International Varieties
Tuscany has been planting varieties such as Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah for the last 30 years or so. Other regions such as Friuli in the northeast have had these varieties for hundreds of years. Like all over the world, different styles of each variety can be found depending on local climate, soil types and the grape grower or wine maker’s intervention.
Red Wines
Sangiovese
This is Italy’s most planted grape variety and the base of Tuscany’s most famous wine, Chianti. It is possible to find mono-varietal examples but, in most occasions, it used as the main grape of a blend. With a few exceptions to the rule, Sangiovese tends to have a medium hue, dry and fine tannins and an important level of acidity. Cherry, earth and an array of herbal notes are often associated with this grape.
Barbera
Grown in the Piedmont region, this is a dark, dry, medium tannin wine with good fruit.
Nero d’Avola
Deep, ripe, full-bodied and with strong tannins, the Nero d’Avola is often blended to add some roundness. Mainly associated with Sicily, its origins are in Calabria where it’s known as Calabrese.
Montepulciano
This grape is often confused with the wine from the town of Montepulciano in Tuscany—which is actually made of Sangiovese—however is found on the opposite coast in the town of Abruzzo. Easy to drink, plummy, with light, round tannins and a medium acidity. This is often a great value table wine for everyday consumption.
Nebbiolo
Capricious on the vine yet majestic in the bottle. Its name is in reference to the morning fogs that blanket the Piedmont region, a climatic condition that helps with the development of the full, dry tannins in their thick skin. Rarely blended with other grapes, the most famous examples are Barolo and Barbaresco. Nebbiolos tend to be found as medium plus to very full-bodied. They can express aromas of rose, truffle, eucalyptus and dark berries.
Corvina
Most wines made of Corvina are of a light to medium body and high acidity. Wild red cherries and grassy notes can be found. When the grapes are raisined before fermentation, a completely new style emerges. Chewy, dry tannin and dark fruited wines are produced with an exceptional aging potential.
Dolcetto
Due to its early ripening and spicy, fruity style, Dolcetto can claim the title of the Piedmont’s most planted grape variety. Producing wines full of charm and made to be consumed early, there are some charming examples at great prices to be found.
White Wines
Pinot Grigio
Pinot Grigio is possibly Italy’s most famous white wine grape and mainly grown in the northeast. Known and loved for its crisp acidity and citrusy character, the Pinot Grigio is also capable of—with the right husbandry in the vineyard and cellar—more full and structured wines.
Glera
Until quite recently, this grape was generally referred to as Prosecco, however as it can also be found outside of the Prosecco wine region it is now always used by its real name. Fruity and often rounded with good acidity, this is a wonderful grape with which to make sparkling wines.
Sauvignon
Italians call the Sauvignon Blanc variety only by its first name; it grows throughout the northeast, where it makes herbal, intensely flavourful wines; some growers are cultivating it in less traditional areas, such as Piedmont and Tuscany, to make internationally styled wines.
Trebbiano
This is the same grape that is used to make cognac in France, where it’s known as Ugni Blanc, and Balsamic vinegar. It’s also Italy’s most planted white wine grape. Crisp and lean, the Trebbiano grape is capable of light, refreshing wines.
Arneis
This grape variety is having a bit of a renaissance in the New World, especially New Zealand. Herbal, light and often with floral notes, you will mainly find Arneis in the Piedmont region.
Garganega
The grape behind the famous quaffing wine of Soave in the Veneto region. When well made, Garganega can show refreshing, dry citrus notes.
