you out of a tight spot on countless occasions. It works well with rich and flavourful traditional dishes from Lazio, such as amatriciana or coda alla vaccinara. It is also excellent with medium-aged cheeses or a platter of local cold cuts.