The Bellone vine, of very ancient origins and already widespread in Roman times, is cited by Pliny as "pantastica grape". It is present in the area that goes from the Castelli Romani to the Lepini Mountains, up to the offshoots towards the sea. It was born behind Anzio from an old ungrafted vineyard (vines without rootstock), where phylloxera has failed to spread. The age of the vines of over 60 years, the direct influence of the sea, the marine soils, make this small area unique for the production of Bellone.
We can talk about a specific Terroir, that is, a perfect symbiosis between VARIETY - SOIL - CLIMATE - TRADITION, true cornerstones for the production of a great wine.

 The winemaking takes place in two phases: maceration on the skins to favor the extraction of aromas, which thus restore the pedoclimatic characteristics of the Anziate territory, and spontaneous fermentation with indigenous yeasts, which lasts for approximately 10-12 days at a temperature of 18-20°C.

The wine has an intense yellow color with golden reflections. The nose is sunny with hints of well-ripe exotic fruit, such as mango and papaya, contrasted with a consistent acidity that makes this wine suitable for long refinements in the bottle. In the mouth it is very broad, rich and persistent, with light floral and spicy nuances. It stands out for its pronounced flavor and minerality. Very long and persistent aftertaste.

Anthium goes perfectly with the typical Sgavajone soup, an Anzio fishermen's dish based on native fish.