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Biancame: |
Also known as Passerrina and Bianchello, this grape is believed to be related to the more widespread Trebbiano grape variety. |
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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. |
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Grechetto: |
Possibly related to Greco, it is considered an Umbria native grape. Used in abundant proportions in Orvieto DOC blends. |
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Malvasia: |
Thought to be of Greek origin, Malvasia is among the most cultivated grapes in Italy. It comes in many varieties. |
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Malvasia Bianca: |
Sub-variety used in a wide range of DOC blends and especially popular for the making of Vin Santo. |
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Moscatello: |
Also known as Muscatel, it is a large-berried variety of Moscato. |
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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. |
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Müller-Thurgau: |
German cross of Riesling and Sylvaner, at its best high in the Trentino Alps. |
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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. |
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Pinot Grigio: |
Known in French as Pinot Gris, this is an extremely productive grape with highly variable characteristics. |
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Procanico: |
Name given in Umbria to a particular clone of Trebbiano |
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Sauvignon: |
Homonym of the French Sauvignon Blanc, it is made into a number of varieties throughout Italy. |
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Sòmillon: |
Though not widely used, it makes interesting blends when mixed with Sauvignon. |
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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. |
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Trebbiano Spoletino: |
Sub-variety of Trebbiano |
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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. |
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Verdello: |
Though they share the name, the two varieties grown in Sicily and Umbria are not considered related, however, both grapes are highly acidic and are used in blends. |
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Voigner: |
An aromatic and plump French grape that is gaining popularity in Italy. |
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Red | |||
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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. |
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Cabernet Franc: |
French varietal widely grown in all regions, but especially in Veneto and Friuli-Venezia Giulia. Produces very characteristic reds. |
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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. |
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Gamay: |
Grown widely throughout Italy, it is vinified as Colli del Trasimeno DOC varietal in Umbria. |
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Grechetto Rosso: |
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Malbech: |
Also known as Malbec, it is a tannic, dark red Bordeaux variety used to beef up blends. |
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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. |
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Petite Verdot: |
This prized blending variety of Bordeaux is well appreciated for its deep, dark color and tannic structure. |
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Pinot Nero: |
The Italian version of Pinot Noir is at its best in Piedmont, Oltrepò Pavese, and Alto Adige wines. |
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Sagrantino: |
Grown exclusively in five municipalities in the Montefalco area, this dark and spicy grape is making a comeback after having almost completely disappeared. Very rare, it makes one of Italy's most distinctive red wines. |
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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. |
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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. |
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Tannat: |
A grape originally from south-west France where it is known as Madiran, this is a very tannic, dark variety used for blending. |
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