GRAPES TO KNOW

AGLIANICO: Dark and brooding, this intense grape arrived in Italy centuries ago from Greece (the name is a corruption of ellenico, or Hellenic). Grown now primarily in Basilicata and
Campania, its wines are usually fiercely tannic, smoky and full of robust dark-berry flavors. They also age well; the best may age for decades. (see Grifalco, La Rivolta)
ALBANA: Mostly found in the Emilia-Romagna region of central Italy, this white grape variety has been cultivated since the 13th Century. Light-bodied with high acidity, it is light and
refreshing, but acquires a round flavor reminiscent of apricot and old honey. Albana di Romagna is Italy’s first white DOCG wine, a very controversial choice. (see Tre Monti)
ARNEIS: A light- to medium-bodied white grape variety found in the Piedmont region of northern Italy, where it has been cultivated since the 15th Century. In a local dialect, Arneis means
“difficult to grow.” It has a pear flavor and aroma with a touch of almonds. California varieties tend to be more acidic. (see Molino)
BARBERA: Barbera lives in the shadow of Nebbiolo. But when carefully made (and not over-oaked), it is responsible for elegant, medium-bodied reds that carry their sour-cherry and
spice flavors along a line of vibrant acidity. (see Cabutto, Cascina Cucco, Molino, Vinchio-Vaglio Serra)
BONARDA: A red grape variety found mostly in the Emilia-Romagna region of central Italy and the Lombardy region of northern Italy. Bonarda is the same as the Croatina grape used in
Oltrepò Pavese and Colli Piacentini DOCs. It produces deeply-colored, full-bodied reds. (see La Stoppa)
BRACHETTO: A red grape variety found in the Piedmont region of northern Italy, it makes a popular, low-alcohol, fizzy, sweety wine. Brachetto wines often taste of cherries, raspberries
and strawberries and are very aromatic. (see Traversa, Vinchio-Vaglio Serra)
CILIEGIOLO: A red grape variety with large, sweet, fragrant berries. It is grown mostly in Liguria, Tuscany and Umbria regions of northern and central Italy. As the name suggests, it is
often used to make bright, cherry-scented varietal wines. (see Fiore)
CODA DI VOLPE: A white grape variety grown in the Campagnia region of southern Italy. Its name, meaning tail of the fox, was given by Pliny in Roman times because of the shape of
its grape clusers. It is used as a blend in the Vesuvio DOC as well as in aromatic varietals. (see La Rivolta)
CORTESE: A pale yellow grape in the Piedmont region, its wines such as the Gavi DOCG have lemon and flint aromas and a long finish. (see La Giustiniana)
CORVINA: A deep dark, thick-skinned, spicy red grape grown in the Veneto region of northern Italy. It is a key ingredient in Bardolino and Valpolicella wines, which often taste of
cherries, nuts, and strawberries. This grape may also be dried to produce higher-quality Ripasso and excellent Amarone wines. (see Aldegheri, I Campi, Manara)
ERBALUCE: Mostly grown in the Piedmont region of northern Italy, it is a rare, white, ancient Roman grape that makes both dry crisp still wines and fragrant, pungent sparkling wines.
(see Orsolani)
FALANGHINA: A white grape found mostly in the Campagnia and the Molise regions of Italy. Probably the ancient Greeks brought it to Italy. Its name may originate from the Greek
“phalanga” meaning stake or pole. Its wines are fresh and lively, resembling Pinot Grigios; aromas and flavors often include green apples and citrus fruits. (see La Rivolta)
GARGANEGA: The principal grape that is used in Soave (a demarcated region near Venice that has undergone a renaissance in recent years), Garganega produces white wines that
might be considered just shy of medium-bodied, with citrus and melon fruit and often an almondy finish. (see I Campi)
GRECANICO: Also called Dorato, this white grape from the Sicily region of southern Italy is crisp and apple-flavored. Some say that it is related to the Greco grape that grows in the
Campagnia region of southern Italy. (see Di Giovanna)
GRECO: A white grape mostly found in the Campagnia region of southern Italy, it originally came from Greece and may be the ancestor of several similarly named grapes, and also of
Trebbiano. It is the base for wines that taste of clover, citrus fruits, and stone fruits. (see Cantine Lento)
GRILLO: A full-bodied white grape from the Sicily region of southern Italy. It is most often blended with Catarratto and Inzolia in sweet and dry Marsala wines. (see Di Giovanna)
INZOLIA: A white grape found mostly in the Sicily region of southern Italy but also in the Tuscany region of central Italy. It is most often blended with Cataratto and Grillo in sweet and dry
Marsala wine. It is also made into a varietal wine that tastes of almonds, citrus fruits, and fresh herbs. (see Milazzo)
LACRIMA: A red grape from The Marche region of central Italy. Lacrima means tears, and some say the grape clusters resemble a teardrop. Lacrima is the major component in the DOC
wine Lacrime di Morro d'Alba, or Tears of the Moor of Alba. In the Calabria region of southern Italy, Lacrima is sometimes called Gaglioppo. (see Landi)
LAGREIN: A well-known red grape from the Trentino-Alto Adige region of northern Italy. The best Lagrein wines taste of alpine grass, black plums, and red cherries. Remember that
many people in this region of Italy speak German. Lagrein is known for making dunkel (red) and aromatic kretzner (rosé) wines. (see Baron di Pauli, Endrizzi)
MALVASIA: A white grape probably of Greek origin that is found in all regions of Italy. It is among the most heavily cultivated grapes in Italy and comes in many varieties. For example,
Malvasia Blanco can be used as a blending grapes or dried and made into dessert wine. (see Barone di Villagrande, Calcinaia,Calo, La Stoppa, Le Casalte)
MONTEPULCIANO: This robust red grape variety is planted throughout central Italy, but it does best in the Abruzzo and Marche regions. There, in wines labeled Montepulciano
d’Abruzzo and Rosso Conero, respectively, it creates plummy, forceful reds with broad, soft tannins. (see Moroder, Serenelli)
NEBBIOLO: Piedmont’s grape, responsible for Barolo and Barbaresco, is grown successfully almost nowhere else. Aged 5-10 years, Nebbiolo’s gorgeous perfume of roses, herbs,
cherries and plums emerges, and the tannins soften to a silken grace. (see Bric Cenciurio, Cabutto, Cascina Cucco, Molino, Traversa)
NEGROAMARO: One of the most heavily planted red grapes in Italy, almost entirely in the southern region of Apulia. The name means "Bitter Black" and this grape lives up to its name.
It produces deep-colored, powerful wines with strong hints of tropical spices. (see Calo)
NERELLO MASCALESE: A red grape variety from the Sicily region of southern Italy that makes dark and spicy wines including the DOC Etna Rosso, Etna as in Mount Etna. According
to the Greek author Homer, this was the wine that Ulysses used to intoxicate the Cyclops. (see Barone di Villagrande, Di Giovanna)
NERO D’AVOLA: This grape (translation: the black grape of Avola) is actually found throughout Sicily, and lately in places as far-flung as Australia and California. Its widespread appeal
lies in its generous, ripe, black-fruit flavors and soft, enveloping tannis, which seem to embody an ideal of Mediterranean warmth. (see Di Giovanna, Milazzo, Poggio di Bortolone)
PINOT BIANCO: This pale-skinned cousin of Pinot Noir thrives mostly in the north of Italy, particularly in the Friuli and Alto Adige regions. Though more full-bodied than Pinot Grigio, it
still makes light-bodied white wines, often with flavors recalling crisp pears and green apples. (see Borgo San Daniele, Il Mosnel)
PIGNOLO: A grape native to the Friuli-Venezia Giulia region of northern Italy. This variety was saved from possible extinction by a few local wine-growers. It produces dense, dark wines
with strong black fruits and spicy undertones. (see Anselmi, Dorigo)
PROSECCO: A white grape variety in the Veneto and Friuli-Venezia Giulia regions of northern Italy. It is well known for sparkling wines of the same name that taste of apples, pear skins,
with an almond finish. (see ColSaliz, Iris)
REFOSCO: A red grape in the Friuli-Venezia Giulia region, it makes dark and spicy red wines with strong black fruit undertones that age fairly well. (see Anselmi, Beltrame, Dorigo)
RONDINELLA: A red grape of the Veneto region, used with Corvina and Molinara in Valpolicella DOCs to add color and body to the blend. (see Aldegheri, I Campi, Manara)
SANGIOVESE: Probably Italy’s most famous grape, thanks to its role as the pivotal grape of Tuscany (and hence of Chianti), Sangiovese is grown throughout central Italy. It is
responsible for everything from bargain-priced, berry-flavored, pizza-pairing reds to the thrillingly aromatic, complex, age-worthy wines of Brunello di Montalcino. (see Tuscany)
SAGRANTINO: A rare red grape grown only in the Umbria region of central Italy. This dark and zesty grape is making a comeback after having almost completely disappeared. It makes
one of Italy's most distinctive red wines Sagrantino di Montefalco, a spicy, hearty DOCG wine tasting of blackberries and tobacco. (see Martinelli)
SCHIOPPETTINO: A rare, dark-skinned red grape native to the Friuli-Venezia Giulia region of northern Italy. It dates back to at least the Thirteenth Century. Schioppettino is peppery and
is often compared to Syrah. Its wines are highly tannic and age well. (see Dorigo)
TAZZELENGHE: A red grape found mostly in the Friuli-Venezia Giulia region of northern Italy. In local dialect, the name means "Tongue Cutter" because of its strong tannins and sharp
acidity. It is usually blended to tame these characteristics. (see Beltrame)
TEROLDEGO: A red grape variety exclusive to the Trentino-Alto Adige region of northern Italy. It is moderately tannic and flavorful, often tasting of blackberries. (see Endrizzi)
TREBBIANO: The most widely planted white grape variety in Italy, Trebbiano mostly produces bland, forgettable wine. Yet in the hands of of a great wine-maker, it takes on floral aromas
and a luscious, even honeyed texture. (see Calcinaia, Tre Monti)
VERDICCHIO: Confined to Italy’s Marche region – and to only two DOCs within Marche, dei Castelli di Jesi and di Matelica – this white grape variety is known for a subtle delicacy in both
its fragrance and flavor. Imagine fresh herbs followed by crisp, lemony citrus notes. (see Bonci, Tre Castelli)
VERDUZZO FRIULANO: A light-skinned white grape found in the Friuli-Venezia Giulia region of northern Italy. Its dry wines are often acidic with generous citrus fruits. Its sweet wines
have a deep golden color and taste of almonds, honey, and tropical fruits. (see Beltrame)