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
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.

Casetta

Cavrara

Chatus

Corbina