In Detail
Cesanese is a red grape varietal indigenous to the Lazio region of central Italy, particularly the area south and east of Rome. Historically, it has been cultivated in this area for centuries. There are two main biotypes: Cesanese Comune and the more refined Cesanese di Affile. Cesanese thrives in the hilly, calcareous soils of Lazio, producing wines that are typically medium-bodied with moderate acidity and soft tannins. The wines exhibit a ruby to garnet color, which deepens with age. Aromas often include red cherry, wild plum, violet, dried herbs, and earthy undertones, sometimes developing leather notes with bottle age. Cesanese is used to produce single-varietal wines, as well as blends. Some producers also experiment with late-harvest or appassimento methods. Key appellations include Cesanese del Piglio DOCG and various Cesanese DOCs within Lazio. It pairs well with tomato-based pasta dishes, grilled pork or lamb, charcuterie, and aged pecorino cheese.