Viticulture, opus doliare, and the patrimonium Caesaris at the Roman imperial estate at Vagnari (Puglia)

Abstract

This article focuses on the establishment of a winery on the Roman imperial estate at Vagnari in southeast Italy in the 2nd c. CE and the ceramic vats (dolia defossa) needed to mature and store the estate's vintages. A scientific analysis of the clay used to make the dolia has revealed their likely place of manufacture to have been in Latium or on the border between Latium and Campania on the Tyrrhenian (west) coast of Italy. With these analytical results in hand, it is now possible to inquire into the historical and economic significance for the imperial fiscus of importing dolia for wine making in the vicus at Vagnari, the route and mechanisms by which they might have traveled to the other side of the Italian peninsula, and the connectivity between this Apulian imperial estate and other potential imperial properties in western Italy. This places the present study at the intersection of agriculture, manufacturing, and property transfer within the patrimonium Caesaris.

The spectacle of production: a Roman imperial winery at the Villa of the Quintilii, Rome

“…The second question interrogates the relationship between two otherwise unparalleled imperial wineries. Dolia were expensive to commission, time consuming to manufacture, repaired regularly, and transported great distances to be used and reused (Cheung 2021a, 2021b; Montana et al 2021; Carroll 2022; Dodd 2022). While cost was surely less of a concern for imperial projects, the fact that dolia from the first century AD were repaired and reused in the cella vinaria of the Villa of the Quintilii 100 years later seems telling (a villa at Somma Vesuviana reused dolia that were at least 200 years old; Aoyagi et al 2018: 150–51).…”

“…AD 230 for immediate use at the Villa of the Quintilii. Indeed, the imperial patrimonium might have sought to retain property and goods, such as dolia, within its circle (Carroll 2022). This possibility remains hypothetical until archaeometric data, such as ceramic petrography, or stamps suggest otherwise (a new study on the Quintilii dolia by T. Ravasi and M. Carroll is underway).…”

“…Some of the dolia from Villa Magna were almost certainly reemployed later at that property, as suggested by finds near the sixth century church (Fentress et al 2016: 196), but this does not negate the possibility that some were also transported 50km northwest towards Rome c. AD 230 for immediate use at the Villa of the Quintilii. Indeed, the imperial patrimonium might have sought to retain property and goods, such as dolia, within its circle (Carroll 2022). This possibility remains hypothetical until archaeometric data, such as ceramic petrography, or stamps suggest otherwise (a new study on the Quintilii dolia by T. Ravasi and M. Carroll is underway).…”

Making wine in earthenware vessels: a comparative approach to Roman vinification

“…In recent years, however, the tide has turned with studies of dolia production (Caratto & Cibecchini 2020; Cheung 2021; Cheung et al 2022) and their role in storage (Van Oyen 2020) and trade (Marlier 2008). The most striking insights come from archaeometry, the results of which point to the use of specific, well-suited clays in the making of dolia and the export of finished vessels from renowned source areas, over substantial distances (Manca et al 2016; Caratto 2017; Trojsi 2017; Carrato et al 2019; Montana et al 2021; Carroll 2022). Contrary to their modern reputation, these vessels were highly valued items that were made by skilled artisans using specially selected clay mixtures.…”

“…Winemakers could therefore choose between a variety of vessel sizes depending on the desired fermentation pathway and wine style. Notably, there is great variability in the capacity of dolia in Roman wineries across Italy, ranging from 150–2000 litres (Carroll 2022). Qvevri winemakers also use a variety of different sizes within a single cellar; capacities range from a few hundred litres to 5000 litres but the most common size is 1000–2000 litres, as temperature regulation can be difficult in larger sizes.…”