Vines suspended on an ancient volcano, where the gaze sweeps from the peaks of the Lepini Mountains to the reflection of the Tyrrhenian Sea. We are in the village of Cori, where Bellone has been the undisputed king for centuries. A generous grape that the Romans called “bread grape” because of its juicy pulp and ability to feed the farmers during their hard work in the vineyard. Quinto di Cincinnato is a tribute to this beautiful story. The winery takes its name from Lucio Quinzio Cincinnato, the Roman consul who, in 458 BC, preferred to return to his fields in this very area rather than remain in power. To obtain this vibrant white wine, the winery follows a rigorous protocol that focuses entirely on preserving the primary aromas. After soft pressing and static decanting for 24 hours, the must ferments at a low temperature for ten days. Contact with the noble lees for two months is fundamental, a trick of the trade that gives the wine greater body and complexity without weighing it down. Malolactic fermentation is not carried out in order to preserve the crispness of the fruit, before six months of ageing in steel and the same amount of time in the bottle. Bright straw yellow in colour, enriched with elegant golden reflections, bringing the glass to the nose is greeted by a delicate bouquet dominated by ripe yellow peach, intertwined with floral notes of hawthorn and a hint of Mediterranean scrub. In the mouth, it is a wine that exudes joy: it is harmonious, young and decidedly lively. The typical savouriness of volcanic soils is evident in the finish, leaving the mouth clean and ready for another sip. A faithful companion for seafood first courses, such as spaghetti with tellina clams or seafood risotto, it is also worth trying with baked fish and potatoes. For a pairing outside the region, try it with vegetable tempura.