The Romans developed viticulture, learning it from the Etruscans, Greeks and Carthaginians, from the beginning of the empire (1st century BC).
 
For the vinification mainly black grapes were used, but without macerating them, therefore the wines were light in color. Furthermore, as fermentation was uncontrolled, the alcohol content varied greatly. To overcome this drawback, cuts or real sophistications were made (with honey, flavors, water, resin, plaster, flowers, ...).
 
For the sea transport, ceramic amphorae were initially used, closed by corks. But soon the amphora was replaced by the more practical barrel.
 
Along with the diffusion of wine, the cult of Bacchus also spread. Similarly to the cult of Dionysus in Greece, it was a cult reserved only for initiates and with mystical purposes: only women, bacchantes, were allowed to the bacchanals, and the ritual took place only during the day. They then turned into a night version, which included the use of wine and the mixing of the sexes. In 186 BC they were officially abolished, but the illegal ones lasted for a long time.
 
DOCG wines:
 
Cannellino di Frascati (white)
Frascati Superiore (white)
 
DOC wines:
   
Capena White (white)
Castelli Romani (white, rose, red)
Cerveteri (white, rose, red)
Cesanese di Affile (red)
Cesanese di Olevano (red)
Colli Albani (white)
Colli della Sabina (white, red)
Colli Lanuvini (white)
Frascati (white)
Genazzano (white, red)
Marino (white)
Montecompatri Colonna (white)
Roma (white, rose, red)
Tarquinia (white, rose, red)
Velletri (white, red)
Zagarolo (white)