Grapes southern COPY Flashcards
Gaglioppo
Calabria
One of the most ancient 13th c, believed native to Calabria, Greek for “beautiful foot” referencing grape structure but maybe Greek
Most widely planted grape in Calabria 55%
Pale-Medium Ruby, High Acidity, High Tannin
Malvasia Bianca Lunga
Tuscany - Chianti specifically
Used in Vin Santo
Provides Body and Perfume to Blend
Trebbiano and Malvasia could be used to blend in Chianti
Malvasia Bianca di Candia
Lazio
Most widely planted Malvasia’s in Italy and Lazio most widely planted grape
Vigorous and produces consistently abundant yields
Full Body, Medium Acidity, High ABV
Neutral Wines
Sangiovese
#1 grape in Tuscany, Umbria, Marche & Italy
Ciliegiato x Calabrese Montenuovo = “Jupiter’s Blood”
Maybe native to Southern Italy Difficult to cultivate and site sensitive
Light-Medium Color; High Acidity; High Tannin;
Violet, Sour Cherry, Plum, Tealeaf
Best on clay and limestone Clonal diversity
Does well in high diurnal, long-warm growing season, southfacing, poor & well drained soils
Zibibbo
(Muscat of Alexandria)
Pantelleria, Sicily
Sweet passitio = Raisin
Muscat family Moscato Bianco x Axina Tres Bias
Big, Large Clusters, Sweet berries, Thick & Crunchy Skins
Passito Wines (and used to be made into raisins)
Trebbiano Abruzzese
Abruzzo
Higher quality than Bombino Bianco and Trebbiano Toscana
Can oxidise easily
High Acidity, Mineral, Savory,
White Flowers, Citrus, Stone Fruit, Nuts
Can age
Carricante
Etna, Sicily
High Malic Acid (needs MLF & lees), Harvest Late to reduce acidity, Medium ABV
Orange Blossom, Citrus, Apple, Anise & honey, Minerality, Flint Petrol, Age Well
Falaghina
Campania
Ancient Campania grape, derives from phalangae meaning “stakes” one used to support
Falaghina Flegrea and Falaghina Beneventana distinctly different
Saved by Leonardo Mustelli
Crisp Acidity, Delicate Floral
Trebbiano Giallo
Lazio
Castelli Romani
High Yielding, Contributes to Body for blends
Negro Amaro
Puglia
Negro = “Black” Amaro = “Bitter”
Reliable High Yields, Adapts well to soils, Drought, Fungal, Heat Resistance (but prone to botrytis)
Deep Color, High Acidity, Black Fruit
Produce intense fruity rosatos
Montepulciano
Native Abruzzo (50%+) & Marche- #2 grape Workhorse
Late ripening needs long warm season
Thick Skin, Productive, Resistant to Botrytis and Downy Mildew.
Deep Ruby, Full Body, High, Dense Tannin, High ABV, Fruity Cherry & Plum Flavors
Rosato - Cerasuolo d’Abruzzo - Structured, Full Body with high anthocyanins and pink juice, short maceration
Also Vino di Taglio
Vernaccia Nera
Serrapetrona, Marche (almost exclusive)
Aromatic Red Sparkling Wine
Deep Color, Rich, Full Body
Intense Red Flower of Rose, Violet, Black Fruit
Can be made dry or passito
Piedirosso
Pér ‘e Palummo
Piede di Colombo
Napoli, Campania - exclusive
Pér ‘e Palummo or Piede di Colombo “Pidgeon Feet”
2nd most important Red after Aglianico with which it blends
Planted on own rootstock
Adds softness and perfume
Varietals becoming more common
Like Gamay
Aglianico
Campania, Puglia
Noble grape of Italy Campania Basilicata (Vulture)
“Barolo of the South”
Thick skins and ripens very late
Dark Color, Full Body, High Tannin, High Acidity, High ABV, Long-Lived
Aglianico Taurasi - Aglianico Taburno - Algianico Vulture biotypes
Grechetto di Todi
(Pignoletto)
Umbria
Native to Emila-Romagna - Pignoletto
High Acidity Light crisp, delicate perfume
Suitable for sparkling wines
Sometimes included with GdO in “Grechetto” jointly planted
Grillo
Sicily 19c
Marsala
Cataratto Bianco x Muscat of Alexandria
Traditionally was made oxidatively = Deep Color, nutty, astringent, High ABV
Today - Reductive/Cool Ferment = Fresh Grass, Grapefruit, Passion Fruit similar to SavBlanc
Trebbiano Spoletino
Umbria
Only in Umbria and mainly around Spoleto and Montefalco
Almost extinct, increasing plantings since 2000
Med-Full Body, Refreshing Acidity, Citrus, Blossom, Aromatic Herbs and Tropical Fruits
Primitivo
Zinfandel, Crljenak Kaštelanski, Tribidrag
Puglia
18c Gioia del Colle south of Bari
Thrives when using alberello.
Early Budding (frost issue), Early ripening and uneven.
Sensitive to Coulure in wet/dry years
This biotype yields more bunches with fewer smaller berries
Big rich wines, high alcohol High Levels of Sugar (16% ABV possible), High in Anthocyanins
Vino di Taglio used for ABV and Coloring blends
Nero di Troia
Uva di Troia
Puglia
North Central Castel del Monte
Late Ripening, Thick Skins, High Tannins, Moderate Acidity
Blended or Varietals (which tend to be more refined and less powerful, full-bodied, alcoholic than Negro Amaro)
Malvasia Bianca di Basilicata
Basilicata
Vulture area
Used to soften Aglianico
Lacrima
Marche Native to Morro d’Alba
Aromatic red
Lachrima di Morro d’Alba = “Teardrop”, skins break easily Aromatic red grape
Dark Ruby (purple highlights), Balanced Tannins, Refreshing Acidity
Aromatic Rose, Violet, Wild Berries and Spice
Sangiovese synonyms
Brunello - Montalcino
Prugnolo Gentile - Montepulciano
Sangiovese Grosso - widespread
Sangioveto - Chianti Clasico
Morellino - Scansano
Grechetto di Orvieto (Grechetto)
Pulcinculo
Traditional Umbria - near Orvieto, Terni and W of Perugia
Mildew resistant so suitable for late harvest or botrytis
Light, Crisp, Refreshing Acidity, Delicate Aromas
Pulcinculo - known in Montepulciano
jointly planted with Todi
Frappato
Sicily
Vittoria SE Sicily
Once traditionally blended, now used as varietal
Light Body, Gently Tannins
Perfumed, Lively, Fresh, Juicy
Pecorino
Uva delle Pecore
Marche Abruzzo
Native to Tronto River near Mt Sibillini (SW)
Name means sheep since it is near the mountain sheep herding region
Early Ripening, Hardy, Performs well at Altitude
High Acidity, Balanced by High Sugar, Med-High ABV, Mineral Similar to SavBlanc
Saved by Guido Cocci Griffoni 1980s Bit like Sauv Blanc and increasing in popularity
Vermentino
Sardegna & Tuscany
Aromatic White Best on Granite soils of Gallura, Sardegna
Genetically identical to Favorita (Piemonte) & Pigato (Liguria)
Resistant to wind/drought, Early Budding, Mid-Ripening
Yellow/Straw Color, Full Body & Textured, High ABV, Balanced Acidity, Saline Finish
Intense Floral & Fruity, Aromatic Herb, Ripe White Fruit, Granit, Stone, Mineral Notes
Bottle Age can develop Flint, Smoke notes
Malvasia di Lipari
(Greco Bianco or
Malvasia di Sardegna)
Calabria, Sardegna & Sicilia (Aeolian islands)
Sardegna - around Bosa & Cagliari
Complex, Sweet Passito style
Orange Blossom, Tropical Fruit, Honey, Rich Textured mouth feel, Fresh Acidity
Vernaccia di Oristano
Sardinia
Distinct, Ancient Sicilian Grape, Tirso River near Oristano (W Sardinia)
Unique Oxidative Style
Sherry Like style (not Fortified), Intense, complex, very long lived
Thrives in warm climate and alluvial soils
Canaiolo Nero
(Canaiolo)
Tuscany
Once main Toscana grape (pre 18th C)
lost out to Sangiovese (and phylloxera as hard to graft)
Primary Blending to Sangiovese -
Brings softness and perfume
Trebbiano Toscano
Ugni Blanc (France)
Procanico (Lazio)
Tuscany (#1w), Abruzzo, Umbria, Lazio
Highly productive
Crisp, Neutral, High Acidity
Blending component for Chianti DOC and Vin Santos
Inzolia (Ansonica)
W Sicily
Old, Native to West Sicilia
Moderate Acidity, need early picking
Used in Marsala & Dry DOC & IDT wines
Sagrantino
Montefalco, Umbria
Late ripening and cold resistant, irregular yields
Thick Skins - most tannic, high polyphenols - needs age
Highest Tannins in Italy, Deep Color, Full Body, Powerful Acidity, High ABV
Vernaccia di San Gimignano
Tuscany
Ancient Tuscan grape from Middle Ages
Found around San Gimignano
Zesty, Dry varietal wines
Fiano
Lapio, Campania
Apianum - ancient Roman wine
Native to Lapio, Iripina Considered Most Noble white grape one of Italy’s finest
Saved by Antonio Mastroberadino in 1940s
Floral Linden, Acacia, Citrusm Apple, Pear, Herbs, Moss, Hazelnut, Honey
Bottle Age to develop complexity and more intense flint, smoke, toast
Verdicchio
Turbiana- Veneto
Trebbiano di Soave
Noble Grape - Marche’s most important (non-native)
Well structured
Means green referring to greenish tint to grape and wine
Structured, High Acidity, High ABV
Floral, Citrus, Mineral, Almond, Ages very well to flint and kerosene
Many styles - can oak age
Malvasia di Lazio
Puntinata (“dotted”) due its dark specks
Lazio
Genetically Distinct from other Malvasias,
Native Lazio in Castelli Romani
Cross between Zibibbo (Muscat Alex) X Schiva Grossa, Prone to Botrytis
Perfume, Grapey, Prone to Botrytis which helps produce rich luscious sweet wines
Bombino Bianco
Puglia
North Central near Castel del Monte
IS NOT a mutation of Bombino Nero
High acidity
Good for sparkling
Tintilia
Molise
Thought to be Native to Molise, but maybe Spain
Deep Ruby, Full bodied, Fresh Acidity, Fine Tannins
Flowers, Ripe Plum, Underbrush, Leather, Liquorice, Spice
Traditionally blended with Montpulciano, but more varietals now
Monica
Sardegna
2nd most widely planted red grape (11%)
Ancient Grape / Unknown Origin
Vigorous growth with high yields if unchecked
Most become simple light table wine
Soft & Round Palate, Balanced Acidity, Wild Berries (controlled growth)
Bombino Nero
Puglia
North and Central Castel del Monte Rosato
wines lighter than Negro Amaro
Lighter Body & Structure, Fresh Delicate Floral and Red Fruit
Nero d’Avola
(Calabrese, Calavrisi)
Sicily - #1 red grape
Valued for color, full body and ageing potential
Likes warmth - albarello trained
Deep Color, Full Body, Smooth Fine Tannins, High ABV
Red & Black Fruit - Cherry, Plum & Blackberry, Brush, Herb, Age Potential
Aleatico
Tuscany
From Toscana Grown on Elba
Fragrant Red aromatic, Sweet Passito wine
Related to Muscat Blanc à Petit Grains
Ciliegiolo
Tuscany
Native to Toscana, grown in Maremma, Toscana, Umbria (Nami & Amelia)
Means Small Cherry
Blending partner and softening agent for Sangiovese due to lower acidity
Grows well in warmer conditions and varietal in Maremma
Greco
Irpinia, Campania
Most ancient & finest whites from Campania, home Irpinia around Tufo village
Late ripening, Hard to grow, prone to fungal disease, Oxidates easily, produces Volatile Acids
Well Structured, Full Bodied, High Acidity, Almost tannic mouthfeel
Full and Sweet wines
Benefits from Ageing
Coda di Volpe Bianca
Campania exclusive
Means White Foxtail - grape clusters look like a foxtail
Moderate acidity - harvest carefully timed
Nerello Mascalese
Sicily
Naive to foothills of Sicily Etna
Noble Grape - Similar to Pinot Noir & Nebbiolo
Late ripening, Pale - Med Color, Perceptible, Smooth Tannins, High ABV, High Acidity
Red Fruit, Aromatic Herbs, Spices, Minerals
Different characteristics from site-to-site
Passerina
High yields - Pagadebito (pay the debt) &
Cacciadebit (chase the debt)
Uva d’Oro (golden Grape)
Marche
High yielding, productive white grape
Native to Central Adriatic Coast
Grown elsewhere but Marche has largest area under vine
High Acidity (good for sparkling and passito), Floral, Ripe Citrus, Tropical Fruit, Mineral
Nerello Cappuccio
Etna, Sicily
Blended with Nerello Mascalese
Used to soften and add color
Less distinctive than Nerello Mascalese, thus less planted
Catarratto Bianco
W Sicily
Ancient workhorse grape - Largest Plantings
Biotypes - Cataratto Bianco Comune and Cataratto Bianco Lucido
Native to West Sicily
Used in Marsala
Also made into simple dry wine
Asprinio
Campania Asprinio di Averso
From Italian word “Tart” white grape
Light Body, High Acidity (ideal for sparklers), Moderate ABV
Maybe a Greco Biotype
Carignano
(Cariñena, Mazuelo, Carigan)
Southern Sardinia
From Spain Sardegna
Late-bud, Late-Ripen, Needs heat to fully ripen eg warm, dry. Vigorous, Productive, resistant to drought & wind, prone to powdery mildew
Deep Ruby Color, High Tannin, High Acidity
Sardinian are defined by distinctive, velvety-creamy mouthfeel
Cannonau
(Garnacha / Grenache)
Sardinia
Originated in Spain, Sardegna’s most widely planted grape (29%)
Nuoro (East/Central) is stronghold with 50% plantings there, Sassari (North) also wide plantings
Resistant to drought, Late-budding, Mid/Late-ripening. Likes warm, dry conditions
Full Body, High Alcohol, Medium Acidity, Floral and Red Fruit
Biancolella
Campania Ischia Island
Moderate alcohol and acidity
Cesanese
Lazio’s most distinctive red grape
2 types: Cesanese Commune (more plantings) and Cesanese d’Affile (better)
Intesenly fruity, Medium Body & Well-structured
Once made sweet and fizzy now dry and still
Names for Sangiovese in
- Montalcino
- Montepulciano
- Scansano
- Toscana
- Chianti Classico (sometimes)
- Brunello di Montalcino
- Prugnolo Gentil - Montepulciano
- Morellino - Scansano
- Sangiovese Grosso - all over Toscana
- Sangioveto - sometimes Chianti Classico
Grapes used to softern Sangiovese
Canaiolo - perfume
Colorino
Mammolo
Malvasia Nera
Malvasia Bianco and Trebbiano (white)
What biotype of Aglianico is known for higher acidity?
Aglianico Amaro (Taburno)
Colorino
“Little Colored One”
Deep color from skins
Blending partner to Sangiovese
Chianti / Vino Nobile
