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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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 Often used for “orange wines.” Very high in acidity. Aromas & flavors: White pepper, lemon, tangerine. Best DOPs: Collio Goriziano DOC, Friuli Colli Orientali DOC.
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
Ruchè
Ruchè

Raboso

Rebo

Refosco

Rossese

Ruchè