Italiano
Surprise dinner with Roma Doc
A dinner that on paper was assumed to be supposedly boring instead becomes very interesting thanks to two nice (and good) producers.
Doc Roma's institutional dinner, taken for granted, the introductory chatter of representatives of political institutions makes it clear that the distance to the real world of wine is sidereal. The doubt that there is too much improvisation and too little knowledge is pressing and I find myself regretting Lucius Cornelius Sulla. Our fault, we should have been more careful. The approach of the Consortium's top management is better, but that goes without saying, and the video shown, featuring the city of Rome and its countryside, where the denomination's wines come from, is very nice.
Dinner at the Esposizioni restaurant is worthy of the legendary cafeteria on Via De Lollis in the university days. The dessert here was better, this I must admit.
So where is the positive surprise? The surprise was a beautiful table with people of depth and born by chance and by "chivalry." While we were chatting with our fantastic colleague Alessandro Scorsone, discussing the role of terpenes in wine aging, another esteemed colleague, Vittorio Ferla, passes by and points out that we are in danger of being split up at dinner. We promptly spot four vacancies at a deflected table, with two seats occupied by two unknown young ladies, and our evening surprisingly takes off.
After due introductions officiated by Alexander "by manifest superiority" to handle these situations, we discover that we find ourselves with two female producers with almost opposite stories but very similar and compelling enthusiasm, skills and vision. In short, two "Martians" in dormant Lazio.
They are Silvana Lulli owner with her brothers of Parvus Ager, a historic company in the Ciampino area, and Matilda Pedrini, very young owner of the new company Borgo del Baccano near Vallelunga. Beyond dynamism, in common they have companies near "motoring" places that bring them closer to "futurism. "In addition to the preparation and friendliness 
of the producers, we were impressed by the frankly unexpected wines, of good quality across the range present despite the fact that for Borgo del Baccano they were the first vintages on the market. For Parvus Ager, despite a previous life selling grapes, the turning point came in 2020 with the inauguration of the new winery and the adoption of a renewed production philosophy that tends to enhance volcanic soils. Another important aspect that the two companies have in common.
