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The region's reputation is mainly based on its white Italian wines, the mainstays being Trebbiano and Malvasia di Candia. Traditionally these wines were fat, rounded, abboccato and made for immediate consumption. Today the styles are lighter, drier and crisper thanks to modern vinification methods. However they are still designed for drinking young, characterized by their sharpness, high acidity and a lightness that makes them an ideal accompaniment to the local cuisine – they cut through the heaviness of these dishes, such as porchetta (pork roasted with herbs) and abbacchio (young lamb). Although its red wines are not as high profile, they are beginning to make a name for themselves, especially those made from SangioveseCesaneseMontepulcianoMerlot and Nero Buono di Coro. Also of note are Canaiolo and Ciliegiolo; in total, there are more than 200 grape varieties in the area

Lazio is home to roughly 30 DOC titles, representing a fine collection of wines in which three white DOCs stand out: Castelli Romani (the most important), Frascati (the more renowned and traditional) and Est! Est!! Est!!! di Montefiascone (lesser known on international markets). Other DOCs that have made a name for themselves are Orvieto (shared with Lazio's northeastern neighbor, Umbria) and Marino. A rare find also comes from around the Lago di Bolsena lake in the form of Aleatico di Gradoli, a sweet red which can also be transformed into a liquoroso.

Cesanese is home to Lazio's only DOCG wine, made under the Cesanese del Piglio title. The hills just south of Rome, where Piglio is located, are also home to two other Cesaneses: di Olevano Romano and di Affile. Nevertheless its leading red is Velletri, a robust red wine made from Sangiovese, Cesanese, Montepulciano, Merlot and Ciliegiolo, which is also produced as a riserva. Some excellent vino da tavola is also being made, and Bordeaux kings Cabernet Sauvignon and Merlot threaten to steal the show (in their own right as well as in conjunction with the local Cesanese). Falernum, once the great wine of ancient times, is today part of a more modern wine, based on Aglianico and native Cecubo with some local Abbuoto and Negroamaro.

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