Veneto:
Grape Varieties

White

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.

Garganega:

The base for the Soave DOC wines.

Incrocio Manzoni 6.0.13:

In Italian incrocio mean cross. This is a cross of Riesling and Pinot Bianco.

Malvasia:

Thought to be of Greek origin, Malvasia is among the most cultivated grapes in Italy. It comes in many varieties.

Moscatello:

Also known as Muscatel, it is a large-berried variety of Moscato.

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.

Müller-Thurgau:

German cross of Riesling and Sylvaner, at its best high in the Trentino Alps.

Pinella:

Rare white used occasionally in Colli Euganei DOC blends.

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.

Pinot Grigio:

Known in French as Pinot Gris, this is an extremely productive grape with highly variable characteristics.

Prosecco:

Probably of Friulan origin, this grape is the base for the well-appreciated spumanti, or sparkling wines of the Valdobbiadene.

Riesling:

Also known as Riesling Renano.

Riesling Italico:

The lesser of the two varieties found in Italy, it is not considered related to the German Riesling. Used in some interestingly aromatic whites.

Riesling Renano:

Italian for Rhine (Renano) or Johannisberg Riesling. In Italy it is vinified into a drier, crisper style compared to the German versions. Also known as Riesling.

Sauvignon:

Homonym of the French Sauvignon Blanc, it is made into a number of varieties throughout Italy.

Sòmillon:

Though not widely used, it makes interesting blends when mixed with Sauvignon.

Traminer:

Probably native of the Termeno (Tremin in German) from where it is believed to get its name, the Traminer is considered the originator of the more famous and widespread Gewürztraminer. The Italian Traminer is generally less aromatic than Gewürztraminer.

Traminer Aromatico:

Italian name for Gewürztraminer (gewürz means spicy in German). As the name suggests, it is a more aromatic grape than the regular Traminer.

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.

Trebbiano di Soave:

Synonym of Trebbiano di Lugana, it's considered one of the best sub-varieties. It is used in distinctive white blends and to add class to Soave DOC wines.

Trebbiano di Lugana:

Also known as Trebbiano di Soave.

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.

Verdiso:

Aromatic grape grown in several DOC areas around Treviso and Colli di Conegliano.

Verduzzo Trevigiano:

Subvariety of Verduzzo.

Vespaiola:

High in natural sugar, it is best known for use in Torcolano sweet wines from the Breganze DOC zone.

Voigner:

An aromatic and plump French grape that is gaining popularity in Italy.

Red

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.

Cabernet Franc:

French varietal widely grown in all regions, but especially in Veneto and Friuli-Venezia Giulia. Produces very characteristic reds.

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.

Carmenère:

Sometime confused with Cabernet Franc, this French variety originated in Bordeaux and produces blends with a strong, savory and herbaceous character.

Corvina:

As suggested by the name, this is deep dark and spicy red grape. It is the widely used in Valpolicella DOCs .

Corvinone:

It is debated whether it is a sub variety of Vapolicella's Corvina grape or a distinct variety. It produces larger and juicer grapes of Corvina, making it a favorite among some winemakers.

Durella:

Gamay:

Grown widely throughout Italy, it is vinified as Colli del Trasimeno DOC varietal in Umbria.

Incrocio Manzoni 2.15:

In Italian incrocio mean cross. This is a cross of Prosecco and Cabernet Sauvignon.

Malbech:

Also known as Malbec, it is a tannic, dark red Bordeaux variety used to beef up blends.

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.

Molinara:

Traditionally, the third component of the Valpolicella DOC, it is increasingly being substituted by the Corvina and other varieties.

Negrara:

The most common sub-variety is Negrara Trentina.

Oseleta:

A local vine that produces dark, perfumed reds, it has recently seen a rise in interest among local winemakers.

Petite Verdot:

This prized blending variety of Bordeaux is well appreciated for its deep, dark color and tannic structure.

Pinot Nero:

The Italian version of Pinot Noir is at its best in Piedmont, Oltrepò Pavese, and Alto Adige wines.

Raboso Piave:

Dark red grape native of the Piave Plain.

Raboso Veronese:

Sub-variety of Raboso, typical of Verona.

Refosco Nostrano:

Used in dark, tannic, strong, spicy wines with black fruit accents.

Rondinella:

Used in valpolicella DOCs to add color and body to the blend.

Rossignola:

A minor blending variety used in Bardolino and Valpolicella DOC blends.

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.

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.

Tannat:

A grape originally from south-west France where it is known as Madiran, this is a very tannic, dark variety used for blending.

Tocai Rosso:

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