Italian Grapes Flashcards
Tintilia
Molise
Native maybe from Spain
Not particularly productive so diminished plantings
Traditionally blended with Montepulciano
Full body, Deep Ruby with purple highlights
Flowers, Ripe Plums, Underbrush, Leather Liqourice, Spice
Sangiovese & Montepulciano in Marche
Often in blends together
Sangiovese provides acidity and sour cherry
Montepulciano - more dominant in the south.
Blended typically Deep Ruby, Fruity, Red Cherry
Full Body, High Alcohol, Thick, Ripe Tannins
Lacrima di Morro d’Alba
Marche
Native to the town in Ancona province (Morro d’Alba)
Almost extinct in 20th c, but saved by Stefano Mancinelli - Lacrima si Morro DOC ‘85
Dark Ruby (purple highlights), Balanced Tannins, Refresing Acidity
Aromatic Rose, Violet, Wild Berries and Spice
Refreshing acidity, Balances tannins
Can be used for passito
Vernaccia Nera
Marche (Serraperrona)
Native to Serraperrona (Sparkling with limited planting)
Some believe it is identical to Cannonau
Unrelated to V di San Gimignano of V di Oristano
Used for distinctive sparkling wines - dry and passito versions
Deep Color, RIch & Full Bodied
Red Flowers (Rose & Violet), Black Fruit
Verdicchio
Marche’s
most important grape and Italy’s noble variety
Identical to Trebbiano di Soave (Veneto arriving in 1500s
Verde - Green referring to the skin color and wines
Floral and Citrus, Minneral, Almond finish
Well structured, High, Bracing Acidity, High ABV
Can age to complex with Flint and Kerosene
Affinity for oak but can be aged in neutral vessels
Passerina
Marche
Ancient grape from central Adriatic coast
Marche boast largest area
Floral, Ripe Citrus, Tropical Fruit
High Acidity means it is suitable for sparkling or sweet passito
High yielding leading to names like
Pagadebito (pays the debts) Cacciodebit (chase the debts) Uva d’Oro - golden grape
Pecorino
Marche / Abruzzo
White Grape Native to Tronto River in Marche near Monti Sibilini
Widely planted up to 19th c, 1980s Guido Cocci Grifoni brought back to life
Usually produced under Abruzzo DOC or several IGTs
Early ripening, Hardy grape, Modest and Irregular Yields
Performs well at high altitudes
Ripens with High Sugar balanced by High Natural Acidity, Medium-High ABV
Herbal, CItrus, Mineral, Structured
Similar to SavBlanc
Aglianico
Campania, Puglia, Basilicata
Noble Italian Grape - “Barolo of the South”
Aglianico is the same biotype as in Campania Important in Avellino and Benevento with great intervarietal variability (But the National Registry lists as 2 separate grapes)
- Aglianico del Vulture
- Aglianico di Taurasi
- Aglianico del Taburno (or Aglianico Amaro)
Thick Skin, Very Late RIpening
Susceptible to Hot, Drought conditions
Performs well at altitude and volcanic soils
Dark, Full Body, High Tannin, High Acidity, High ABV Long-Lived
Only picked when fully ripe and matured in oak and bottle aged
Montepulciano
Native to Abruzzo - workhouse in C/S Italy
Marche #2 - in warmer South
Deep Ruby Color, Full Body, High ABV, High Ripe Tannin
Overt Red Cherry, Plum Fruit
Late ripening and requires long growing season to fully ripen
Thick skin with resistance to Botrytis and Powdery Mildew
Can make well structured Rosatos thanks to High anthocyanin and pink juice Cerasuolo d’Abruzzo (only short-macerations on skins)
Confused with Sangiovese
Trebbiano Toscano
(Ugni Blanc)
Most widely planted white in Abruzzo, Toscana, Umbria, Puglia
Highly productive, ancient white grape
Light, Crisp, Neutral wines, Used for Acidity in blends
Once used in Chianti (no longer)
Is prominent in Vin Santo but losing ground to better grapes
Ugni Blanc used for Cognac
Trebbiano Abruzzese
Uncertain origin, maybe native here
Considered distinct from other Trebbianos
Thought to be identical to Bombino Bianco and confused with Trebbiano Toscano often co-planted together but TA is better quality
Listed in National Registry of Grapes 1990
White Flowers, Citrus, Stone Fruit, Nutty
Lively Acid
Need time in bottle to express character
Primativo
Puglia
Found in the 18th c AD by a priest in Gioia del Colle (south of Bari) who noted it ripened early
Prone to coulure in wet vintages, Early budding - prone to spring frost
Puglia yields more bunches smaller, fewer berries than CA, thrives when trained alberello
High Sugar levels (can reach 16% ABV)
Rich in Amothocyanins
Big Rich wines, Deep Color, Full Body, High Alcohol
Negro Amaro
Puglia
Unknown origin but in Puglia for a long time
Reliable, consistent and pleantiful yields
Adapts to soils and drought, heat and fungal resistant though susceptible to botrytis
Very Dark Color, Bitter Tannins
High Sugar levels, Deep Color, Black Fruit
Nero di Troia
(Uva di Troia)
Puglia
Widely planted in the North-Central Puglia, Associated with Castel del Monte appellation
Late ripening, Thick skins, Moderate Acidity, Thick-Refinned Tannins so often blended
Floral, Red Berries, Herbs and Spice
More refined and less powerful, less body and ABV then Primativo & Negro Amaro
Bombino Nero
Puglia
Believed to be native, but unknown origin, Planted in North-Central Puglia around Andria in Castel del Monte
Used for Rosato wines since it has thin skins, eg little pigment
High Acid, Moderate Sugar
Fresh, Delicate Floral, Red Fruit aromas, Lighter body rosés than those made with Negro Amaro
Bombino Bianco
Pulgia (north & central)
Not a mutation of Bombino Nero - Confused with Trebbiano Abruzzese
No proof they are related
Thought to be native to Puglia - widespread in North-Central
High Natural Acidity, Restrained Aromas
Ideal for Sparkling Wines
Falanghina
Campania
(one of oldest grapes - phalangue in Latin means stake which is how they supported the vines)
Popular since 1990s - Villa Matilde, Grotta del Sole & Mustilli producers saved
Grown in ALL of Campania’s wine districts
Vinified as varietal and blend
Delicate Floral, Aromatic Herbal, Refreshing Acidity
Still, Dry, Unoaked and released a few months after harvest
2 distinct varieties F. Flegrea & F. Beneventana
List the Classico Subzones.
Orvieto Classico DOC
Lago di Corbara Classico DOC
Verdicchio dei Castelli di Jesi Classico DOC &
Verdicchio dei Castelli di Jesi Classico Superiore DOC
Castelli di Jesi Verdicchio Riserva Classico DOCG (Marche)
Est! Est!! Est!!! di Montefiascone Classico DOC (Lazio)
Marino Classico DOC (Lazio)
Sannio Solopaca Classico DOC (Campania)
Cirò Rosso Classico DOC (Calabria)
Alcamo Bianco Classico DOC (Sicily)
Cerasuolo di Vittoria Classico DOCG (Sicily)
Cannonau di Sardegna Classico DOC (Sardegna)
Piedirosso
Campania (Napoli)
Ancient, native grape
Pér ‘e Palummo (pidgeon foot)
Most important after Aglianico exclusive to Campania
Blended to add Perfume and soften Anglianico’s tannins
Soft Mouth Feel
Bright, Integrated Acidity, Fragrant Floral and Red Fruit with Herbal Notes
What is difference between Falaghina Flegrea & Falaghina Beneventana
F. Fregrea - historic reputation, widespread in Napoli & Caserta - Falerno del Massico / Campi Flegrei DOCs
F. Beneventana - recently ID. More common in Benevento province - Falanghina del Sannio DOC
Greco di Tufo
Campania
Greco amongst the most ancient and finest whites
Home is in Iripina around Tufo
Late Ripening, Hard to grow, prone to fungal disease
High Polyphenol (anti-oxidant) content, easily oxidized and creates high levels of Volatile Acids - handed carefully
Well structured, High Acidity, Round, Full Body
Can demo almost a tannic mouthfeel. Age well
This grape is distinct from Greco Bianco - Calabria
Aminea Gemina Minor
Campania
Greco di Tufo - based on the shape of clusters that looked like twins
Fiano
Campania
Most Noble White Grape
Considerd one of the best Italian
Believed to be native to Irpinia, in town of Lapio
Devestated by phylloxera in 20th and world wars, Brought back by Antonio Mastroberdino 1940s
Linden, Acacia, Citrus, Apple, Pear, Honey and Mineral
Bottle age to Complexity, Intense Flint, Smoke, Toast
Ages well in bottle, Fiano di Avelino
Biancolella
Ischia, Campania
White Grape Native Ischia
Medium ABV, Medium Acidity
Citrus, Herbal, Almond, sometime Tropical with saline finish
Coda di Volpe Bianca
Campania
Ancient white grape, Exclusive to Campania
“White Foxtail” referring to shape of cluster which looks like a fox tail
Medium Acidity, needs careful harvest not to lose acidity
Golden Color, Wines range from austere to mineral and soft, Full, RIch Ripe Pear, Stone and Exotic Fruit, Spice
Plays secondary role to soften Fiano, Greco, Falaghina oftern blended
Starting to do varietals (Sannio & Irpinia)
Malvasia Bianca di Candia
Lazio, Most planted Italy
Part of a larger Malvasia group
The most widely planted Malvasia in Italy (and Lazio)
Vigourous & abundant yields
Neutral, Aromatic profile
Full Body, Medium Acidity, M-H ABV
Malvasia del Lazio
Lazio
Or Malvasia Puntinata (“dotted”)
Distinctive within Malvasia - Cross between Muscat Alexandris (Zibibbo) and Schiava Grossa
Native to Lazio (almost exclusive) -Castelli Romani is primary location
Berries have darks specks that appear on the skin when ripening
Gives quality boost to white blends, Muscat-aromas
Prone to Botrytis, produces rich, luscious sweet wines
Cesanese
Lazio
Most distinctive native black grape in Lazio and only grown here
2 Types - Cesanese Comune (more cultivated)
Cesanese d’Affile (considered better of the 2)
Intensely Fruity, Medium Bidy, Well Structure, supple on palate
Still, Sweet and Fizzy
Monica
Sardegna
An ancient red grape of unknown origin found in Sardegna
One of the most widely planted
High yielding so initially left to grown uncheck for cheap table wine
No restricted yields, attractive wines with Wild Berries
Soft and round on the palate
Usually still and dry
ambabile, frizante, spumante
Canaiolo (Canaiolo Nero)
Toscana
Once considered principal grape 18th c
Declined after phylloxera, hard to graft, lost favor to Sangiovese
Used as a blending partner
Softens Sangiovese rough edges, refines the perfume and mouthfeel
Sangiovese
Toscana, Marche (#1)
Jupiters blood
Italy’s most widely planted, most representative of Toscana (no mention before 16th AD)
Cross - Ciliegiolo x Calabrese Monenuovo
Buds early, ripens late, long growing season
Light-Medium Color; High Acidity; High Tannin; Violet, Sour Cherry, Plum, Tealeaf
Susceptible to bunch rot & oidium - Drought & wind resistant
High Diurnal important
Vernaccia di San Gimignano
Toscana
Ancient dating to 1276
Almost exclusively grown around San Gimignano
Crisp, Delicate, Subtle aromas of Citrus, White Flowers, RIpe Yellow Fruit & Almond
Vernaccia = native/indigenour
Trebbiano Abruzzese
Abruzzo
Abruzzo, uncertain origin, genetically distinct from other Trebbianos, confused with Bombino Biano & TT, but is higher quality
White Flowers, Citrus, Stone Fruit, Nuts, Mineral, High Acidity, Age well
Aleatico
Toscana, Puglia
Traditional in Puglia (mostly used for sweet)
Black Grape related to Muscat Blanc à Petit Grains
Grown on Elba for sweet Passito Wines
Aromatic Fragrant, Disctinctive Sweet Red Wines
Malvasia Bianca Lunga
Toscana
White grape grown in Chianti for centuries
Provides Body and Perfume to Blend
Trebbiano Toscano and Malvasia Bianca Lunga could be used to blend in Chianti
Sagrantino
Umbria
Native to Montefalco, Umbria 16th c,
Traditionally sweet passito, now dry
Late Ripening, Cold Resistant with irregular yields, Thick Skins (good for appassimento), High polyphenols
Highest Tannins in Italy
Deep Color, Full Body, Powerful Acidity, High ABV
Need Oak to mitigate tannins
Origins to Roman grape Initola (Pliny wrote)
What grape has the highest tannins in Italy?
Sagratino
Grechetto di Orvieto
Umbria
Umbria near Orvieto, Terni and W of Perugia
White grape that is mildew resistant so suitable for late harvest or botrytis
Light, Crisp, Refreshing Acidity
Grechetto di Todi
(Pignoletto)
Umbria
Identical to Emila-Romagna’s Pignoletto
White grape distinct from Grechetto di Orvieto, but DOC do not make a distinction
Light crisp, delicate perfume, high acid Suitable for sparkling wines
Trebbiano Spoletino
Umbria (only)
Mainly around Spoleto and Montefalco
Almost extinct, increasing plantings since 2000
Med-Full Body, Refreshing Acidity, Citrus, Blossom, Aromatic Herbs and Tropical Fruits
Gaglioppo
Calabria
ONE OF THE MOST ANCIENT ITALIAN GRAPES 13th century
Believed to be Native to Calabria with a Greek Name & widely grown throughout
Pale-Medium Ruby Color, High Acidity, High Tannins
Greco Bianco
(Greco Bianco di Gerace)
Identical to Malvasia di Lipari or Malvasia di Sardenga. Name is used to reference several Calabrian Greco Bianco
Rich Textured Mouth Feeel, Balanced with Fresh Acidity
Orange Blossom, Tropical Fruit, Honey
Sweet desert Passito wines from air dried grapes
Catarratto Bianco
Sicilia
Ancient Native Western Sicilia - Most widely planted
Workhourse
Biotypes: Catarratto Bianco Comune & Catarratto Bianco Lucido (best)
Small Berries, Low Sugar, High Acid
Used in Marsala, and table wines
Often blended with other grapes or made into simple wines
Grillo
Sicilia
Cross Between Catarratto Bianco & Zibibbo
Traditional & High Quality
Wine Making changed - Once used O2 - earthy, nutty. Now reductive - Temperature control changed the character - fresher, cleaner
(Old) Deep Color, Earthy, Nutty, Astringent and high ABV,
(New) Fresh Grass, Grapefruit, Passion Fruit similar to SavBlanc
Citrus, Aromatic Herb & Nut, Briny
Mostly used in Marsala - Best Versions - but also becoming Good Varietal
Inzolia
(Ansonica)
Sicilia
Ansonica Is official name
Old, Native to West Sicilia
Moderate Acidity, needs early picking
Marsala & Dry DOC & IDT wines
Zibibbo
Sicilia
Ancient Grape Grown on Med Sea - Moscato di Alessandria (Zibibbo -Arabic name - predates name of MoA),
Maybe a Cross between Muscat Blanc a Petit Grains and Axina de Tres Bias (Sardegna table wine)
Big, Large Clusters, Sweet berries, Thick & Crunchy Skins
Used for Passito
Zahib = raisin in Arabic. Used for raisins
Carricante
Sicilia - Etna
High Quality almost exclusive to Etna (900-1,200m)
High Malic Acid (needs MLF & lees), harvest late to reduce acidity, Medium ABV
Orange Blossom, Citrus, Apple, Anise & honey, Minerality, Flint Petrol, Age Well
Malvasia di Lipari
Sicilia - Aeolian Islands
Genetically identical to Malvasia di Sardegna & Greco Bianco
Aeolian Island
Complex Passito
Nero d’Avola
Calabrese
Sicilia
Sicilia’s most predominant red grape
Deep Color, Full Body, Smooth Fine Tannins, High ABV
Red & Black Fruit - Cherry, Plum & Blackberry, Brush, Herb, Age Potential
Requires warm growing conditions, alberello trained, Barrel Maturation
Nerello Mascalese
Sicilia - Etna foothills
Noble Grape - Similar to Pinot
Derived from “nero” = black and town of Mascali
Late ripening, Pale - Med Color, Perceptible, Smooth Tannins, High ABV, High Acidity
Red Fruit, Aromatic Herbs, Spices, Minerals
Different characteristics from site-to-site
Nerello Cappuccio
Sicilia - Etna
Other principal Red grape of Etna
Less distinctive than Nerello Mascalese, thus less planted
Used to soften and add color Etna Rosso
Plays secondary role in Etna wines, co-planted, minor player in blends, some varietal
Frappato
Sicilia - Vittoria
Traditional around Vittoria SE Sicilia used as a blend
Light Body, Gently Tannins
Perfumed, Lively, Fresh, Juicy
Used to be traditionally blended now varietal
Perricone
Sicilia
Unknown origin - ancient grape - savedfrom extinction
Used as a minor blend often with Nero d’Avola
Provides Tannins & tectured mouthfeel
Cannonau
Garnacha - Identical
Synonyms in Italy - Alicante (Toscana);
Tocai Rosso (Veneto);
Gamay del Trasimeno/Gamay Perugino (Umbria)
Sardegna - Nuoro
Sardegna - Flagship Grape Most Widely Planted (29%) across the island, 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
Vermentino
Genetically identical to Favorita (Piemonte) & Pigato (Liguria)
Sardegna
Most likely originated in Piemonte - Thrives in Sardinia
Resistant to wind/drought, Early Budding, Mid-Ripening
Yellow/Straw Color, Full Body & Textured, High ABV, Balanced Acidity, Saline Finish
Intense Floral & Fruity aromas, with Aromatic Herb, Stone/Mineral Notes
Bottle Age can develop Flint-Smoke notes
Carignano
Cariñena (Mazuelo) Carigan
Sardegna
From Spain - Mostly Southern Sardegna - sometimes referred as Uva di Spagna (Grape of Spain)
Late-bud, Late-Ripen, Needs heat to fully ripen e.g. 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
Vernaccia di Oristano
Sardegna
Distinct, Ancient Sicilian Grape, Tirso River near Oristano (W Sardinia)
Unique Oxidative StyleSherry
Like style (not Fortified), Intense, complex, very long lived
Thrives in warm climate and alluvial soils
Malvasia di Sardegna
Sardega - Bosa
Identical to Malvasia di Lipari & Greco Bianco in Calabria
Makes sweet wine from Malvasia di Bosa DOC
Rich Textured Mouth Feeel, Balanced with Fresh Acidity
Orange Blossom, Tropical Fruit, Honey
Classic producer Colombu - makes oxidative style nonn-fortified up to 17%. ABV
Corinto Nero
SIcilia
Mutation of Sangiovese
Legal blending partner to Malvasia di Lipari (5-8%)
Bovale
Bovale Grande in Sardegna is Carignano
Bovale Sardo is Graciano
