"As they inhabit a land fertile in fruits of all kinds and cultivate it assiduously, they enjoy an abundance of agricultural produce which not only is sufficient for themselves but by its excess leads them to unbridled luxury and indolence." Jacques Heurgon (1903-1995)

Delve into the life of the Etruscans – an ancient civilization that preceded the Roman Empire. Discover wine making methods, rituals and wine habits dating back to the 8th century BC and explore one of Latium’s impressive UNESCO sites.

This tour begins from Rome where you will be collected directly from your accommodation and follows an ancient route which today is called the Aurelian Way. This attractive route runs parallel to the Tyrrhenian Sea and cuts through open plains and low mountains. We will stop in Cerveteri old town for a “second breakfast” of typical cappuccino and cornetto (similar to a croissant) and visit the Etruscan museum followed by a short drive to the Banditaccia Necropolis UNESCO World Heritage Site for a private guided walk.

Cerveteri has been inhabited since ancient times right up to present day, which is quite rare as most Etruscan towns were left abandoned. After the tour of the necropolis  - and keeping with the theme of the day - we will have a rustic lunch inside the necropolis complex of typical dishes in a very relaxed environment. Early afternoon you will have a guided tasting and tour at a nearby vineyard, led by one of the friendly owners.

​The vineyard has two particularly interesting wines that you won't stumble upon anywhere else. Wines will be paired with typical local breads, bruschetta, extra virgin olive oil (EVO), salumi (cured beef & pork) and local cheeses. 

​Some of the tombs at the necropolis are buried below the earth and are accessible by steep metal staircases, whereas other tombs have more gentle access or are almost at ground level.


Key grape varieties on this tour
Whites - Trebbiano, Malvasia, Chardonnay, Vermentino
Reds - Montepulciano, Merlot, Sangiovesi

HARVEST TIME (Sept/Oct)
It is possible to observe the harvest and the initial process of wine-making during September - please get in touch if you are interested in this experience, which also includes vineyard visit and guided tasting. 

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Highlights

CERVETERI AREA

• Guided tastings with in-house oenologist / owner.
• Sampling at least 7 premium wines accompanied by light buffet.
• Private visit of the Banditaccia necropolis and museum.​
• Tue, Wed, Fri for an informal rustic lunch of typical cuisine (cost not included)
• Fridays only for lunch in a elegant country house with outdoor pool and private gardens (à la carte, cost not included).    

Duration

• Timings and prices are based on departure/return to Rome.
• This itinerary requires 8 hours.
• To arrange an alternative start location please get in touch.

Practical Info

​Notes

• Tasting portions are generous.
• ​Legal drinking age in Italy is 18.

Included

• Private transport in modern high comfort air-conditioned vehicle. 
• Fuel, tolls, parking, driver, English-speaking tour escort & local guide.
• Door-to-door pick-up/drop-off wherever possible, or at most a short 3 minute walk to/from the waiting vehicle.
• One wine tasting & light buffet.​
• Complimentary on-board mineral water and min first aid kit.
• Cappuccino & croissant (or similar) at one refreshment break.

Not Included

• Lunch - an informal rustic affair inside the necropolis parkland serving good honest typical dishes. If you prefer a more formal restaurant book a Friday - please let us know at time of booking. 
• Tips & gratuities
• Anything else not expressly mentioned above.

Important Notes

• Comfortable footwear advised. 
• It is your responsibility to check that you are not taking any medication that should not be mixed with alcohol.
• This tour may be suitable for people with mild mobility issues. Children age 18 or under must be accompanied by an adult.

​Availability

• Tuesday - Wednesday - Friday
• A minimum of 2 weeks advance booking is required, or longer to avoid disappointment. 
• This tour may not be available at certain times of the year such as public / annual holidays. Grape harvests usually take place between September and October.
• For other days/times or for groups of more than 6, please use the contact form.​​​

BOOK THIS TOUR

Etruscan Winery & Olive Farm

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Lazio International Wines

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The Borgia Legacy in Lazio

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Ciociaria: Wine & Medieval Art

ALEATICO​

The Lazio variety is known as 'Aleatico di Gradoli' - Gradoli is a nearby village overlooking lake Bolsena of north Lazio. It is generally believed that the grapes were introduced by the Etruscans. They are traditionally used for red wines. Tasting notes: aromatic, floral, hints of roses and violets, black cherries, velvety, smooth. 

BELLONE

This wonderful grape has many synonyms (in Lazio it can also be known as Arciprete or Cacchione. It was cited by Pliny the Elder: proof that Bellone has been present in Lazio since ancient times?). Tasting notes: fragrant, rounded, smooth, peach, apricot, sometimes banana, honey, bitter orange, hazelnut.

CABERNET FRANC

Originating in France, introduced into Italy in the 1800's (parent of Cabernet Sauvignon, used as a blending grape in the famous Bordeaux blend), Cabernet Franc does extremely well in Lazio as a single varietal. Tasting notes: peppery, dark aromatic spices, red fruits, licorice, sometimes tobacco and violets. 

CABERNET SAUVIGNON

Of uncertain origins, with recent studies suggesting a spontaneous cross-breeding between Cabernet Franc and Sauvignon Blanc during the 18th century, although Pliny cited a vitis caburnica, which could be a reference to the same grape. Tasting notes: dark fruits, chocolate, earthy, velvety tannins.  

CESANESE

One of Lazio's 3 DOCG wines produced by this antique autochthonous varietal. The Piglio valley has been used for growing grapes since Etruscan times. Earliest records date to the Roman era (133 BC). ​​Tasting notes: intense cherry and forest fruits, black pepper, floral (violet), mineral, tobacco and juniper.

CHARDONNAY

Opinion differs re the origins. Some say a native of Burgundy (after Roman soldiers planted Gouais Blanc there which crossed with Pinto Blanc); others say it came from the Middle East, brought to Italy by returning crusaders. Tasting notes: fresh, crisp, smooth, acacia, peach, exotic fruits, apple, vanilla, honey.

GRECHETTO

A central Italian grape variety (Greci genus) and probable Greek origin brought to Italy by Greek colonists into Magna Grecia (southern Italy). It is often used in blends but also as a successful single varietal. Tasting notes: exotic fruits, white flowers, aromatic, buttery, hazelnut, vanilla, subtle woody flavours.

GRECO

It is said that since ancient times two varieties of the Greco Bianco (Greci genus) were cultivated in a small territory of south-east Lazio, but over time had almost become extinct. Today these varieties are revived and thriving in the same area. Tasting notes: peach, pear, almond, vegetal, mineral, tropical fruit.

MALVASIA

There are 3 varieties in Lazio, predominantly in the Frascati/Castelli Romani volcanic complex, but also elsewhere in the region. Used in blends (single varietal in passito). An antique Peloponnese vine thought to have arrived in Venice via Crete. Tasting notes: apricot, floral (acacia, lavender), citrus and dried fruits. 

MERLOT

A well known Bordeaux grape from Gironde, the Merlot grape reached Italy late 1700's/1800's. Often produced in Lazio as a single varietal - finding ideal conditions in both terrain and climate - as well as in blends. ​Tasting notes: summer berries, vanilla, warm woody spices, dark fruits, velvety, sometimes herbaceous. 

MONTEPULCIANO

This well documented autochthonous grape most likely originated in Tuscany and represents one of the best of central Italy reds (not to be confused with the Sangiovese grape of the famous wine Nobile di Montepulciano). Tasting notes: black cherry, blackberry, licorice, spices (nutmeg).   

NERO BUONO

The Nero Buono grape has obscure origins but is believed to have been cultivated around the Cori territory for two millennia. The micro-climate and geology of surrounding volcanic hills are ideal for this rediscovered and revived  grape. Tasting notes: complex spiced, full-bodied, dark berries, cocoa.

PASSERINA

Origins of the Passerina are uncertain - a rare autochthonous grape producing a well regarded wine of the Ciociaria. Named after a small bird (Passera - of the Sparrow family), which likes to eat the grapes. Tasting notes: golden apple, citrus fruits, fresh floral aromas with a good balance of sweet and savoury. 

PETIT VERDOT

Originally from the Mèdoc are of Gironde and used traditionally in blends with Cabernet Sauvignon and Merlot, it holds its own in Lazio as a single varietal, adapting perfectly to the micro-climates of this region. Tasting notes: red berries, myrtle, juniper, full-bodied with velvety tannins, incense and a peppery finish.

SANGIOVESE

Taking its name from the blood of Jupiter (sanguis Jovis) this central Italy grape gives us the famous Brunello di Montalcino and the Vino Nobile di Montepulciano. Well known by the 16th century but probably dating to Roman times (reference to the god Jupiter).  Tasting notes: red fruits, earthy, strawberry, spices.

SYRAH (SHIRAZ)

There are two schools of thought re the origins: that the grape came from Shiraz, Ancient Persia, or from Syracuse, Italy (imported from Egypt by Emperor Marcus Aurelius Probus). Used in blends for Chateauneuf-du-Pape. Tasting notes: cherry, blueberry, warm spices, vanilla, black pepper, cinnamon.  

TREBBIANO

Lazio has two predominant varieties: Toscano (also known as/related to Procanico) and Giallo (known as/related to Roscetto). Pliny the Elder named the latter "Vinum Trebulanum" (Romans were already calling the vine Trebula  - meaning 'farm'). Tasting notes: aromatic, woody, almond, melon, apricot. 

VIOGNIER

Origins are unknown but presumed to be an ancient grape. One legend states that Emperor Marcus Aurelia Probus brought vines to the Rhone Valley probably from his home-land, Dalmatia/Sirmium (an ancient Roman province). Tasting notes: fresh floral and mineral aromas, creamy ripe peach, sensuous.