Red Grapes Flashcards
Piedrosso
189 One of Italy’s most ancient varieties Known to romans Name refers to red stalks 2nd most planted red in Campania
Aka streppa Rossa. Piedrosso beneventano piedrosso napoletano
Doc Sannio piedrosso, doc Taburno piedrosso 100%
Poor anthocYanins, red berry and floral tar and herb can be weedy or green on poor vintages
Still dry red, often blended with aglianico
Teroldego facts
232 Trentino’s most important red Name maybe “the golden one from tirolo” Once very popular Ancient variety 1300’s Related to: Syrah, Pinot noir, Dureza Progenitor to lagrein, marzemino
Teroldego physical traits
Vigourus, medium bunch, med-large berries
Sensitive to odium, botrytis, peronospora
5 clones
145-smaller bunch
152-earlier ripening
146-too vigourus
Teroldego-where in Italy
Trentino
Tuscany
Sicily
Doc teroldego Rotaliano
100% teroldego
Trentino Alto Adige
Considered a grand cru- triangular sandy/gravelly plain in adige valley steep rock walls increase temp and sun
Doc casteller
Teroldego <50% blended with merlot
Tren-Alto
Doc valdadige
Teroldego less than 50% blended with either enantino or schiava
Tren-Alto
Teroldego in the glass
Dark colour-one of Italy’s highest concentrations of Anthocynanins Very fruity Softly tannic Ripe red cherry Tar and fresh herbs Can be age worthy
Frappato facts
One of Sicily’s oldest grapes
Blender in docg cerasuolo di vittoria (nero d’avola)
Likes hot and dry conditions
Sandy calcareous soils give most fragrant wines
Frappato DOC(g)s
Sicily: cerasuolo di Vitoria DOCG
Eloro DOC
Also IGP varietal
Frappato characteristics
Has light unstable colour due to anthcyanin makeup
Low tannin moderate alcohol
Fresh and juicy, strawberry violet, herb
Serve slightly chilled
Related to Sangiovese and gaglioppo
Freisa facts
Historically popular but not anymore Name comes from Latin strawberry Closely related to Nebbiolo Easy to grow Likes sand , areas around town of Chieri Picking late helps tannins ripen and acid drop
Freisa regions DOCs
Piedmont:
Freisa d’Asti DOC
Langhe DOC Freisa
Piedmont DOC Freisa
Also in Veneto
Freisa characteristics
Light and pale colour Can be reductive Strawberry, rose tobacco High acid and high tannins Some producers do frizzante or leave residual sugar to tame tannins
Fumin regions and DOCs
Valle d’Aosta -most cultivates grape in central area
Valle d’Aosta DOC Furmin
Fumin grape characteristics
Gets name ‘fumo’ from think white bloom in skins
Related to Vuillermin and Petit Rouge
Hardy and productive , does well in cold, often planted on north facing slopes
Fumin in the glass
Med weight
Red fruit profile, spice, black pepper, with herbal undertone
Good acidity and solid tannins
Historically used in blends to give colour and body
Varietal bottling on the rise
Some producers use air dried technique to soften
Bovale Sardo
Sardegna, mainly around Cagliari
DOC Campidano Di Terralba
DOC Mandrolisai
Compact bunches= humidity problems
Does well in sandy soils
Deep colour and tannic, tends to be reductive, med to high acidity, good aging potential
Can be varietal and also blending partner with cannonau carignano
Aglianico
One of Italy’s oldest varieties
Was believed to be Greek origin but DNA shows no link
3 main biotypes
Vulture: most intense aromas
Taburno: largest bunch,highest sugar, aka ag amaro
Taurasi:smallest bunch, least vigourus
Thick skinned late ripening high acid and tannin grows well in high altitudes and volcanic soils
Aka:Aglianichello, aglianico panarano
Campania:
DOCG Taurasi 1970
min 85%, with Barbera, piedrosso, Sangiovese, min 3yr age, 1 in wood
DOCG Tabourno 2011 min 85%
Cooler microclimate, higher acidity, lighter
DOGC Vulture 100%
Highly mineral, long aging potential
Campania: Doc cilento, doc Santo, doc hallucinogenic Blending partner: Campania: piedrosso Puglia : primitivo Abruzzo: Montepulciano
Aglianico biotypes
Taurasi-smallest berries, least vigourus
Taburno- biggest bunches ripened earliest with highest sugar and acid levels
Vulture- expresses most fruit and mineral
Albarossa
Crossing between Chatus and Barbera
Piedmont
DOC Albarossa
Deep ruby colour, red and black fruit, strong spicy note like tobacco
Aleatico
Aromatic, offspring of Moscato Bianco, and related to Lacrima
Tuscany: DOCG aleatico Passito DOCG 100%
DOC Elba, (Sangiovese). Elba island and Capraia are crus
Lazio: doc aleatico di gradoli 95%
Puglia : doc salice salento, doc aleatico di puglia
Ancient variety
Aka alitica, altamura, aleatica d’elba
Rose, violet,
Strawberry, sweet spices, dark in colour
Barbera
Grown all over Italy, one of 10 most grown grapes but plantings decreasing
No close genetic ties to other piedmont grapes
Darkest piedmont grape
Piedmont: DOCG Barbera d’asti Nizza superiore DOCG
Lombardy, ER, Sardinia
Good producer, likes clay soils, needs pruning to manage yield
Deep ruby purple, moderate tannins, high acidity
Trend to oak and modern style
Brachetto
Ancient aromatic variety
Does best on Marly clay-needs clay for aromatics
Light bodied and perfumed sour red cherry, sweet raspberry, cinnamon and nutmeg
Piedmont asti Alessandra
Brachetto d’aqui DOCG
Styles: still/slightly fizzy to fully sparkling
Usually delicately sweet and low in alcohol
High in geraniol, nerol, citronellol
Became popular after Bersano made charmat method in late 19th C
Also passito styles
Also can be blended in with ruche DOCG less than 10% though
Calabrese/Nero d’Avola
Sicily’s flagship grape
In dielect “Calau Avulisi” means coming down from Avola
Calabrese is the official name
DOCG cerasualo di vittoria (with Frappato)
4 official clones and numerous biotypes
Planted all of Sicily except NE corner
High vigour, but has flowering difficulties
Grows well in saline soils
And maintains acidity in hot conditions
Pachino = grand cru area (extreme southern tip)
Crus:ragusa, agrigento, Noto, vittoria
Black plum, dark red cherry, good acidity and saline note, often masked by oak and blended with inter varieties which cover it up
Canaiolo Nero
Used to be main grape in Chianti in 16th cen but now minority blender with Sangiovese, softens tannins and adds fruit
Also called Merla
Tuscany: many doc/g as minority blend, gives bright floral and red berry to Sangiovese VNM, chianti, Carmignano
Lazio, Umbria, Marche, Liguria
Most Caniaolo Nero’s in Umbria are colourinos
Adapted poorly to American rootstock
Thin skin Low in acylated antho
Med plus colour intensity, red berry sour red cherry
Cannonau
Same as Grenache , origin is Italian Biotypes include: Umbria-gamay perugino Veneto-tocai rosso Liguria-gruarnaccia Tuscany-Alicante
sardinia: doc Cannonau di Sardinia 85%
Crus: Nouro, sassari, Cagliari, oristano, Oliena, Jerzu, capo ferrato
All in east of country
Jerzu: 200-700m schist
sandy soils: tends to be lighter more delicate
Clay: darker tannic style
Lacks anthocYanins pale colour, red fruit, floral, herbal
Varietal is common but also blended with cab and merlot
No DOCGs
Carignano
Not native- traditional as from Spain Sardinia- also called UVA di Spagna ( the same as Bovale Grande ) DOC Carignano del sulcis Also DOC Sicilia as blender Late budding/early ripening, needs heat to reach optimal ripening Doesn’t do well in damp conditions Resistant to wind and drought High yielding
Sardinia has ungrafted vines that are over 100yrs old
High malvin
Moscato di Scanzo
Confined to Hills around Bergamo in Lombardy
Red berries, cocoa, violets, high acidity
Docg moscato di scanzo -tiny production
Rare and ancient, Catherine great was fan
Moscato Rosa
Named as it smells like roses, it is a deep hued wine not rose
Typically sweet passito styles
Possibly Dalmatian origin, parent offspring with Bianco
High geriniol -unusual for muscat, more Malvasia style
Found in NE Italy, AA DOC, Trentino DOC, Friuli Isonzo DOc all followed by name of variety
Raboso Piave
FVG, veneto DOCG Piave malamute-15-30 airdried One Italy’s oldest varieties First mention 1679 Likely transported from Friuli Late ripening High acid, tanning and deep colour Makes excellent blending agent Blending partner historically- international grapes have replaced it
Aka Friularo
Colorino del valdarno
Blended in CC DOCG , Chianti DOCG VNM DOCG montecarloDOCG
Disease resistant, hardy, late ripening
Unlike other colorinos is not coloured pulp
Rufina zone has quality plantings
Deep violet colour
Full bodied, dark fruit, menthol
Can be green in cool years
Usually minority blender
Lambrusco di Sorbera
Oldest member
Aka lambrusco Della Viola -intense violet aroma
Emilia romagna
Ripens earlier, prefers sandy soil, mainly grown in Modena
Behaves like wild vine and needs a pollinator
(Usually Lambrusco salamino ) for successful fruit set
Millerandage is common
Pale pink to bright red, floral/violet, red currant flavour
High acid, light bodied and delicate
Often blended with salamino
Secco to dolce
Lambrusco grasparossa
Aka lam di castelvetro from town=birthplace
Emilia romagna
The only one that grows on higher quality hillside sights, earlier ripening, so can reach full ripeness in these sites
Thick skin, adaptable to diff souls but does best in clay
Deep purple-ruby
Almond, less intensely aromatic than other Lambrusco’s
Ripe black cherry, dark plum, richer and bigger tannins, creamy and full bodied
Tank method sparking
Dolce to secco
Lambrusco salamino
Most planted
Long but small cylindrical bunch
Aka Lambrusco salamino di Santa Croce from original area
Ripens late, good vigor and good yields
Likes fresh soils and can handle humidity
Compact bunches vulnerable to disease
Lambrusco Maestri
Intense purple, most deeply hued One of hardiest and most adaptable Plantings on the rise Fruitiest, creamiest, bubble gum, grapey, dark plum, chocolate, violet Works well with salamino Used to give colour to sorbera
Lambrusco marani
Fruity and fairly high in acidity
Floral, violet and peony
Less tannic than maestri
Mainstay of Reggiano DOC Lambrusco but plantings on decline replaces with Maestri
Malvasia Nera di Brisindi
Most commonly planted red Malvasia
Originated from Puglia
Doc copertino, lizzano, squinzano (negroamaro) also Sangiovese, Montepulciano
Natural crossing of mal Bianca lunga and negro amaro
Puglia, some plantings in Tuscany: adds lighter touch to chianti
and Calabria
Lightly aromatic, likes sandy soils, early ripening, vigourus
Unstable anthcynans, pale and oxidizes over time
Med bodied, blackberry and violet, too hot gives burnt tobacco
Reductive in nature
In puglia is often blended with Negro amaro
Used in Tuscany in Chianti blend
Malvasia Nera di Lecce
Not as high quality as Brisindi Puglia Later ripening than Brisindi Also unstable anthocynanins Almost never as varietal Blended with Negro amaro Docs:squinzano, alezio, copertino,leverano, sali e salentino
Malvasia di Casorzo
Related to town of Casorzo in Piedmont
Thick skin, pulp rich in geranoil, one of the most fragrant of the group
Casorzo DOC
Med bodied wine, blackberry, fresh acidity and tannic mouthfeel
Off dry/sweet/passito, lightly fizzy styles
Geraniol rich
Malvasia di Schierano
Piedmont
Aromatic, great quality
Still, dizzy, dry, sweet
Best known for Malvasia di Castelnuovo don bosco DOC
Rose petals, strawberry, red berries, sweet, light
Yields irregularly and production is limited
Refosco dal peduncolo rosso
Most famous and important refosco
FVG
Translates to red stalk as they turn red when fully ripe
Offspring of Marzemino and parent to Corvina
Thin skin, but resistant , adaptable to soils
But needs poor soils to tame vigor
Most aromatically complex refosco
Red cherry, herb, almond, and floral
Small barrels often used to tame tannins and curb reductive notes
Can show green notes when not fully ripe
First doc in 1877
Schiava gentile
Aka Schiava piccola due to small bunches
Late ripening, low yields, small berries, good quality
Very few varietal bottling
Dark pink to pale ruby, fresh red fruit, and floral notes
Prized for rosato due to perfume, light body and high acid
Schiava Grigia
Trentino AA
Also called grauversnatsch
Gray/grigia refers to copious bloom on the berries
Some mono varietals found in alto adige
Bright pink colour, aromas of violet, red currant, marzipan, salty sour tang
Perhaps the most refined
Schiava grossa
Trentino AA. Lombardy
Distinguished by big berries and bunches
Highest yielding with more delicate aromas and flavours with higher acidity
Is parent of Malvasia del Lazio (moscato d Alessandria)
Also parent of Kerner (Riesling)
Vernaccia Nera
Found in Umbria and le Marche
Aromatic
Responsible for unique wine
Vernaccia di Serrapetrona DOCG-bottle fermented sparkling that must have min 40% air dried grapes
Cesanese
Actually 2 grapes
Cesanese comune and cesanese d’Affile
(Recent discovery cesanese di Castelfranco )
Name comes from small town near Rome
Lazio: doc cesanese del piglio docg, (either grape)doc cesanese d’affile doc, doc ceasanese di olvano (either grape). Doc cori:blender
Comune is the more common variety, easier to work with and planted all over Lazio
Affile considered higher quality but only found around town of same name- likes altitude but struggles to ripen
Deep crimson colour, red fruit, roses, cinnamon and white pepper, low tannins
Mostly still and dry, but a little passito
Ciliegiolo
Name means small cherry, refers to both berries and finished wine
Often mistaken for Sangiovese
Is related to Sangiovese
Tuscany: maremma toscana, montecucco, montecarlo, (with Sangiovese)
, Lazio,
Liguria: golfs del tigullio, colli di Luni
puglia,
Umbria :Rosso orvietano ciliegiolo
Likes warmth-lots of plantings in Maremma
Pure red cherry flavour and aroma, med bodied
Typically blended
Sometimes used for novello
Tuscan Maremma considered best, Ligurian have more herbal note
Corvina
Most important Grape in valpolicella Docg amarone, doc bardolino, doc Valpolicella Translates to little raven Has many biotypes Offspring of refosco del peduncolo Parent to rondinella Veneto and some plantings in Lombardy
Does best in dry hillside sites vigorus and high yielding but disease prone
Many still trained pergola as sensitive to sunburn
Think resistant skin good for air drying, has trouble reaching adequate sugar concentration
violet, blackberry cherry light fine tannins
Has high levels of resveratrol which protects from funghi and bacteria
Chemical changes while drying, glycerol levelsincrease like no other grape in blend
Training on pergola
Corvinone
Blending partner of corvina Named distinct variety 1993 Asynchronous maturation Name means big corvina, but no relation Veneto Adaptive variety, both hill and flat Uneven ripening makes good sorting a must at harvest Often interplanted with corvina Supplies the tannins that Corvina is missing High in rotundone
Red cherry and good tannic structure
Croatina
Confusing as in some regions it is referred to as Bonarda (different grape altogether)
Local Aja’s-Nebbiolo di Gattinara spanna di Ghemme
Lombardy: blender in oltrepo pavese.
Piedmont,
ER: doc gutturnio, piacentini rosso (pn, Barbera)
veneto and Sardinia
Irregular producer, but resistant to powdery mildew, thick skin gives lots of colour and tannin
Deep purple colour, creamy, sweet fruit, short lacerations to manage tannins can be reductive
Important grape in blends, increasingly used in small portions in amarone
Dolcetto
Decreasing plantings
Many biotypes -Dolchetto dal peduncolo rosso (red stalked). Is called Nibio
Nicknamed little sweet one as grapes are sweet , but wine is dry
Small bunches and berries, red fruit hint of spice
piedmont:11 DOCs diano d’alba, di ovada, Dogliani, d’asti
Aka ormeasco in Liguria -more herbal and saline
Cru:pornassio
Earlier ripening, but weather sensitive as berries drop in cool weather
Purple hue, low acid and high tannins, red fruit, lavender black tea reductive
Dogliani tend to be bigger styles
Gaglioppo
One of most ancient varieties
Name originated from Greek”beautiful feet”
Natural crossing between Sangiovese and mantonico
Calabria : Ciro 80%-cru :Melissa, crucoli, Ciro Marina
Some plantings in campania, Marche, Sicily
Frost resistant, susceptible to drought and sensitive to disease
Abundant tannins, oxidizes easily
Pale unstable colour, light orange hue red berries, mineral and dried herb but poor examples can be unbalanced
In Calabria often blended with Maglioccos
Grignolino
Once as highly prized as Nebbiolo
From the word to grimace in Piedmont dialect -high acid and tannins, name also means pips as it has more than other grapes
DOC grig d’asti
DOC grig del Montserrat’s casalese
Aka barbesino
Needs well exposed sunny sights with good ventilation, thin skin, tight bunches, uneven ripener
Pale red, perfumes, high acid, chewy
Sandy soils give fragrant wines very seldom oaked
Often blended with freisa, Barbera
Lacrima
Once common through central and south but 1985 only 7ha remained
Has now increased to 258 ha mostly le Marche
DOC lacrima di Moro dalba 85%
DOC colli maceratesi
Means tear
The berries have delicate skin
Thought to be closely related to aleatico
Also grown in ER Tuscany
Vulnerable to pest and disease, little affinity for NA rootstock and life span is short
Deep dark and perfumed -lavender red rose cinnamon and nutmeg
Saline floral and black cherry
Most often still dry with little oak
Some blended withmontepulicaino
Also makes passito
Lagrein
Most important red grape of alto adige
AA/sudtirol DOC. Trentino DOC Valadige/Etschaler DOC
Name comes from vallagarina a valley in Trentino
Related to teroldego
Needs warmth to ripen, so southern exposures on rocky/gravelly soils
Very high in anthcyanins-malvin, dolphin, petunin
, full bodied and tannic with bitter finish
Dry, still red or rosato
Aka dunkel or scuro (red)or kretzer (rose)
Mammolo
Frequent blender in small quantities with Sangiovese
Word mammola is the colour and name of violet flower
Ancient grape variety
Has several biotypes but not segregated in vyd
May be ancestor of Ciliegiolo and Sangiovese
Traditionally blend in Vin Nobile d M (Defining feature)and rosso d M
Aromas of violet, black cherry, raspberry
Unstable anthcyanins =light colour =falling out of favour, minority in blends
Dry still red , short life span
Marzemino
son of terodego, brother of Lagrein
Parent of Marzemino Bianca and refosco del peduncolo rosso
Doc in 14th cen
Trentino : Trentino DOC Marzemino
Mostly around town of Vallagarina
Ziresi is grand cru site
Lombardy: Garda DOC
Marginal plantings in ER and abruzzo
Alluvial soils, well ventilated
Med bodied, lively acidity, red fruit, dried sage, almond slight bitter finish
Trentino and Lombardy has varietal bottlings
Still spk, passito
Molinara
Light coloured delicate
Name from mulino=windmill because heavy white bloom looks like grape is covered in flour
Aka :rossanella (lake Garda)
Brespon (valpantena)
Plays minor role in veneto blends
Role is being marginalized, but used for rosato, and also may be used to lighten amarone styles , also most used in bardolino
Monica
Sardinia’s 3rd most planted variety
Doc Monica di sard 85%
Blended with Cannonau and novale
Several with same name but all unrelated
Grows erect and is vigorus Dependable, abundant, but yields must be kept low for quality
Easy drinking gentle tannins, red berry, fresh herb, orange rind, tar tobacco
Drink young
Montepuliciano
4th most planted grape
50% of plantings in Abruzzo and most important red in Marche
Numerous clones but no consensus on which is best
Was confused with Sangiovese until beginning of 20th cen
Docg monte dabruzzo colline teramane
Marche: docg conero (sangiovese)
Uneven ripener, late ripener, clay soils but can do altitude or coastal
Lots of anthcyanins deep ruby to purple
Reductive grape, red cherry, plum, herbal, can have shoe polish notes and uneven ripening can give green tannins
Full bodied but not for long term aging
Sparkling, dry, sweet(passito) and rosato
Nebbiolo history
1266- first mention of Nebbiolo”vigor di Nebiol “ 1466 first mention of spanna 1595 first mention of Chiavennasca 1752 first vintage of Cannubi Mid 1800’s first made as dry wine 1894 first vintage of Barbaresco 1966 barb and Barolo become DOCs 1970s-80s mapping of crus by Renato ratti 1980 become DOCGs 2007-10 MGAs created
Nebbiolo origins and character
Either from Lombardy or N Piedmont
Vines:long shoots, heterogeneous, med size bunch, pyramid shaped and winged, generous bloom
Bud break early, ripens late, needs lots of solar
Vigourus, with low basal bud fertility
Unstable anthocYanins 50% are cyanin and peonin
Nebbiolo rose
Long thought as a biotype but is distinct but closely related
Lighter coloured
Same as valtellina variety Chiavennaschino
Appreciated in valtellina as it is more drought resistant and ripens earlier than Nebbiolo hardier and more vigorous
Often coplanted with other Nebbiolo biotypes
Has very perfumed notes, rose, red currant and can develop more alcohol
Normally used in blending up to 20% for more perfumed nebbiolo wines
Negro amaro
Puglia
Amaro in this case is Greek word for black -mavros
Negro amaro precoce genetically same but has separate listing in NR
Not Greek origin
Reliable producer, can withstand heat and maintain acidity
Puglia DOCs
Copertino, lizzano, salice salentino, squinzano, leverano,
Is majority in blends
Blending partners: Sangiovese, Malvasia nera, Montepulciano sumaniello
Black fruit, Licorice, tobacco, med bodied
Multiple styles however most recognized is dry still red
Also plantings in basilicata and campania
Excellent rosato
Nerello Cappuccio
Much rarer than mascalese which is blending partner
Bushy canopy said to resemble cowl or cap hence name
Commonly confused with carignano and Sangiovese
Sicily minority in farò doc, Etna Rosso doc
and Calabria minority in doc lamezia, saluto, scavi Gina
Early bud break, easy to grow, good vigor and yields. Ripens a couple weeks before mascalese
Deep red hue, provides colour to mascalese and softens acidity
Ripe cherry, mineral and subtle coffee notes
It’s said that it lacks the tannic structure to stand on own
Nerello mascalese
Named after mascali plain in NE of Catania
High intervarietal variability, many biotypes, some give slightly deeper colour
Thoght to be offspring of natural crossing of Sangiovese and mantonico bianco
Aka Niureddu
Sicily: majority in Etna Rosso, farò (gaglioppo, sang, nero davo la)
Pre phlox video nes
Gives irregular yields and very influenced by vintage variation, training systems, area, and planting density
Late ripener
More than 50% peonin and cyanin light colour
Translates terroir
Sour cherry, tobacco, herb and mineral, floral
Tannins can be green and astringent
Blended with cappuccio to soften mascalese and give colour
Oseleta
Blending grape of valpolicella
Almost extinct -boscaini family (masi) revived but still very little planted
Dark colour and ample tannins, extra pip, low yields due to small berry size, thick skins
5% blender
Very adaptable and resistant so good in poor vintages
Violets, blackberry, tar, leather and cinnamon, herbal note
Increasingly used as alternate to CS in blends
Name from oselet “little bird”
Petit rouge
One of main varieties of V dAosta
Parent of Vien de Nus and sibling of Fumin
Torrette subzone 70% min considered cru wine has more finesse
Blended with mayo let, fumin, vuillermin
Mid weight fruity
Pignolo
One of the most tannic grapes Small compact bunch Named after pine cone “pigna” FVG Difficult to grow, powdery mildew, long growing season, suffers from large temp swings Needs good ventilation
Needs time in bottle to soften blackberry/blueberry, herbal and mineral
Sometimes airdried to soften tannins and give more flesh
Primitivo
One of 10 top planted reds And on the rise Name refers to early ripening 2 main biotypes Prim di Gioia del Colle: thought to be original, 250-500m diurnal gives more aromatics, shallow calcareous souls create wine with more finesse
Prim di Manduria grown on flat plain with sand/clay, heavier wine
Same as Zin
Croatian origin
Puglia DOC primativo di manduria
Campania: doc falerno del massive primativo
and small plantings in Lazio
One of first grapes to be picked, ripens unevenly, high alcohol
Rootstocks are key to quality as if too vigorous it struggles to fruit after flowering
Rich, jammy fruit, high alcohol, creamy palate tobacco
Some sweet LH and fortified exist
Rondinella
Name from rondine =swallow (dark plumage)
Offspring of corvina
Supporting grape in valpolicella
Hardy, reliable and adaptable, less susceptible to botrytis than other valpolicella grapes
Gives neutral wines with herbal notes, but highly regarded for recioto as it accumulates sugars better than the other grapes
5-30% in blends
Up to 40% in bardolino
Rossese
Liguria
Rossese di Dolceaqua DOc
Small western section
Several genetically distinct rosseses
Rossese di dolceacqua:better quality
Birthplace unknown
Same as French grape tibouren
Great translator of terroir, does best on well drained clay/calcareous sandy soil
Violet, red currant, graphite, roses, salty sour, vibrant acidity, light to med bodied
Ruche
Piedmont
Aromatic red
Flowers, rose, lavender, black pepper, mint cinnamon
DOCG Castagnole Monferrato
Scuzolengo good subzone -richer style
Sagrantino
Name may refer to room in church where priests get ready as it was used at mass
Umbria
DOCG montefalco sagrantino 100%
Rosso is minority with Sangiovese
Needs lots of sun and long growing season, and more water than Sangiovese
Dark, strong tannins, wild dark berries, cocoa, tar, tobacco, cinnamon, dried herb
High polyphenols long aging
Sangiovese
Most planted grape
Many biotypes and clones
Aka morellino, brunello, prugnolo gentile, Sangiovese di lamole and Sangioveto (Chianti) nielluccio (Corsica)
Found in every region except V dAosta and Trentino Alto adige
Early budding, late ripening, sensitive to site
Always has high acidity and chalky tannins
Blending partners: Malvasia nera, canaiolo nero, mammolo also CS, Syrah, Merlot
Schioppettino
Aka ribolla nera
Almost extinct in 70s Rapuzzi family brought back and helped get it recognized by DOC
Name may refer to “explode” like the flavour
FVG
DOC friuli colli orientali 100%
Subzones: Cialla (cooler), Prepotto (warmer)
Susceptible to disease, and ripens late
Med bodied, high acid, black currant black cherry, and green peppercorn
Can be made with dried grapes to combat greeness
UVA di Troia
3rd most planted red in Puglia
Aka Nero di Troia
Takes long to ripen, sometimes rotting before ripeness, uneven ripening, sunburns easily
Red cherry, red currant, black pepper, tobacco, underbrush, med weight, high fine tannins
Trad blending partner in lots of DOCs bringing freshness to primativo, negro amaro and aglianico
Used to make rosatos as well
Raboso Paive DOPs
Veneto: Bagnoli di Sopra DOC Bagnoli Friularo DOCG IGP Colli Trevigiani IGP Trevenezie
Raboso Veronese
Aka Raboso Friularo
Possibly crossed in Verona but now native to Treviso area
Earlier ripening
Lower acid, lower tannin, more delicate floral, usually found in blends with Rabose Piave
Schiava DOPs
Permitted in several DOCs
Alto Adige DOC
Caldero DOC-min 85% with Lagrein or PN
Casteller DOC-multi grape blend near province of Verona min 30% Schiava
Colli di Bolzano DOC min 90% plus Lagrein or PN
Meranese di Collina DOC100% but field blend of different clones
Sorni DOC min 70%
Valdadige DOG -multi grape blend
Refosco nostrano
Aka refosco di faedis
Higher pulp to skin ratio gives less tannic than Refoscodel pR
Most silky, floral, fruity
Terrano
Aka cagnina , teran, refosco del Carso, refosco d’istria
Name refers to tar/dark colour
FVG : typical of Carso region. DOC Carso Terrano
and ER: doc romana cagnina
Large bunches and berries vigorous and resistant
Purple ruby, violet, blackberry, almost painful acidity, high malic acid
Related to refosco dal peduncolo rosso
in ER also a sweet wine
Bambino Nero
Puglia:mainly as a blender with negro amaro to soften
Docg Castel del monte bombino nero 90%
Crus: ruvo, corato
High acidity, light/med bodied, light colour, fragrant
Excellent for Rosato
Thin skin, high yield , poor sugar accumulation
Nebbiolo rose
Very rare, piedmont, Val d’Aosta, Lombardy
Perfumed, mineral, austere
Mayolet
Val dAosta
One of regions oldest grapes
Minority in Torrette blend with petit rouge
DOC Vall dAosta Mayolet
Med/small bunches, small berries
Vigorous
Thin skin, light, black currant, floral, cinnamon, white pepper
Vespolina
Piedmont:blender with Nebbiolo, croatina, uva rara
Lombardy:
Tough tannins, deep colour, red fruit, sour red cherry, balsamic, spice
Poor adaption to rootstock, irregular yields can dehydrate on vine
Cagnulari
Sardinia
Around city of Sassari
Country around Usini is Grand cru
Most used in blends with cannonau and pascale
100% can be made in DOC Alghero
Pinkish red, fragrant red berry, mid weight, floral fruity charm
Chatus
Piedmont
Once common, but not anymore, used in blends with barbera or neretta cuneese
Aka bournin
Med bunches, small berries, easy to grow
Deep purple, spicy, herbal, blueberry
Cornalin
Takes name from semi precious stone or town
valle dAosta
Blended in Torrette minority
Sub denomination Valle dAosta Cornalin
Med small berries, vigorous
Red currant, smoky spicy, med low acidity, very tannic
Magliocco
Aka Mag dolce or tondo
Calabria
DOC Donnici or IGT Val di Neto
Med bunch, drought resistant, vigorous
Sweet black cherry, exotic fruit, tobacco, underbrush, smooth tannins
Pelaverga Piccolo
Piedmont
Aka pelaverga di Verduno as it’s grown near town of that name
DOC verduno pelaverga
Med bunch, med berries
Bright red, herbal, red fruit, lack of tannins but good acidity
Tintore di Tramonti
Campania
Rare
Small amounts in blends, DOC costa dalmafi rosso
Teinturier
Vigorous high yield and rustic
Deep hue, ripe red cherry, jammy spicy with high acidity
Grapes often slightly airdried so tannins smooth
Tintilla
Molise:
Used as blender
Also pure in DOC tintilla del Molise
Rustic and hardy
Spicy and floral on nose ripe red fruit
Leather, tobacco, flint, tar, saline good acidity and tannins
Negrara
Could be named after colour or commune that it’s from
Veneto
Minority blend in Valpolicella and bardolino
Very susceptible to powdery mildew
Susumaniello
Puglia
Aka somarello, zingariello
Mainly grown around Brisindi usually blended with Negro amaro
Allowed in DOC Brisindi and Squinzano
Rough and tannic in youth, dark cherry and plum.
Taxzelenghe
Cuts the tongue
High acid
FVG-declining
In som IGT blends and DOC Colli O del Friuli Tazzelenghe
Deep purple hue, violet, blackberry, rose, underbrush and tar
Needs some time in bottle for complexity and smoothness
Vuillerman
Valle dAosta
Floral and spicy nose red berry, herb, tar, mid weight
Sanforte
Sangiovese forte
Tuscany: in some IGTs Costa toscana
More fertile than Sangiovese and earlier ripening
Bigger wine than Sangiovese, violet, red cherry, savoury
Sangiovese history
1400 first mention
1590 first reference in Tuscany
1672 first record in Romagna
18th sangioveto of Chianti and romagna, brunello, Morelli o proven identical
1879 commission chooses SAN Gioveto as official name
1988 Chianti Classico 2000 to select clones, vineyard, trellising
Unsure where it came from
Aka: sangioveto, brunello, prugnolo gentile, morellino, nielluccio
Many clones 100+
Sangiovese character:grape
Vine is inconsistent, depends on site
Compact bunch, early budding, late ripening, irregular phenolic ripening
High thermal requirement, sensitive to both sun and shade
High levels of malvin and cyanin but not acylated
Terpenes like nerol, linalool, geranoil, damascano ne
Sangiovese wine character
Ruby/garnet
Climate dependant for aromas
Cool: sour cherry, berry, licorice, violet, tea leaf, tobacco
Warm: dark cherry, plum, aromatic herb
Med +tannins ,acid
Abrostine
Tuscany
Ancient variety, possibly descended from wild vines
Related toAbrusco
Used as a minority to add colour and tannins
Late ripener
Abrusco
Tuscany Aka Raverusto May be related to Lambrusco family Vigourus and resistant to disease Less than 10 ha planted
Aglianicone
Campania, basilicata
Lots of plantings in Val Calore
2sub varieties, one near Benevento-oval, red berries
Near Caserta-round dark blue berries
Not too vigourus, suffers from millerandage
Fruitier and less spice than aglianico
Lots of misidentification in vyd
Albana Nero
ER
Tolerates higher altitudes
And cooler weather
Historically made into a lightly sparkling wine
Possibly a mutation of albana
Can be reductive
Deep colour, dark berry and herbal aromas
