Anthium Bellone IGT Lazio

Historical
Background
Bellone’s ancestor is believed to be the Uva Pantastica praised by Pliny the Elder in his Naturalis Historica and present in Italy’s Latium region since Romantimes. Today the grape is cultivated from the Alban tothe Lepini hills and along the nearby sea coast.

Terroir
The composition of the soil in what is now our breezy vineyard near the coastal town of Anzio enabled it to resist the disastrous phylloxera epidemic of the late 19th century and to preserve the area’s local ungrafted (free of rootstock) vines. Our more than 60 year old vines thrive in this small, unique microclimate or terroir where a perfect interdependence of VINE, SOIL, CLIMATE and TRADITION, essential to the production of a great wine, is to be found.

Grape Variety
The Bellone grape is vigorous and resistant to drought – a guarantee for wine quality and balance – while its plump, golden, thick-skinned grapes hang in elongated, cone-shaped bunches. A persistent sea breeze contributes to the perfect ripening of the grapes while a perfect concentration of sugar and notable acidity help to underline the wine’s pronounced mineral notes. The harvest takes place in late September.

Vinification technique
Vinification takes place in two stages: first,
maceration on the skins to encourage extraction
of the aromas resulting from the terroir, then,
after soft pressing, spontaneous fermentation with
indigenous yeasts for around 10-12 days at 18-20° C.

Tasting Note
Deep yellow flecked with gold. The wine speaks of summer sun and rich, ripe tropical fruit such as mango and papaya, carefully balanced by a marked acidity making it suitable for long bottle
aging. Lush, ample and lingering on the palate with hints of flowers and spice. Defined by its trademark acidity and zesty tang. A long finish.

Suggested Food Pairing
“Minestra di Sgavajone”: a typical soup from the fishermen of Anzio made with the broth of this local fish, rarely found outside the family home.