Aglianico is a grape variety known for its versatility and the exceptional wines it produces. It offers a wide range of styles, from fragrant and light-bodied to deep, complex, and age-worthy behemoths. With its thick skins, Aglianico is resistant to botrytis and allows for late harvesting, resulting in slow-ripening grapes. It thrives in marginal climates and at higher altitudes, producing some of the world's greatest, richest, and most ageworthy wines. Aglianico wines are firm, savory, and mineral-driven, with underlying fruit and great structure. They are known for their high tannins, acidity, and the potential for a long cellar-life. The volcanic origins of many terroirs where Aglianico is grown contribute to the wines' complexity, showcasing smoky, spicy, and mineral nuances alongside traditional notes of red roses, sour cherries, leather, herbs, and plums.

Albana is a white grape variety primarily found in the Emilia-Romagna region of Italy, particularly in the provinces of Ravenna and Forlì-Cesena. It is one of the oldest known grape varieties in Italy, with a history dating back to Roman times. Albana is used to produce a variety of wines, including dry, semi-sweet, and sweet styles. The most well-known and esteemed wine made from Albana is Albana di Romagna DOCG, a sweet passito wine with rich flavors and aromas of dried fruits and honey.

Aleatico is found in various regions of Italy, including Tuscany, Lazio, Marche, Puglia, Sicily, and Umbria. It is considered one of Italy's ancient grape varieties and is highly valued for its combination of liveliness and richness. Aleatico wines can be either dry or sweet, with the sweet versions being particularly renowned. The wines are deeply hued, aromatic, and reminiscent of black Muscat wines. Dry and rosato (rosé) wines made with Aleatico display delicate floral and spicy aromas, while the sweet wines are highly prized for their complexity and allure. They offer abundant flavors, a crisp texture, and bright acidity, making them versatile and enjoyable with a variety of dishes.

Ansonica, also known as Inzolia in Sicily, is a grape variety found in Tuscany and Sicily. Its name is derived from the French word "sorie," meaning dark gold, as Ansonica grapes turn golden when fully ripe. It has a long history in Sicily, where it was highly regarded as a table grape. Different Inzolia grapes have been documented in Sicily over the centuries, and while some variations are related, there are distinct differences between Inzolia, Inzolia Imperiale, and Inzolia Nera. Ansonica is characterized by large, pyramidal bunches and oval berries. It is commonly used in the production of Sicilian wines, particularly in the regions of Caltanissetta, Palermo, and Agrigento, and is included in the varietal makeup of many Sicilian DOC wines.

Barbera is a red grape variety that is predominantly found in the Piedmont region of Italy. It is known for producing wines with high acidity, moderate tannins, and bright fruit flavors. Barbera wines are typically deep in color and showcase notes of red and black fruits, as well as hints of earthiness. Barbera is valued for its versatility and can be enjoyed as a young, fruity wine or aged to develop more complexity. It is one of the most widely planted grape varieties in Italy and is highly regarded for its ability to produce approachable, food-friendly wines.

Bianco d'Alessano is a grape variety with a somewhat elusive history. Its origins can be traced back to the Valle d'Itria region in Puglia, Italy. Traditionally, it was cultivated alongside the more popular Verdeca variety due to Verdeca's delicate aromatic qualities, higher productivity, and vibrant green color. On its own, Bianco d'Alessano may produce less aromatic wines that can be watery and neutral. This variety features conical-cylindrical bunches and round berries, ripening in late September to early October. Apart from Puglia, Bianco d'Alessano is also grown in Calabria, where it has been cultivated for centuries under different names such as Iuvarello, Vuiune, Iuvino, and Buino.

Bombino Nero is a red grape variety found primarily in southern Italy, particularly in the regions of Puglia and Basilicata. It is known for its ability to withstand hot and dry climates, making it well-suited for the Mediterranean climate of the region. Bombino Nero is often used in the production of rosé wines, but it can also be used in red blends, adding fruity and fresh characteristics to the wines. It is valued for its high acidity and moderate tannins, producing wines that are vibrant, approachable, and suitable for everyday enjoyment.

Particularly prominent in regions such as Tuscany, Veneto, and Friuli-Venezia Giulia, where it is often blended with other varieties such as Sangiovese or Merlot, Cabernet Franc is a red grape variety known for its elegant and aromatic wines, and some producers also make single-varietal Cabernet Franc wines, showcasing its unique characteristics. However, Cabernet Franc is mostly used as a blending grape in many red wine blends, adding complexity and depth.

Cabernet Sauvignon is a renowned red grape variety known for its bold and structured wines. While Italy is not its primary growing region, Cabernet Sauvignon has found a place in Italian vineyards, particularly in regions like Tuscany, Lombardy, and Friuli-Venezia Giulia. Italian Cabernet Sauvignon wines showcase deep ruby colors, rich and intense fruit flavors, notes of cassis, blackcurrant, and cedar, and firm tannins, often with a touch of Mediterranean herbs and earthiness that reflect the local terroir.

Canaiolo is a red grape variety that is primarily found in central Italy, particularly in Tuscany. It is often used as a blending grape, especially in the production of Chianti wines, where it adds softness, fruitiness, and depth to the final blend. Canaiolo is known for its medium-bodied wines with moderate tannins and flavors of red berries, cherries, and herbal notes. It is valued for its ability to complement Sangiovese, the primary grape in Chianti, and contribute to the overall balance and complexity of the wine. While Canaiolo is less common as a standalone varietal wine, it plays a significant role in the traditional winemaking heritage of Tuscany.

Carmenère has a limited presence in Italy compared to its prominence in Chile. It is primarily grown in the northern regions of Friuli-Venezia Giulia and Veneto, with some plantings also found in Lombardy and Trentino. The grape is often used in blends with other varieties rather than being produced as a single varietal wine. Italian Carmenère wines offer a unique expression of the grape, showcasing the characteristics of the terroir and winemaking techniques specific to Italy.

Carricante is a unique grape variety that thrives on the volcanic slopes of Mount Etna, where it clings to the rugged landscape, defying the challenging conditions. It is exclusively found in the Etna region, primarily around towns like Viagrande and Randazzo, growing at extremely high altitudes. Carricante, which used to be cultivated throughout Sicily in the past, now dominates the white varieties grown on Etna. It is highly regarded for its ability to age well, often benefiting from a decade or more of cellaring, making it one of the few Italian white wines with such aging potential.

Catarratto wines from Sicily are often medium- to full-bodied, resembling Chardonnay. Grapes grown on higher hillsides retain acidity and offer more pronounced aromas of sage, thyme, banana, pineapple, butter, and ripe citrus, with a subtle buttery and bitter undertone.

Chardonnay is a well-known white grape variety that has gained international acclaim for producing a diverse range of wines. In Italy, Chardonnay is grown in various regions, including Lombardy, Piedmont, Friuli-Venezia Giulia, and Trentino-Alto Adige. It is appreciated for its ability to express the unique characteristics of each terroir, resulting in wines that can range from crisp and vibrant to rich and complex. Italian Chardonnays often exhibit flavors of citrus, apple, pear, and tropical fruits, along with hints of oak and butter, depending on the winemaking techniques employed.

A hybrid of the variety Chasselas, a grape native to France and Switzerland. Chasselas, also known as Glera, has a limited presence in Italy. While it is not widely cultivated throughout the country, it can be found in some regions, including Lombardy, Trentino-Alto Adige, and Friuli-Venezia Giulia. In Lombardy, Chasselas is primarily used in the production of sparkling wines, particularly in the Franciacorta region. In Trentino-Alto Adige and Friuli-Venezia Giulia, it is grown for still wines, often producing crisp and aromatic white wines.

Ciliegiolo is a red grape variety primarily found in central Italy, particularly in Tuscany. It is often used as a blending grape in the production of Tuscan wines, especially Chianti, where it contributes aromatic complexity and vibrant fruit flavors. Ciliegiolo is known for its bright acidity, medium body, and characteristic notes of cherries (ciliegie in Italian) and red berries. It adds freshness, juiciness, and a touch of elegance to the wines, enhancing their overall balance and drinkability. While Ciliegiolo is sometimes produced as a single-varietal wine, it is most commonly utilized as part of a blend, showcasing its charming characteristics alongside other complementary grape varieties.

Colorino is a red grape variety primarily cultivated in Tuscany, Italy. It is often used as a blending grape in the production of Tuscan wines, particularly Chianti, to enhance color, structure, and complexity. Colorino grapes have thick skins that contribute to their deep color, and they are known for their high levels of acidity. The wines made from Colorino exhibit intense red fruit flavors, along with herbal and floral notes. When used in blends, Colorino adds depth, tannins, and vibrant fruit characteristics, contributing to the overall complexity and longevity of the wines.

Corvina is primarily found in the Veneto region of Italy, specifically in the province of Verona in the Valpolicella area and the Bardolino area near Lake Garda. It is also grown in Lombardy, particularly in the province of Sondrio, where it is known as Corvino. Corvina is one of the notable "bird-grapes" of Italy, with its name meaning little raven. The origins of its name are uncertain, but it may be related to the attraction of the ripe grapes to birds or the resemblance of the dark Corvina berries to raven plumage. Corvina is the most important grape variety in the famous wines Valpolicella and Amarone. It is characterized by medium-sized, elongated bunches, often with a distinct wing-like extension, and oval-shaped berries with a thick bloom. Corvina prefers dry and well-exposed vineyard sites. While it is vigorous and productive, it is prone to diseases. Due to its thick and resistant skin, Corvina is well-suited for air-drying, making it essential for producing wines like Amarone and Recioto della Valpolicella. Air-drying helps the grapes achieve optimal sugar concentration and alcohol potential. The grape variety has limited historical documentation despite its importance. In recent years, Corvina has gained remarkable popularity, and the planted surface area of Corvina in Italy has increased by 27 percent.

Corvinone is primarily found in the Veneto and Lombardy regions of Italy. Its name reflects its larger size compared to Corvina, but distinguishing between the two varieties can be challenging. Corvinone thrives in both flatland and hillside vineyards, although it produces smaller yields in the latter due to loosely packed bunches. Asynchronous berry maturation within the same bunch and across different bunches on the same vine requires careful hand-picking to discard the green berries. Corvinone is commonly blended with Corvina, as the two varieties complement each other, with Corvinone contributing the tannins that Corvina lacks, resulting in a superior final blend.

Dolcetto is a red grape variety primarily found in the Piedmont region of Italy. It is known for producing wines that are typically dry, medium-bodied, and fruit-forward. Dolcetto wines often exhibit flavors of dark fruits, with moderate tannins and refreshing acidity. The grape thrives in the hilly areas of Piedmont, particularly in the sub-regions of Dogliani, Diano d'Alba, and Asti. Dolcetto wines are enjoyed for their approachability, versatility, and ability to be enjoyed young.

Falanghina is an ancient grape variety believed to be one of the oldest in the Campania region of Italy. It is known for its naturally high acidity, which lends freshness and vibrancy to the wines it produces. In addition to still wines, Falanghina grapes are also suitable for making sparkling wines, allowing for a diverse range of styles to showcase its characteristics.

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Fiano is a native white grape variety in Italy that offers a remarkable versatility in winemaking. It can produce a range of wines, from light to full-bodied, dry to sweet, and with the potential for aging. Fiano wines are known for their refined aromas of hazelnut, green apple, pear, and honey. Depending on the growing conditions, Fiano can showcase either a steely-mineral character or a decadently lush and rich profile. The wines made in the style of Mastroberardino, with a two-week maceration/fermentation at a maximum of 18°C (often lower), are particularly esteemed for their elegance.

Freisa is a red grape variety primarily found in the Piedmont region of Italy, particularly in the sub-regions of Asti and Monferrato. It is known for producing wines that are often light to medium-bodied with vibrant acidity. Freisa wines typically exhibit flavors of red berries, sour cherry, and earthy notes. Some styles of Freisa can have a slight frizzante (lightly sparkling) character. It is a versatile grape that can be made into dry, semi-sweet, or sweet wines. Freisa is also used as a blending component in some traditional Piedmontese wines.

Friulano, also known as Tocai Friulano, is a white grape variety that is primarily found in the Friuli-Venezia Giulia region of northeastern Italy. It is one of the most important indigenous grape varieties in the region and is known for producing distinctive and expressive wines. Friulano wines are typically medium-bodied with moderate acidity and a range of flavors including ripe pear, almond, citrus, and a characteristic bitter almond note. The grape thrives in the Friuli terroir, particularly in the Collio and Colli Orientali del Friuli areas, where it produces high-quality, aromatic white wines that are enjoyed both locally and internationally.

Gaglioppo is a red grape variety primarily grown in the Calabria region of southern Italy. It is known for producing full-bodied and deeply colored wines with moderate acidity and firm tannins. Gaglioppo wines often display flavors of red and black fruits, such as cherry, plum, and blackberry, along with herbal and spicy undertones. Traditionally, Gaglioppo has been used in the production of Ciro wines, a renowned appellation in Calabria. With proper vineyard management and winemaking techniques, Gaglioppo can produce complex and age-worthy wines that showcase the unique terroir of the region.

Garganega is primarily found in the Veneto region of Italy, where it has been historically valued for its high productivity. However, recent advancements in winemaking and a focus on quality have allowed Garganega to showcase its true potential. As one of Italy's oldest and most important grape varieties, Garganega has played a significant role in shaping Italy's wine production. It is known for its morphologic variability, and there is a belief that Grecanico Dorato, found in Sicily, is a local biotype of Garganega adapted to the specific terroirs of the region.

Grecanico, also known as Garganega, is a white grape variety primarily found in Italy, particularly in the regions of Sicily and Calabria. It is a versatile grape that can be used to produce a range of wine styles, including still, sparkling, and sweet wines. Grecanico wines are known for their crisp acidity, medium body, and vibrant flavors. They often exhibit notes of citrus, green apple, peach, and floral undertones. Grecanico is commonly blended with other grape varieties to add freshness and complexity to the wines. It is a popular choice for both everyday drinking wines and more refined expressions.

Greco Bianco is a white grape variety primarily grown in southern Italy, particularly in the regions of Campania and Calabria. It is known for producing aromatic and full-bodied white wines with vibrant acidity. Greco Bianco wines often display notes of citrus, tropical fruits, pear, and white flowers, with some examples showing a distinct mineral character. The grape has good potential for aging and can develop additional complexity over time. Greco Bianco is highly regarded for its ability to produce wines of high quality and distinct character.

Groppello is a family of grape varieties that are primarily found in the regions of Veneto, Trentino, and Lombardy in Italy. The Groppello grapes are known for producing intense and full-bodied wines, especially those cultivated in Lombardy. The name Groppello derives from the close packing of the berries, resembling nodes or lumps. It is common for different sub-varieties of Groppello to be blended together in winemaking.

Groppella is a red grape variety primarily grown in the Lombardy region of Italy. It is most commonly found in the Oltrepò Pavese area. Groppella is often used as a blending grape, adding acidity and structure to wines. It typically produces medium-bodied wines with moderate tannins and flavors of red fruits and herbs. While not as widely recognized as some other Italian grape varieties, Groppella contributes to the regional wine production in Lombardy.

Gruaja, also known as Cruaja or Cruara, is a vine that was originally cultivated in the Bassano area of the Vicenza province in Italy. It was first mentioned in writings in the 19th century and is listed as a synonym of Raboso. In the early 20th century, it was referred to as "Gruajo" and became almost extinct. However, it has experienced a revival in the Breganze area, near its place of origin, and is now used to produce wine of decent quality.

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Lambrusco Grasparossa is a grape variety native to the Emilia-Romagna region of Italy, particularly in the Modena province. It is one of several Lambrusco varieties used in the production of Lambrusco wine.

Malvasia di Candia is a white grape variety that is primarily found in the regions of Emilia-Romagna, Lazio, and Tuscany. It is known for its aromatic qualities and is used in the production of both dry and sweet wines. Malvasia di Candia wines often exhibit floral and fruity aromas, with notes of citrus, apricot, peach, and honey. It can contribute complexity and richness to blends, and it is also used in the production of sparkling wines. Malvasia di Candia is a versatile grape variety that adds a distinct character to the wines it is used in.

Malvasia Nera, or Black Malvasia, is a group of grape varieties within the broader Malvasia family known for their darker skin color. These aromatic grapes are typically thin-skinned and offer versatility in winemaking, suitable for producing dry, sparkling, and sweet wines, as well as passito and rosé styles. The juice of Malvasia Nera grapes can range in color from light to deep ruby-red, resulting in light-to-medium bodied wines with distinctive flavors of cherries and plums.

Mantonico is a white grape variety primarily found in the Calabria region of southern Italy. It is known for producing full-bodied, aromatic white wines. Mantonico wines often have notes of citrus, tropical fruits, and herbs, with a distinct mineral character. They can range from dry to sweet and are typically enjoyed young, although some examples can age well. Mantonico is considered one of the important indigenous grape varieties of Calabria and is used both in varietal wines and as a blending component.

Manzoni is a grape variety that was created through a crossbreeding of two other grape varieties: Riesling and Pinot Bianco. It was developed in the early 20th century by Italian viticulturist Luigi Manzoni with the aim of combining the best characteristics of both parent grapes. Manzoni is primarily grown in northern Italy, particularly in the Veneto region. The resulting wines made from Manzoni grapes can vary in style, but they often exhibit crisp acidity, floral aromatics, and flavors of citrus, apple, and pear. Manzoni has gained recognition for its quality and is used to produce both still and sparkling wines.

Marzemina Bianca is primarily found in the regions of Veneto and Lombardy. It is characterized by large, pyramidal bunches with medium-large berries covered in bloom. While it is often used for sparkling wine production due to its high acidity, there are also monovarietal examples available. The gentile aromas and flavors of Marzemina Bianca evoke notes of buttercups, lilies, fresh herbs, lime, and green apples, making it a versatile wine that can be enjoyed as an aperitif or paired with simply prepared fish and vegetable dishes. Its intrinsic qualities and growing interest in native grape varieties have led more producers to bottle monovarietal versions of Marzemina Bianca.

Merlot is a versatile red grape variety known for producing smooth and approachable wines with ripe fruit flavors and soft tannins. In Italy, Merlot is widely cultivated and has gained popularity, particularly in regions like Tuscany, Veneto, and Friuli-Venezia Giulia. Italian Merlot wines exhibit flavors of black cherry, plum, chocolate, and herbs, with a velvety texture and a medium to full body, often complemented by a subtle earthiness and a touch of spice.

Minella is a white grape variety primarily found in the region of Sicily, Italy. It is a traditional Sicilian grape that is often used in the production of Marsala wine. Minella vines are known for their high productivity and resistance to drought. The grapes produce wines with a pale yellow color and aromas of citrus, white flowers, and herbs. On the palate, Minella wines are typically crisp, with refreshing acidity and flavors of lemon, pear, and a hint of minerality. They are often enjoyed as an aperitif or paired with seafood dishes.

Minutolo is an aromatic white grape variety that has been cultivated in Puglia since the 1200s. It was initially believed to be a subvariety of the aromatic Fiano grape. Minutolo wines are characterized as fresh, light-bodied, and exhibit aromas and flavors of white flowers, ginger, and yellow fruits. They possess a crisp and lively profile without oily richness or body. Different clones of Minutolo can result in variations in aromas, with B7 clones offering intensely ripe apricot and peach notes, while B11 clones have stronger herbal accents and acidity. Currently, Minutolo wines are produced in a dry style and are well-suited as an aperitif or paired with shellfish, spicy fish dishes, and simple pastas.

Molinara is primarily found in the Veneto region of Italy. It is a visually appealing grape, named after its resemblance to flour-covered berries. While rare monovarietal wines can be found, Molinara is often used in blends, particularly in rosato wines. These wines exhibit a pink hue and offer aromas and flavors of small red berries, citrus, delicate herbs, and spices, with a refreshing acidity. Due to its similarity to a rosato, Amarone producers are cautious about including Molinara as it may dilute the concentrated character of their wines.

Montepulciano is a versatile red grape variety beloved in Italy, producing wines that span a wide range of styles and quality levels. While it can yield cheap and cheerful wines, it also has the potential to produce extremely fleshy and fruity wines, although some examples suffer from overoaking and become undrinkable. Montepulciano is a challenging grape due to asynchronous berry maturation, but it thrives in the clay-rich soils of regions like Abruzzo, where it represents a significant portion of vineyard plantings. It grows well along the Adriatic coast and can be found in various regions such as Molise, Marche, Puglia, Tuscany, Umbria, and Lazio.

Montepulciano d'Abruzzo is a red grape variety and wine that is primarily found in the Abruzzo region of central Italy. It is one of the most famous and widely planted grape varieties in the country. Montepulciano d'Abruzzo wines are known for their deep ruby color, medium to full body, and moderate tannins. They typically offer aromas and flavors of dark cherries, blackberries, plum, and spices. The wines can range from easy-drinking and fruit-forward to more complex and age-worthy examples. Montepulciano d'Abruzzo wines are versatile and pair well with a variety of dishes, including grilled meats, pasta, and aged cheeses.

Moscato is a white grape variety known for its aromatic and sweet characteristics. It is widely grown in various wine regions around the world, including Italy, particularly famous in regions such as Piedmont, where it is used to produce the renowned sparkling wine, Moscato d'Asti. Moscato wines are known for their vibrant and fragrant aromas, often reminiscent of flowers, citrus fruits, and musk. They are typically low in alcohol and have a crisp and refreshing taste. Moscato wines can be enjoyed on their own as a dessert wine or paired with fruity desserts and light cheeses.

Negro Amaro is primarily found in the regions of Puglia, Basilicata, and Campania. It is a grape variety that thrives in hot climates and retains its acidity well, making it increasingly sought after by producers in warmer wine-producing regions. Negro Amaro wines range from affordable and straightforward to rich and full-bodied, with some of Italy's finest rosato wines being made from this variety. Typical aromas of black fruit, tobacco, and a distinctive note of shoe polish can be found in well-made Negro Amaro wines, which can exhibit a range of textures and flavors, from rich and velvety to light and refreshing. Historically, it has also been used to enhance the alcohol content of wines made in other regions of Italy due to its high yields and alcohol concentration.

Nerello Calabrese, also known as Nerello Mascalese, is a red grape variety primarily found in Calabria and Sicily regions of southern Italy. It is commonly associated with the production of the renowned red wines from Mount Etna in Sicily. Nerello Calabrese wines are known for their vibrant acidity, medium to full body, and complex flavor profile. They often exhibit aromas and flavors of red berries, cherries, herbs, volcanic minerals, and a touch of smokiness. The wines can range from elegant and refined to more robust and structured, depending on the winemaking style. Nerello Calabrese wines pair well with a variety of dishes, including roasted meats, game, and aged cheeses.

Nerello Cappuccio is a grape variety found in Sicily and Calabria, particularly prominent in the viticulture of Mount Etna and its surroundings. It differs significantly from Nerello Mascalese, with medium-sized bunches and round, dark blue berries. Despite its early budbreak and vulnerability to weather conditions, Nerello Cappuccio is relatively easy to cultivate and ripens a couple of weeks before Nerello Mascalese. The wine produced from Nerello Cappuccio is distinct, showcasing a medium-dark red color and offering aromas and flavors of ripe red cherry, vanilla, minerals, and light coffee. While it may have tougher tannins and a slightly coarser quality compared to Nerello Mascalese, it produces a unique and noteworthy Sicilian wine.

Nerello Mascalese is a grape variety that was historically cultivated in the Piana di San Leonardello near the port of Mascali on the eastern side of Mount Etna, Sicily. It has a preference for warm climates and is known to thrive in the coastal areas. However, at altitudes above 800 meters on the northern slope of Etna, it struggles to perform well. It can tolerate higher elevations on the volcano's southern flank, up to 1000 meters, depending on the specific soil conditions.

Nero d'Avola, also known as Calabrese, is a grape variety with a rich history and a strong presence in Italian viticulture. This robust grape variety is recognized for its early flowering, mid-September ripening, and remarkable ability to thrive in highly saline soils and hot climates while maintaining acidity.

Nero di Troia, also known as Uva di Troia, is a red grape variety predominantly found in the Puglia region of southern Italy. It is named after the town of Troia in the province of Foggia. Nero di Troia is known for its dark-colored wines with medium to full body and firm tannins. The wines often exhibit flavors of dark berries, plums, spices, and herbal notes. Nero di Troia wines can age well and develop complexity over time. It is a versatile grape that can be used for both varietal wines and blends, adding structure and character to the final wines.