elletri Bianco and Rosso are produced in the communal territoriies of Velletri, Lariano and Cisterna in the southernmost extension of the Castelli Romani district.Pliny the Elder, the Roman historian of natural science of the 1st century, reported that the system of training the vines in the area was of Etruscan origin, which meant that the shoots were supported by trees of medium or considerable height. The same system is still used by a few small producers.
The area's white is obtained from the classical grape mixture of Latium-Malvasia bianca di Candia and Puntinata, Trebbiano toscano, verde and giallo, Bellone and Bonvino. The red is derived from Sangiovese, Montepulciano, Cesanese Commune and/or di Affile, Bombino nero, Merlot and Ciliegiolo.
Throughout history, the vineyards of Velletri have served as a great reservoir of wine to be continuously tapped to satisfy Rome's requirements. In the 16th century, more than half of the wine consumed in the city came from the Velletri area. An idea of the production potential of the district is provided by reports of the same period that, since the supply of barrels was insufficient, local winemakers were forced to reduce the amount of the wine made by one third, a task that was accomplished by cooking down the liquid.
The most widely distributed and best known Velletri wine is the white but connoisseurs keep a close eye on the red, for in each decade there are usually three or four vintages that are exceptional. Wines of those years can be aged at great length.
