An Ancient Native Grape from the Hills of Rieti
Cesenese Nero is an ancient native red grape variety from the Rieti area, deeply rooted in the hills of Castelfranco and Cantalice, in the heart of Lazio.
Its presence in the territory is documented as far back as the 19th century, including in the Annual Report of the Rieti Agricultural Committee published in 1879.
Also historically known as Cesenese di Castelfranco, this grape variety was once widespread throughout the Rieti area before gradually becoming almost forgotten.
Today, Cesenese Nero represents one of the most distinctive expressions of our territory and an important part of the identity of Cantina Le Macchie.
A Grape Variety Brought Back to Life
The story of Cesenese Nero is also a story of rediscovery.
Research carried out together with ARSIAL, COPAGRI and a local committee, supported by historical documents preserved in the archives of the Church of Castelfranco, helped demonstrate that Cesenese Nero was a distinct native variety, different from Cesanese Comune.
The variety was officially included in the Italian National Register of Vine Varieties in 2017.
But the most remarkable part of the story survived in the vineyard.
The genetic material used to recover and propagate the variety was obtained from a single surviving vine approximately 170 years old, still present in Castelfranco.
From that one old vine, a grape variety that risked disappearing has found a new life in the vineyards of our territory.
From Castelfranco to the Glass
Cesenese Nero produces wines with a bright ruby-red colour and violet reflections, combining freshness and balance with a distinctive personality.
On the nose, it can reveal notes of wild berries, cocoa and black pepper, while the palate is savoury, moderately persistent and gently tannic.
Its character reflects the mountain environment in which it grows and makes Cesenese Nero one of the varieties through which we tell the story of our land.
Growing Cesenese Nero in the Mountains of Lazio
At Cantina Le Macchie, Cesenese Nero grows in our mountain vineyards in the hills of Rieti, where altitude, exposure, natural ventilation and significant day-to-night temperature variations influence the ripening of the grapes.
It is a variety deeply connected to this landscape — not simply a grape we grow, but part of the agricultural history we are working to preserve.
Winemaking
The grapes are harvested by hand in late October and brought directly to the winery, where they are gently pressed.
Fermentation takes place with the skins for approximately 15 days at a controlled temperature of 18–22°C, followed by 12 months of ageing in 20-hectolitre barrels and a further 6 months in bottle before release.
Taste Cesenese Nero
Discover Cesenese Nero through L’Ultimo Baluardo, our wine dedicated to this ancient native variety and its rediscovered identity.
Or experience it where it was born, during a visit to our vineyards and winery in Castelfranco.
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