Rome has a long, deep-rooted relationship with wine. From ancient Rome to the present day, wine has always been an inseparable part of its culture. Wine is one of the main elements that defines the image of the eternal city to the outer world: ancient ruins everywhere – and not just behind closed gates- a seemingly infinite number of catholic churches (St. Peter’s Basilica might ring a bell) and, most importantly of course, pizza, pasta and wine, yay! And when you are sitting on a sunny terrace and sipping on a glass (or a bottle) of wine next to a historic fountain, you cannot escape the integrated contrast as well as the strong harmony between then and now, whilst your mind might drift off to wondering what life was like when Julius Caesar was still ruling this city. Well, that is an experience you would really have to… Experience! But let us at least shed some light on the Roman wines and the difference between our modern Roman wine culture and the ancient one.
Although there is no legal definition of how a natural wine is made, there are a few principles that consistently abide to the basic idea that wine should be made in the vineyard, not the cellar: no added chemicals, no added sulfites (or just the bare minimal amount), no temperature control during fermentation, no added yeast, no fining or filtration, and no pesticides or herbicides in the vineyard.
If you look up Barolo in the dictionary, you will find: a dry red wine from the Piedmont region of Italy. True, it is indeed a dry red wine and it does come from a little town called Barolo, in the northern Piedmont region of Italy. However, there is so much more to a Barolo than it just being a red wine, as it did not get its nickname “the King of Italian wines” for nothing (but be careful not to mention that to some of the proud Brunello producers in Montalcino)!