White Grapes Flashcards
Moscato Bianco
Most abundant of all Muscats-progenitor from where all other Muscat’s came from
Aka Muscat di Canelli by a few producers in Piedmont
Asti DOCG
Late ripening, very adaptable, thin skinned, prone to pests
Likes clay/limestone
Most floral of all Muscat’s light straw, low to med acid, grapey
Makes all styles from spk to dessert
Moscato di Alessandria /zibibbo
Offspring of moscato Bianco
Highly associated with pantelleria
There is a red skinned mutation black muscat of Alessandria
One of the most heat and drought resistant Muscat’s
Richer than Bianco and giallo, raisin and saline notes, less floral, more jam/caramel, fig notes
Moscato giallo
Grown in northeastern regions -FVG, veneto, AA, Trentino
Veneto:
Aka goldenmuskateller
Lower in acidity than other Muscat’s
Early ripening,prefers cooler regions
Herbal and spicy, has higher geraniol and nerol than Bianco
Dry and sweet(lh or passito)
Greco
Found in campania
Greco di TuFo doc
Some plantings in puglia and Tuscany
Ripens late, low vigor and productivity sensitive site selection very important for healthy vines
Golden hue, high alcohol, rich palate, oily mouthfeel, with med/high acidity floral/peach/honey
Potential for aging
Greco Bianco
Aka Greco di gerace
Is same as Malvasia di lipari, Malvasia di sardegna
Lots of confusion in name
Malvasia Bianca di candia
Was most widely planted in Italy
Most plantings found in Lazio
Docg frascati sup, cannellino
Name comes from isle of Crete-ancient name
Closely related to red berried Malvasia di Casorzo
Productive variety not good with humidity
Not often varietal, but shows weak citrus, sharp acidity and thin palate
Mostly blended as still dry wine
Malvasia Bianca lunga
Major part of vin santo
Was included in ricasoli’s Chianti recipe
Mostly found in Tuscany : vin santo with trebb toscano
Aka Malvasia del Chianti or mal Bianca lunga toscana
Closely related to mal istriana and di Lipari
Also found in Umbria and le Marche
Large long bunches, thick skinned Susceptible to vine diseases Delicately aromatic, soft acidity, marked salinity Mostly still sweet white wine Trebbiano Toscano is blending partner
Malvasia del Lazio
Once regarded as less desirable due to low yields but now becoming recognized as variety that gives higher quality
Aka mal puntinata (means speckled)
Berries are spotted when ripe
From a natural crossing between schiava grossa and moscato d’alessandria
Can drop acidity quickly poor yielder
Sage and citrus for dry styles, creamy texture, beeswax/resin
Good for noble rot,
Lazio: docg frascati sup
Often blended with Malvasia Bianca di Candia and trebbiano toscano to make frascati
Malvasia istriana
Produces some of the best dry Malvasia wines in italy
FVG doc Carso mal, doc Collio mal
Thought to originate from Croatian peninsula istriana doc in region since 13c
Thrives on well drained soils
Genetically related to Malvasia di lipari and Bianca lunga
Mostly found in FVG: 3 regions Carso-most mineral, isonzo-full bodied, Collio-refined and perfumed
some in Puglia, veneto
Distinct from others, has high intervarietal variability, has many biotypes
Thick skin, poor soils, hillsides
Variety of styles, can macerate for fuller body purple flowers, stone fruit, petrol, ginger, white pepper
Malvasia di Candia Aromatica
From Emilia where it makes varietal wine
Doc colli piacentini colli di Parma
Also Lazio and Lombardy(blend in Oltrepo Pavese )
Mildly aromatic tropical fruit, spices
Malvasia di Lipari
Sicily, the island of Salina
Makes one of Italy’s best dessert wines -Malvasia Delle Lipari DOC-passito 80% production
Sardinia:
Doc mal di Cagliari, mal di bosa
Irregular yielder, vulnerable to disease,
Moscato Bianca
Most abundant The progenitor for all other Muscat’s Aka moscato di Canelli in Piedmont In France: blanc a petit grains or frontigan Spain: moscatel de grano menudo
Majority found in Piedmont
Late ripening, adaptable, thin skinned
Likes chalky limestone best
Most floral of all Muscat’s rose, fruit salad
Made in all styles
Moscato di Alessandria
Aka Zibibbo
Offspring of Moscato bianco
Associated with island of pantellaria
Most heat/drought resistant of the Muscat’s
Richer style of wine , saline, fig, more raisin
Trebbiano abruzzese
Often misidentified
Abruzzese is grape treb d’Abruzzo is wine
Lots of mud plantings of treb toscano, bambino bianco and passerina
Grapes remain deep straw green even when ripe
Late ripener, acidity drops fast when ripe
Lemon, peach, white flower, dense texture on palate, bright acidity, mineral savouriness
At best very similar to Chablis
Lesser examples can suffer from oxidation as grape is high in polyphenols
Trebbiano toscano
Most widely planted white variety in Italy
Known as Ugni blanc in France
Has parent/offspring with garganega
Also used to create Vidal
Tuscany, veneto, some in Le Marche and Umbria
Late budding, warmth loving, highly adaptable and good producer
High acidity, lends backbone to many blends
Crucial for vin santo (Malvasia Bianca Lunga)
Lemon, camomile and racy acidity
Trebbiano romagnolo
Another widely planted treb Concentrated in Emilia romagna Province of Ravenna Aka Trebbiano fiamma and forli Often mixed up in vineyard with toscana Higher quality then toscana has riper fruit and denser palate Dry and sparkling most common Varietal bottling rare Often coplanted and Vinified with toscana
Trebbiano Spoletino
Found around towns of Spolato and montefalco in Umbria
Late ripening, resistant to disease
Lack a common identity, range from SB like to heavy/boozy
Vernaccia di SAN gimignano
Takes name from hilltop town in Tuscany Vernaccia di SAN gimignano DOCG Subzones: pancole, Santa Maria Same as Ligurian Piccabon Unoaked-pale yellow, often green tinges Lemon zest, sage, hint of almonds
Still dry
Reserve wines may be oaked, hints of vanilla
Vernaccia di oristano
Both a variety and a wine
From Sardinia
Few plantings, but old vines
Styles range from dry/fortified
Most wines are aged in barrel which aren’t completely topped up to encourage sherry like flor development
Hints of bitter almond, dried apricots, hazelnuts, orange rind, herbs
DOC of same name
Albana
Descendant of garganaga, related to Catarratto Bianco, mal bianca di candia, trebb toscano and others
Most likely named due to white colour, flowers late, full bodied, tannic, pear and acacia, easy to oxidize
Bertinoro is grand cru
Emilia romagna : Italy’s first white DOCG Albana di Romagna 1987
Rare white tannic grape, thick skinned, long hang time good for dessert wines
Full bodied and structured, honey, exotic tropical fruits and ripe pears can oxidize
Sweet wines are best examples, takes well to noble rot
Ansonica
Aka Inzolia in Sicily
Related to grillo, frappato, nerello Mascalese
Tuscany, Sicily
Ripens early, quick acid drop, drought resistant, but hot temp not good
Found on Tuscan island Elba -granite acidic soils doc Elba Sicily: most docs Tuscany Doc Costa dell argentario Genetic similarities to Greek grapes Related to Grillo, Frappato, Nerello Mascalese Naturally tannic white, low in acid Usually blended Important in Marsala Passito styles from Elba
Arneis
Nearly extinct half a century ago
Ceretto Blange bottling in 80s
Name evolved from ancient name renesio di Canale where a cru sure of arneis (bric renesio) can be found
Piedmont-mostly Roero region DOCG Arneis 100%
Crus: bric renesio, castellinaldo, canale
DOC Lange doc Terre d’alfrieri
Grows erect like nebb so nicknamed Nebbiolo bianco
Poor yield, disease prone acidity can drop fast
Best on chalk and sandy soils
Low to med acidity, fresh and lively, white peach, pear, sweet almond, white flowers
Oxidizes easily
Historically used to soften high acidity of Nebbiolo and barbera
Rescued by Bruno Giacosa and Alfredo currado
Bombino bianco
Puglia -also Lazio abruzzo ER
Often misidentified
Lazio:DOcG frascati, docg frascati cannellino as blender
Late ripener, can have bad weather at harvest
Creamy and fresh, white flowers, peach, anise, almonds and bright acidity
In abruzzo blends dominate
Puglia there are some varietal
Bosco
Locals call it a red grape in white grapes clothing
Name from a villa in Genoa
Liguria doc cinque Terre, Colline di Levanto, sciacchetra (sweet)
Blends with: albarola and or vermentino
Grows best at low elevation, seaside
Full bodied, high alcohol, yellow fruit and herb
Also sweet styles
Almost always blended with albarola and vermentino
Carricante
Sicily-Etna Used to be all over Sicily, but now mostly Etna where it is 95% of white plantings Name ‘load up the donkey’ High productivity Possibly related to nerello mascalese
Often planted above 1000m where nerello masc cannot ripen
Many producers harvest late to tame acidity
Low alcohol, high acid-malic acid so Malo fermentation is needed
Lemon, anise, green apple, orange flower, chamomile, salinityand minerality
Often described as a dry Riesling esqe can get flint and diesel aromas with age
Can age
May be blende with small portions of other local whites cataratto bianco and minnella
Cataratto bianco comune
Second most common variety
Actually a group of similarly named varieties that are considered to be a set of biotypes, often interplanted so difficult to determine if are distinct
Currently 2 entries in NR, comune, and cataratto bianco lucido
Lucido considered higher quality while comune has higher sugar lower acid
DOC Etna Bianco, (Catarratto)
Offspring of garganega
Cataratto name comes from cataracts-waterfalls-high yielder sunburns, grows well on volcanic, thick skins, high malic acid
Better quality grown on hillsides
Tropical notes,
Pineapple, citrus, herbal
Usually dry, but is used in Marsala
Cococciola
Thought to have originated in Puglia
Abruzzo: chieti, blender with trebb d’abruzzo
puglia, molise
Early ripening, high yielding, not site sensitive
Pale straw green, menthol, lemonbright acidity, saline, herbal
Usually blended
Coda di Volpe Bianca
Grape bunches have long curled shape of fox tail
Ancient variety, known in Roman times
Often confused with caprettone or pallagrello bianco
Officially primary grape of Vesuvio DOC but caprettone is more often used
Campania, DOC Sannio CDV. DOC taburno CDV
Blender in Fiano DOCG and Greco di Tufo DOCG
Low in acidity, can be steely and mineraly if grown on volcanic soils
Tropical fruit and richer if on other soils, high phenolics
Most are blends
Cortese
doc in 1600’s
Piedmont: DOCG Gavi
Cru:rovereto
, Lombardy, veneto (aka Bianca fernanda)
Resistant to cold weather, productive and vigorus, thin skinned
Lemon, white flowers, herbal, high acidity ageing ability
Ha I
Erbaluce
Piedmont
DOCG erba luce di caluso
Also passito
Early bud break=frost danger
Canopy training protects from hail but limits sunlight
Thick skin, high acidity
Pale lemon with green tinges, crisp mineral driven wines, white flowers, apricot, delicate wine
Falanghina
One of Campanias oldest varieties
Name from falangae-phalanx Roman military formation
2 genetically distinct falanghinas have been id’d
Flegrea-firm structure and higher alcohol
Beneventana-floral prominent
Often combined in vyds
may have been in falurnum wine
Plantings also found in Molise, Lazio, puglia in several docs as blender
Med lemon, high acidity, floralpungent leafy green note
Stone fruit, yellow apple full flavour
Fiano
Saved from extinction by Mastroberardinos varietal bottling in 1945
Aka Latino
Campania, DOCG Fiano
puglia, basilicata, Sicily
Late ripening, thick skin, affinity for volcanic soil, which can develop smoke or burnt rubber notes
Lapio is cru site -heavy clay soil High geraniol and linalool Range of flavours-lean and mineral to rich and full bodied Ageworthy Can be sweet
Garganega
One of oldest and most important grapes
Many biotypes : gar tipica-most common
Greciano dorato believed to be a biotypes that adapted to Sicilian terroir
Veneto, Docg soave sup, docg reci otto di soave 70%
Doc gambellara80%
Sicily, Lombardy, ER, Lazio and Umbria
Dependable producer, high yields affect quality
Ripe fruit, hay, floral, steely, mineral
In Soave can be100%, but often blended with Trebbiano di Soave and Chardonnay
In Sicily blended with inzolia and Chardonnay
Glera
Aka serprina in colli euganei 2 mainvareties Glera tondo (biotypes=balbi and cosmo) Glera lungo FVG Veneto Docg Conegliano valdobbiadene85% Docg Asolo 85%-cru cartizze-Fuller, more sugar
Grechetto
2 unrelated varieties
Grchetto di Orvieto
Grechetto di todi (pignoletto) but often blended together
ER: pig
Umbria: g di Orvieto (blend of Grechetto and trebb, bombino)
Marche,
Lazio: cervaro (antorini blend of Grechetto and chard)
Citrusy, white blossom, green apple, pear good acidity
Late harvest noble rot styles as well
Grillo
Considered one of Sicilies highest quality varieties
Comes from Sicilian word for pips
Natural crossing of cataratto bianco lucido and moscato di Alessandria
Possibly same grape as Greece’s malagouzia but not proven
Cultivation limited to western Sicily
2 biotypes
Grillo Vecchio
Grillo Nuovo-most planted as less suseptible to millerandage
DOC Alcamo 50% doc monreale, doc Delia nivolelli
Sicily with small plantings in Puglia
Heat and drought tolerant , but sensitive to sunburn
Aromatic molecules oxidize easily so more reductive winemaking needed
Lemon, herbal, sometimes resemble SB
Still dry wines but also used in Marsala
Nascetta
The only white native to langhe
Historically from Novello
Aka Anascetta or Nas-cetta
Championed by Elvis Congo and le strette
*wines labelled Anas-cetta del comune di Novello are from original Novello production zone
Difficult to grow, vigourus canopy, but irregular low yield, tight bunches, doesn’t like too much sun but needs warmth and diurnal range
Semi aromatic wines, herbal pungency and balsamic minty character, saline edge and savoury
Develops honey and vanilla notes with age
Nosiola
Linked to Trentino since 15th cen
Doc Trentino nosiola, doc Trentino vin santo
Isolated to mountain top vyds
Name from hazelnut, colour of stalk and grape as well as aroma of wine
Most likely offspring of reze (ancient valais variety)
Resilient in bad weather, buds early and irregular producer
In Valle dei laghi area it’s best as there is a drying wind that helps quality
High acid and subtle hazelnut notes, dry, crisp, white flowers citrus and saline
Trentino vin santo sweet version
Nuragus
Sardinia
Doc nuraghe di Cagliari
Cru: sibiola, selegas , abbondanza
Name from Phoenician nur =fire or prehistoric stone structure called nuragus
Drought resistant
Uneven ripener- productive
Lightly aromatic, low alcohol with potential for bitterness High polyphenols, vigorous
Dry is typical, but also sweet/frizzante
Pecorino
Marche also Lazio Tuscany, Umbria
Low productivity, prefers cool microclimates and clay rich soil, retains acidity
High acid, herbal, pear, apple, green melon
Low yields=high alcohol
In Marche extended skin contact while in Abruzzo not macerated so wines are lighter and fresher
Marche docs/Gs
DOCG offida pecorino 85%-best pure example
Abruzzo-several as blender
IGTs
Was almost extinct, but now very popular, planted where it shouldn’t be, so bland or not variety correct
Picolit
FVG : Colli Orientali del Friuli Picolit DOCG, Colli DOC
Friuli Colli Orientali DOC
One of most ancient docin 12th c
1682 served at wedding banquet, fav of European courts, competed with tokaji
World class sweet wines
Mark/sandy soils called Ponca locally
DOCG colli orientali del friuli picolit-sweet passito
Best sites: rosazzo, Rocco bernarda
Delicate, downy mildew, low yields, poor fruit set
Rescued by Gaetano Perusini-Rocco bernarda estate
Honey, mango, pineapple, candies ginger, nectarine
Doesn’t develop with age
Appasimento used but can make too jammy
Also used in blends to give texture and sweetness
Prie
v dAosta Prie blanc Named from use at Sunday mass Oldest documented grape in V dAosta DOC valle dAosta
Parent to mayolet,
Withstands alpine cold, ungrafted
Delicate, floral, steely, bright acidity
Blanc de morgex, le salle-crus
Still dry is usual, but spk and sweet also made
Ribolla Gialla
Aka rabola, rebolla, ribuele
Doc in 1299
Was generic name for quality wine
FVG: Friuli CO DOC Collio DOC
Top site Rosazzo sub zone of FCO DOC and Oslavia in Collio DOC
Best in hillside vyds as it can overproduce
High acidity and hint of white pepper, citrus, flowers and mineral
Dry light, fresh, also used to make orange wines
Timorasso
Once piedmont’s most common white, but abandoned due to viti issues
Walter Massa resurrected in 80s
DOC Colli tortonesi
Best in n part
Late ripening, berries different sizes and ripen unevenly, coulure, thin skin
Intense herbal and mineral, high acid, med to full body, and tend to high alcohol , can take in petroleum notes
Tocai friulano
FVG: Collio DOC FCO DOC and others
Veneto:Piave DOC Lison-Pramaggiore DOC Garda DOC
Wine is called friulano since 2008
2 major biotypes
Aka: Sauvignon vert, sauvginonasse, tocai italico
FVG
Resistant, but can be damaged or rot at harvest
Green apple, green mango, citrus, white flowers
Mostly varietal
Verdicchio
Named after colour verde
Aka verdone, Verzana, verdetto, verzello
Marche, jesI- 85%-cooler than matelica-Fuller body, inland can be included in Soave blend max 30% Lugana 90% Lombardy and many other regions
Adaptable, slow even ripening maintains acidity
Green tinge, lemon zest, sweet almond and white flowers, med plus to high acidity, can develop flintiness
Can take oak aging as well
All styles exist, but dry most important
Marche =varietal is norm
Lugana: glacial soils, aka Turbiana, flat clay near lake Garda, more gravel in hills(fuller style)
Sometimes oak aged but 90% unoaked
Has SB like pungency and acidity and has mineral note
Vermentino
Aka favorita, pigato , rolle, carbesso, malvoisie a gros grains
Sicily, Tuscany, Piedmont, Liguria, tuscany
Wide range of aromas and flavours, musky, herbal, saline, peach, apricot
Pigato tends to be richer
Dry, spk, LH, passito Lee’s stirring, oak aging SardiniaDOCG vermentino di Gallura-granite NE of island Liguria- doc riviera di ponente (pigato) East side Vermentino Piedmont:favorita
In more than 50 wines 1docg 22doc
Verduzzo Friulano
Tannic white gives many styles of wine
2 biotypes giallo (hillsides for sweet) and verde (flat land)
Giallo is considered better quality
FVG
Verde: Light bodied citrus floral
Giallo: more tannic, tropical apricot honey
Sweet almond is typical for all
Ramandolo DOCG for sweet airdried
Veneto: igt verduzzo-both biotypes
Durella
Takes name from tough skin
Veneto, also Tuscany and Lombardy
Lessini durello DOC min85%
High acid, delicate
Sparkling, both methods
Asprinio Bianco
Campania
DOC asprinio dAversa -grand cru
Also Puglia and Basilicata
Behaves like a wild vine
Training system is alberate-
Extremely vigorous!
Light high acid wine average alcohol is 10%
Also makes spk spumante DOC
Bellone
Lazio
Castelli Romani vyds-up to 10% in Frascati
Also around seaside Anzio and Nettuno and Cori
Best are IGT Cori
Complex, lucious texture, juicy aciditycitrus, tropical fruit
High acidity makes good spkling
Biancolella
Aka Jancolella
Campania
Mainly on islands off coast of Naples and almandine coast
100% are DOC ischia Biancolella
DOC ischia Bianco usually blend of forastera
Frassitelli is islands one grand cru
Golden tinged white flower, thyme, saline
Caprettone
Campania
near Vesuvius
DOC Lacryma Christi- small part of blend
IGT for varietals
Lemon white flowers Indios apricot, mineral notes
Forestera
Campania
Island of Ischia
doc ischia bianco with biancollella
Herbal and saline apple, dried apricot rich mouthfeel
Lumassina
Aka acerbina-high acidity
LIGURIA
always been blended with other local varieties to make everyday wines
Gives light alcohol floral pear, green apple, thyme
Marzemina Bianca
Aka Sciampagna
Veneto-native
Lombardy
DOC Colli Euganei
Prosecco
Good acidity, delicate floral, white flowers, herbs
Minutolo
Puglia
IGTs
DOC blends Locorotondo
Often used to spice up more neutral whites
Fresh light bodied, white flowers, ginger, yellow fruit
Nasco
Aka Nusco, Nascu, Resu
Sardinia East of Cagliari and around Oristano on the plains Possibly Sardinia’s oldest variety One of oldest grapes in Sardinia 15 IGTs DOC Nasco di Cagliari Sweet, dry, fortified,
Always characterized by strong herbal note and muskiness naturally high acid
Passerina
Collection of several grapes
Share features in common but very different
Lazio, Marche, abruzzo
All styles
Ortrugo
ER
Lombardy
Aka altruga-other grape
Considered less important than other grapes in blend
Pignoletto
Aka Grechetto di Todi
Umbria: doc Orvieto
Emilia romagna :rebola-same
Light lemony, white flowers, herb, apple, high acidity, late harvest gives wine of depth
Scimiscia
Liguria
Doc golfing del tigulio-portofino
Ripe pear, banana, saline tang with acidity
Verdeca
Green colour of grapes
Puglia: used in blends to make Locorotondo and others
Campania: Blends in with Lacryma
Fresh and crisp
Verdea
Lombardy
ER
Toscana
Dry or sweet
Vitovska
Slovenian origin for name
FVG
Friuli Carso DOC Carso
Ferrous rich red rocks, produce mineral wines high acid
