Cesanese is an Italian red grape variety with a long history of winemaking in the Lazio region, but only in recent decades, the grape variety is rediscovered as a variety that makes high quality wines. There are two distinctive types of Cesanese, the more common and large-berried Cesanese Commune, and higher quality but less common Cesanese di Affile.

Cesanese has a deep ruby-red colour with hints of purple. The aromas are intense and aromatic, with notes of blackberry, cherry, black pepper and violet. On the palate, it is medium-bodied, with juicy red fruit flavours, soft tannins and balanced acidity.

Cesanese is mainly grown in the Lazio region of Italy, particularly in the provinces of Roma, Frosinone and Latina. It is also found in Tuscany and Umbria. Cesanese di Affile, however, is only found in small quantities near Rome. Cesanese is known to be a difficult grape to cultivate, mostly because it is hard to ripe, even in the sunny Lazio region. When it reaches full ripeness, it is able to produce wines of great potential. Historically, Cesanese is used to make a variety of styles, including a light and fruity rosé, a dry and savoury red and a sweet, fortified passito. Today, winemakers appy a more quality-focused approach to make Cesanese dry wine. Cesanese di Affile is dedicated to this distinctive type of Cesanese grape. Cesanese pairs well with a variety of Italian dishes, such as pasta with red sauce, pizza and grilled meats. It is also an excellent choice for roasted vegetables and hard cheeses.

Cesanese is believed to have originated in the Lazio region in the 4th century BC.

It was first mentioned in documents from the 9th century AD.