White

"White" grapes can range in color from yellow to green to light pink when ripe. The wine made from them is called white wine, even though it is never actually white but rather transparent with more or less yellow coloration, sometimes with a greenish tinge. With age or oak contact, white wines become more amber to brown.

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Albana
Albana
Albarola
Albarola
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
Barbera Bianca
Barbera Bianca
Bellone
Bellone
Biancame
Bianchetta Genovese
Bianchetta Genovese
Bianchetta Trevigiana
Bianchetta Trevigiana
Bianco di Alessano
Bianco di Alessano
Biancolella
Biancolella
Bombino Bianco
Bombino Bianco
Bosco
Bosco
Caprettone
This variety has long been grown intermingled with Coda di Volpe in the Vesuvio DOC, and the two varieties have been confused with one another or considered to be the same. Caprettone was recognized as a separate variety in 2014, but it is still unclear how many vines in the Vesuvius area are Caprettone and how many are Coda di Volpe.
Carricante
Carricante
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.
Chardonnay
Chenin Blanc
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).
Cortese
Cortese Very high in acidity; distinctive minerality. Aromas & flavors: Lemon, mineral, white flowers, herbs. Best DOP: Gavi DOCG (esp. from Rovereto frazione).
Damaschino
Damaschino
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.
Forastera
Forastera
Francavidda
Friulano
Friulano Pale straw green color. Aromas & flavors: White flowers, almond, green apple. Same as Sauvignon Vert (Sauvignonasse).
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.
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.
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.
Guardavalle
Guardavalle
Guarnaccia
Guarnaccia
Impigno
Impigno
Kerner
Kerner
Lumassina
Lumassina
Maceratino
Maceratino
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.
Manzoni Bianco
Manzoni Bianco
Marsanne
Marsanne
Marzemina Bianca
Marzemina Bianca
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.
Mostosa
Mostosa
Müller-Thurgau
Müller-Thurgau
Nascetta
Nascetta
Nasco
Nasco
Nosiola
Nosiola
Nuragus
Nuragus Delicate aromatics. Best DOP: Nuragus di Cagliari DOC.
Ortrugo
Ortrugo
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.
Petite Arvine
Petite Arvine
Picolit
Picolit
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.
Pinella
Pinella
Pinot Bianco
Pinot Bianco 153949013-Pinot Bianco
Pinot Grigio
Pinot Grigio
Prié Blanc
Prié Blanc
Ribolla Gialla
Ribolla Gialla Often used for “orange wines.” Very high in acidity. Aromas & flavors: White pepper, lemon, tangerine. Best DOPs: Collio Goriziano, Friuli Colli Orientali.
Riesling
Riesling
Rossese Bianco
Rossese Bianco
Roussanne
Roussanne
Sauvignon Blanc
Sauvignon Blanc
Scimiscià
Scimiscià
Semidano
Semidano
Semillon
Semillon
Spergola
Spergola
Sylvaner Verde
Sylvaner Verde
Timorasso
Timorasso
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.
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.
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.
Vespaiola
Vespaiola
Viognier
Viognier
Vitovska
Vitovska
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

Bellone

Bosco

Durella

Fiano

Girò

Glera

Greco

Grillo

Impigno

Kerner

Montù

Mostosa

Nasco

Nosiola

Ortrugo

Picolit

Pigato

Pinella

Torbato

Verdeca