Est! Est!! Est!!! and Aleatico di Gradoli: the Legendary Wines of Viterbo

The province of Viterbo is a land of superb food and wines, among which Est! Est!! Est!!! and Aleatico di Gradoli, both recipients of a PDO

Est! Est!! Est!!! PDO is the name of the legendary wines produced in Montefiascone, Alto Viterbese, the Northern part of the province of Viterbo. The name Est! Est!! Est!!! comprises white and spumante wines made with Trebbiano Toscano (or Procanico), Trebbiano Giallo (also known as “Roscetto”) and either or both Malvasia Bianca Lunga and Malvasia del Lazio. The colour is golden-tinged, straw-yellow. The white wine is a perfect balance of dry, mellow, sweet and savoury, with a slightly tannic aftertaste. On the other hand, the spumante is dry, with a fruity bouquet and slightly fruity flavour. Still or sparkling, Est! Est!! Est!!! is fresh and structured due to its good acidity and very pleasant on the nose for its fine aromatic character, with floral and fruity notes. As for the name, legend has it that in the year 1111, a German bishop named Johann Fugger, travelling to Rome, sent his servant ahead, ordering him to report back which “vinum est bonum”, which wine was good. The servant was so enthusiastic with the wines of Montefiascone, that he wrote a message by the entrance of an inn, reading “Est! Est!! Est!!!”, It is (good)!” (uttered with a growing emphasis). The bishop himself was so impressed by the wine that he decided to cancel the journey to Rome and settle down in Montefiascone and people maintain that his remains lie there.

Aleatico di Gradoli PDO is a sweet red wine, exclusively made with the grapes from the villages of Latera, a few kilometres west of Lake Bolsena, Gradoli, Grotte di Castro and San Lorenzo Nuovo The colour is red with purple hues, reminiscent of pomegranate; it is delicately aromatic and fruity on the nose; on the palate it is mellow and velvety with notes of fresh fruit. In addition to traditional red, Aleatico di Gradoli PDO is available in the fortified, reserve fortified and passito versions. It pairs particularly well with desserts and sweets, such as biscuits, tarts and cakes.