Autochthonous

au·toch·tho·nous | adjective | \ȯ-ˈtäk-thə-nəs\ : indigenous, native; formed or originating in the place where found
These are grape varieties that originated in Italy or have taken on distinct characteristics after having been grown in Italy for centuries.

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Baratuciat
The survival of this nearly extinct variety is credited to a grower named Giorgio Falca in the Valsusa.
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.
Bussanello
A 1930s crossing of Welschriesling and Furmint.

Barbera

Becuet

Bellone

Bonarda

Bosco

Bovale