Radix explores Bellone through depth and ageing potential. The grapes come from a vineyard in the Anzio area, where sandy soils have helped old ungrafted vines survive: a direct connection with the Lazio coast that Casale del Giglio turns into a white wine with a strong sense of place.

Bellone beyond immediate freshness

In the glass it shows a deep, bright straw colour with golden highlights. The aromatic profile combines yellow flowers, Mediterranean notes, peach and exotic fruit; the palate is full and persistent, driven by savouriness and pronounced minerality, with menthol and resin nuances emerging as it develops.

Winemaking and ageing

The wine is made from 100% Bellone. Maceration takes place at 18-20 °C in 400-litre tonneaux, with around two days of alcoholic fermentation on the skins before gentle pressing. Fermentation then continues with indigenous yeasts for about two weeks in tonneaux, where the wine remains on its fine lees for around two years without malolactic fermentation. It then passes through amphora before ageing in bottle for at least six months.

Food pairing and awards

The winery recommends it with spaghetti and red prawns, tagliolini with scallops, or salt cod with capers and olives. The 2021 vintage received 96/100 from DoctorWine and was named Best Bellone of the Year in the 2026 Essential Guide to Italian Wines, as well as receiving Five Grapes from Bibenda 2026.