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Arneis: |
Native of the Roero hills of Piedmont, this somewhat floral and citrusy grape cultivation dates as far back as the 15th century |
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Barbera Bianca: |
A rare, white variety of Barbera. |
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Chardonnay: |
This Burgundy variety is so versatile and commercially viable at the same time, that it was widely introduced throughout Italy after the phylloxera annihilated most Italian vineyards at the end of the nineteenth century. Produced in many flavors all over the country. |
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Cortese: |
A native Piedmont grape, it is the base of the Gavi DOCG wines. |
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Erbaluce: |
Mostly grown around Caluso, north of Turin, and the areas neighboring with the Aosta Valley Region, it is used in both crisp, dry whites and fragrant, pungent sparkling whites. |
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Falanghina: |
Probably of Greek origin, the grape very likely got is name from the Latin phalanga, or pole, in reference to the ancient Greek method of growing vines tied to a pole. |
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Favorita: |
Maybe related to Verntino, it is used in Piedmont blend varieties. |
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Malvasia: |
Thought to be of Greek origin, Malvasia is among the most cultivated grapes in Italy. It comes in many varieties. |
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Malvasia di Schierano: |
Sub-variety of Malvasia |
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Moscatello: |
Also known as Muscatel, it is a large-berried variety of Moscato. |
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Moscato Bianco: |
Italian name for the French Muscat Blanc à Petit Grain, The oldest known variety of Muscat. It is the most planted and most appreciated among the widely cultivated Moscato varieties grown in Italy. It is also known as Moscato Canelli. |
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Müller-Thurgau: |
German cross of Riesling and Sylvaner, at its best high in the Trentino Alps. |
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Pinot Bianco: |
The Italian version of the French Pinot Blanc, this grape has been planted in Italy since the early 1800s. Arguably, the best variety is the Friuli-Venezia Giulia one also known as Weissburgunder. |
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Pinot Grigio: |
Known in French as Pinot Gris, this is an extremely productive grape with highly variable characteristics. |
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Sauvignon: |
Homonym of the French Sauvignon Blanc, it is made into a number of varieties throughout Italy. |
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Sòmillon: |
Though not widely used, it makes interesting blends when mixed with Sauvignon. |
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Timorasso: |
Sharply acidic and aromatic white is used for light white wines and grappa production |
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Trebbiano: |
Known in France as Ugni Blanc, Trebbiano represents the largest family of Italian white grapes and counts a large number of variations throughout Italy. It is an extremely productive grape used to produce generally light, pale white wines. Its origins are widely debated. |
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Trebbiano Toscano: |
A Tuscan sub-variety of Trebbiano, it is by far the most cultivated of the family. It is used in countless blends throughout Italy, especially in Tuscany. |
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Voigner: |
An aromatic and plump French grape that is gaining popularity in Italy. |
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Red | |||
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Aleatico: |
Grown all over Italy, this unusual red is suspected to be a mutation of Moscato or Muscat. It is used to make sweet and perfumed reds in Tuscany, Lazio and Apulia among other regions. |
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Barbera: |
High tannin grape native of the Monferrato hills, Barbera is the most-grown red grape in Piedmont and the second most planted in Italy after Sangiovese. Durable and very productive, this grape variety is planted in about every suitable place, thereby generating a wide variety of styles and bouquet. |
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Bonarda: |
Not to be confused with Bonarda Novarese, this Bonarda is the same as the Croatina grape, which is used in Oltrepò Pavese and Colli Piacentini DOCs. It produces deeply-colored, full-bodied reds. |
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Brachetto: |
Very aromatic red used mostly in sweet wines. It is common in the Roero, Asti and Alessandria areas. |
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Cabernet Franc: |
French varietal widely grown in all regions, but especially in Veneto and Friuli-Venezia Giulia. Produces very characteristic reds. |
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Cabernet Sauvignon: |
Originally from France, this grape is widely grown all over Italy and has become the base for some of the most appreciated and expensive Italian red wines. Similar to other original French grapes such as Merlot and Cabernet Franc, it was widely planted throughout Italy after phylloxera wiped out most of northern Italy's vineyards at the end of the nineteenth century. |
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Croatina: |
Confusingly, it is referred to as Bonarda in the Oltrepò Pavese and Colli Piacentini areas where it is used as a blending grape in the local DOCs. In Piedmont it is blended with the real Bonarda grape. |
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Dolcetto: |
In local parlance, the name means "little sweet thing" and refers to the sweetness of the ripe grape. It ripens early and it is used in soft, dark reds with strong black-fruit flavors and surprisingly soft tannins. |
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Freisa: |
Highly acidic and lightly-colored, it makes fizzy and, often, sweet red wines. |
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Gamay: |
Grown widely throughout Italy, it is vinified as Colli del Trasimeno DOC varietal in Umbria. |
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Grignolino: |
An increasingly rare variety native of the Monferrato hills, it is vinified into light and tangy reds comparable to the French Beaujoulais. |
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Lambrusco Marani: |
Sub-variety of Lambrusco |
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Malbech: |
Also known as Malbec, it is a tannic, dark red Bordeaux variety used to beef up blends. |
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Malvasia di Casorzo: |
Light, pinkish grape used in sparkling sweet reds and rosé wines. |
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Merlot: |
This highly productive and adaptable variety of Bordeaux was introduced in Italy probably at the end of the nineteenth century. Today, it is the third most planted red grape in Italy. |
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Nebbiolo: |
Considered native to Piedmont, this ancient grape has been documented since the 1300s. Along with Sangiovese, it represents the most noble Italian grape. It produces the most uniquely perfumed and powerful reds. It is also known as Chiavennasca in Valtellina, Picotendro in Aosta Valley, and Spanna in northern Piedmont. |
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Neretta Cuneense: |
Blending variety |
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Neretto di Bario: |
Blending variety |
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Pelaverga: |
Increasingly rare light red grape that produces pleasant berry-scented wines. |
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Petite Verdot: |
This prized blending variety of Bordeaux is well appreciated for its deep, dark color and tannic structure. |
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Pinot Nero: |
The Italian version of Pinot Noir is at its best in Piedmont, Oltrepò Pavese, and Alto Adige wines. |
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Quagliano: |
Rare red used to produce sweet, sparkling wines. |
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Ruchè: |
Found exclusively in the Asti area, this grape is made into fruity, floral-scented reds with particularly soft tannins. |
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Sangiovese: |
Considered Italy's most noble red grape, it is the base for many prize-winning wines including Chianti Classico, Vino Nobile di Montepulciano, Brunello di Montalcino, Morellino di Scansano and, last but not least, the increasingly known Sangiovese di Romagna. It is considered a native wild vine (vitis silvestris in Latin) that was first domesticated by the Etruscans in the Tuscan - Emilian Appennines. It has a characteristic black cherry aroma with scents of wood smoke, tar and wild herbs. |
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Spanna: |
Another name for the Nebbiolo grape. |
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Syrah: |
Also known as Shiraz. Thought to be of Persian origin, this is a very popular grape in Australia as well as in the Rhone Valley. Given the resistance of this grape to intense heat, it is gaining popularity throughout Italy and especially in Sicily, the Tuscan Maremma, Latium, and other areas where the summer heat can be intense. It is used in both blends and varietal bottlings. |
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Tannat: |
A grape originally from south-west France where it is known as Madiran, this is a very tannic, dark variety used for blending. |
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Vespolina: |
Blending variety often combined with Nebbiolo and Bonarda. Also known as Ughetta in Lombardy. |
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