Cerveteri DOC

Cerveteri DOC sits along the Tyrrhenian coastline of Lazio, 40 kilometers northwest of Rome. The appellation spans both the province of Rome and the province of Viterbo, covering 7,000 hectares at elevations ranging from sea level to 400 meters. Volcanic hills form natural amphitheatres that protect vines while maximizing sun exposure, creating sheltered growing conditions within a broad coastal zone.

• 40 kilometers northwest of Rome along the Tyrrhenian coast
• Spans provinces of Rome and Viterbo
• Elevation ranges from sea level to 400 meters
• Volcanic hills create natural vine-protecting amphitheatres

The climate is Mediterranean, with hot dry summers moderated by breezes off the Tyrrhenian Sea and mild winters. Those maritime influences generate meaningful diurnal temperature variation, with daytime highs of 28 to 30 degrees Celsius dropping to 18 to 20 degrees at night. This range preserves acidity and aromatic complexity in the wines. The soils are volcanic tufa, simultaneously well-draining and moisture-retentive, rich in potassium and phosphorus but low in organic matter. These characteristics impart the saline, mineral character that defines Cerveteri wines.

• Mediterranean climate with Tyrrhenian Sea breezes tempering summer heat
• Diurnal variation of 28 to 30°C days dropping to 18 to 20°C nights
• Volcanic tufa soils rich in potassium and phosphorus, poor in organic matter
• Soil structure produces wines with distinctive mineral and saline notes

Winemaking in Cerveteri spans more than 2,500 years, rooted in Etruscan civilization. The Etruscans pioneered the 'vite maritata' vine cultivation method, a technique still practised in the region today. Roman writers documented that wines from this territory were capable of ageing for decades. Medieval Benedictine monks maintained viticultural knowledge through periods of broader decline, and by the Renaissance, Cerveteri wines appeared on the official tables of papal courts. The region is also home to the Banditaccia Necropolis, a UNESCO World Heritage site encompassing 400 hectares of Etruscan tombs.

• Over 2,500 years of documented viticulture, beginning with the Etruscans
• Etruscans pioneered the 'vite maritata' training method still used today
• Roman texts record wines from this area ageing for decades
• Benedictine monks preserved viticultural traditions through the medieval period
• Cerveteri wines served at Renaissance papal courts

Cerveteri produces white, red, rosé, and sparkling Frizzante styles. White wines must contain a minimum of 50% Trebbiano Toscano, known locally as Procanico, with Malvasia di Candia, Malvasia del Lazio, Greco, and Verdicchio permitted as supporting varieties. Red and rosé wines require a minimum of 60% Sangiovese and/or Montepulciano combined, with Cesanese, Canaiolo, and Merlot rounding out the palette. The volcanic soils impart a mineral, saline quality across styles, while the maritime climate supports freshness and structure.

• Whites: minimum 50% Trebbiano Toscano (Procanico); also Malvasia di Candia, Malvasia del Lazio, Greco, Verdicchio
• Reds and rosés: minimum 60% Sangiovese and/or Montepulciano combined
• Additional permitted red varieties: Cesanese, Canaiolo, Merlot
• Styles include still white, red, rosé, and sparkling Frizzante