Grape Varietals
Here are descriptions of a few of the hundreds of grape varieties used to make Italian wines. In using this index please note that (r) indicates a red type and (w) indicates a white grape.
Aglianico (r): An aristocrat of Greek origin that shines in Campania's Taurasi and Basilicata's Aglianico del Vulture.
Barbera (r): Hearty Piedmont native, most prominent in varietals and blends in northwest Italy; follows Sangiovese as Italy's most widely planted vine for red wine.
Brachetto (r): Makes bubbly, usually sweet wines in Piedmont.
Canaiolo Nero (r): Second to Sangiovese in the Chanti blend; found in central Italy.
Cannonau (r): Sardinia's main red variety used for dry and sweet wines; the same as Spain's Garnacha and France's Grenache.
Catarratto (r): Prevalent in Sicily where it is in Marsala, Bianco Alcamo and other wines.
Cortese (white): Native to Piedmont and Oltrepo Pavese; makes popular wines like Gavi.
Corvina Veronese (r): Chief component of Verona reds (Bardolino, Valpollicella, Amarone, Recioto) along with Rondinella and Molinara.
Dolcetto (r): Treasured in southern Piedmont where it makes supple, mouth-filling varietals in seven DOCs.
Gaglioppo (r): Sources of most Calabrian reds, including Ciro; the Italian heir of an ancient Greek variety once named Cremissa.
Garganega (r): Mainstay of Soave and Recioto di Soave; grown mostly in Veneto.
Greco (r and w): Vines of Greek origin take this name for red and white varieties mainly in Campania and Calabria.
Lambrusco (r): Thrives in Emilia's plains where its several sub-varieties make bubbly red and pink wines.
Malvasia (r and w): Name given to a vast range of southern European vines; white varieties are grown in Latium (for Frascati) and a red one (Malvasia Nera) is the predominant variety for Apulian wines.
Montepulciano (r): Dominant red variety in Abruzzo, not to be confused with the town of Montepulciano in Tuscany, where Vino Nobile is made from the Sangiovese grape.
Moscato (w): Grown throughout Italy and used to make white or golden wine, generally with some degree of sweetness and a distinct aroma.
Nebbiolo (r): Used in Piedmont's greatest red wines (Barolo, Barbaresco, Gattinara, Ghemme and Carema) and other wines in Lombardy and Valle d'Aosta.
Nosiola (w): Uniquely aromatic Trentino native used to make dry wines and Vin Santo.
Pinot Grigio (w): France's Pinot Gris; most popular in Trentino, Veneto and Lombardy where it is unfortunately often mass produced.
Primitivo (r): Apulian source of powerful red wines, usually in blends; legend links it to California's Zinfandel.
Prosecco (w): Prominent in eastern Veneto for sparkling and still wines that are fruit-driven and a touch mellow.
Sangiovese (r): Mainstay of Tuscan reds (Chianti, Brunello, Vino Nobile); Italy's most planted variety.
Toroldego (r): Grown in Trentino where it is used to make Toroldego Rotaliano.
Tocai Friuliano (w): Friuli's beloved vine that makes classy white wines.
Trebbiano (w): Italy's most diffused white variety; makes fragrant but dull wines.
Verdicchio (w): Predominant variety of the Marches where it makes white wines of growing stature.
Vermentino (w): Makes white wines in Sardinia, Liguria and Tuscany.
Vernaccia di San Giminiano (w): Noble vine of ancient origin; used to make the famous wine of the same name.
The Five Major Grape Varieties of Italy
In order to give more information we have included here a detailed description of the five most popular and widely known grape varietals found in Italian vineyards.
Barbera
A popular red variety that is universal in Italy-second in planting only to Sangiovese. This grape was originally native to Piedmont where it is still kept in its pure form when bottled. In other regions the Barbera grape is blended with many other grapes to produce a diverse variety of wines. This ruby wine displays purple and blackish accents when young and its scent contains elements of ripe plums. It is used often in blending with other varieties. More aged versions take on a bit of spice and a warm feel. Light Barbera wines are best with pasta and rice while the barrel-aged style lends itself to meats and mature cheeses.
Pinot Grigio
This is a white grape grown universally throughout Italy with the exception of Calabria and Sicily. It comes in a range of different shades from pale straw colors to rich ambers and these darker shades are created by leaving the skins of the grapes in contact with the must for longer a longer period of time. Pinot Griogio is a genetic alteration of Pinot Nero that began in Friuli Venezia-Giulia. It retains a refreshing acidity and a slight bitterness. This youthful wine best compliments rice and pasta dishes with chicken or for more aged labels, try fish and rice soups. In the region of Valle d'Aosta there is another clone of Pinot Grigio grapes, Malvoise, that has been adapted to make a sweet dessert wine (passito) with nutty undertones.
Primitivo
This grape has the exact same DNA as Zinfandel, the Californian variety, and thrives in Southern Puglia. The grape is thought to have originally migrated from Albania or Greece. Primitivo is harvested early and produces soft and fruity wines with its characteristic spicy tones, similar to the spices found in California's Zinfandels. Primitivo grapes ripen slowly in Puglia because of the hot day time on the peninsula and the drastically cooler nights, thus the wines composed here of 100 percent Primitivo maintain rich blackberry flavors after being aged for 9 months. This grape best compliments red gamey meat and stews when it is allowed to achieve its spicy themes.
Trebbiano
This is a very diverse grape and hosts a large range of whites, most familiarly: Trebbiano Toscano (Ugni Blanc in France), Trebbiano di Soave (or Verdicchio), and Trebbiano Romagnolo. This grape is celebrated for its heartiness and resistance to disease. In recent times much care has been taken when developing these wines and the reputation of Trebbiano has improved as wine-makers have been more attentive to its processing. The grapes must be de-stemmed and the seeds extracted before pressing to allow the wine to mature better in wood. While most Trebbiano is grown and vinified in Umbria, the Trebbiano d'Abruzzo DOC is among Italy's best whites, and has excellent potential for moderate aging (8 - 10 years). This grape produces whites of a straw coloring with wildflower tastes. It is soft, simply produced and has a very neutral palate that makes it a good match for a wide range of foods. In France this neutrality is also essential to its uses as a base wine in many Cognacs and Armagnacs. However, complex wines from the Trebbiano grapes are perfect with unique dishes such as smoked fish, seafood risotto, delicate antipasto and seafood soups.
