CONTENTS o The Roman Roads The Roman RoadsThe Roman Roads o The Amerina Way The Amerina WayThe Amerina Way o Amelia Amelia o Germanicus Germanicus o First.

CONTENTSCONTENTS

o The Roman Roads

o The Amerina Way

o AmeliaAmelia

o GermanicusGermanicus

o First Convents: St. Benedict and St. FrancisFirst Convents: St. Benedict and St. Francis

o The Agrarian LandscapeThe Agrarian Landscape Our Favourite Our Favourite SweetsSweets

o “ “La Cantina dei Colli Amerini”La Cantina dei Colli Amerini”

The roman road net

On the conquest of the southern Etruria and on the definitive control of the populations, the road routes were confirming the roman will of not having obstacles of historical or environmental natur e. Rome planned the new communication ways with an extreme technical-political precision, using old parts of streets and constructing new ones, adequate at the conquest strategies. After the “Falerii” conquest, on 220b.C. the Flaminia way was defined. The new routes marginalized the “Falisc” capital from the commercial trades, and emptied the role of the territorial center near Rome.

The Romans had two fundamentals concepts of seeing the road function.The first one needed to determine the urban centers insulation routes, the second one was

dictated by military or administrative orders reasons, finalized to allow to arrive in Rome as fast as possible.

The construction and the administration of the “Viae Publicae”

After the route realization a big attention was given in maintaining the creation in a perfect condition, with specific interventions. Once finished the foundation, was following to be filled with a material with a thickness that was consenting a constant proclivity, not excessive. There were following sand and “pozzolana” (volcanic rock from the Pozzuoli region) with mortar stratums, to strengthen the base. After that there were attached the pavement rocks, a very stiff or local material. At the sides of the street there were positioned vertical rocks, that were defining the edges.

The road creation was being completed with stone clamps, that were marking the progressive distance for each mile (1478 m). The average road spaciousness was 148tq (4,10m).

Finally the roads maintenance was entrusted to a person, which was having the important role to manage every problem linked to this one.

Right after the Milvio Bridge, north of Rome, four ways branched off: the Flaminia Way, the Tiberina Way, the Cassia Way and the Clodia Way. In particular, along the Cassia Way into Baccano Valley, to the north, one of the most important and better preserved roads of central Italy departed: the Amerina Way. The name of this road does not come from an important character but from the old town of Ameria, today Amelia, that was the main centre where the road was aimed to. The work was done by the Roman engineers at the end of the III century B.C. who at first planned the stretch from Baccano Valley to Nepi. The course was completed after the conquest of the town of Falerii, to control the new territories. The route, on the one hand escluded the ancient preroman towns, on the other hand fostered the birth of new centres as Falerii Novi. The particularity of the Amerina Way was that it was built according to the human needs, and not according to the morphology of the territory. So, it was created a route straighter and more innovative than the Cassia Way and the Flaminia Way that were more influenced by the nature of the land.

The most significant founding on the Amerina Way in the territory surrounding Orte are represented by the river port on the Tiber at Seripola, at a point where the road crossed the river on its way to Ameria, in Umbria.The ruins of a landing-site on three levels were discovered on the left bank of the Tiber during excavation work for the construction of the motorway Rome-Florence in 1962. The area excavated until now is centred upon two intersecting routes which divide the complex into four sectors with different characteristics. At the meeting-point of the two roads, near which there is a square pool, part of the street paving is still visible in slabs of travertine model.Travelling along the way “A” we can see on the right a series of only partially hearted constructions whith are their entrance on the road itself: the thresholds and some steps are still visible.The rooms are rectangular and built with a cement mixture with sides delined by travertine slabs and occasional brick sections, according to a building technique peculiar of this site.The central room may have had a portico giving on the road. The most complex nucleus is the south-eastern one with thermal buildings connecting a series of communicating rooms opening on a street. The rooms are floored with opus spicatum and must have had an upper floor. The central nucleus is made up of halls paved in black and white mosaics which must have included the main elements of the balnea; a hall used as a frigidarium or calidarium with tubuli of hot water heating along the wall.Near there is a space with three small nucleus that we may recognize as a little changing-room.The place can be identified with Castellum Amerinum quoted in the Tabula Peutingeriana dating to the second half of the second century.Several bronzes testify the cult of Serapis and Cibele up to the V the century AD.

Apparently one of the oldest Umbrian towns, the city formerly called Ameria used to be a flourishing Roman city. It became a free municipality in 1065 and 1240 it was pillaged by Federico II. In the 14th century it was included in the Papal States. In Amelia were several noble families and historical figures among others the counsellor of the Queen of Spain, Alessandro Geraldini, who encouraged the enterprise of C. Columbus. It is situated on the top of hills and is encircled by walls. It has a medieval structure and boasts interesting archaeological remains, as well as beautiful churches and palaces. Along the town walls 4 gateways: Porta Romana in the south, Posterola in the north, Porta Leone in the east, Porta della Valle in the west. In via della Repubblica is st. Giovanni Decollato church (inside is the painting “ Decolazione del Battista” by L. Agresti) that has been turned into a cultural club. In Piazza Vera is St. Francesco church (1287) with its cloister and convent (Frescoes painted in Giotto style and tombs of the Geraldini family). In the former convent Boccarini is the Archaeological Museum. Next to it is Palazzo Venturelli (16th century) with its Roman mosaics. In Via della Repubblica are some noble palaces, notably Palazzo Farrattini (Antonio da Sangallo, 16th century). Going past the “Croce di Borgo”, where the main streets of the town centre converge, and walking down Via Cavour, we reach the half-Romanesque, half-Gothic St. Agostino church: Via Posterola leads to St. Magno monastery that boats a very precious two-manual organ. In Piazza Matteotti is Palazzo del Comune and the entrance to the cisterns. Then we find the Teatro Sociale (1782) with its two beautiful curtains, the most famous one being the “Siege of Federico Barbarossa in Amelia” by D. Bruschi (1880). The Torre Civica, a symbol of municipal liberty, overlooks the Duomo square, where the cathedral is: the tower, built on a decagonal plan, is 100 feet high.

In the cathedral that was rebuilt in the 17yh century, are the tombs of the Farrattini family. (I. Scalza 1574), the funeral monument of G. Geraldini 81476, school of Agostino di Duccio) as well as works by the Zuccari brothers, Pomarancio, G.F. Perini and A. Romano. In piazza Marconi, at the very heart of the medieval town, are the Loggia del Banditore, Palazzo Nacci (14th/15yh century) with its beautiful portal and internal loggia, and Palazzo Petrignani (16yh century), decorated by the pupils of the Zuccari brothers. Interesting drawing are exhibited in the Zodiaco hall. The Amelia area occupies the central section of the province of Terni. Its landscape characterised by hills forest and and crops, is remarkable example of the balance between nature and civilisation. Wide areas covered with scrub, ilex trees, oaks trees and chestnut groves stretch on the hills as the eye can see.Local cuisine offers a wide range of high-quality products: such as the DOC wine Colli Amerini and extra-virgin olive oil which is produced by using traditional methods. Local recipes: “polenta” with boar sauce, wood-pigeon “All’Amerina”, local game, soups, cookies with must and anise cookies.

In 1963 a unique bronze statue was found during the excavations just outside the Roman Gate. After many years the statue was restored and identified as Germanicus: he was born in 15 B.C. and was a member of Emperor Augustus’ family. He took his name from his father Drusus for the victorious campaigns against the German tribes. At his father’s death he was adopted by Tiberius and in 11 A.D. he joined him in Germany after the disastrous battle of Teutoborg Forest. In 13 A.D. Augustus made him governor of Upper and Lower Germany, west of the Rhine. With disputable means he sedated the rebellion of soldiers on the Danube. He became very popolur as leader, using also his son Caligula (Little boots) dressed like a little soldier. He also marched against the German tribes, on the eastern banks of the Danube and obtained the nominal submission of the tribes west of the river Elbe. After receiving the honours of Tiberius in Rome he went on a mission to Syria, Cappadocia, Egypt and Asia Minor where he displayed his civilitas (citizen-like-behaviour) and liberalitas (generosity). He died in Antioch in 19 A.D. in misterious circumstances.

After the barbaric invasions that brought the depopulation of the cities of western Europe, scattered installations increased in the countryside, especially far from the big roman roads where the invasions were frequent. In fact the ancient rural “villae” where the nobles spent their holidays, became fortified castels with an indipendent economy.That was also possible thanks to the countrymen who left their homes to take refuge into fortresses where they worked their owners’ lands in exchange for protection. In the High Middle Ages besides the spread of the castles, the monasticism developed too thanks to St. Benedict from Norcia, who drafted the famous rule “ORA ET LABORA” that provided a life of prayer and manual work. During the Middle Ages many monastic orders developed and one of them was formed by St. Francis from Assisi. At the beginning that one was born as a mendicant order, that had as its main object the conflict of the heresies that developed in Europe during the XIII century.

Francesco di Bernardone was a rich drapes merchant’s son and lived in Assisi. After having led a life that was common to all the nobles in 1206 Francis was converted and with a sensational gesture with which he stripped his clothes, he wanted to show the meaning of the poverty. With some partners, he gave rise to a little community that lived in poverty and in simplicity following the “Rule” drafted by St. Francis himself, and that preached the Gospel wandering around the city. In 1213 St. Francis preached in southern Umbra and he stopped in Amelia, outside the Walls of the city, into the shrine of the “Madonna in Cinque Fonti”, along the Amerina Way. The several followers who run up to listen to him, were struck by the fervour and the simplicity of his words, that got to their heart, as the young Francis persuaded some women to abandon the dissolute life that they led, to dedicate themselves at the prayer, instituting the monastery of “St. Francis of the women”. After his stay two Franciscan convents on the Amerina Way, one of them situated in Michignano, the current “Annunziata”, the other one in “S. Giacomo”, successively named “Convento dei Cappuccini” were founded. Inside the walls of Amelia, an old church already existing, was dedicated to St. Francis and it was frescoed on Giotto’s style. Before his death he received the stigmata on the La Verna Mount, testing the same pains that Jesus suffered on the Cross. St. Francis died in Assisi in 1226 and successively he was proclaimed Saint and Patron Saint of Italy.

The Tyrrhenian Sea and the Appenninic Mountains are the most important geographic factors that influence the climate of this area. In general summers are hot, but not sultry, and winters are quite cold and damp.

Ancient Umbrian populations tried to settle especially in the open valleys and, on the south and south-west slopes of the hills, just to take advantage of the best climatic conditions. Amelia was settled just in this position, on the hill top, looking towards the west to the Tyrrhenian Sea, to the south towards Rome. Then to the north and the east the town is sheltered by the Appenninic Chain, which allows a quite mild, ventilated and very sunny climate.

During the Roman Empire, Ameria (then called Amelia) was a stronghold along the Amerina Way which connected Rome with the Adriatic Sea. During this period, the bridges that crossed the river Tiber usually ended at the ports where the local products (oil, wine, groves and fruits) were stored and shipped to Rome. The Amerina Way, which continued from the port of Seripola and reached Amelia, crossed fields cultivated with olive groves, vineyards and orchards. The cultivated fields were situated immediately out of the boundary wall of Amelia, then there were the pastures and the woodlands were wolves, foxes, wild boars and pigs lived.

Pastures were often used illegally and the wolves threatened the flocks and herds. For this reason, the municipality of Amelia had established an award of 30 coins for those who killed an adult wolf, and one of 10 coins for a wolf-cub.

Thanks to the damp climate, fruit was very important in the nutrition of the people of ancient Ameria and the modern Amelia: plums, apricots, Monteleone pears, figs, sour-cherries, cherries, grapes, apples, walnuts, almonds and the wild fruits like sorb apples, strawberries, blackberries. Thanks to these variety of fruits, the women of Amelia could experiment a lot of recipes that are now become traditional.

RECIPE-BOOK• JAM TART • APPLES CAKE• APPLES CAKE (2)• “TORTELLA”• APPLE PANCAKES• “FICHI GIROTTI”• TRUFFLES OF CHESTNUTS• WHITE MOUNT• LITTLE CAKES OF RAISINS• “TOZZETTI”• ANISE COOKIES• “PANPEPATO”• LADY’S KISSES• “MORETTO”• BLACK FOREST PIE

JAM TARTINGREDIENTS

2 eggs

150 g of sugar

1 grated lemon

1 glass of oil

1 packet of baking powder

Flour as needed

Some fruit jam

PREPARATION

Put some flour on the a table an form a basin. Break the eggs in the

middle of the basin. Add the sugar, the lemon, the oil, the flour if it

needs, and the baking powder then roll out the pastry in a tin.

Spread the jam on it and decorate it with some little strips of pastry

and cook in oven at 180°.

INGREDIENTS

3 eggs

150 g of sugar

150 g of butter

250 g of flour

1/2 packet of baking powder

vanilla

grated lemon

apples

PREPARATION

Mix the eggs, the sugar, the butter, the flour, the vanilla, the grated lemon and the baking powder. Put the pastry in a tin and then put the sliced apples on it. Cook in bake for 30 minutes.

3 eggs

250 g of sugar

100 g of butter

1 packet baking powder

4 apples

flour as needed

Mix the eggs, the sugar, the butter, the flour and the baking powder in a container then cut the apples into pieces and mix them in the pastry. Put it into a tin and cook in the oven at 180° for about 45 minutes.

FOR THE STUFFING

1 Kg of apples cut in little slices

200 g of crumbled walnuts

100 g of grated chocolate

2 spoonfuls of dark cacao

1 grated lemon peel

1/2 grated and squeezed orange

4 spoonfuls of sugar

1 1/2 spoonful of “Alchermes” liqueur

some raisins

a little cinnamon

FOR THE PASTRY

2 eggs

2 spoonfuls of sugar

2 spoonfuls of “Mistrà” liquer

2 spoonfuls of butter (40 g)

a little of baking powder

flour as needed

INGREDIENTSINGREDIENTS

PREPARATION

Mix all the ingredients needed for the stuffing and allow them to stay in the fridge for a day. The day after mix all the ingredients needed for the pastry and roll out a very thin layer. Spread the mixture prepared the day before on it and add some jam, the liqueur, some oil and two spoonfuls of sugar. Roll up the pastry and bake for 20-30 minutes.

INGREDIENTS

500 g of apples

2 eggs

100 g of flour

2-3 spoonfuls of milk

2-3 spoonfuls of sugar

2-3 spoonfuls of liquer

icing sugar

PREPARATION

Cut the apples into pieces. Separately mix the eggs, the sugar, the flour, the milk, the liquer,and then the apples. In the end fry them and cover them with the icing sugar.

INGREDIENTS

• dried fig

• candied orange

• sugar

• cacao

• vanilla

• almonds or walnuts

PREPARATION

Split the dried figs into two helves and fill them up with the candied orange, the sugar,the cacao, the vanilla, the almonds or the walnuts. Then cover them with the other half split dried fig. you can store them with a wrapping of traspairent or coloured paper or serve them on layer of leaves.

INGREDIENTS

400 g of chestnuts (boiled, shelled and chopped)

250 g of sugar

100 g of butter

2 eggs

1 packet of dried and chopped biscuits

1 packet of dark chocolate

6 spoonfuls of “Marsala”

some small moulds

PREPARATION

Mix all the ingredients in a bowl and then shape some balls (big as a walnut). Pass them in the chocolate, put them in a small moulds and in the end put them in the fridge before to serve them.

INGREDIENTS

800 g of chestnuts (boiled, shelled and chopped)

130 g of icing sugar

1 l of milk

PREPARATION

Mix all the ingredients, shape a little mount and then cover the top with whipped cream.

INGREDIENTS (for 20 cakes)

2 eggs

125 g of butter

175 g of sugar

75 g of raisins

300 g of flour

2 teaspoonfuls of baking powder

1 cup of milk

some grated lemon peel

about 20 small moulds

PREPARATION

Put the small moulds in a pie dish. Mix the butter and the sugar until to bring in foamy mass, then add the eggs. Add the grated lemon peel and the raisins. Mix the flour and the baking powder and then add them in the mixture. Add the milk. Fill the small moulds with the mixture until the half. Cook for about 15 minutes at 200°.

INGREDIENTS

4eggs

150 g of butter

800 g of flour

400 g of sugar

200 g of almonds or hazelnuts

1 packet of yeast for cakes

1 lemon

vanillaPREPARATION

Mix all the ingredients and shape the pastry like a snake. Then bake for 30 minutes. When it is cooked cut into pieces and bake in the oven for 5 minutes.

INGREDIENTS

1 glass of oil

1 glass of wine

1 glass of sugar

flour as needed

some aniseed

PREPARATION

Soak the aniseed into the wine for an hour. Put some flour on a table and form a basin. Then pour the oil, the wine with the aniseed and the sugar in the middle of the basin. Mix the ingredients then make some little ring-shaped cakes and cook them in oven at 180°.

““PANPEPATO”PANPEPATO”A typical christmas cake with pepperA typical christmas cake with pepper

INGREDIENTS500 g of walnuts100 g of almonds100 g of hazelnuts30 g of pine kernels30 g of candied fruit100 g of dark chocolate100 g of sultanas70 g of flour70 g of honeycoffee - dark cacaodried nutmegcinnamonsalt - pepperliqueur

PREPARATION

Put the walnuts, the almonds and the halzenuts already toasted in a dish. Then add the cacao, the candied fruit cut into small pieces, the sultanas, the cinnamon, the dried nutmeg, the salt, the pepper, the flour, the liqueur and the coffee. Mix all the ingredients to form a smooth paste. At the same time put the honey and the dark chocolate in a pot and melt cooking them in a bain-marie. When they are loose add the other ingredients and mix the whole. Then in a tin not very close to each other and cook in oven at 160° for 30 minutes.

PREPARATION

Mix the butter, the sugar, the flour and the hazelnuts or the almonds and leave the pastry in the fridge for a little time. Shape it into some little balls and cook them in a tin covered with greaseproof paper at 140°. When they are cool, couple them with chocolate cream.

INGREDIENTS

200 g of spindle butter200 g of sugar200 g of flour200 g of crumble hazelnuts or almondschocolate cream

INGREDIENTS

- FOR THE PASTRY

4 eggs

250 g of flour

250 g of sugar

100 g of butter

1 glass of milk

100 g of dark cacao

1 packet baking powder

- FOR THE STUFFED

250 g of whipped cream

2 spoonfuls of chocolate cream

PREPARATION

Mix the eggs, the sugar, the butter, the milk, the cacao, the flour and the baking powder in a container then cook in oven for 30-40 minutes. When the pie is cool, cut it into two halves and spread the cream made with the whipped cream on the first layer and then put the other one on it.

INGREDIENTS (for 6 people)

- FOR THE PASTRY

200 g of sugar

4 eggs

100 g of butter

200 g of crushed almonds

200 g of flour

2 spoonfuls of baking powder

80 g of grated dark chocolate

40 g of dark cacao

2 spoonfuls of rum (a kind of liqueur)

- FOR THE DECORATION

whipped cream

9 spoonfuls of cherry brandy

150 g of cherry jam

PREPARATION

Mix the eggs, the sugar, the butter, the almonds, the flour, the grated dark chocolate, the dark cacao, the rum and the baking powder and cook the pastry in oven at 180° for 45 minutes. Cut the cake in 3 layers, sprinkle it with the brandy (3 spoonfuls for each layer) and spread the jam on the first two of them. Cover the third layer with the whipped cream.

The “Cantina dei Colli Amerini” was born in 1975 and it is located in Fornole, a village near Amelia. From the juridical point of view, it is a cooperative company with about 400 members. This is a society with a mutual aim for its own partners. In particular this wine growers’ cooperative is run with a view to profit and for this reason it is subject to strict controls. It is also a limited company because the members risk only the capital invested. The “Cantina dei Colli Amerini” is registered, as all the companies, at the Chamber of Commerce of Terni.It is a closed-cycle company because the finish product, wine, is worked and sold inside the company itself. Besides this, the product can follow two different ways: in Italy it is sold to the restaurants, to the wine bars, and to the corner shops; while to the foreign countries in Germany, France, Belgium, Netherlands, America and Japan.The white grapes and the red ones come from to the members’ vineyards, situated in the amerino district. The working is different according to the type of wine that you want to produce.

By the way of the red wine production, the grapes, come in the wine cellar, are weighed and unloaded in some containers, called “tramogge”. Then there is the “diraspatura”, that is the separation of the grapes from the stalks, because in the stalks there are some organic acids that mustn’t be present in the wine. Other important stages are the grinding and the fermentation, in which the marcs are not separated to give the red colour to the wine. The fermentation happens in special cisterns, called “fermentini” and it last 10-15 days, during which the temperature has to be included between 20-25 degrees. This processing cycle is articulated in three different stages: the marcs sinking, the oxygenation and the colour extraction. At this point, you get the fermented must from which the marcs are taken off. These ones will be used for the production of “grappa”, that is a strong brandy distilled from wine or must. The liquid part, the must, is put in the cellar into some cement barrels. Through two processings, that bring to the product chemistry stabilization, the must becomes at last wine. A part of this, is bottled, while the best quality wine is put in wood barrels, called “barriques” to be aged. The mature wine is more expensive and so it is sold to different customers. For the white wine processing, the grapes are not picked from the bunch because the stalks are necessaries for the two successive working cycles: the grinding and the pressing. Through this last stage, the liquid part and the solid one are divided. Then the must is put in some vats for the fermentation. It is longer than the fermentation of the red wine and the temperatures are under 20 degrees, to keep the fragrance and the natural flavouring of the product. At this point, the remaining impurities are taken off from the fermented must. Even in this case, at the end of the white wine procedure, there are two stages: the chemistry stabilization and the bottled. During every processing cycle, both the white wine and the red one are subjected to an analytic control too, to keep the chemistry values within the parameters.In the end the wine produced is a DOC, that is a label guaranteeing the quality of wine.

RED WINESCARBIO – COLLI AMERINI ROSSO SUPERIORE DOCA great red wine with superb personality of modern conception, born from our oldest Merlot, Sangiovese, Montepulciano, Ciliegiolo and Canaiolo vines. Just a few clusters per vine give a wine of a very deep colour and intense concentration which is than matured in small oak barrels where it harmonizes and acquires further aromatic value. This is a wine of quite long evoltion, with aristocratic perfumes of soft and creamy woodland fruits, and a very elegant, resistent taste.TORRACCIO – SANGIOVESE DELL’UMBRIAAfter years of selction in the oldest Sangiovese vineyards, the most important historical red grape vine of the Amelia hills, we propose the ’95 vintage of this wine of great backbone, aged for 12 months in Allier barriques, with a long maturation period. Deep coloured, with solemn and austere perfumes, of supreme and rigorous elegance, it reveals a concentrated and dense body and an extreme richness and complexity of flavour, with touches of red fruits, toasted vanilla, hazel-nut. To be served in wide goblets.TERRE ARNOLFE – COLLI AMERINI ROSSO DOCThis is a red wine made from the classic grapes found in the territory, mainly Sangiovese, with the addition of Ciliegiolo, Canaiolo, Montepulciano, Merlot, Barbera. The perfumes reveal an intense fruit, full and fragrant, with structured flavours which a full of body. A superior wine for accompanying roast dishes and cheese.CILIEGIOLO NARNI IGTCiliegiolo is an historical vine of Central Italy which has found a special acclimatizzation on the hills of Narni, creating a wine which immediate perfume and extremely pleasant.this label is put on the market in the November following the harvest, when the wine presents an intense ruby colour and very modern fragrances of deliciously fresh and supple fruit. Moderately alcoholic, it is a good accompaniment for pasta disches with meat sauce, as well as salted meats and white meat. To be served at 14°C.BARTOLOMEO – ALEATICO UMBRIA IGTOur Bartolomeo wine comes from old, low producing rows of an ancient vine called Aleatico. It displays quite a concentrated colour, of an intense deep ruby, and is a wine of fragrant and spicy aromas, remaining gently sweet on the palate. It is a magnificent accompaniment for desserts and, in particular, dry confectionery but, over a length of time, it also becomes a splendid wine for meditation. To be served around 14°C.OLMETO – MERLOT UMBRIA IGTThis is an important red wine, obtained from the careful selection of Merlot grapes, of an intense ruby red color, which are matured in small oak barrels. A full and velvety taste; an intense bouquet with touches of raspberry and toasted almond in the background. This is a long-lived wine, ideal for accompanying roasts and other meat disches. To be served in large goblets.TORRE DI STIBBIANO – COLLI AMERINI ROSSO NOVELLO DOCThis is a “Novello” wine of particolar liveliness and aromatic freshness, with an inviting intense ruby colour and juicy fruit perfumes. A wine of immediate flavour which offers the fullness of its fragrance no later than the spring following the harvest. To be drunk at 14-15°C.

WHITE WINESVILLA GIOCONDA – GRECHETTO UMBRIA IGTA white wine of magnificent descent, long lasting and complex, born from an ancient variety of Grechetto, from the hills of Amelia. The maturation in small French oak casks gives the wine a superior suppleness and refined impressions of summer fruits, vanilla and hazel-nut. To be served il large goblets at 12-13°C.ROCCA NERINA – CHARDONNAY DELL’UMBRIAThis is an extraordinary selection of Chardonnay, which has been fermented in small French oak barrels, attaining a superior personality and harmony. The perfumes are of charming refinement, with touches of vanilla vanishing into a silky tropical creaminess. This is a wine of quite long evolution, to be served at 12-13°C, in wide “ballon” glasses.TERRE ARNOLFE – COLLI AMERINI BIANCO DOCThis white wine is made from grapes grown on the ancient vines of the hills around Amelia, from a selection of the rows with the best exposure, using modern winemaking techniques, expressing perfumes of superior freshness and elegance, magnificently balanced with the flavour. To accompany shellfish and seafood hors d’oeuvres, served at 8-10°C.LA CORTE – COLLI AMERINI MALVASIA DOCFrom a vine of ancient acclimatization on these hills, we have obtained a white wine which is particularly aromatic, full of body, sapid, intense and easy to drink. An extremely flexible accompaniment, it can even be apprecciated with meat dishes. To be served around 10°C. ORVIETO CLASSICO DOCThis is a very limited production “Orvieto Classico” of considerable qualitative value. An extremely rich wine on an aromatic level, with a heritage of solid structure, it slowly becomes more complex until the 2nd year after the vintage. To be served around 10°C.IL VIGNOLO – GRECHETTO UMBRIA IGTVinified in stainless steel vats, “Il Vignolo” expresses a Grechetto of particular fragrance and freshness, demonstrating that this variety of wine as vine has found a suitable habitat on the hills of Amelia. The colour displays full greenish reflections, with intense perfumes and a rich personality, sapid and appetizing, evolving over a period of time into touches of almond and hazel-nut. A wine of great character, to be consumed with shellfish and refined fish dishes. To be served at 10°C.AMIRO – CHARDONNAY UMBRIA IGTFrom this noble vine, naturally brought to a low production per plant, we have obtained a wine of considerable organoleptic value, with quite elegant perfumes recalling, when young, acacia flowers, slowly evolving towards vanilla and toasted fragrances. Particularly suited to “grande cuisine” fish dishes.CARSULAE – BIANCO UMBRIA IGTA quite modern white wine, moderately alcoholic, revealing perfumes of immediate and attractive freshness, bursting with fine and elegant floral notes. A summer wine for young people, it is excellent as an aperitif or for accompanying sea food hors d’oeuvres, served quite cool around 8°C.DONNA OLIMPIA – MOSCATO UMBRIA IGTFrom the ripest clusters of Moscato grapes comes this magnificent sweet wine with delicious perfumes of fruit combined with the classical aromatic spiciness of the vine. This is a refined conversation wine, to accompany cakes and confectiony. To be drunk young, served at 8°C.

ROSÉTERRE ARNOLFE – COLLI AMERINI BIANCO DOCThis white wine is made from grapes grown on the ancient vines of the hills around Amelia, from a selection of the rows the best exposure, using modern wine making techniques, expressing perfumes of superior freshness and elegance, magnificently balanced with the flavour. To accompany shellfish and sea food hors d’oeuvres, served at 8-10°C.

SPARKLING WINESDUCHESSA DI ALBORNOZ – VINO SPUMANTE DOLCEIn recent years, the Moscato vine has also been planted on these hills with very positive results. This wine, with quite a soft effervescence, exalts the aromatic wealth of the wine, expressing all its appetizing fragrance. To accompany desserts and confectionery, served at 6-8°C.CASTELLO DI ALBORNOZ – VINO SPUMANTE BRUTThe highest vineyards on our hills are able to supply the excellent base for sparkling wines. The best selection of Trebbiano and Malvasia toscana are harvested here early in order to exalt the acidic and aromatic patrimony of the grapes, resulting in a wine of considerable organoleptic merit which is re-fermneted for a long time on yeast. The effervescence is thick and soft, with a fine “perlage”, and a fresh, quite elegant perfume. This is a superior aperitif wine, adaptable to various fish dishes. To be served quite cold at 6-8°C.