The Giulia grape is an ancient black grape variety from Lazio, whose origins remain unclear, but which has long been part of the collective memory of the winegrowers of the Ciociaria region. Its cultivation is traditionally associated with Pescosolido and Sora, in the area between the upper Liri Valley, the Roveto Valley and the Comino Valley, where it thrives best on hilly or sloping, deep soils of medium texture with a calcareous-loamy composition. The vine is vigorous and adapts well to local climatic conditions. The leaf is small, pentagonal or sometimes round, generally five-lobed, with a deeply overlapping petiole sinus and a dark green, slightly blistered upper surface. The bunch is medium to long, narrow, cylindrical, with no or almost no wings and rather compact; the berry, short and ellipsoidal, has a thick, pruinose skin, blue-black in colour, and slightly firm flesh. The wine is characterised by an intense purple-red colour, often enhanced by violet hues, and by aromas of red and wild berries, with hints of black cherry, morello cherry and wild strawberry. On the palate, it offers good structure, sustained acidity and a lively tannic texture, accompanied by a persistent finish. These characteristics also lend themselves to measured ageing. Its versatility is particularly noteworthy: traditionally vinified as a red, it can also be used to produce rosés and sparkling wines, whilst in blends it helps to intensify colour and body.
