There are over 2000 wine grapes variaties that are indegenous to Italy, but only about a score of them are really essential to know. The wines produced from these grapes are either known by the region's name such as Barolo and Chianti which are produced from the Nebbiolo and Sangiovese grape varieties respectively, or with the actual grape name as for example Barbera or Trebbiano which are both well known grape varieties.
The following are the grape varieties which have made Italian wine world famous:
AGLIANICO:
Aglianico is a dark, brooding and intense red grape variety which is primarily grown in Basilicata and Campania. Its wines are usually fiercely tannic, smoky and full of robust berry flavours. Aglianico wine ages very well, even for decades for the best vintages.
Top wines made by the Aglianico grape variety come under the title TAURASI & TAURASI RISERVA which are produced by various winemakers.
BARBERA:
Barbera which is grown in Piedmont lives in the shadow of the Nebbiolo variety, but when carefully made and not over oaked, Barbera is responsible for some really elegant, medium-bodied reds that carry sour-cherry and spice flavours along a line of vibrant acidity.
Wine examples: Barbera D'Alba; Barbera D'Asti.
CATARRATTO:
Catarratto is a Sicilian white grape variety which is the second most planted IN Italy. Some new wines are being produced from this variety and is also used in the production of Marsala.
CORTESE:
Cortese di Gavi as it is commonly known is the white grape which is grown in the provinces of Alessandria and Asti and is the variety that is used to produce the DOCG classified Gavi Di Gavi wines. Cortese wines tend to be medium bodied with notes of limes. The wines can be aggresively acidic but recent wine making techniques such as malolactic fermentation and oak barrel fermentation has tempered this effect to produce a smooth and crisp white wine.
CORVINA, RONDINELLA AND MOLINARA: The grapes from which the famous Amarone, Ripasso di Valpolicella and the Valpolicella Classico Superiore are produced in the Veneto region of the Tre Venezie.
FIANO:
Fiano is another white grape variety, it is exotic and grown also in the Campania district. It makes luscious, full-bodied, floral white wines marked by rich pear and honey-spice flavours. A subregion of Campania which creates the most sought after bottlings is Fiano Di Avellino.
GARGANEGA:
This is the principal grape that is used to produce SOAVE. Garganega wines are usually light to medium-bodied, with citrus and melon fruit flavours and an almondy finish.
MONTEPULCIANO:
This is another Italian, robust red grape variety which is planted throughout central Italy, but which mainly comes from Abruzzo and the Marche regions. This grape creates forceful reds with soft tannins and plum flavours and can be found in different brands titled Montepulciano d'Abruzzo and Rosso Conero.
NEBBIOLO:
This is without a doubt Piedmont's most famous grape, responsible for both the presigious BAROLO and BARBARESCO wines, and which is an extremely difficult grape to cultivate. This grape is growm successfully almost nowhere else, that is why vintage Barolo and barbaresco wines are normally expensive. When young these wines are often astringent and tannic and sometime the taste jarrs. Given an aging period of 5 to ten years in the bottle, Nebbiolo's great perfume of roses, herbs, cherries and plums emerges, and tannins soften to a silken grace.
NERO D'AVOLA:
Nero d'Avola is found throughout Sicily and is now also successfully grown in Australia and California. This wine embodies an ideal Mediterranean warmth with it generous, ripe, black-fruit flavours and soft enveloping tannins. It is a full-bodied red wine with good alcohol content.
PRIMITIVO:
Primitivo is a red grape variety gtown principally in Apulia. It may have remained relatively obscure had its similarities to Californian Zinfandel not been noticed. There are varietal DOC's for Primitivo di Gioia and Primitivo di Manduria. Most wines labeled Primitivo are highly alcoholic.
PINOT BIANCO:
Pinot Bianco is mainly grown in the North of Italy, particularly in the Fruili and Alto Adige regions. Though more full bodied than Pinot Grigio, it still makes light-bodied white wines with flavours of pears and green apples.
SANGIOVESE:
Sangiovese is probably Italy's most famous red grape variety. Sangiovese is grown in the pivotal grape growing region of Tuscany and is consequently grown throughout central Italy. Sangiovese is responsible for everything from bargain-priced, reds such as some Chiantis, to the best aromatic, complex and age worthy wines such as CHIANTI RISERVA, BRUNELLO DI MONTALCINO and VINO NOBILE.
TREBBIANO:
This is the most widely planted white grape variety in Italy. Trebbianno mostly produces bland and forgettable lightwines. Yet it does make some appealing, affordable wines and in the hands of a good winemaker it can produce a luscious, white wine with floral aromas and even honeyed texture.
VERDICCHIO:
This grape is confined to Italy's Marche region and has been awarded two DOC's within Marche with Dei Castelli di Jesi and di Matelica. This grape variety is known for its subtle delicacy in both its fragrance and flavour, with fresh herbs followed by crisp, lemony and citrus notes.
VERMENTINO:
Vermentino is one of Italy's most compelling white grape varieties. It is grown up and down Italy, but mostly in Liguria, Tuscany and Sardinia. Wine from this grape variety is normally fresh with focused acidity, savoury, light herbal flavours and a complex mineral finish.
SAGRANTINO DI MONTEFALCO:
The unique, red wine grape, that grows only in its majectic style in the city of Montefalco in Umbria. Strong, austere, full-bodied and full of fruit.
Two other Italian wine grape varieties of note are the MALVASIA for deeply coloured whites and possibly light coloured reds, and NEGROAMARO which produces rich red wines which require ageing before it is in its prime to be drunk. GRILLO in Sicily is also making a comeback in crisp and affordable white wine for everyday drinking with med fish cuisine and pasta.
