As in many other zones here as well, there are many evidences of the wine-producing activity of the Etruscans and the Romans. The area includes in part the territories of the townships of Perugia, Deruta, Marsciano, Fratta Todina, Monte Castello di Vibio and Piegaro, in the province of Perugia, and San Venanzo in the province of Terni. This area, which extends South of Perugia to the right of the Tiber river, has a climate and an exposition that are particularly favourable for viticulture.
The soil of this area is, generally, clayey with a strong calcareous component, which can be verified in the light colour of the land.
It is interesting to note how, in the Colli Perugini, some ancient varieties of autochthonus vines are still present, such as Mostiola, Tintarolo, Pecorina and Lupeccio.

White
Made with Trebbiano grapes (65 to 85%); Verdicchio, Grechetto, Garganega and Malvasia, alone or jointly, (15 to 35%), with Malvasia amounting to no more than 10% of the total.
Colour: pale yellow with greenish reflections and fruity,
Bouquet: pleasant and characteristic.
Taste: dry and fresh, delicately fruity.
Use with: rice soup with chicken livers, omelette with sausages, broth soups, fresh cheeses, dishes based on egg, dishes based on fish.

Red
Made with Sangiovese grapes (65 to 85%); Montepulciano, Ciliegiolo, Barbera and Merlot, alone or jointly, (15 to 35%), with Merlot amounting to no more than 10% of the total.
Colour: more or less intense ruby red.
Bouquet: vinous, delicate, characteristic.
Taste: dry and fruity, full-bodied.
Use with: starters with meat sauces, roast poultry, pork and beans, hard paste cheeses.

Rosé
Made with Sangiovese grapes (65 to 85%); Montepulciano, Ciliegiolo, Barbera and Merlot, alone or jointly, (15 to 35%), with Merlot amounting to no more than 10% of the total.
Colour: more or less intense rosy.
Bouquet: delicately vinous.
Taste: dry, harmonium, and fresh.
Use with: salt-water crustaceans, rustic pies, 'fettuccine alla romana' and semi-ripened cheeses.

Novello
Made with Sangiovese grapes (minimum 50%); other local red grapes may be added (maximum 50%).
Colour: cherry red, sometimes tending to violet.
Profumo: fruity, fresh, characteristic.
Taste: sometimes lively, fruity characteristic, velvety.
Use with: soft cheeses, broth soups, cold cuts.

Chardonnay
Made with Chardonnay grapes (minimum 85%); other local white grapes may be added (maximum 15%).
Colour: pale yellow more or less intense with slight greenish reflections.
Bouquet: intense, characteristic.
Taste: dry, fruity, characteristic, harmonic.
Use with: soft cheeses, pike, shellfish rice.

Grechetto
Made with Grechetto grapes (minimum 85%); other local white grapes may be added (maximum 15%).
Colour: from pale yellow, more or less intense, to golden.
Bouquet: slightly vinous, delicate, characteristic.
Taste: dry or slightly sweetish, velvety, with a slightly bitter aftertaste, harmonic fruity.
Use with: crustacea, goat milk cheeses, rice with seafood.

Pinot Grigio
Made with Pinot Grigio grapes (minimum 85%); other local white grapes may be added (maximum 15%).
Colour: pale yellow more or less intense, typical of the vine.
Bouquet: fruity, fine, typical.
Taste: dry, velvety, characteristic.
Use with: anchovies, soles, mullets.

Trebbiano
Made with Trebbiano Toscano grapes (minimum 85%); other local white grapes may be added (maximum 15%).
Colour: pale yellow with greenish reflections.
Bouquet: delicate, characteristic.
Taste: fine, dry, characteristic.
Use with: rice with prawns, fish soup.

Cabernet Sauvignon
Made with Cabernet Sauvignon grapes (minimum 85%); other local red grapes may be added (maximum 15%).
Colour: intense ruby red with slight violet reflections, tending to garnet with aging.
Bouquet: intense, persistent, characteristic.
Taste: dry, with characteristic aftertaste, slightly herbaceous.
Use with: 'fettuccine' (egg pasta), hare, cold cuts.

Merlot
Made with Merlot grapes (minimum 85%); other local red grapes may be added (maximum 15%).
Colour: ruby red with violet reflections, sometimes tending to brick red with aging.
Bouquet: vinous, pleasant.
Taste: full, soft, harmonic.
Use with: rabbit, baked pasta, cold cuts.

Sangiovese
Made with Sangiovese grapes (minimum 85%); other local red grapes may be added (maximum 15%).
Colour: ruby red, tending to garnet with aging.
Bouquet: vinous, characteristic.
Taste: dry, harmonic, pleasantly tannic if young, pleasantly bitterish, fruity characteristic.
Use with: meat broth, kid goat, hard cheeses, baked pasta, cold cuts.

Spumante
Made with Grechetto, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Nero grapes, alone or jointly (minimum 80%); other local white grapes may be added (maximum 20%).
Colour: pale yellow more or less intense.
Bouquet: pleasantly fruity, persistent.
Taste: dry, harmonic, elegant, net.
Perlage: fine.
Use with: aperitif, dessert, fish dishes.

Vin Santo
Made with Trebbiano Toscano grapes (minimum 50%); other local white grapes may be added (maximum 50%, with a maximum of 50% for Malvasia grapes).
Colour: from pale yellow to amber more or less intense.
Bouquet: ethereal, intense, aromatic.
Taste: harmonic, from dry to sweet with hints of honey and vanilla.
Use with: dessert, pastries with cream.