WineCountry.it - Emilia-Romagna Region Italy

White

Albana:

A Romagna native grape, Albana is light-bodied and has high acidity. It's light and refreshing when made into regular dry wine, but acquires a round flavor, reminiscent of apricot and old honey, when semi-dried and made into Albana Passito.

Barbera Bianca:

A rare, white variety of Barbera.

Bombino Bianco:

Light grape also known as Pagadebit and as Campolese in Abruzzo.

Chardonnay:

This Burgundy variety is so versatile and commercially viable at the same time, that it was widely introduced throughout Italy after the phylloxera annihilated most Italian vineyards at the end of the nineteenth century. Produced in many flavors all over the country.

Malvasia:

Thought to be of Greek origin, Malvasia is among the most cultivated grapes in Italy. It comes in many varieties.

Moscatello:

Also known as Muscatel, it is a large-berried variety of Moscato.

Moscato Bianco:

Italian name for the French Muscat Blanc à Petit Grain, The oldest known variety of Muscat. It is the most planted and most appreciated among the widely cultivated Moscato varieties grown in Italy. It is also known as Moscato Canelli.

Mostosa:

Light white used as blending.

Müller-Thurgau:

German cross of Riesling and Sylvaner, at its best high in the Trentino Alps.

Ortrugo:

White grape used in the Colli Piacentini DOC blends.

Pagadebit:

Also known as Bombino Bianco

Pignoletto:

Aromatic , crisp, white grape grown around Bologna.

Pinot Bianco:

The Italian version of the French Pinot Blanc, this grape has been planted in Italy since the early 1800s. Arguably, the best variety is the Friuli-Venezia Giulia one also known as Weissburgunder.

Pinot Grigio:

Known in French as Pinot Gris, this is an extremely productive grape with highly variable characteristics.

Sauvignon:

Homonym of the French Sauvignon Blanc, it is made into a number of varieties throughout Italy.

Sòmillon:

Though not widely used, it makes interesting blends when mixed with Sauvignon.

Trebbiano:

Known in France as Ugni Blanc, Trebbiano represents the largest family of Italian white grapes and counts a large number of variations throughout Italy. It is an extremely productive grape used to produce generally light, pale white wines. Its origins are widely debated.

Trebbiano Modenese:

Sub-variety of Trebbiano

Trebbiano Romagnolo:

Sub-variety of Trebbiano

Trebbiano Toscano:

A Tuscan sub-variety of Trebbiano, it is by far the most cultivated of the family. It is used in countless blends throughout Italy, especially in Tuscany.

Verdea:

Rare white grape found in the Colli Piacentini area.

Voigner:

An aromatic and plump French grape that is gaining popularity in Italy.

Red

Aleatico:

Grown all over Italy, this unusual red is suspected to be a mutation of Moscato or Muscat. It is used to make sweet and perfumed reds in Tuscany, Lazio and Apulia among other regions.

Ancellotta:

Deeply-colored red used in blends with Lambrusco.

Barbarossa:

Rare native grape grown and used in the Bertinoro area, in the province of Bologna.

Barbera:

High tannin grape native of the Monferrato hills, Barbera is the most-grown red grape in Piedmont and the second most planted in Italy after Sangiovese. Durable and very productive, this grape variety is planted in about every suitable place, thereby generating a wide variety of styles and bouquet.

Bonarda:

Not to be confused with Bonarda Novarese, this Bonarda is the same as the Croatina grape, which is used in Oltrepò Pavese and Colli Piacentini DOCs. It produces deeply-colored, full-bodied reds.

Cabernet Franc:

French varietal widely grown in all regions, but especially in Veneto and Friuli-Venezia Giulia. Produces very characteristic reds.

Cabernet Sauvignon:

Originally from France, this grape is widely grown all over Italy and has become the base for some of the most appreciated and expensive Italian red wines. Similar to other original French grapes such as Merlot and Cabernet Franc, it was widely planted throughout Italy after phylloxera wiped out most of northern Italy's vineyards at the end of the nineteenth century.

Cagnina Nera:

Name used in Emilia - Romagna for Refosco.

Croatina:

Confusingly, it is referred to as Bonarda in the Oltrepò Pavese and Colli Piacentini areas where it is used as a blending grape in the local DOCs. In Piedmont it is blended with the real Bonarda grape.

Fortana:

A deeply colored red used as blending variety.

Gamay:

Grown widely throughout Italy, it is vinified as Colli del Trasimeno DOC varietal in Umbria.

Lambrusco:

Ancient grape, the Lambrusco is believed to be a wild native grape (vitis silvestris in Latin) first domesticated by the Etruscans in pre-Roman times. Counts on a number of sub-varieties mostly in the Emilia - Romagna region, its main growing area. It makes a frizzante, or sparkling, red wine that is little known abroad. The dry variety produced in the Modena and Reggio Emilia provinces are perfect complements to the zesty and hearty local cuisine.

Lambrusco Grasparossa di Castelvetro:

Sub-variety of Lambrusco it produces the Lambrusco Grasparossa di Castelvetro DOC wines.

Lambrusco Marani:

Sub-variety of Lambrusco

Lambrusco Maestri:

Sub-variety of Lambrusco

Lambrusco Montericco:

Sub-variety of Lambrusco typical of Albinea (RE). Also known as Lambrusco di Montericcio it is used in the Lambrusco Reggiano DOC wines.

Lambrusco Salamino:

Sub-variety of Lambrusco it produces the Lambrusco Salamino di Santacroce DOC wines.

Lambrusco di Sorbara:

Sub-variety of Lambrusco

Malbech:

Also known as Malbec, it is a tannic, dark red Bordeaux variety used to beef up blends.

Merlot:

This highly productive and adaptable variety of Bordeaux was introduced in Italy probably at the end of the nineteenth century. Today, it is the third most planted red grape in Italy.

Montù:

Grown in the Pò plain, it is also known as Montuni. Used in local blendings.

Montuni:

Grown in the Pò plain, it is also known as Montù. Used in local blendings.

Petite Verdot:

This prized blending variety of Bordeaux is well appreciated for its deep, dark color and tannic structure.

Pinot Nero:

The Italian version of Pinot Noir is at its best in Piedmont, Oltrepò Pavese, and Alto Adige wines.

Refosco Nostrano:

Used in dark, tannic, strong, spicy wines with black fruit accents.

Sangiovese:

Considered Italy's most noble red grape, it is the base for many prize-winning wines including Chianti Classico, Vino Nobile di Montepulciano, Brunello di Montalcino, Morellino di Scansano and, last but not least, the increasingly known Sangiovese di Romagna. It is considered a native wild vine (vitis silvestris in Latin) that was first domesticated by the Etruscans in the Tuscan - Emilian Appennines. It has a characteristic black cherry aroma with scents of wood smoke, tar and wild herbs.

Syrah:

Also known as Shiraz. Thought to be of Persian origin, this is a very popular grape in Australia as well as in the Rhone Valley. Given the resistance of this grape to intense heat, it is gaining popularity throughout Italy and especially in Sicily, the Tuscan Maremma, Latium, and other areas where the summer heat can be intense. It is used in both blends and varietal bottlings.

Tannat:

A grape originally from south-west France where it is known as Madiran, this is a very tannic, dark variety used for blending.

Home • Italian Regions • Contact Us • Search • News • About Us • Site Map

Feedback? Please, contact the web master.