||cacchione, bello cacchione, pacioccone, arciprete, pampanaro, albanese, bellobuono, pantrastico, uva pane, uva pantastico, zinnavacca.
||First and second decades of October.
||Abundant but uneven.
||It is common in the province of Rome, but is also cultivated in other regions of central Italy.
||Leaf: large, pentagonal, quinquelobata; Petiole petiole breast with closed edges and also superimposed; Upper side ellipsis, closed or semi-closed, deep; Lower U-lateral breasts, open, deep; Upper page glabra, of green color loaded, bollosa; Bottom page of pale green, lanugginous; Wavy flap, with ribbed upper ribs; Revolving lobes, angles at their sharp summit; Main ribbons on the bottom, greenish, flanked; Medium to regular teeth, in 1 or 2 series, medium size teeth, straight or slightly curved, narrow-banded edges.
Bunch: almost large, cylindrical-conical, sometimes with a wing, semi-tight or tight; Medium-length, big, semi-woody peduncle.
Acino: medium or nearly large, sub-round, regular cross-section; Thick thick skin, of yellowish color, generally with brownish shades and brownish marks; Navel on average; Almost soft and simple flavor; Medium-short, medium-sized pedicle; Small, medium-sized and greenish look; Short brush, yellowish green; Separation of the acine from the medium of medium difficulty.
||Bellone is more and more vinified in purity thanks to the good structure and scent of its wines. These are straw yellow with beautiful golden veins. The olfactory range is very fresh, with fruity fruity notes ripe to grapefruit and peach, mild with honey and almonds. The palate is well present and full with a high alcoholic strength and a bitter closure.
||It is a young wine drink, within two years, with classic Roman cuisine such as soups with beans or herbs flavored risotto. The match with the unleavened Roman pecorino is unavoidable, but it is also great with sliced loaves of appetizers and laurel fish, especially in classic Frying version of Lazio. It can compete with Kabinet production.