Blog: Umbria | Wine region

To see the wines of Umbria is really worth the trip, and even the Romans, otherwise quite sedentary, who see in their Urbs that center point that to leave would be a waste of effort and time, become sprightly when it comes to visiting the volcanic hills. These are the 'castelli', the 'castles', and each of these sites has its particular wine. The famous Orvieto, for example. In the early hours of the evening, people go out to eat a piece of roast pork on the spit, the 'porchetta', and then go to the cool cellars, where they sit on long wooden benches between huge barrels and sip the golden wine from simple glasses. The cuisine of Umbria is linked to ancient Roman traditions and you will feel the strength and virility of times gone by. You will 'celebrate' it in famous places in Perugia or in Terni, but the true palate lover should not refrain from visiting a humble 'osteria con cucina' on occasion. Here the plates and platters are prepared for some paying guests, but above all for the landlord and for the fat, friendly smiling landlady, but whoever asks nicely and knows how to make the right 'complimenti', will certainly be allowed to share in the culinary delights. - Gerardo

Among the most cultivated grape varieties in the Umbria region are the white Grechetto, the well-known Sangiovese and the indigenous red Sagrantino.

"In the years of the oenological renaissance in Italy, Umbria reflected the development of the entire country in all its weaknesses and strengths, practically in miniature. At a rapid pace, one takes off from an almost archaic production into the quality wine sector, whereby many a winemaker admittedly saw himself too much as a fashion designer and, in anticipatory obedience to the prevailing taste, gave away the territorial identity of his wines as well as their personality and an ancestral sense of tradition. ...Slowly, consumer habits are changing again: the classic DOCs and a few vines that had already been written off are cautiously coming out of hiding. The winemakers now pay more attention to their vineyards, their products should tell of the terroir, and as directly and precisely as possible." - Gambero Rosso