Grape varieties

Italy has an immense range of indigenous grape varieties (at least 1,000) many of which are found no where else in the world other than in their local areas.  Biancolella is found only on Ischia for example. 

I hope to give some insight into the various grape varieties that appear in our wines, some you will recognise though most are unique to the area of Italy.

White

Fiano:  Accent grape variety that makes a wine of great elegance and refinement with an intense odour and a harmonious flavour that features scents of toasted hazelnuts. Perfect as an aperitif, the wine also makes a fine accompaniment for refined dishes based on seafood. 

Falanghina:  A popular wine during Roman times, the name comes from a growing frame used at the time.  Creates a pale coloured wine with intense aroma, normally has a palate of some viscosity with a vein of acidity that leaves the mouth really fresh.

Biancolella: a variety indigenous to the island of Ischia, makes an aromatic yet acidic dry or sweet white wines.

Forastera: Used to produce a dry fresh wine that is a good accompaniment to regional fish recipes

Greco di Tufo:  Originally planted on the slopes of Vesuvius by the Greeks, the soil of the Avellino region and particularly around the village of Tufo was found to be the perfect "terroir" to optimise the grapes character.  Greco di Tufo exhibits an inimitable and complex bouquet of hawthorn and lime. Full-bodied and smooth on the palate.

Biancolella grapes from Ischia

Pinot Grigio:  Called Pinot Gris in France, this grape variety originated in Burgundy and is a mutation of Pinot Noir.  It is very popular in the north east of Italy and in the Alsace region of France.  Usually makes a light and fresh wine with a clean crisp taste.

Red

Aglianico: Ranking in quality alongside Barolo, aglianico creates dense long lived reds with rich fruit and a gunflint spice character, a delicate wine perfume and a dry but full taste. It accompanies dishes of meat, main dishes and roasts.  It was the grape used in the Roman empires favourite wine, Falernum. 

Casavecchia:  Takes its name from the "old house" where the sole survivor of the Phylloxera plague was found.  Experts today belive it is the descendant of Trebulano, a grape lauded by Pliny in Roman times.  The grape shows full bodied smoky  complexity.  It has a tight nose that broadens on the plate, with pronounced blackberry  flavours, and a spiciness.

Piedirosso:  Native to campania, this grape is one of the main blends in "Lachryma Christi del Vesuvio".  It makes a light bodied red with cherry flavours.

Guarnaccia:  Known as Grenache in France.  Its character is ultra ripe, fruity flavours, predominantly strawberry, coupled with a fiery spiciness. makes fleshy, heady, very fruity wines in their youth

Sangiovese:  The classic grape from Tuscany it has fairly high acidity and firm tannins enabling wines of .  The iconic fruit flavours are plum and cherries with a herbal, tobacco-leaf accent, and a slightly gamey-leathery flavour.

Barbera:  Indigenous to Piedmont, its defining characteristic is high acid (for a red) combined with low tannin, which gives it a tart cherry-and damson fruit flavour.

Primitivo:  A grape native to southern Italy , its wines are aromatic and alcoholic, with notably sweet, spicy fruit.  Full bodied big reds are its natural style.  Its called Zinfandel in America.

Cabernet Sauvignon:  Native to France, it produces medium bodied dry reds, tannic when young, especially known for flavours of chocolate, blackcurrants, and mint.

Merlot:  Ribena for grown ups.  Lots of soft fruit flavours with little or no acidity or tannins.  Makes for easy drinking fruity wines.  In Friuli they sometimes pick the grapes early to give the wine a bitter flavour

Refosco:  An indigenous red from Friuli traditionally powerful and tannic.  Modern wine making techniques are taming the tannins and bringing out the berry and plum flavours in new plush red wines.