Varieties – Alphabetical

The most recent official Italian survey of vineyards, performed in 2010, lists about 440 different grape varieties growing in Italy. But new varieties continue to be recognized, and as of 2016, the national registry of grape varieties cataloged 511 winegrapes. A lot of these are not grown in great quantity, but the diversity of grapes in nevertheless astonishing. Below is an alphabetical list of most of the significant varieties, including all varieties with more than 400 hectares (1,000 acres) planted or that feature in a DOP wine.

 

  1. ALL
  2. A
  3. B
  4. C
  5. D
  6. E
  7. F
  8. G
  9. H
  10. I
  11. J
  12. K
  13. L
  14. M
  15. N
  16. O
  17. P
  18. Q
  19. R
  20. S
  21. T
  22. U
  23. V
  24. W
  25. X
  26. Y
  27. Z
Aglianico
Aglianico One of Italy’s three greatest grape varieties and one of its oldest. Best vineyards are in volcanic soils on mountainous slopes. The three Aglianico DOCGs—Taurasi, Taburno, and Vulture—have separate biotypes. Very high acidity and prominent minerality. Usually quite tannic. Aromas & flavors: Floral (red roses), red fruit (sour cherries), plum (esp. from Vulture), leather and herbs (esp. from Taburno), smoke. Capable of long aging.
Albana
Albana
Albarola
Albarola
Albarossa
Albarossa
Aleatico
Aleatico
Alicante
Alicante
Alicante Bouschet
Alicante Bouschet
Ancellotta
Ancellotta
Ansonica
Ansonica Naturally tannic white grape. Light to medium bodied in Sicily; fuller bodied in Tuscany. Golden color. Aromas & flavors: (Tuscany) Citrus; (Sicily) yellow apple, dried apricot. Best DOP: Elba DOC.
Arneis
Arneis Sweet; low in acid. Straw green color. Aromas & flavors: White flowers, chamomile, peach, pear, apricot, citrus, almond. Best DOP: Roero.
Asprinio
Avanà
Avanà
Avarengo
Avarengo
Barbera
Barbera Native to Piedmont, but now widespread in Italy and internationally. Low in tannin, high in acidity, and deeply purple in color. Aromas & flavors: Tart red fruit (cherry, raspberry), dried herbs, lavender, underbrush, spices. Best DOPs: Barbera d’Asti and Nizza.
Barbera Bianca
Barbera Bianca
Barsaglina
Barsaglina
Becuet
Becuet
Bellone
Bellone
Biancame
Bianchetta Genovese
Bianchetta Genovese
Bianchetta Trevigiana
Bianchetta Trevigiana
Bianco di Alessano
Bianco di Alessano
Biancolella
Biancolella
Bombino Bianco
Bombino Bianco
Bombino Nero
Bombino Nero Thin skinned, and therefore better for rosato than rosso. Usually added to Negroamaro wines. High acidity; light to medium bodied. Aromas & flavors: Red berries, floral, citrus. Best DOP: Castel del Monte Bombino Nero DOCG.
Bonarda
Bonarda
Bosco
Bosco
Bovale
Bovale Two distinct grape varieties: Bovale Grande and Bovale Sardo. Bovale Grande is similar or identical to Carignano, Bovale Sardo to Spain’s Graciano. Sardo is considered the better of the two. Highly tannic and acidic; can produce deeply colored wines.
Brachetto
Brachetto Aromatic red variety. Light bodied. Aromas & flavors: Sour red cherry, raspberry, strawberry, baking spices (cinnamon, nutmeg), floral notes.
Cabernet Franc
Cabernet Franc
Cabernet Sauvignon
Cabernet Sauvignon
Cagnulari
Canaiolo Nero
Canaiolo Nero
Cannonau
Cannonau Cannonau is a genetic match with Garnacha of Spain (Grenache in France and many other countries), as are Tai Rosso and Vernaccia Nera, but all of them have developed in relative isolation for centuries. Light in color. Aromas & flavors: Floral, herbal. Best DOP: Cannonau di Sardegna subzones Oliena, Jerzu, and Capo Ferrato.
Carignano
Carignano Transplanted from Spain centuries ago. Similar or identical to Bovale Grande. Grows best on sandy soils, where it produces creamy wines with soft tannins. Best DOP: Carignano del Sulcis.
Carmenère
Carmenère
Carricante
Carricante
Casavecchia
Casavecchia
Casetta
Castiglione
Castiglione
Catarratto
Catarratto Two biotypes: Comune (higher sugar, lower acid) and Lucido. Catarratto Comune by itself is the most-planted Italian white variety if the different Trebbianos are treated separately. Medium to full bodied. Aromas & flavors: Sage, thyme, banana, pineapple, citrus; somewhat bitter finish.
Cavrara
Cavrara
Cesanese
Cesanese Two distinct varieties: Cesanese Comune and Cesanese di Affile (the latter considered better). Moderate color and tannin. Aromas & flavors: Red cherry, spices (cinnamon, white pepper), rose petals. Best DOPs: Cesanese del Piglio DOCG, Cesanese di Olevano Romano DOC, and Cesanese di Affile DOC.
Chardonnay
Chatus
Chenin Blanc
Ciliegiolo
Grapes-Ciliegiolo
Cococciola
Coda di Volpe
Coda di Volpe Low in acidity; high in extract and color. Austere on volcanic soils; richer and softer elsewhere. May or may not be the same variety as Caprettone, which is the main variety grown in Vesuvio DOC. Aromas & flavors: Peach, pineapple, papaya, honey. Best DOP: Sannio DOC (esp. subzone Taburno).
Corbina
Cornalin
Cortese
Cortese Very high in acidity; distinctive minerality. Aromas & flavors: Lemon, mineral, white flowers, herbs. Best DOP: Gavi DOCG (esp. from Rovereto frazione).
Corvina
Corvina Thick skin, ideal for air-drying. Light in color and tannin. Aromas & flavors: Violet, blackberry, red cherry, herbs. Believed to be a descendant of both Marzemino and Refosco dal Peduncolo Rosso; distinct from Corvinone and Corbina.
Corvinone
Corvinone
Croatina
Croatina Frequently called, but unrelated to, Bonarda, Uva Rara, or even Nebbiolo. High in color and tannin. Aromas & flavors: Red fruit (ripe black cherry, raspberry). Best DOP: Bonarda dell’Oltrepò Pavese.
Damaschino
Damaschino
Dolcetto
Dolcetto Low in acidity and high in tannin. Earlier ripening than Barbera or Nebbiolo. Aromas & flavors: “Grapey,” blueberry, black currant, violet, orange peel, black tea. Best DOPs: Dogliani (most floral and powerful), Dolcetto d’Alba (fullest bodied), Diano d’Alba (in between); in Liguria, Ormeasco di Pornassio.
Doux d’Henry
Doux d’Henry
Durella
Durella
Erbaluce
Erbaluce High to very high acidity. Aromas & flavors: Floral, green apple, lemon, mineral, white flowers, apricot. Best DOPs: Erbaluce di Caluso, Colline Novaresi, Coste della Sesia.
Falanghina
Falanghina Group of at least two distinct varieties­: Falanghina Beneventana and Falanghina Flegrea. Both high in acidity. Aromas & flavors: (Flegrea) Peach, yellow apple, apricot, cherry pit; (Beneventana) less fruity, more floral. Both have a green, leafy note. Best DOPs: (Flegrea) Falanghina del Sannio; (Beneventana) Benevento.
Favorita
Favorita
Fiano
Fiano Grapes-FianoOne of Italy’s greatest white varieties. Light to full bodied; very versatile. Best on volcanic soils. Steely, minerally; ageworthy. Aromas & flavors: Hazelnut, green apple, pear, honey.
Fogarina
Fogarina
Forastera
Forastera
Fortana
Fortana
Francavidda
Franconia
Franconia
Frappato
Frappato Low in tannin, light bodied, and light in color. Aromas & flavors: Strawberry, violet, herbs.
Freisa
Freisa High in acidity and tannin; can be bitter. Aromas & flavors: Strawberry, sour red cherry, sandalwood, earth. Best DOP: Freisa d’Asti. Best biotype: Freisa di Chieri. Close relation of Nebbiolo.
Friulano
Friulano Pale straw green color. Aromas & flavors: White flowers, almond, green apple. Same as Sauvignon Vert (Sauvignonasse).
Fumin
Gaglioppo
Gaglioppo Natural crossing of Sangiovese and Mantonico Bianco. Can have a red-orange color due to high level of unstable anthocyanins (cyanin and peonin). High in acid with rough tannins. Aromas & flavors: Red berries, citrus zest, minerals, underbrush.
Gamaret
Gamay
Gamba Rossa
Gamba Rossa
Garganega
Garganega Grapes-GarganegaOne of Italy’s greatest white varieties. Also one of its oldest, related to many other varieties (Albana, Catarratto, Marzemina Bianca, and Trebbiano Toscana, among others). Has many biotypes, including Grecanico Dorato. Steely, minerally, ageworthy. Aromas & flavors: White flowers, apricot, citrus, yellow apple, hay. Best DOPs: Soave DOC/G, Gambellara DOC, Bianco di Custoza DOC.
Gewürztraminer
Girò
Girò
Glera
Glera Two distinct but related varieties: Glera Tondo (the most common Glera) and Glera Lunga—both interplanted in vineyards and blended into Prosecco. High in acidity. Aromas & flavors: Buttercup, green apple, white peach. Best DOP: Conegliano Valdobbiadene Prosecco DOCG (esp. Cartizze subzone).
Grecanico Dorato
Grecanico Dorato A biotype of Garganega. Best DOP: Alcamo DOC.
Grechetto
Grechetto Two unrelated varieties: Grechetto di Orvieto and Grechetto di Todi (aka Grechetto Gentile or Rèbola). Todi is the better of the two, but both are often mixed in Grechetto wines. Light bodied; high in acidity. Best DOPs: Colli Bolognesi Pignoletto DOCG, Colli Martani DOC. Aromas & flavors: Lemon, white flowers, chamomile, lime, yellow apple, anise.
Grechetto Rosso
Grechetto Rosso
Greco
Greco Group of a dozen unrelated varieties, including some red ones. Most important:
  • Greco Bianco: Calabrian variety; reportedly same as Malvasia di Lipari. Best DOP: Greco di Bianco.
  • Greco: Campanian variety. Wines are full bodied, oily, tannic; deep yellow. Ageworthy. Aromas & flavors: Yellow flowers, honey, peach, pear, tropical fruit. Best DOP: Greco di Tufo.
Greco Nero
Greco Nero
Grignolino
Grignolino High in acidity and tannin; light in body and color (usually with an orange or garnet tinge). Aromas & flavors: Fresh flowers, red berries (cranberry), spices (white pepper), sometimes bitter almond. Best DOPs: Grignolino d’Asti DOC, Grignolino del Monferrato Casalese DOC.
Grillo
Grillo Crisp acidity. Aromas & flavors: Lemony, herbal; similar to Sauvignon Blanc. Best DOPs: Contea di Sclafani DOC, Alcamo DOC, Delia Nivolelli DOC, Monreale DOC. Crossing of Catarratto and Zibibbo.
Groppello
Groppello
Guardavalle
Guardavalle
Guarnaccia
Guarnaccia
Impigno
Impigno
Kerner
Kerner
Lacrima
Lagrein
Lagrein Full bodied, darkly colored, with sometimes harsh, bitter tannins. Aromas & flavors: Blackberry, black plum, black tea, orange peel, cocoa. Offspring of Teroldego.
Lambrusca di Alessandria
Lambrusco
Lambrusco A family of about 8 related varieties, one of Italy’s oldest. Primary family members:
  • Lambrusco di Sorbara: Lightest, most floral.
  • Lambrusco Grasparossa (di Castelvetro): Big­ger, fuller bodied; considered the best.
  • Lambrusco Maestri: Aromas & flavors: Plum, black cherry, chocolate, violet, bubblegum.
  • Lambrusco Marani: Tannic. Aromas & flavors: Violet, iris, peony, black currant, red cherry.
  • Lambrusco Salamino: Happy medium between Grasparossa and Sorbara.
  • Lambrusco Viadanese: Aka Lambrusco Mantovano.
Lumassina
Lumassina
Maceratino
Maceratino
Magliocco Canino
Magliocco Canino
Malbec
Malbec
Malbo Gentile
Malbo Gentile
Malvasia
Malvasia Malvasia: Group of mostly unrelated varieties—17 different “Malvasias” on official list, most white, some red (see Malvasia Nera), one pink (see Malvasia Rosa). Primary white varieties:
  • Malvasia Bianca di Candia: Most-planted Malvasia. Light bodied; high in acidity. Aromas & flavors: White flowers, citrus, green or yellow apple, herbs.
  • Malvasia Bianca Lunga: Primary ingredient (with or without Trebbiano Toscano) in vin santo. Low acidity.
  • Malvasia del Lazio: Aka Malvasia Puntinata. Highest-quality Malvasia. Aromas & flavors: Yellow fruit (peach, mango, banana, passionfruit), sage. Best DOP: Frascati DOC/G. Crossing of Zibibbo and Schiava Grossa.
  • Malvasia di Candia Aromatica: High-quality variety, especially for sweet wines. Aromas & flavors: Aromatic; tropical fruit and spice. Best DOPs: Colli Piacentini DOC, Colli di Parma DOC.
  • Malvasia di Lipari: Primarily used for passito wines. Aromas & flavors: Peach, apricot, honey, orange. Best DOP: Malvasia delle Lipari DOC. Genetically same as Greco Bianco (of Calabria).
  • Malvasia Istriana: Often used for “orange wines.” Minerally. Aromas & flavors: Peach, apricot, pear, wisteria, (with age) diesel. Best DOPs: Carso DOC, Collio DOC, Friuli Isonzo DOC.
Malvasia Nera
Malvasia Nera
Malvasia Rosa
Malvasia Rosa
Manzoni Bianco
Manzoni Bianco
Marsanne
Marsanne
Marzemina Bianca
Marzemina Bianca
Marzemino
Marzemino
Mayolet
Mayolet
Merlot
Merlot 144322568-Merlot
Molinara
Molinara
Mondeuse
Mondeuse
Monica
Monica A group of similar but unrelated Sardinian varieties. Gently tannic. Aromas & flavors: Red berries, herbs, tar, tobacco.
Montepulciano
Grapes-MontepulcianoMontepulciano Light to full bodied; soft tannins.  Aromas & flavors: Red cherry, herbs.
Montonico Bianco
Montonico Bianco
Montù
Montù
Moscato
Moscato Moscato Bianco is the most widespread member and probable progenitor of the international Muscat family, a large and varied group that has two major subtypes, Moscato Bianco (Muscat Blanc à Petits Grains) and Zibibbo (Muscat of Alexandria), as well as pink and red versions—Moscato Rosa and Moscato Nero, respectively. Low acidity. Aromas & flavors: Grapefruit, floral. Best DOP: Asti DOCG.
Moscato Nero
Moscato Nero The Muscat family is a large and varied group that includes the red Moscato Nero as well as pink (Moscato Rosa) and white versions (Muscat of Alexandria aka Zibibbo and Muscat Blanc à Petits Grains aka Moscato Bianco.
Moscato Rosa
Moscato Rosa The Muscat family is a large and varied group that has white—Muscat of Alexandria (Zibibbo) and Muscat Blanc à Petits Grains (Moscato Bianco)—and red versions (Moscato Nero), as well as this intermediate pink subtype.
Mostosa
Mostosa
Müller-Thurgau
Müller-Thurgau
Nascetta
Nascetta
Nasco
Nasco
Nebbiolo
177822775-Barolo CastleNebbiolo Aka Spanna in northern Piedmont, Chiavennasca in Lombardy, and Picotener in Valle d’Aosta. Italy’s greatest native grape. Garnet with a telltale orange hue. High in acidity, tannins, and alcohol. Enormous aging potential. Aromas & flavors: Flowers (red rose, violet), sour red cherry, cranberry, tea, tobacco, licorice, sandalwood, truffle. Three main biotypes: Lampia (the “real” Nebbiolo), Michet (a high-quality version of Lampia with fanleaf virus), and Rosé (parent or offspring of Lampia; lighter in color, highly perfumed).
Negroamaro
Negroamaro High in alcohol. Aromas & flavors: Black fruit, tobacco, shoe polish.
Nerello Cappuccio
Nerello Cappuccio Early ripening; darker in color but less tannic than Nerello Mascalese. Aromas & flavors: Ripe cherry, vanilla, coffee, minerals, slightly floral.
Nerello Mascalese
Nerello Mascalese Light in color; tannic. Aromas & flavors: Sour cherry, tobacco, herbs, minerals.
Neretta Cuneese
Neretta Cuneese
Neretto di Bairo
Nero Buono
Nero d’Avola (Calabrese)
Nero d'Avola Often blended with Frappato. Aromas & flavors: Dark red cherry, herbs.
Nocera
Nocera
Nosiola
Nosiola
Nuragus
Nuragus Delicate aromatics. Best DOP: Nuragus di Cagliari DOC.
Ortrugo
Ortrugo
Ottavianello
Ottavianello
Pampanuto
Pampanuto
Passerina
Passerina Multiple biotypes; may be a group of distinct varieties under the same name. High acidity. Aromas & flavors: Ripe citrus, tropical fruit. Best DOPs: Offida DOCG, Controguerra DOC.
Pecorello
Pecorello
Pecorino
Pecorino High-quality variety. High acidity; high alcohol. Aromas & flavors: Apple, pear, delicately herbal (sage, thyme, mint). Best DOP: Offida DOCG.
Pelaverga
Pelaverga
Pelaverga Piccolo
Pelaverga Piccolo
Perricone
Perricone
Petit Rouge
Petit Rouge
Petit Verdot
Petit Verdot
Petite Arvine
Petite Arvine
Picolit
Picolit
Piedirosso
Grapes-PiedirossoPiedirosso Often blended with Aglianico to soften it. Aromas & flavors: Red berries, floral, tar, green herbal note.
Pigato
Pigato
Pignoletto
DNA evidence has shown that the grape variety known as Pignoletto of Emilia Romagna is genetically the same as Grechetto di Todi. The term Pignoletto is now properly used only as a place-name in the context for the Colli Bolognesi Pignoletto DOCG and Pignoletto DOC, while the grape is called Grechetto.
Pignolo
Pignolo
Pinella
Pinella
Pinot Bianco
Pinot Bianco 153949013-Pinot Bianco
Pinot Grigio
Pinot Grigio
Pinot Meunier
Pinot Meunier
Pinot Nero
Pinot Nero
Prié Blanc
Prié Blanc
Prié Rouge
Prié Rouge
Primitivo
Primitivo Essentially the same as Zinfandel (aka Crljenak Kaštelanski or Tribidrag). One of earliest ripening varieties in Italy. High in alcohol. Aromas & flavors: Red cherry, strawberry jam, plum; sometimes tobacco, tar, herbs. Best DOPs: Gioia del Colle DOC, Primitivo di Manduria DOC.
Pugnitello
Quagliano
Quagliano
Raboso
Raboso Two related varieties: Raboso Piave (aka Friularo) and its offspring Raboso Veronese. Very high in acid, tannins, and anthocyanins (but loses color quickly). Aromas & flavors: Strawberry, black cherry, violet, tobacco, black pepper. Best DOPs: Piave DOC, Piave Malanotte DOCG, Bagnoli Friularo DOCG.
Rebo
Rebo
Recantina
Recantina
Refosco
Refosco Group of unrelated varieties, of which the most significant are:
  • Refosco dal Peduncolo Rosso: Rough tannins. Aromas & flavors: Dried red cherry, herbs, almond, flowers (lavender, geranium, violet). Best DOP: Friuli Colli Orientali DOC.
  • Refosco Nostrano: More acidic and less (but smoother) tannins. Aromas & flavors: Flowers (lavender, iris, rose), red licorice, spices (cardamom, cinnamon, marjoram).
Ribolla Gialla
Ribolla Gialla
Riesling
Riesling
Rondinella
Rondinella Most reliable and least problematic of the Valpolicella varieties. Ruby red color; low in tannin. Aromas & flavors: Neutral, somewhat herbal.
Rossese
Rossese
Rossese Bianco
Rossese Bianco
Roussanne
Roussanne
Ruchè
Ruchè
Sagrantino
Sagrantino Italy’s most tannic wine. Aromas & flavors: Black fruit, herbs.
Sangiovese
BrunelloSangiovese Several biotypes, including Brunello, Morellino, Nielluccio, Prugnolo Gentile, Sangiovese Grosso di Lamole, Sangiovese Marchigiano, Sangiovese Montanino, Sangiovese Romagnolo. Light in color. Aromas & flavors: (In warmer areas) sweet red cherry, plum, herbs; (in cooler areas) sour red cherry, red berries, licorice, violet, tea; (with age) underbrush, leather, tobacco.
Sauvignon Blanc
Sauvignon Blanc
Schiava
Schiava Group of unrelated varieties, most significantly Schiava Gentile, Schiava Grossa, and Schiava Grigia—typically interplanted and blended together as “Schiava.” Light to medium bodied, pinkish, high in acid. Aromas & flavors: Intense strawberry, cherry, cranberry, almond, violet, red currant, pomegranate. Best DOPs: Lago di Caldaro DOC, Santa Maddalena subzone of Südtirol DOC.
Schioppettino
Schioppettino
Sciascinoso
Sciascinoso
Scimiscià
Scimiscià
Semidano
Semidano
Semillon
Semillon
Spergola
Spergola
Susumaniello
Susumaniello
Sylvaner Verde
Sylvaner Verde
Syrah
Syrah
Tai Rosso
Tai Rosso Tai Rosso is a genetic match to the Garnacha of Spain (Grenache in France and many other countries), as are Cannonau and Vernaccia Nera, but all of them have developed in relative isolation for centuries.
Tazzelenghe
Tazzelenghe
Teroldego
Teroldego Darkly colored; soft tannins. Aromas & flavors: Red cherry, quinine, ink, tar, herbs. Best DOP: Teroldego Rotaliano DOC. Related to Pinot Nero.
Terrano
Terrano
Timorasso
Timorasso
Tintilia
Tintilia
Torbato
Torbato
Trebbiano
Trebbiano Grapes-TrebbianoProlific group of several unrelated varieties, all white. The only related ones are (1) Trebbiano Abruzzese and Trebbiano Spoletino and (2) Trebbiano di Lugana and Trebbiano di Soave (which are both in fact Verdicchio). Primary varieties:
  • Trebbiano Abruzzese: The highest-quality Trebbiano (not counting the ones that are actually Verdicchio). High acidity. Aromas & flavors: White flowers, peach, citrus.
  • Trebbiano Toscano: The most-planted Trebbiano. Same as Ugni Blanc, the grape of Cognac. High in acidity. Aromas & flavors: Generally neutral; can be delicately herbal and lemony.
Read more about the genetic relationships here.
Turchetta
Turchetta
Uva di Troia
Uva di Troia Blended with other Puglian varieties to give them finesse and freshness. Medium bodied; high in acid. Refined tannins. Aromas & flavors: Red cherry, red currant, black pepper, tobacco, underbrush.
Uva Longanesi
Uva Longanesi
Uva Rara
Uva Rara
Verdeca
Verdeca
Verdello
Verdello
Verdicchio
Verdicchio One of Italy’s greatest white varieties. Verdicchio is genetically identical to Trebbiano di Soave, and both are nearly the same as Trebbiano di Lugana. If those varieties are combined, the total vineyard area is 3,521 ha (8,700 acres) with 64% in Marche, 20% in Lombardia, and 18% in Veneto. High acidity; ageworthy. Aromas & flavors: Floral, delicately fruity, almond. Best DOPs: Castelli di Jesi Verdicchio Riserva DOCG, Verdicchio di Matelica Riserva DOCG. The information below refers only to grapes that are identified as Verdicchio.
Verduzzo
Verduzzo
Vermentino
Vermentino Biotypes include Liguria’s Pigato and Piemonte’s Favorita. Aromas & flavors: Citrus, tropical fruit, acacia, rosemary, thyme; saline finish.
Vermentino Nero
Vermentino Nero
Vernaccia
Vernaccia Group of several unrelated varieties, some of them red (see Vernaccia Nera). Primary ones:
  • Vernaccia di Oristano: Sardinian variety. Aromas & flavors: Apricot, hazelnut, almond, white chocolate, herbs. Best DOP: Vernaccia di Oristano DOC.
  • Vernaccia di San Gimignano: Tuscan variety. Aromas & flavors: Relatively neutral. Best DOP: Vernaccia di San Gimignano DOCG.
Vernaccia Nera
Vernaccia Nera Vernaccia Nera is genetically identical to the Garnacha of Spain (Grenache in France and many other countries), as are Cannonau and Tai Rosso, but all of them have developed in relative isolation for centuries.
Vespaiola
Vespaiola
Vespolina
Vespolina
Vien de Nus
Vien de Nus
Viognier
Viognier
Vitovska
Vitovska
Vuillermin
Vuillermin
Welschriesling (Riesling Italico)
Welschriesling (Riesling Italico)
Zibibbo
Zibibbo Offspring of Moscato Bianco and member of the large Muscat family of varieties. Aromas & flavors: Apricot, orange blossom, lily of the valley, ginger, dried herbs; (sweet wines) orange jam, caramel, fig, raisin. Best DOP: Pantelleria DOC.

Albana

Arneis

Avanà

Becuet

Bellone

Bonarda

Bosco

Bovale

Casetta

Cavrara

Chatus

Corbina

Durella

Fiano

Fortana

Freisa

Fumin

Gamaret

Gamay

Girò

Glera

Greco

Grillo

Impigno

Kerner

Lacrima

Malbec

Mayolet

Merlot

Monica

Montù

Mostosa

Nasco

Nocera

Nosiola

Ortrugo

Picolit

Pigato

Pignolo

Pinella

Raboso

Rebo

Rossese

Ruchè

Syrah

Terrano

Torbato

Verdeca