Damiano Ciolli

Just southeast of Rome, the medieval hill town of Olevano Romano has been known since the Roman Empire as one of the historic homes for the production of quality wine. According to local lore, the town’s name recalls its fame for the production of both olive oil (olio) and wine (vino) – hence Olevano. Here, amid deep red volcanic soils and vineyards perched between 300 and 450 meters above sea level, Damiano Ciolli and his wife Letizia farm a 7-hectare estate planted to the native Cesanese d’Affile variety, continuing a family tradition that spans at least three generations. Warm, sunny summers, rainy winters, and daily breezes from the Tyrrhenian Sea create ideal growing conditions for the estate’s vineyards.

Like many growers in Olevano Romano, Damiano’s grandfather Guido and father Costantino sold their wine in bulk to the Roman wine trade. When Damiano took over the estate in 2001, he set out to demonstrate the quality and potential of Cesanese through estate-bottled wines, believing the variety was capable of producing wines of exceptional quality. In support of this vision, he was joined by his wife, Letizia Rocchi, whose Ph.D. in viticulture and enology from Washington State University has helped shape the estate’s thoughtful approach in both the vineyard and cellar. Furthermore, her expertise extends beyond the estate through a consulting project in Washington State with Kestrel Vineyards, broadening the perspective she brings to Damiano Ciolli.

Today, Damiano and Letizia farm with a focus on preserving the natural fertility of their soils through cover cropping alongside organic and biodynamic farming practices. Fermentations rely exclusively on indigenous yeasts without additives, producing wines defined by freshness, finesse, and drinkability that reflect the character of Cesanese and the estate’s volcanic soils.