Mario Macciocca Monocromo #1 Bianco 2022

Mario Macciocca took an unconventional path to winemaking. He played football for the Italian national team. He nearly completed a physics degree. He worked as a barman at the historic La Palma club in Rome. Then he left everything to pursue his dream of making wine.

The family connection to viticulture runs deeper. Mario's grandfather Giuseppe Macciocca purchased vineyard land in 1945. Mario began working these heirloom vineyards in 2000. Today he farms four hectares on the slopes of the Scalambra mountains in Lazio, along the Simbruini chain. The estate sits near Frosinone, approximately 60 miles southeast of Rome, where Lazio meets Abruzzo.

The terroir here is distinctive. The Monti Ernici mountain range has volcanic origins. Mario's vineyards grow on red volcanic soils at 380-400 meters elevation. Limestone and marl also feature in the subsoil. South and west exposures maximize sun. The Scalambra mountains shelter the vines from cold winds, creating a temperate microclimate.

Three hectares are planted to Cesanese, the indigenous red grape that thrives in these protected hills. The remaining hectare grows Passerina and Malvasia Puntinata. Mario also works with lesser-known local varieties including Nostrano and Bellone.

The approach is strictly natural. Mario farms biodynamically. No herbicides. No synthetic fertilizers. Only minimal copper and sulfur treatments. In the cellar, spontaneous fermentation with indigenous yeasts. Aging occurs in stainless steel or wooden barrels depending on the cuvée. Many wines receive zero added sulfites.

Mario Macciocca produces seven labels. The Monocromo range—white, rosé, and red—ages in steel for purity of fruit. The Terra and Civitella wines see extended aging, some in large barrels. Each bottle reflects his philosophy: unadorned wines of clarity from Lazio's volcanic hills.

Lazio surrounds Rome in central Italy. The region stretches from the Tyrrhenian Sea coast to the Apennine foothills. Wine production divides among the provinces of Rome, Frosinone, Latina, Rieti, and Viterbo. Volcanic soils dominate much of the landscape—ancient eruptions left mineral-rich deposits ideal for viticulture.

The province of Frosinone lies approximately 60 miles southeast of Rome. This area, known as Ciociaria, forms the heartland of Lazio's indigenous grape production. The Scalambra mountains and Simbruini chain shelter vineyards from cold northern winds. Elevations range from 300 to 500 meters. Soils vary from red volcanic earth to clay and limestone-marl formations.

Cesanese is Lazio's most important red grape. The variety has ancient origins—Pliny the Elder documented wines from the "Cesae" clearings in his Naturalis Historia. Roman Emperor Nerva reportedly built a house near Piglio specifically to enjoy local wines. Two clones exist: Cesanese Comune with larger berries and Cesanese d'Affile with smaller, more concentrated fruit. Cesanese del Piglio holds DOCG status, Lazio's only red wine designation at this level.

Passerina thrives in the Frusinate hills. The Lazio clone differs from versions grown in neighboring Abruzzo and Le Marche—smaller berries yield more aromatic wines. Passerina del Frusinate IGT recognizes the grape's distinct regional expression. Malvasia Puntinata, another indigenous white variety, often appears in blends.

The natural wine movement has found fertile ground in Lazio. Small producers farm organically and biodynamically on family plots. Indigenous yeast fermentations, minimal intervention, and zero-sulfur bottlings define the new generation. These winemakers honor ancient traditions while crafting wines of transparency and terroir expression.