Among the other wines, we find mentioned upon the Upper Sea those of Prætutia and Ancona, as also those known as the “Palmensia,”[1276] not improbably because the cluster springs from a single shoot.[1277] In the interior we find the wines of Cæsena[1278] and that known as the Mæcenatian,[1279] while in the territory of Verona there are the Rhætian wines, only inferior, in the estimation of Virgil, to the Falernian.[1280] Then, too, at the bottom of the Gulf[1281] we find the wines of Adria.[1282] On the shores of the Lower Sea there are the Latiniensian[1283] wines, the Graviscan,[1284] and the Statonian:[1285] in Etruria, the wines of Luna bear away the palm, and those of Genua[1286] in Liguria. Massilia, which lies between the Pyrenees and the Alps, produces two varieties of wine, one of which is richer and thicker than the other, and is used for seasoning other wines, being generally known as “succosum.”[1287] The reputation of the wine of Beterræ[1288] does not extend beyond the Gallic territories;[1289] and as for the others that are produced in Gallia Narbonensis, nothing can be positively stated, for the growers of that country have absolutely established manufactories for the purposes of adulteration, where they give a dark hue to their wines by the agency of smoke; I only wish I could say, too, that they do not employ various herbs and noxious drugs for the same purpose;[1290] indeed, these dealers are even known to use aloes for the purpose of heightening the flavour and improving the colour of their wines. The regions of Italy that are at a greater distance from the Ausonian Sea, are not without their wines of note, such as those of Tarentum,[1291] Servitia,[1292] and Consentia,[1293] and those, again, of Tempsa, Babia, and Lucania, among which the wines of Thurii hold the pre-eminence. But the most celebrated of all of them, owing to the fact that Messala[1294] used to drink it, and was indebted to it for his excellent health, was the wine of Lagara,[1295] which was grown not far from Grumentum.[1296] In Campania, more recently, new growths under new names have gained considerable credit, either owing to careful cultivation, or else to some other fortuitous circumstances: thus, for instance, we find four miles from Neapolis the Trebellian,[1297] near Capua the Cauline,[1298] wine, and the wine of Trebula[1299] grown in the territory so called, though but of a common sort: Campania boasts of all these, as well as of her Trifoline[1300] wines. As to the wines of Pompeii,[1301] they have arrived at their full perfection in ten years, after which they gain nothing by age: they are found also to be productive of headache, which often lasts so long as the sixth hour[1302] of the next day.