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Aglianico is a black grape variety widespread above all in the regions of southern Italy, in particular in Campania, Basilicata and partly in Apulia and Molise. Its cultivation occupies a total area of about 7500 ha. In the past it was believed that his name derives from an adaptation of the term Hellenic which indicated a possible Greek origin. However, these Greek origins currently remain only probable. Since DNA investigations have shown that Aglianico has no affinity with dark grape varieties currently present in Greece. We are not even sure that it is one of the grapes that in ancient Roman times were called Aminae and which were the basis of famous wines such as Falernum, Caecubum, Gauranum or Faustianum. However, the presence of many and different biotypes would seem to confirm its ancient origins. The different climatic and geological conformation of the areas in which Aglianico matures has made the differences between the Aglianico produced in Campania in the Taurasi area, that linked to the Benevento area and known as Aglianico del Taburno and that coming from Basilicata, appreciable over time. and known as Aglianico del Vulture spreading near Monte Vulture. Preferring soils of volcanic origin, Aglianico grows well on hilly and mountain slopes with good exposure but cooled by the wind. It is a late ripening grape and is usually vinified alone as a red wine or in combination with other red grape varieties such as Piedirosso and Merlot. The grapes are often subjected to aging in cask or barrique to loosen the hardness of the tannins in the post-fermentation phase and give a more worked, round and harmonious wine. Aglianico produces a wine of great structure and longevity, rich in tannins and acidity. For this reason it requires long aging times before reaching balance and harmony, while in the younger version it has a greater roundness of fruit always accompanied by a sustained acidity. Among the most famous appellations based on Aglianico we remember Taurasi DOCG, Aglianico del Vulture DOC, Aglianico del Taburno DOCG. Aglianico del Vulture Aglianico del Vulture comes from the Basilicata region and takes its name from Mount Vulture around which the vineyards develop. On volcanic soils and with an altitude of up to 800 meters above sea level, this DOC hosts the Riserva version, which provides for an ageing of up to 3 years. Particularly suitable for roasts, game and hard cheeses, it is a wine with compact aromas and able to offer greater balance and pleasantness to the palate when aged in wood. Aglianico del Taburno Since 2011 classified as DOCG, Aglianico del Taburno, also present as Rosato, is grown in the provinces of Benevento and Avellino, and requires the use of the Aglianico grape for 85%. With a dry and soft taste, it requires 3 years of aging in the Riserva version, of which at least 12 months in wooden barrels. Pleasant on the palate and persistent, it accompanies grilled fish, cod with tomato and slightly aged cheeses. Can I buy a white Aglianico online? Although the organoleptic characteristics of Aglianico are famously linked to red vinification with the consequent contribution of tannins and coloring substances, some producers have developed a white vinification of Aglianico avoiding the maceration of the skins of the berries with the must obtained from pressing the grapes. In this way, by removing the pomace, the release of coloring substances is eliminated. Which is the best producer of Aglianico del Vulture? When it comes to wine it is difficult to judge without taking into account everyone's taste. There are many valid and appreciated producers of Aglianico del Vulture and in our online wine shop you will find a wide selection of Aglianico del Vulture with products complete with characteristics, awards and awards for each vintage. Be inspired by our bottles and have fun buying your Aglianico del Vulture online. What are the best combinations for Aglianico del Vulture Being a wine with a sustained acidity and evident tannic consistency, Aglianico lends itself well to accompanying red meats in general, lamb, first courses based on meat sauce and, when aged for long periods, it can also be used as a wine for meditation.


Ancient grape variety dating back to Roman times, is today deeply linked to the district of the Romagna hills. Among the most important white berried varieties of Emilia-Romagna, its name seems to be associated with the Latin term "albus", white, or with the Alban Hills. Vinified in practically every winery in the Spungone area of Romagna, that is, a soil based on sandstone and limestone that from Imola reaches the municipality of Bertinoro, in the province of Cesena. Vinified in purity, Albana gives rise to the Albana di Romagna appellation, the first DOCG in Italy. The sugar content that it can develop makes it ideal for the production of straw wines, a characteristic that finds its highest point in Romagna Albana Passito DOCG. The lively tannic component that can be found in the skins of the Albana produces interesting results in "red" vinification tests, that is, with maceration on the skins.




Aleatico is a semi-aromatic black grape variety of Greek origin. Its name seems to derive from the Greek Iouliatico, that is "which matures in the month of July". Today it is widespread especially in Tuscany, especially on the island of Elba and on the Grosseto and Livorno coasts, in Apulia and Lazio. Related to the distant with the White Moscato and genetic variant of the black berry Moscato, it resembles the Piedmontese grapes for perfumes and flavor. This aromaticity and its ability to accumulate sugars make it an ideal grape variety for the production of passito wine, one above all. Elba Aleatico Passito DOCG.




Known in Sicily with the name of Insolia, Ansonica is one of the oldest if not the oldest grapes of the Italian peninsula. Originally from Trinacria, it then spread to Sardinia and Tuscany, where it finds its ideal habitat especially on the island of Elba and to a lesser extent on the island of Giglio. Some studies hypothesize that Ansonica is instead a grape variety imported from France, and its name could derive from Ansoria, which in turn would originate from the term of French origin sorie, ⁣but this hypothesis has not yet found a solid objective result.

Areni Noir


Arneis is the native Piedmontese white grape variety symbol of Roero. Originally the Arneis grapes were used to soften the Nebbiolo grapes so as to define the wine obtained with them the 'Barolo Bianco'. In the 1970s only Vietti and Bruno Giacosa produced Arneis to the point that only the increase of interest in this variety in the following decades could lead to new plants. The Roero area extends on the left bank of the Tanaro river, right in front of the Langhe hills and the famous villages of Barolo and Barbaresco. In an area very suitable for viticulture, Arneis is quite vigorous, with good productivity and ripening expected by the end of September. Small productions of Arneis also appear in California, Oregon, New Zealand and Australia. The best examples of Arneis tend not to be aged in wood and are drunk within two years of bottling. The wine has a straw yellow color. The olfactory profile is intense and of great elegance, with aromas of flowers, white fruit and tropical nuances. On the palate it has a rich, full, soft, pleasantly fruity bouquet with moderate acidity. Some companies, in addition to still wines, produce sparkling versions, both with the Charmat method and with the Metodo Classico. Arneis is an excellent wine as an aperitif and goes very well with fish or vegetable appetizers, with cereal and vegetable soups, with seafood first courses and more generally with fish menus. Try the combination with tomini, grilled robiola or with a fresh cheese platter. Why buy Arneis If you are planning a disengaged aperitif or if you want to open the meal with a wine of great impact, buying Arneis can be the best and most advantageous solution. With its full and varied bouquet, Arneis is able to amaze at the first sip. Easy to appreciate, direct and very balanced, it can be considered a wine within everyone's reach, even for those who, as a non-connoisseur, want to appreciate the aromatic complexity of a wine without encountering excesses or surprises. What are the best Arneis wines? The best Arneis are undoubtedly those produced to be consumed very young with good fruit persistence and great aromatic intensity. Reference names in the production can be Malvirà, Bruno Giacosa, Sordo, Cascina Chicco.Where is Arneis wine produced? The traditionally most suitable area in which Arneis wine is produced is the Piedmontese one corresponding to Roero, that is the hilly area of the Province of Cuneo which borders the area of Alba and which includes municipalities such as Montà, Montaldo Roero, Vezza d'Alba. What are the best combinations for Arneis wine? For the best combinations to suggest compared to Arneis wine, the traditional Turin dishes are certainly the most suitable for enhancing its organoleptic characteristics. Among these, the Arneis-style rabbit, the Tajarin seasoned with butter and sage or white truffle, the raw meat of veal worked with a knife.


Widespread especially in Campania, precisely in the Caserta and Neapolitan areas, Asprinio is deeply linked to the municipality of Aversa. Grape variety probably derived from the ancient wild vines domesticated by the Etruscans, from which its traditional aversana tree-growing system also descends. Its affinity with sandy soils has protected it in part from phylloxera, therefore it is possible to find crops of this variety bred free-range. From it we obtain wines with a characteristic greenish color, characterized by an evident hint of lemon and a disruptive acidity, almost harsh, for this "asprinio", which makes it an extremely suitable grape for sparkling wine in the Aversa Asprinio DOC.



Barbera is a grape variety widespread above all in Northern Italy. The areas of choice for the Barbera grape are Piedmont and Lombardy: in Piedmont it is above all the areas of Asti, Alba and Monferrato that contribute to the success of Barbera, which is also connoted for women, such as Barbera. Barbera grapes are in fact at the center of two important appellations such as that relating to Barbera d'Asti DOCG with at least 90%, Barbera del Monferrato Superiore DOCG with at least 85% of Barbera, Barbera d'Alba DOC with at least 85% of Barbera. From the lands of lower Piedmont, Barbera then spread to the area of the Tortona hills, Oltrepò Pavese, up to the Piacentino valleys. Due to its generous and vigorous nature, Barbera was then planted in other areas of the peninsula and still today we find it present in Umbria, Marche, Abruzzo, Campania, Apulia, Basilicata and Calabria. Like many European varieties, Barbera has followed the migratory flows that have brought it to some countries of the new world such as Australia, Argentina and to the United States in particular to California. Wine once considered to belong by right to the peasant culture and very edgy by virtue of high levels of acidity, today Barbera is vinified with avant-garde techniques that reduce its disruptive character to create wines for immediate consumption or with greater freshness as more cutlery and complex variants. With historical evidence that accredits the presence of the vine since the eighteenth century and with the enormous diffusion it has enjoyed in recent times, Barbera is no longer in the shadow of Nebbiolo e Grignolino as it can boast its own market, defined above all by the interest of the public who seems to have discovered and exploited its potential. This is also due to the fact that the Barbera grape has good vigor and is very productive: Above all this second characteristic is the basis of its success and its diffusion, so much so that together with Sangiovese, it remains today the most cultivated red grape variety in Italy. The grape produces quite large and heavy clusters, with dark blackish blueberries covered with abundant bloom. Barbera wine has very particular and recognizable characteristics: the color is ruby red with violet reflections. The nose expresses intense aromas with vinous notes, fresh aromas of ripe red fruit, violets and spices. The sip is dominated by an acidity that refreshes the palate in such an overwhelming way as to become the real distinctive feature of the wine. Among the most successful combinations we find the dishes of Piedmontese cuisine such as mixed boiled meats, cooked meats, agnolotti with meat sauce, cotechini, polenta and sausages, all foods that benefit from the acid freshness of Barbera to balance a certain fatness.Barbera d'Asti and Barbera d'Alba Barbera d'Asti DOCG and Barbera d'Alba DOC wines are produced in different municipalities and correspond to two different appellations. Despite being a few tens of kilometers away, the cities of Asti and Alba present two wines made from Barbera grapes with slightly different characteristics. Barbera d'Alba DOC, also present in the Superiore version, is usually vinified in purity even if it is not unusual to add a small percentage of Nebbiolo (maximum 15%). For Barbera d'Asti DOCG the percentage of Barbera grapes must be 90% while the grapes must come from land located between the provinces of Asti and Alessandria. For the mention 'Superiore' the Barbera d'Asti DOCG includes the mention of the name of the vineyard and respects a minimum aging of 14 months, of which at least 6 in wooden barrels. What are the characteristics of Barbera wine? Barbera wine has a medium or high intensity ruby red color. Floral and ripe fruit aromas emerge on the nose, while on the palate they are finished with a pleasant spiciness that suggests a medium or full body, good structure and distinct tannins. The finish can be medium or long. What are the characteristics of the Barbera grape? The Barbera grape has a medium, pentagonal, five-lobed leaf and has a compact pyramidal cluster with medium-sized berries, a medium-thick and bluish skin. How many alcoholic degrees does Barbera wine reach? Barbera d'Asti DOCG must have a minimum alcohol content of 12%. Barbera d'Alba DOC can have a minimum alcohol content of 11%.


Typical grape of the Castelli Romani area and of the area between Latina and Velletri, Bellone is one of the oldest varieties of the Agro Pontino, traditionally used together with Malvasia and Trebbiano to obtain excellent table wines, but which today is increasingly being vinified in purity to give fresh and fruity wines. It is common to find it within the Marino and Nettuno DOC appellations. Grape also mentioned by Pliny the Elder who used to describe it as "pantastic", is an evolution in large bunches of Belli, a family of vines very common in the province of Rome. It is also known by the names "archpriest" and "cacchione" and was for some time at the base of the passito Cannellino di Frascati DOCG, now supplanted by the Trebbiano and Malvasia grapes.



Grape variety most likely of Greek origin, it was brought by the inhabitants of the island of Euboea to Corsica, where it is now cultivated with the name of Petite Blanche, and from there it reached the Italian peninsula. Widespread especially in Campania, especially in the islands of Ischia, Capri and Procida, it also enters the Amalfi Coast and the Lazio island of Ponza. It prefers warm and windy climates and mineral soils of mineral origin: this is why we find it in the maximum form inside the DOC Ischia Biancolella, in which it is able to fully develop its aromatic range. The result is savory, mineral and territorial wines. It also offers good results within the DOC Capri, Costa d'Amalfi, Penisola Sorrentino and Campi Flegrei.


Bombino Bianco

Bombino Nero

Black berry variety widespread mainly in Apulia and less in Basilicata and Sardinia, it is characterized by excellent yields in must and the thin and delicate skins that make it a lighter wine than the traditional full-bodied and structured reds that lately attract interest of some producers who decide to include them in their range. But it is a variety that also arouses the attention of rosé producers who want to exploit its coloring power. Bombino Nero contributes to the Lizzano Rosso DOC appellation and is the main protagonist of Castel del Monte Bombino Nero DOCG where it is vinified in purity.




Cabernet Franc

Cabernet franc and cabernet sauvignon, together with merlot, petit verdot and malbec, are the main grape varieties that are the basis for the production of the great Bordeaux reds. When we talk about the “Bordeaux blend”, we refer to a blend of these noble grapes, which have been cultivated in the Medoc region for centuries. Cabernet franc is one of the oldest red berried varieties. The analysis of its DNA has revealed that it is a grape originating from the Basque region, on the border between France and Spain, born from a spontaneous cross between two old grapes of the area: the morenoa and the hondarribi beltza. Through a series of other crossings, cabernet franc then generated the main Bordeaux grapes that we know today as cabernet sauvignon, merlot and carmenère. Even if its presence has become a bit marginal, it is to be considered the true father of the great Bordeaux reds. In France, it is also cultivated with excellent results in the Loire Valley, especially in the areas of Anjou, Saumurois and Touraine. In Italy, it is widespread above all in the Triveneto, where in the past it was often confused with the carmenère. The wine has an intense ruby red color with aromas of small red fruit and typical vegetal notes. It has a good structure, with important tannins and good acidity, all characteristics that favor its excellent aging. Both cabernet franc and cabernet sauvignon, thanks to their structure and intensity, at the table pair very well with second courses of roasted red meats, grilled, stewed or with feathered and furred game.

Cabernet Sauvignon

Cabernet franc and cabernet sauvignon , together with merlot, petit verdot and malbec, are the main grape varieties that are the basis for the production of the great Bordeaux reds. Speaking of "Bordeaux blend", we refer to a blend of these noble grapes, which have been grown in the Medoc region for centuries. In particular, cabernet sauvignon represents today one of the most widespread varieties ever in the world of viticulture and together with merlot and chardonnay it is part of the small number of international varieties widespread in all countries of the wine world . It is a red grape variety from the Gironde region, born from a spontaneous cross between cabernet franc and sauvignon blanc. The bouquet expresses notes of small dark berry fruits, floral scents, slightly herbaceous and delicately spiced nuances. On the palate it has an important body and structure with a dense tannic texture and lively acidity. It is a wine destined for long aging, which needs to be refined in wood to express its full aromatic potential and be enriched with interesting and complex tertiary notes. In Italy it is traditionally present in the Triveneto regions, but has found a second home in Tuscany, in the Bolgheri area, where it expresses itself at the highest quality levels, reaching full and perfect ripeness with warmer and more Mediterranean characteristics. Both cabernet franc and cabernet sauvignon , thanks to their structure and intensity, at the table go very well with second courses of roasted red meats, grilled, stewed or with feathered and furred game.




Canaiolo is a dark grape variety of uncertain origin, but certainly very ancient. It is widespread above all in Tuscany, where it is often grown together with Sangiovese and to a lesser extent in the remaining regions of Central Italy. It is still used today as a complementary variety in some historical appellations of Tuscany, including Chianti Classico, Nobile di Montepulciano and Carmignano. It is rarely vinified alone, more often it is combined with Sangiovese, by virtue of its good structure and soft, fruity and harmonious profile.


The grape variety known in Sardinia as cannonau is actually the French grenache or better still the Spanish garnacha. It is a grape present throughout the Mediterranean area and one of the most widespread in the world. Most likely it arrived in Sardinia during the period of the Aragonese domination of the 13th century AD. Today it is cultivated throughout the island under the Sardinian Cannonau DOC regional denomination. Among the most suitable areas we remember: Nepente di Oliena, Capo Ferrato and Jerzu.




Carignano is a grape variety present in many countries bordering the Mediterranean basin. It is native to Spain, where it is known by the name of Cariñena and is widespread in the French regions of Languedoc and Roussillon. In Italy it is grown mainly in southern Sardinia, in particular in the Sulcis area, where it has found a perfect habitat on sandy soils near the sea, thanks to its preference for hot and dry climates. It produces intense, rich and complex wines, with dense tannins but of fine finesse.



Carricante is an ancient Sicilian white grape variety, traditionally grown on the volcanic soils of the slopes of Etna. Even today it is present mainly in the north-eastern area of the island. It ripens towards the end of September and produces wines of great freshness and flavor, with an essential, floral and citrine profile. A white with great personality, vertical and almost sharp, all played on the notes of elegance and finesse.


It is one of the oldest white grape varieties grown in Sicily, where it is widespread in all the provinces with the two main clones: common catarratto and glossy catarratto. However, its territory of choice remains the Trapani area, where it reaches high quality levels. Vinified in purity, it gives wines with good structure, with intense and elegant citrus and fruity aromas. The good base acidity also favors its longevity with interesting aromatic evolutions.



Chardonnay is a semi-aromatic white grape variety originating from Burgundy and today widespread in many countries such as Italy, United States, Chile, Australia, South Africa, New Zealand, Israel and Argentina. Especially in Burgundy the Chardonnay has an early ripening which subjects the plant to spring frosts especially in the flat areas. A very versatile grape, Chardonnay lends itself to the production of fresh and young wines, as well as to products suitable for aging after a long phase of aging in barrique. Late harvesting often represents a problem due to the loss of acidity necessary to confer the conservation capacity for products falling within this category. In Italy, with 20.00 hectares dedicated to its production, Chardonnay is successfully produced in Piedmont, Trentino, Aosta Valley, Friuli Venezia Giulia, Lombardy where the acidity is more marked, while the diffusion in regions such as Apulia and Sicily is suitable for the production of wines with greater body and roundness. Therefore, there are many appellations that welcome Chardonnay such as South Tyrol, Castel del Monte, Trento, Trevenezie. The debate on the use of wood is still open, used both in the fermentation and aging phases, remaining a decisive choice in defining the style and recognisability of the producer. In particular, California has adopted this production style for Chardonnay, getting used to rich and dense wines, of great aromatic depth and very different from those produced in Burgundy. To understand the versatility of Chardonnay it would also be enough to compare the Chardonnay from the Chablis region with that produced in the more famous Burgundian area of the Côte de Beaune and in particular from the villages of Meursault, Puligny-Montrachet, or from more southern areas such as Mâconnais. Of particular interest is the New Zealand Chardonnay, with greater acidity, with an aromatic range including exotic fruit, floral scents and evident herbaceous tones. If we look at Chile, Chardonnay comes from the region of Casablanca, Leiden Valley and Lìmari Valley. In Chile, the quality of the Chardonnay produced depends enormously on the presence of the oceanic climate that influences the coastal regions: lemon peel, green apple and nuts combine with intense minerality, resulting from the ripening of grapes subject to the presence of cold current of Humboldt from the Pacific. This type of Chilean Chardonnay, notoriously not aged in cask, is suitable for sushi dishes, seafood, white meat dishes and risottos with vegetables. Straw yellow in color, Chardonnay gives wines with hints of tropical fruits such as mango and pineapple, which evolve into hints of dried fruit such as almond and hazelnut, expressing, especially following malolactic fermentation and aging in barrique, aromas of butter and vanilla. Ideal in combination with foie gras and soft cheeses. Buy Chardonnay Buying Chardonnay on our site will be a useful and fun experience. In fact, thanks to our optimized search, you can buy the Chardonnay you are looking for with minimal effort and identifying exactly what suits your taste. You can try Planeta's Sicilian Chardonnay or experience the freshness of Ronco del Frassino. You will get to know the Savoy style or take a jump in the mountains with Tramin. If you want to try something international you can buy your Chardonnay ranging between Chile, New Zealand, United States, South Africa. Each of our Chardonnays is waiting for you. Have fun trying this grape variety and you will see that buying Chardonnay online will be a real pleasure! Does sparkling Chardonnay exist? Chardonnay is the basic grape variety in the production of Champagne and Franciacorta, both considered sparkling wines obtained with the Metodo Classico, a process that involves a second fermentation in the bottle. A base wine to which carbon dioxide is added and which is then stored in the bottle under pressure is usually defined as 'artificial sparkling'. What are the characteristics of the Chardonnay grape? Chardonnay grapes have medium sized clusters with a pyramidal and compact shape. The berries are medium-sized and yellow in color tending to golden. It is a variety with high vigor and usually tends to preserve the acidity of the fruit both to facilitate the production of sparkling wines and to maintain a good aging capacity. It develops very well on hilly soils with calcareous soils and shows extreme sensitivity to spring frosts due to early budding. What are the best Italian Chardonnays? Italy is rich in great examples of white wines and among the best Chardonnays can be considered: those from regions such as Trentino, South Tyrol and Friuli-Venezia Giulia, united by a colder climate that allows the development of greater minerality and hints that recall an evident acidity such as green apple, lime and pleasant herbaceous notes. On the contrary, Chardonnay bred in the southern regions of the peninsula is aided in maturation by losing part of the acid charge and presenting a more consistent body and hints of yellow and tropical fruit.

Chenin Blanc




Coda di Volpe




Croatina is a variety originally from northern Italy, most likely from Oltrepò Pavese, also present in Piedmont, in the provinces of Novara and Vercelli and in Emilia on the Piacenza hills. It is a rather rustic grape, which has spread mainly for its resistance to diseases and good productivity. Vinified in purity, it gives a wine of good structure, with aromas of red fruits, a rather rough tannic texture and low acidity.


Dolcetto is a widespread grape variety in Piedmont especially in the areas between Asti and Cuneo. On the origin of the name there are some hypotheses concerning the development of the vine, that is the sugar level reached thanks to an early ripening or to the gentle hills that have always hosted it. With respect to its origin, Dolcetto is recognized as an indigenous Piedmontese wine also thanks to a document dated 1593 and kept in the Municipality of Dogliani. With a diffusion in the Piedmont area that goes back to the late medieval era and establishes a possible origin from the Ligurian areas, today Dolcetto fully represents Piedmont: for this reason, in addition to being produced as a base wine by many wineries, there are crops dedicated to Dolcetto which claim to restore full territorial identity to the vine in consideration of the great differences between soils and climatic conditions. In the case of Dolcetto Dogliani we refer to the Province of Cuneo or to Diano d'Alba, a municipality located south of Alba and made known by the so-called sorì, the hillsides with very favorable exposure and able to guarantee wines of the highest quality. In the case of Dolcetto di Ovada the province of reference is that of Alessandria which expresses more structured wines made with aging in wood. In spite of the name, Dolcetto is a wine rich in tannins but poor in acidity that usually gives wines to be drunk at a young age. With a low alcohol content, it has mainly floral and fruity aromas ranging from strawberry to raspberry, from cyclamen to violet. Dense in the body, it can be drunk without difficulty and often grants all the composure of red fruits with a great contribution on the level of the body and softness. Dolcetto d'Alba Dolcetto d'Alba is produced in the Langhe in the areas adjacent to the Municipality of Alba and is present in the normal or 'Superior' version. Dolcetto d'Alba wine must be made only with grapes from the vineyard of the same name and respecting a yield of 70% with a maximum of 6300 liters produced per hectare. For the Dolcetto d'Alba Superiore, 12 months of minimum aging are also foreseen. Ruby red in color with some purplish reflections, it is an immediate wine on the nose and capable of re-proposing fragrances of red fruits such as strawberry, raspberry and plum, interspersed with floral notes of rose and cyclamen. On the palate it is warm, harmonious and enveloping, with moderate but noticeable tannins, low acidity, low alcohol content and consistency in the body. What are the best combinations for Dolcetto wine? Dolcetto exalts the platters of cold cuts and young cheeses to the maximum but defends a recognizable taste very well when accompanied by first courses such as lasagna, macaroni with meat sauce and soups. Also ideal with not too fatty grilled meats and boiled meats. What are the characteristics of Dolcetto wine? Certainly among the characteristics of Dolcetto wine stand out a low acidity and a remarkable consistency on the palate in terms of body. The pulp of red fruits is preponderant and accompanies a low alcohol content. What is the best Dolcetto d'Alba? It is difficult to establish which is the best Dolcetto d'Alba but you can certainly get to know this grape without difficulty by exploring the most important appellations such as Alba DOC and Dogliani DOCG and looking for recognizable territorial characteristics through careful tasting.





The Falanghina grape originates from Campania , a region in which it occupies a fair portion of the entire vineyard area. However, its spread also extends to other southern regions of the Peninsula. The probable origin of the name is perhaps to be traced in the support poles called phalanges , necessary to accommodate the vegetative development of the plant. Spared from the phylloxera, the Falanghina grape has found considerable success in recent decades and is often grown ungrafted. The most widespread Campania area concerns the province of Caserta, the Sannio area and the Campi Flegrei area. From a geographical point of view, these are climatically very distinct zones. The Falanghina Campi Flegrei is widespread in the northern part of the Gulf of Naples with a western extension to the island of Procida: great minerality and primary floral and fruity aromas are the characteristics that distinguish the Falanghina produced in the Campi Flegrei DOC in which it tends to preserve the immediacy of the primary aromas, restoring a direct and pleasant wine. Much larger is the Sannio area which includes the sub-areas Taburno, Solopaca, Sant'Agata dei Goti, Guardiolo: the hilly hinterland distributed between the provinces of Benevento and Avellino is bordered to the west by Monte Taburno with clayey and marly soils that know a dry climate in summer and enjoy a very favorable exposure. The success of the vinum album Phalanginum a white wine based on Falanghina, from which also the white Falerno was produced in Roman times, still proposed today in the Falciano del Massico area, must be reported to the province of Caserta. Over time, Falanghina has undergone a progressive ageing in qualitative terms guided by the will of the producers to enhance the grape variety vinified in purity to bring it to the success of Fiano and Greco. Outside the areas mentioned, the inclusion of Falanghina in the province of Avellino with Falanghina Irpinia Dop is quite recent. Falanghina adapts well to the hot and dry climate and allows the production of fresh and moderately aromatic wines, often vinified in steel and with possible stop on the yeasts to ensure the conservation of the floral and fruity aromas typical of the grape. The proximity of the vineyards to volcanic areas, both in the Benevento area and in the province of Caserta, guarantees the preservation of a pleasant minerality well balanced by a body of great softness and great composure on the organoleptic level.Buy Falanghina online Once you have recognized the types of Falanghina available on our wine shop, buying Falanghina online will be easy and fun. You can use the search filters to orient yourself in the purchase of Falanghina and dedicate your research to the typical Falanghina del Sannio, undoubtedly the most widespread. You will also be able to get to know the complexity of a more demanding and less widespread wine such as the Irpinia DOC which in particular cases makes use of a short aging in cask to give more body and softness as well as subtle hints of white spices and notes of honey. What is the best Falanghina? It is difficult to establish which is the best Falanghina among the many labels distinguished by origin and processing. In principle and with the necessary clarifications, you will be able to taste more mineral and light wines from the coast, while the appellations relating to Benevento retain greater structure and body, with a more defined and recognizable aromatic range. Which region does Falanghina come from? Falanghina originally comes from Campania even if its diffusion also covers Apulia, Molise, Lazio and Calabria. Where to find a sparkling Falanghina? Many companies have recently decided to use the Charmat and Classico methods to make Falanghina sparkling wine, obtaining surprisingly interesting results. Compared to the natural refermentation in the bottle typical of so-called 'sparkling' wines, in these cases the second fermentation is induced with the addition of yeasts.



Fetească Albă

Fetească Neagră


Fiano is a white grape variety grown mainly in southern Italy in the regions of Campania, Sicily, Basilicata, Molise, Apulia. A diffusion that has Campania as its epicenter and that sees it migrate to Apulia and Basilicata well before the testimonies dating back to the nineteenth century. On the origin of the name Fiano it has been hypothesized a kinship with a population of the Apuans who, subjugated by the Romans in the second century BC, was forced to move to Sannio. Hence, the distribution of the Apuan vine, ancestor of Fiano in the Campania areas. With small clusters and able to guarantee low yields, Fiano produces excellent results when grown on volcanic soils, especially being able to enjoy excellent temperature ranges suitable for developing a great aromatic potential. With maturation between September and October, the Fiano is mostly aged in steel with partial maceration in contact with the skins or permanence in contact with the yeasts to ensure a soft and enveloping taste. The typical notes of Fiano range from white flowers such as acacia and wisteria, to white pulp fruits such as peach, pear, yellow melon, with slight herbaceous hints and pleasant acidity. It is an enveloping and soft wine, with a rich and complex finish, with a long persistence. Among the most important expressions appear in the appellations Fiano di Avellino DOCG, Cilento DOC and Sannio DOC. Why buy Fiano Buying Fiano certainly means taking a step back in time and seeing how local customs and traditions have been able to spread successfully to the point of being perfectly integrated into other climatic and cultural contexts. An excellent starting point when you decide to buy Fiano is clearly the Fiano d'Avellino with which you can get to know all the richness of Irpinia: with at least 85% of Fiano grapes it can even be accompanied by the mention 'Apianum' which recalls the ancient origin of the name. Is there a Fiano red wine? Fiano is a white grape variety and it is for this reason that the wines obtained can only be white wines, contrary to what happens with red grape varieties whose grapes can also be vinified in white. Is Fiano a sparkling or still wine? Fiano wine can be found on the market in both still and sparkling versions. The Terra d'Otranto DOC appellation includes a sparkling version produced with 90% Fiano grapes.What are the main characteristics of Fiano wine? Among the main organoleptic characteristics of the Fiano wine we certainly find a more or less intense straw yellow color that allows the nose to appear on the nose aromas of white pulp fruits such as peach, melon, pear, notes of cedar, chamomile and references of honey and sugared almonds. On the palate it is dense and enveloping with a discreet minerality, good acidity and an aftertaste characterized by pleasant green notes of mown grass and basil.




The grape that we now call Friulano was known by the name of tocai before the European Court of Justice banned its use with a 2005 ruling, to avoid confusion with the Hungarian Tokaji wine, produced with the furmint grape. In reality, the original name of the Friulian grape is Sauvignonasse and it is a French variety originating from the Bordeaux area, imported into Italy during the 19th century. The resulting wine has good body, is harmonious, with floral and fruity aromas and a finish with a slightly almond note. Today it is grown mainly in Friuli Venezia Giulia and in some areas of the Veneto.






Garganega is the most common white grape variety in the Verona area. It is an ancient grape present for centuries in the territory of the hills north-east of Verona. It found its land of choice above all in the area of Soave and Monteforte d'Alpone, on soils of ancient volcanic origin. Black lands, consisting mainly of basalts, mixed with tuffs and calcareous extrusions, the result of submarine magmatic eruptions. A very fine terroir, which manages to convey structure and notes of particular finesse and flavor to the Garganega. The vine's preference for volcanic soils is confirmed by the excellent results obtained in Gambellara, on the hills near the Lessini Mountains. Garganega is a very productive plant and is usually bred according to the ancient use of the Veronese pergola. A system that after a period of abandonment in favor of the guyot, has been re-evaluated for its ability to better protect the grapes from the sun, maintaining a greater balance between sugars and acidity. The wine has a straw yellow color with golden reflections. The nose opens with notes of white flowers, ripe fruit and final with a characteristic almond note. It is a harmonious wine, which lends itself to ageings in steel and wood and shows a great propensity for aging, with the development of interesting tertiary aromas. It is a grape that also lends itself to over-ripening in the vineyard to make late harvests or to be stored to dry in the loft for the subsequent production of sweet wines, such as the famous Recioto di Soave and Gambellara



Gewürztraminer is a grape identical in DNA to Traminer and represents the aromatic variant of the Savagnin grape. Widely widespread in Italy and France, with particular success in Alsace, the Gewürztraminer has experienced some success in Argentina, Australia and the United States. Gewürztraminer wine is very recognizable for its aromatic intensity and depth of body but this breadth in the content of aromas such as rose and lychee, grapefruit, ginger often makes it excessive for some. For this reason it is good to consume Gewürztraminer when the acidity is well preserved during the first years of production. In this regard, it is precisely in Alsace that Gewürztraminer takes on a more defined identity and which, without excessive aromatic dispersion, manages to reveal composure and a harmonious touch. The maturity of the Gewürztraminer clusters confirms high sugar levels for wines that can reach up to 14°. If the aromatic charge remains the distinctive aspect of the variety, it is very common for those dedicated to the vinification of Gewürztraminer to avoid malolactic fermentation and any form of oxidation that could compromise this aspect. Gewürztraminer is not particularly easy to cultivate as it produces small clusters and is particularly sensitive to vine diseases and to frosts due to its early budding. Gewürztraminer i produces wines with an intense golden yellow color with persistent floral and fruity notes, a good acidity that supports a slight aging even if the best examples come from the regions of northern Europe such as Styria in Austria and Alto Adige in Italy where it remains. a dry climate and where the growing season ensures more moderate temperatures. How to buy Gewürztraminer online It is possible to buy excellent examples of Gewürztraminer online by exploring the shelves of the Vino.com virtual wine shop, using the search filters and choosing between appellations and producers to find the type that best meets your needs. From northern Italy we recommend that you try the Südtirol - Alto Adige Valle Isarco DOC Gewürztraminer 2020 Adler von Klausen structured and finely aromatic wine, to experiment with some products from Alsace such as the Alsace Grand Cru AOP Gewürztraminer Hengst 2017 Domaine de la Ville de Colmar. In short, buying Gewürztraminer online can be the experience that will enrich your cellar with aromas and fragrances too. What are the characteristics of Gewürztraminer wine? Among the characteristics of Gewürztraminer it is always possible to mention an intense color and the aromatic charge of white, pink and fruit flowers that distinguishes the variety. Characteristic of Gewürztraminer is also the full or medium body which helps to make this wine recognizable and appreciated by many. Which wineries produce Gewürztraminer? In Italy there are many wineries specialized in the production of Gewürztraminer. These include Adler von Klausen, Blumenfeld, Tramin and Hofstätter. Is Gewürztraminer a sparkling wine? Gewürztraminer is usually vinified as still wine but there are producers who choose to make it sparkling with the Martinotti method.


The glera grape is famous for being the basis of Prosecco production. In reality, the introduction of the name glera to replace the ancient name of the Prosecco grape is quite recent and arises from a need for legislative protection and certainly not from ampelographic considerations. The operation had the sole purpose of safeguarding the Prosecco designation of origin, which could not be defended as long as the term was associated with a grape and not a specific production area. It is a semi-aromatic variety spread for centuries in the Triveneto with different biotypes. The bunch is quite large with green berries with golden yellow reflections. It loves sunny hilly exposures, but with a cool and not too dry climate. The wine has a straw yellow color, with rather simple aromas of white fruit accompanied by some floral notes. In the mouth it is fresh and flowing, with good acidity and medium persistence. It is almost never vinified still. Its natural destination is linked to the production of sparkling wines with the Charmat method or sparkling wines sur lie according to the ancient tradition of the territory.





The Grechetto grape is widespread above all in central Italy, particularly in the areas of Orvieto and Todi. As with many indigenous grape varieties, its origins remain rather mysterious. On the other hand, it is certain that there are two different clones: the grechetto di Orvieto, more widespread and common (clone g109), and the grechetto di Todi (clone g5), which actually possesses the same genetic makeup as the pignoletto grown on the Bolognese hills. DNA analyzes have shown that there is a close kinship relationship between the Grechetto of Orvieto and that of Todi, without however being able to establish with certainty a parent-child derivation. From a grape point of view, Grechetto di Todi has an earlier ripening period than that of Orvieto. The wine has a straw yellow color with floral scents, citrus aromas, white fruit and exotic hints. It has a good structure, with a harmonious sip, low acidity and a finish with an almond note.


Greco is an ancient white grape variety, which was most likely introduced in the lands of Campania by the first Greek colonists who landed in southern Italy. It is a grape of great quality, widespread throughout Campania and in particular in Irpinia and in the Benevento area. It expresses itself particularly well on volcanic soils, where it gives intense, structured, complex and very long-lived whites.


The Grenache grape is widely present in southern France, where it came from neighboring Spain. It is a very common variety in the Mediterranean area and one of the most widespread in the world. In France, it expresses itself particularly well in the lower Rhône area, in particular in Châteauneuf-du-Pape, where with small additions of mourvedre, syrah, cinsault and other local grapes, it gives reds of extreme finesse and class, especially if grown on the typical soils by galets roulés. Other interesting Grenache-based wines are those produced in the nearby Gigondas and Vaqueyras appellations. Vinified in purity it expresses rather alcoholic wines, with aromas of red fruit, dense tannins and balanced freshness.



Grillo is a white grape variety widespread above all in western Sicily and in the Marsala area. Recent discoveries trace its origin to the Agrigento municipality of Favara, from a cross between the native Sicilian varieties Cataratto and Zibibbo. It is a medium-late ripening grape and produces a straw yellow colored wine, from which wines with typical herbaceous and floral scents, of great freshness, derive. We can find the grillo grape in Sicilian appellations including Alcamo DOC, Contea di Sclafani DOC and Mamertino DOC, it is also the essential basis for the production of Marsala.


Grüner Veltliner

Grüner Veltliner is a white grape variety originating in Central Europe and widespread above all in Austria, where it is by far the most widespread variety, so much so as to be the true enological symbol of the country. It is an ancient grape, which loves cold weather and strong temperature changes. In Italy, it has found a home in the Isarco Valley, the most northerly planted area of our peninsula. Grüner Veltliner is a generous grape variety, which must be grown with low yields to obtain quality wines. Its bouquet expresses pleasant citrus notes, of lime, grapefruit, vegetable hints, aromas of white fruit, tropical nuances and a characteristic spiciness reminiscent of white pepper. The sip is dynamic and vibrant, always supported by a rather high acidity. Its characteristics of finesse and elegance require combinations with fish dishes or delicate white meats.

Incrocio Manzoni


Inzolia is a white grape variety cultivated for centuries in Sicily . It is also present under the name of "Ansonica" also along the Tuscan coast of the Argentario and in the islands of the Tuscan archipelago, in particular on the island of Elba and on the island of Giglio. It is a white grape that adapts very well to arid, dry and well-ventilated climates. It ripens fairly early and produces medium-large clusters with golden yellow berries. It is often vinified together with Catarratto, Grillo or Chardonnay. The vinification in purity requires particular attention for a natural tendency of Inzolia to oxidation. In the glass it has a light yellow color with brilliant golden reflections. The bouquet is intense with floral and fruity aromas. The taste is typically Mediterranean, harmonious, soft, with balanced acidity and a finish of good persistence. It is a perfect fish wine, to be paired with typical seafood dishes.






Lagrein is a native red grape variety of Alto Adige, born from a spontaneous cross between Teroldego and an ancient unknown variety. It is a grape that produces rather rustic and rough wines, with a good structure, but not particularly refined and with a modest propensity for aging.


Lambrusco Grasparossa

Lambrusco Maestri

Lambrusco Marani

Lambrusco Salamino

Lambrusco di Sorbara

Lambrusco di Sorbara belongs to the vitis lambrusca family, ⁣which gathers a series of varieties selected from a long process of domestication of wild vines present in the Emilia-Romagna area. The current area of greatest cultivation is the Modena area, where it has found the natural habitat to express itself best on alluvial soils, with the presence of sands and pebbles. Like all Lambrusco grapes it still retains a slightly wild character, which is expressed in a rather aggressive acidity and in a profile with harsh and decisive tones. The plant has a good vigor and a constant productivity, even if it can present phenomena of acinellatura, with consequent poor yields but of good quality. Lambrusco di Sorbara produces wines that are appreciated above all for their lively gustatory immediacy, fresh fragrance and ease of drinking. The color is bright ruby red, with a rich froth with an intense pink color. The nose reveals aromas of violets, strawberries and cherries. On the palate, it is characterized by a great burst of acid freshness, which dissolves into pleasant fruity aromas and a slightly savory finish.





The Malbec grape is native to the south-western area of France, in particular from Cahors. Known in antiquity as Cot or Noir de Pressac, it later takes its name from the winemaker Malbeck who spread it widely. From the DNA analysis it seems that it derives from the spontaneous crossing between Prunelard and Magdeleine Noire des Charentes, an old French variety, also ancestor of Merlot. The Malbec grape was introduced in Argentina towards the middle of the 19th century, where it found ideal conditions to express itself on interesting qualitative levels. In particular, the cultivation at high altitudes has brought to light a profile of greater finesse, with more elegant tannins and great aromatic concentration. Today in Argentina it is cultivated on over 26,000 hectares and is the most widespread red grape variety of all, while in France there are only about 1,000 hectares left, cultivated in the Medoc area, where it is used in a small percentage in Bordeaux blends. It is a plant that produces quite large clusters, with berries with a dark blue, almost black skin. The wine has an intense ruby red color. The nose expresses a bouquet with notes of plum, red fruit and slightly vegetable scents. The taste is rich, warm with an important tannic texture and moderate freshness.


More than a wine or a specific grape variety, with the term Malvasia it is usual to indicate in the oenological field a family of grape varieties widespread above all in the Mediterranean. The name Malvasia derives from Monemvasia, the name of the Greek port of the Peloponnese from which, in particular during the Venetian domination of the 11th century, ships loaded with wine left for the main ports of the Mediterranean. It seems, however, that the grape originated in Crete or in any case in the Aegean area and that it subsequently spread with the first Greek colonization. Although the white grape variety of Malvasia is widely used, there are black and pink Malvasia grapes. In Italy alone there are 18 varieties of Malvasia including Malvasia di Candia and Malvasia Laziale or Puntinata, the latter widespread in Lazio. Precisely in Lazio it is often vinified in blends with other local varieties to obtain fresh wines, not very suitable for aging and capable of supporting fatty dishes of traditional cuisine, largely revealing the characteristics of the volcanic soils of origin. Another relevant example is the Malvasia di Candia Aromatica grown in the provinces of Piacenza, Parma and Reggio Emilia, places where Malvasia lends itself to the creation of a series of still and sparkling wines. It is not easy to establish exactly the degree of aromaticity of Malvasia, but in general it can be indicated as moderately aromatic. This means that the vinification procedures in steel carried out at low temperatures are often designed to fully preserve the aromatic range and avoid forms of oxidation that could compromise the fragrance of the primary aromas. Malvasia gives life to floral and fruity wines in which white and yellow pulp fruits such as peach, apricot and white melon dominate. Very delicate herbaceous notes ranging from musk, thyme, sage can intervene on the base and expand the bouquet by balancing the fruity texture. Both in the still and sparkling version, Malvasia is ideal to accompany aperitifs based on semi-aged cheeses and cold cuts, but it is also excellent for white meats and fish-based first courses. Why buy Malvasia Given the versatility of the grape, buying Malvasia can be an exciting experience for those who do not like overly aromatic wines and are looking for a balanced combination of floral and fruity fragrances. To buy the Malvasia you are looking for, you can find a wide selection on our site and, thanks to the help of detailed information sheets, start learning about the varieties that best suit your tastes. Is Malvasia a fortified wine? Malvasia grapes can be vinified in the dry, sparkling, passita or liqueur versions depending on the production choices. In the case of Malvasia delle Lipari we speak of a fortified wine because it is obtained by fortification thanks to the addition of alcohol to a base wine with an alcohol content of around 12% and containing at least 95% of Malvasia. Can a sweet red wine be obtained from Malvasia? From Malvasia Nera, widespread in Trentino, Tuscany, Apulia and Piedmont, a sweet red wine can be obtained by interrupting fermentation by lowering temperatures or adding sulphites. What is the origin of Malvasia wine? It seems that Malvasia originated in a Greek city in the Peloponnese called Monenbasia, Monemvasia or Monovasia which means 'one-way port'. Its diffusion in the Italian peninsula will then be ensured by the importation of cuttings from the port of Venice during the long medieval period, thanks to commercial traffic with the East.

Malvasia Istriana

Malvasia Nera

Malvasia di Candia

Malvasia di Schierano



Manzoni Bianco

Manzoni Moscato

Manzoni Rosa



Marzemino is a native red grape variety of Trentino, particularly widespread in Vallagarina, born from a spontaneous cross between Teroldego and an ancient grape now unknown. It produces a wine with a floral and fruity bouquet, harmonious and balanced, with subtle tannins and the right acidity.


Melon de Bourgogne



Originally from the French area of Bordeaux from which the most prestigious wines based on this blend still come today, Merlot is one of the most popular black grape varieties internationally thanks to its great drinkability and high adaptability. Generally the Merlot grapes are processed and vinified with the aim of creating precious blends based on Cabernet Sauvignon where the role of Merlot consists in adding finesse and expressiveness of the fruit by expanding and emphasizing the organoleptic potential of Cabernet Sauvignon. Compared to the origin, Merlot is born in the Bordeaux area from a spontaneous cross between Cabernet Franc and Magdalene Noir de Charentes. If the complementary grape of Cabernet Sauvignon remains in the Medoc region, in the Saint-Emilion area it is the most cultivated and often proposed grape variety, especially in the Pomerol area, a true paradise of this extraordinary grape. Unlike the coastal part where the pebble suitable for the cultivation of Cabernet Sauvignon dominates, in this area the gravelly soils of alluvial matrix are sedimented with sands rich in ferrous minerals and clays, creating a perfect mix for the needs of the vine. The most famous Merlots in the world are born in this AOC, which stand out for the finesse of the aromas of small dark berries, for the extraordinary harmony and complexity, as well as for a refined evolution towards balsamic and mentholated notes. The Pomerol territory was not classified in 1855, but over the centuries a scale of values was created and today the most highly rated labels ever come from: Château Petrus, Château La Fleur, Château L'Eglise Clinet, Château Le Pin, Château La Violette, Château Trotanoy, Château Housanna, Château L'Evangile, Château Clinet, Vieux Château Certan. In addition to this French peculiarity, Merlot remains one of the most widespread varieties in the world, present in almost all European countries, as well as in the countries of the New World. Thus, especially in consideration of its peculiar characteristics, the vinification of Merlot in purity appears increasingly widespread in recent years, offering wines with great personality. In Italy the spread of this grape involves regions such as Friuli Venezia Giulia, South Tyrol, Veneto, Emilia Romagna, Tuscany, Sicily. Precisely in the case of Tuscany, the extreme compatibility of coastal climatic conditions with those present in the Bordeaux area has allowed in recent decades the creation of very successful and qualitatively competitive blends despite the maintenance of recognizable specificities. In addition to being subject to very different harvest times, designed to obtain fresher and less alcoholic or more robust wines in consideration of the ripeness of the fruit, Merlot usually comes in two different versions depending on the climatic conditions affecting the grapes. The most common is the one in which the Merlot grapes are grown in environments where a warm or moderate climate prevails, giving life to a wine with characteristic hints of wild berries mainly black berries such as blueberries, black currants, plums, cherries, often followed also from fresh herbaceous notes of undergrowth; the result is a wine characterized by a soft and velvety body in perfect balance with the body of the tannins and the high alcohol content. The other interpretation is more elegant and slender and is pursued with colder climatic conditions that allow Merlot, thanks to the different maturation, to stand out for greater tannins and acidity. In both cases, Merlot almost always undergoes an aging process in oak barrels, gaining spicy and fragrant notes of vanilla and coffee. Versatile and disruptive wine, Merlot is the red wine loved for its persuasive elegance, soft and rich fruit, smooth profile and balanced, long and persistent sip, without edges or harshness. An enveloping and round wine that over time has conquered the palates of connoisseurs from all over the world. In the Italian case, the appearance of Merlot in response to the damage caused by phylloxera depended on the need to plant new vineyards by selecting better known and more easily marketable varieties. The vine quickly settled in the Triveneto area, in areas that could recall the pebbly and gravelly soils of Bordeaux, such as the alluvial areas of the Greve del Friuli or the Piave area. The vine then spread throughout the peninsula, finding especially in the area of the Tuscan coast, Bolgheri and its hinterland, the pedoclimatic conditions to express itself with high quality levels, exhibiting a decidedly Mediterranean, mature, rich and intense profile. It is grown with excellent results also in Alto Adige, in particular in the Cortaccia area, the sunniest and hottest of the region, in Veneto in the area of the Berici and Breganze hills and in Umbria. I Merlot is history, discovery, adaptation: many are the labels that exalt it at the highest levels such as Masseto Tenuta dell'Ornellaia, Messorio Le Macchiole, Apparita Castello di Ama, Redigaffi Tua Rita, Rennero Gualdo del Re. Buy Merlot online If Merlot is a wine appreciated by many amateurs and easily available in wine shops, buying Merlot online is often the best way to reveal its full potential thanks to the immediate comparison of labels and origins. By purchasing Merlot online you can take a journey into the universe of this grape, discovering for example the blends from the coastal areas of Bordeaux and trying stimulating comparisons with Bolgheri wines. Before purchasing, you can devote every attention to discovering its fruity scents and let yourself be surprised by their combination by identifying the delicate herbaceous notes that accompany them. For an even more complete tasting experience, you can decide to buy two pure Merlots online which, if distinguished by harvesting period and winemaking techniques, will allow you to discover if your taste appreciates the freshness and momentum or body of the wine more ripe and expertly refined fruit. In short, buying Merlot online means getting to know wine from the right direction. What are the characteristics of the Merlot grape? The main characteristics of the Merlot grape include high vigor and high productivity, both conditions which, when the climatic configurations allow it, make it very adaptable and preferable for new plants. What is the taste of a Merlot wine? A wine composed of a high percentage of Merlot or made with pure Merlot has hints of red fruits and ripe plums with interesting herbaceous and spicy hints that manage to complete the organoleptic profile giving a fuller and more structured taste. Which Italian Merlot is a must try? There are many Italian Merlots that deserve consideration but some pure Merlot wines such as Masseto have gained worldwide fame to the point of rightfully entering the Olympus of labels to try at least once in a lifetime.



Molinara is a red grape variety historically present in the Veronese area of Valpolicella, together with corvina and rondinella. It is characterized by a scarce color and a refined profile, with aromas of small berries, good freshness and characteristic flavor.




Montepulciano is the grape variety from which Montepulciano wine is produced. Montepulciano grapes have a late ripening and are characterized by berries with very thick skin. Well known and used in Italy, it is widespread in various regions of central and southern areas such as Emilia-Romagna, Marche, Lazio, Umbria, Abruzzo, Molise, Campania, Basilicata and Apulia. Not to be confused with the Nobile di Montepulciano, a wine produced from Sangiovese grapes, Montepulciano comes with all certainty from the Abruzzo region and, in particular, from the Pescara area. With almost 35.00 hectares of vineyards, Montepulciano remains the most cultivated black grape variety in Italy after Sangiovese and lends itself very well to the composition of various types of blends. Montepulciano is characterized by intense aromas of red and black fruits such as plum and blackberry, always accompanied by a fine spiciness that becomes more decisive with aging and that refers to cinnamon and dried herbs such as thyme and marjoram. Of chromatic impact with its intense and full reds, Montepulciano is a wine of great structure, it is enveloping and full, with tannins measured with a little ageing, long persistence and suitable for aging. For many, Montepulciano can present a vinous taste and a distinct tannic charge, characteristics that an adequate ageing gives a softer and more gentle wine, with a tasty and recognizable aromatic spectrum. In Abruzzo the most prestigious appellations concern the Montepulciano d'Abruzzo Colline Teramane but there are valid examples for other appellations such as Conero, Castelli Romani, Colli di Rimini. Montepulciano also appears in the Cerasuolo d'Abruzzo DOC which hosts a very fresh and appreciated rosé especially in combination with regional Abruzzo dishes. Montepulciano d'Abruzzo Montepulciano d'Abruzzo probably takes its name from the region of origin of the Montepulciano grape. Its diffusion can find in some written testimonies of the mid-18th century the proof that this grape was known and cultivated in the Abruzzo area. The combination of hilly slopes in the Pescara area and the presence of Apennine mountains most likely made Montepulciano d'Abruzzo resistant to phylloxera during the late 19th century. From the Peligna Valley to the areas that slope down towards the Adriatic, Montepulciano d'Abruzzo expresses its maximum power to connote the important appellations located in the provinces of Chieti, L'Aquila, Pescara and Teramo. The Montepulciano d'Abruzzo DOC appellation requires the presence of Montepulciano d'Abruzzo in an amount not less than 85% and, even in the Riserva versions, it allows 15% of non-aromatic Abruzzo varieties. This DOC includes 5 sub-areas that can be mentioned on the label including Casauria, Alto Tirino and Terre dei Peligni. Another appellation that makes use of 90% of Montepulciano d'Abruzzo and 10% of Sangiovese is the Montepulciano d'Abruzzo Colline Teramane DOCG: the wines that fall under this appellation must age at least one year in cask with two months in the bottle, while the Riserva version remains at least three years in wood and two months in the bottle. What are the characteristics of Montepulciano wine? Montepulciano has various characteristics in reference to drinkability. When young it has fruity aromas with cherry, plum and blackberry that make the taste direct, with evident tannins and medium structure. With aging, the wine acquires body and structure, offering smoother and more silky tannins, a full body and a long persistence on the palate. Is Montepulciano a red wine? Montepulciano is a traditionally red wine that stands out for its power and aromatic impetus, both in the young versions and in those aged in wood. Cerasuolo d'Abruzzo is a rosé wine produced with Montepulciano d'Abruzzo grapes for which a short maceration of the must is required in contact with the skins. Is Montepulciano a still wine? Montepulciano is usually vinified as a still wine. However, there are producers willing to compete with sparkling wine and pushed to create sparkling wines based on Montepulciano grapes.





Muskat Ottonel

Müller Thurgau

Müller-thurgau is a recently introduced grape variety. It was born at the end of the 19th century thanks to the Swiss researcher Hermann Müller, a native of Thurgau, who among the various experiments to create new varieties, crossed the Rhine riesling with the madeleine royale and not with the sylvaner as had been believed for a long time. The new grape has had some success and is now grown mainly in Germany, Austria and Hungary. In Italy it is present in Trentino-Alto Adige, Friuli-Venezia Giulia and Veneto. It loves a cool climate and can be grown up to an altitude of 800/900 meters above sea level. It is a semi-aromatic grape that produces straw-yellow colored wines. On the nose it expresses floral and fruity aromas of good intensity. The sip is harmonious and balanced, with good fruit richness but rather lacking acidity. Despite some commercial success, it has not maintained the noble characteristics of its riesling parent.




Nebbiolo is one of the most ancient and noble grapes of the rich Italian ampelographic heritage. According to some, the name Nebbiolo derives from the fog that envelops the vineyards during the harvest. Nebbiolo produces red berried grapes and is native to Piedmont and in particular to the Langhe area, where it is able to express itself at very high levels in the appellations of Barbaresco and Barolo. Nebbiolo is also grown in the nearby region of Roero, in Valtellina with the name of Chiavennasca and in the small Sardinian enclave of Luras, where it was introduced by the Piedmontese in the 19th century. Also in the Piedmont area of Gattinara and Ghemme, near the Sesia river, Nebbiolo has found a territory of choice producing wines of great complexity and suitable for aging thanks to rare pedoclimatic conditions that combine excellent thermal excursions with alluvial and volcanic soils. . Nebbiolo is an extremely territorial and demanding vine from a pedoclimatic point of view, so much so that it is grown almost nowhere else in the world outside its territory of origin. It has a late ripening, with harvest around mid-October and needs sunny, breezy exposures, but a cool climate with good temperature ranges. As for the soils, it prefers soils composed of clayey limestone marl, which enhance its natural elegance. With a vineyard area that in Italy amounts to almost 6000 hectares, it remains however the reference variety of Piedmont with the aforementioned Barolo and Barbaresco: two very different expressions of Nebbiolo that tell diversified production traditions based on aging techniques, duration and especially to the areas where it is cultivated, recognizable on the basis of the composition of the soil and exposure. Among these factors, the use of the wood chosen for aging has created, at least in the case of Barolo, different schools of thought and, in this specific case, has generated a rift between the supporters of more traditional methods of winemaking and the innovators who, according to the former, they would be guided by the adaptation of the product to the dominant taste in international markets. However, the expressive potential of Nebbiolo remains assured with respect to aging which, in addition to amplifying the aromatic range by giving very refined and pleasant tertiaries, manages to gain softness by smoothing a high acidity and a consistent tannic charge. In fact, Nebbiolo remains one of the few grape varieties capable of combining power and expressive finesse: the refined bouquet combines a dense tannic texture and high acidity, which always guarantee great balance and remarkable longevity. Buy Nebbiolo For those who know or closely attend the world of wine, buying a good bottle of Nebbiolo can be an almost daily experience. This is because with Nebbiolo we are dealing with a main grape variety and appellations that over time have earned the favors of experts thanks to their elegance and nobility. Loving Nebbiolo means joining a community of true connoisseurs who can choose between young and promising versions or decide not to settle for aging and truly expressive wines. On our site you will find a wide selection of wines from this vine and with a few clicks you can buy the bottle of Nebbiolo you wanted online, being guided by detailed cards and the advice of our sommeliers. What are the characteristics of a pure Nebbiolo wine? Nebbiolo has very recognizable characteristics on the basis of a strong tannic texture and a consistent acidity which also determines its great aging capacity. Ruby red in color often tending to garnet and of medium intensity, it has floral hints of rose, cherry, red fruits on the nose, while the evolution in wood gives hints of leather, tobacco dust, terracotta and leather, with some earthy and animal. What are the best Nebbiolo food pairings? Nebbiolo is perfect to be consumed with complex meats such as stews and stews, but it is also perfect in combination with game and mushroom-based first courses. Another interesting combination is with cheeses, even if for some the bitter hue that Nebbiolo can help to emphasize is not too pleasant. Why does the best Nebbiolo come from Piedmont? The pedoclimatic configuration of Piedmont has allowed the development of a long production tradition with respect to Nebbiolo which has also contributed to consecrate this region as the land of choice for a refined and elegant wine, made famous also by great historical figures. In particular, the Langhe, with very different geological conformations dating back to 7 million years ago, today retain sedimentary clay-limestone marls responsible for this particularity. The recent discovery of a volcano in the Gattinara area and the alluvial typicality of the soils of Ghemme represent further geological conformations suitable for this variety.


With more than 11,000 hectares of vineyards in Italy, Negroamaro is a widespread grape variety in Apulia and, in particular, in Salento in the provinces of Brindisi, Taranto and Lecce. With an appearance in Italy thanks to the Greek colonization of the eighth century BC, it hides in the name a possible repetition of the term 'dark', both with the word mavro (black) and with the Latin term nigrum (black). An etymology confirmed by the dark and impenetrable red that characterizes a wine that is undoubtedly recognizable and soon widely used above all as a blending grape. Wine that brings color and that has only recently gained full consideration as a wine proposed alone or in a blend of great charm. In addition to the production of rosé wines, it is a powerful blend, capable of giving body and color while also releasing pleasant and very characteristic bitter notes. The high vigor of the vine requires radical interventions in the vineyard to limit productivity and regiment the plant. Negroamaro finds the correct amount of water needed during the vegetative phase in calcareous and clayey soils. Vinified in purity it is able to offer a wine with an impenetrable color tending to garnet. The nose dominates the red and black fruits in jam, plum, with some menthol and balsamic notes, a hint of thyme often accompanied by subtle spicy hints, leather and cocoa. Negroamaro is powerful and authentic, a true regional pride in the creation of wines with a strong personality. The Negroamaro of Salento When it comes to Negroamaro, references to Salento are immediate, in particular to the provinces of Brindisi, Taranto and Lecce where the vine is most widespread. The Salice Salentino DOC appellation created in 1976 also provides for the use of 90% Negroamaro grapes in the Salice Salentino DOC Negroamaro Riserva version, making this grape an ideal representative of the area's viticulture. Given the full body and consistent tannic value, this grape is also suitable for aging, giving more accentuated tertiary hints that greatly distinguish it from the young versions and usually characterized by a more marked acidity. There are currently 21 appellations in which it appears including Negroamaro di Terra d'Otranto DOC, Leverano DOC, Nardò DOC.What is the origin of the Negroamaro grape? In all likelihood, the origins of Negroamaro date back to the Greek colonization of the Italian peninsula during the eighth century BC. What are the characteristics of a wine produced with Negroamaro grapes? From the visual point of view, among the characteristics of a wine produced with Negroamaro grapes there is first of all the great chromatic intensity determined by a dark red color tending to black. On the nose the Negroamaro releases red and black fruits in jam, plum, raisins, also giving some pleasant spiciness of pepper and thyme. On the palate it is warm and compact, very enveloping with excellent structure and a recognizable tannic capacity, all characteristics that often prelude to a long finish and a complex taste. What is the best Negroamaro based wine? If you are looking for the best wine made from Negroamaro grapes it can certainly be of some help to know that Salice Salentino Negroamaro Riserva contains, according to the specification, a high percentage of Negroamaro which makes the blend and its organoleptic characteristics very recognizable.

Nerello Cappuccio

Nerello Cappuccino is a native red grape variety from north-eastern Sicily, historically cultivated on the slopes of Etna together with Nerello Mascalese: its name derives from the characteristic leaf shape of the sapling plants, which resemble the shape of a cap. In addition to Sicily it is also present in Calabria, along the Tyrrhenian coast overlooking the Strait of Messina. Vinified in purity it gives origin to a fruity, harmonious wine with a rather soft profile, which goes well in small percentages with the more austere Nerello Mascalese.

Nerello Mascalese

Nerello mascalese is a red grape variety widespread above all on Etna, it can also be found throughout north-eastern Sicily and along the Tyrrhenian coast of Calabria. It is a grape with noble characteristics, still today it is often cultivated ungrafted on soils of volcanic sands, according to the old Greek sapling system. In purity it gives refined and elegant wines, characterized by floral aromas, aromas of small berries and spices. The tannic texture is fine and the freshness is lively.

Nero Buono

Nero d'Avola

Nero d'Avola wine is produced from the homonymous grape of Sicilian origin. The appearance of Nero d'Avola in Sicily dates back to the probable intervention of the Phoenicians. The notoriety of Nero d'Avola and its constant diffusion are probably due to the favorable climate even during the winter seasons and to the orographic conformation of the Avola area. Also known as Calabrese but without evidence of a direct origin from the Calabria region, Nero d'Avola is grown today with a spread of about 12,000 hectares. Before spreading to other continents, Nero d'Avola experienced a stylistic update in Italy by modifying the production of blended wines with the use of this blend in the current version which provides greater acidity for the full and more defined expression of identity of the grape. This does not, however, exclude the use of Nero d'Avola in a blend based on Syrah, Cabernet Sauvignon and Merlot. Changing the climatic conditions between the two sides of Sicily, Nero d'Avola can take on more angular or elegant and refined connotations. In addition to this, the ability of Nero d'Avola to lend itself to aging in wood is high to the point of guaranteeing wines of character and depth, in which the tertiary component can be well integrated with the depth of the red and black fruits for truly optimal results. It is a wine of great complexity that in the younger and fresher versions gives the intensity of berries, while with a little aging it manages to smooth out the tannic flow and gain under the aspect of gustatory complexity, with notes of tobacco and spices. Buy Nero d'Avola online If you've never had the chance to visit Sicily, buying a Nero d'Avola on Vino.com can allow you to bring home a piece of local culture. Tasting a Nero d'Avola means exploring local flavors and traditions with different expressive styles, depending on the types of wine produced. In the Vino.com wine shop you can buy a Nero D'Avola online, being able to choose between younger and more fruity versions in which the expressiveness of the primary aromas is emphasized by freshness and dynamism; or devote your attention to a Nero d'Avola of greater complexity, with hints of ripe red and black fruits and pleasant spicy notes, finished with tobacco and cocoa notes, with silky tannins and greater softness in the sip. What are the best combinations with Nero d'Avola? Nero d'Avola lends itself to great regional Sicilian and national dishes, being a perfect wine to pair with grilled or stewed red meats and suitable for aged cheeses. Nero d'Avola can also be tasted with first courses based on savory ragout and be chosen as a meditation wine when aged in wood. What are the characteristics of Nero d'Avola? Nero d'Avola has an intense ruby red color and, if aged in wood, some garnet reflections. The nose immediately reveals elaborate aromas of black cherries, plums and can also bring back pleasant spices imbued with almost saline notes with hints of tobacco, licorice, cedar and some smoky notes. Usually the tannin is felt without difficulty, the body is medium or full. Nero d'Avola is a harmonious and structured wine, with a strong alcoholic charge and a medium or long finish. What are the prices of Nero d'Avola? Nero d'Avola can still be purchased at low prices. A good bottle of Nero d'Avola can be bought for 10–15 euros, while wines of greater complexity can reach 40–45 euros.

Nero di Troia





Oseleta is a native Venetian grape variety, mainly present in the Valpolicella area, where it is sometimes used in blends with corvina and rondinella for the production of local reds. It is very rarely vinified in purity, however its pleasantly fruity and spicy characteristics, accompanied by a nice tannic texture, make it an excellent wine to complete the bouquet of Valpolicella reds. Its skin also makes it suitable for drying.

Other indigenous white grape varieties

Other white grape varieties


Pallagrello Nero



Passerina is a white grape variety from central Italy, rediscovered in recent decades. It is especially common in the borderland between Marche and Abruzzo, in particular in the Offida area. Its curious name seems to derive from the fact that sparrows love to peck at its tasty berries. The wine is very interesting for its fresh, citrusy and pleasantly fruity profile. It is a simple white, which thanks to its good natural acidity, is also made sparkling with the Martinotti method.



Pecorino is a white grape variety widespread in the area between the Marche and Abruzzo regions. Although it is impossible to reconstruct the exact area of origin, the diffusion of Pecorino in the province of Ascoli Piceno, in particular Offida, remains as relevant as that which affects the Teramo area. Among the many hypotheses on the origin of the name 'Pecorino' some tend to refer to the peasant context the spread of the variety with evident reference to sheep farmers and to the long tradition widespread in the Abruzzo area. Other reconstructions also seem to assign the diffusion of the name 'Pecorino' to the feeding of the sheep and, in other known versions, also the analogy between the sparkling type and the intense flavor of the sheep's cheese could indicate precisely in the use of the same etymology a possible origin. The small grape and the thick skin do not allow to obtain large yields from Pecorino. However, the large amount of sugars developed allows to raise the alcohol content and to balance the acid texture without jolts. Among the appellations present in Abruzzo are to remember: Abruzzo DOC, Colli Aprutini IGT, Colli del Sangro IGT, Colline Frentane IGT, Colline Pescaresi IGT, Colline Teatine IGT, Controguerra DOC, Histonium IGT, Terre Aquilane IGT, Terre di Chieti IGT, Tullum DOC. Compared to the Marche, the Falerio Pecorino DOC and Offida Pecorino DOCG appellations require a minimum percentage of 85% Pecorino. Thanks to the good acidity, Pecorino also lends itself to sparkling versions from which a fresh wine is obtained and suitable to accompany unengaged aperitifs. Straw yellow in color with golden reflections, Pecorino has a very distinct floral aromatic range in which we can recognize lime, white acacia flowers and tropical nuances reminiscent of white and yellow pulp fruits such as apricot and melon. Also interesting for its minerality, Pecorino retains subtle herbaceous nuances of thyme and sage. On the palate it retains the right flavor while the alcoholic part makes it intense and full. How to buy Pecorino If you are looking for a wine for the summer or if you want to get an excellent white wine all year round, buying Pecorino online in our wine shop will be a fun and intuitive experience. You can choose from the best labels selected by our sommeliers between Marche and Abruzzo and experiment with particular appellations by orienting the choice between Pecorino in purity, for an authentic and direct flavor, or vinified as a blend. What is the best Pecorino wine? It is difficult if not impossible to establish which is the best Pecorino wine on the market. As always, when moving into the world of wine there are many evaluations to make before identifying the Pecorino wine that best suits your tastes. Surely you can start from the choice of the region and decide whether to opt for a pure Pecorino or to be seduced by interesting blends. What distinguishes Pecorino wine producers? There are many aspects that distinguish Pecorino wine producers including the geographical location of the vineyards, the production style used, the alcohol content developed, the selections made before vinification. The only way to find these differences is to start tasting. What are the most suitable combinations for Pecorino wine? Pecorino is a versatile wine capable of accompanying different types of dishes, from disengaged appetizers to complex preparations. In the younger and less structured versions it is suitable for grilled fish dishes but can also be very pleasant with white meats marinated in herbs and cooked in the oven.

Pedro Ximénez

Pedro ximénez is an Iberian white grape variety widespread mainly in southern Spain, particularly in the region of Andalusia. It is used in the Jerez area for the production of oxidative sweet wines, which are distinguished by a long aging and for the development of particularly rich and complex bouquets, with persuasive notes of dried fruit, dates, figs and honey.



Petit Manseng

Petit Meslier

Petit Rouge

Petit Verdot

Petit verdot is a red grape variety historically present in the south-western area of France, in particular in the Médoc, where it is used in small percentages in Bordeaux blends together with cabernet sauvignon, cabernet franc and merlot. It is a late variety, which in the cool climate of Bordeaux struggles to reach full ripeness. However, its contribution to Bordeaux red wines is particularly appreciated for the spicy notes, for the structure and tannic texture, which give longevity to the wines. In Italy it is grown in the Bolgheri area, in the Tuscan Maremma, in Lazio and in Sicily. Territories in which thanks to the mild and sunny climate it is able to ripen perfectly giving intense, rich reds with great personality.

Petite Arvine


Picolit is an ancient native Friulian grape, grown mainly in the Colli Orientali area. Its name derives from the fact that it produces not only small clusters, but also loose ones. It is, in fact, a variety that suffers from floral abortion, that is the lack of fertilization of the flower, which does not allow the development of the fruit. With picolit grapes an exquisite sweet wine is traditionally produced, which was already appreciated in the main European courts during the seventeenth and eighteenth centuries. Even today, the dessert wine made with picolit is a delicious nectar with an extraordinary gustatory balance. It is a wine of great finesse and elegance, which combines a soft and seductive bouquet with a pleasant freshness.





Pink Muscat

Pinot Blanc

From a genetic point of view, DNA analyzes confirmed that pinot blanc, pinot noir and pinot gris are not three different grape varieties, but three different clones of the same variety. The presence of biotypes that have differentiated over time as a result of spontaneous mutations is not surprising, since pinot is one of the oldest grape varieties ever. In fact, it is probably a grape that was domesticated in ancient times in the central-eastern area of France and which still today has its cradle of choice in Burgundy.Pinot Blanc in Italy is grown almost exclusively in the Triveneto, particularly in Alto Adige, where it finds the perfect habitat at altitudes that vary, depending on the exposure, between 500 and 800 meters. It produces delicate wines, of great expressive finesse, with pleasant notes of white fruit. The sip is harmonious and of great balance. It is a white ductile in combinations and of great longevity.

Pinot Gris

DNA analyzes have found that, from a genetic point of view, pinot gris, pinot blanc and pinot noir are not three different grape varieties, but three clones of the same variety. Pinot is one of the oldest grapes therefore the presence of biotypes, which over the centuries have differentiated due to spontaneous mutations, is not surprising. Pinot is most likely a grape domesticated in very ancient times in the central eastern area of France and still today has its cradle of choice in Burgundy.Among the three varieties, pinot gris is certainly the most widespread in Italy, especially in the Triveneto area. The grape skin has a beautiful pink color and also the wine can be straw yellow or slightly coppery if there has been a brief contact with the skins during the vinification. Its great international success is due to the fruity, rich and seductive bouquet, to its balanced gustatory softness, which expresses great harmony on the palate with an always moderate acidity.

Pinot Meunier

Pinot meunier or more simply meunier is a red grape variety originating from France, which is grown in the Champagne region. Together with pinot noir and chardonnay it is the basis of the classic Champagne cuvées. Its name derives from the French term "miller" and emphasizes the presence of abundant white bloom on its skin. It is grown mainly in the Vallé de la Marne area and gives the blends the characteristic fruity notes, which help to give a softer profile to the Champagne bouquet. In Italy it is little cultivated and is rarely used in small percentages by some producers of Trento DOC.

Pinot Noir

From a genetic point of view, DNA analyzes have confirmed pinot noir, pinot blanc and pinot gris are not three different grape varieties, but simply three different clones of the same variety. Pinot is one of the most ancient grapes ever and for this reason it is not surprising the presence of biotypes, which have differentiated over the centuries due to spontaneous mutations. Most likely it is a grape which was domesticated in ancient times in the central eastern area of France and which still today has its cradle of choice in Burgundy. In Italy, pinot noir is present above all in Trentino Alto Adige and Oltrepò Pavese, although there is no lack of vineyards in Piedmont, especially in Alta Langa for the production of sparkling wine bases and in Friuli Venezia Giulia. It is a very delicate grape, with small, compact clusters and tight berries. It loves cool, breezy exposures with temperatures that are not too high and prefers soils with calcareous components. The wine has a light ruby red color, almost transparent. The aromatic profile is of extreme finesse, with notes of small berries. The taste is fresh, rich and persistent, with delicate tannins and pleasant freshness. It is a red wine that excels for refined elegance.



Primitivo is a black grape variety widespread above all in southern Italy, where it finds the ideal conditions to thrive. It seems that the name of Primitivo derives from the term Primativus used in ancient times to indicate the premature ripening of grapes certified in the Apulian area. The probable arrival in Apulia thanks to the Illyrian people makes it a historically very dated vine. Showing a compact cluster, Primitivo shows great sensitivity to humidity and that is why its diffusion in ventilated areas can help its correct growth without the risk of mould. Highly productive, Primitivo is widespread in the Salento areas, in the provinces of Lecce and Taranto. Also interesting is the genetic similarity of Primitivo with the Zinfandel widespread in California which gives particularly soft and enveloping wines. Only for a few decades, given the great ability to develop a recognizable aromatic complexity, Primitivo is not only used as a blending grape but vinified in purity and in compliance with the best cellar practices. Widespread with more than 12,000 ht between the regions of Apulia, Abruzzo, Campania and Basilicata, Primitivo appears as a grape of some important appellations such as: Primitivo di Manduria, Salento, Apulia, Salento del Massico, Gioia del Colle, Gravina. Intense ruby red colour, tends to garnet with aging. The nose is dominated by red and black fruit, such as blueberries, black cherry, plum, while the ability to age in wood leads the wine to develop spicy aromas of pepper and licorice, complementing it with aromas of cocoa and tobacco dust. Soft in the tannic contribution, it is a full and enveloping wine, capable of guaranteeing great persistence. Some refined versions can also be considered meditation. Primitivo di Manduria The spread of Primitivo in the area of Manduria is already attested by Pliny the Elder, despite the entry of this vine into the Italian peninsula can be traced back to the Illyrians who decided to spread it before the Roman era. The discreet trade towards the East of the area's wines was so intense in the Middle Ages that the name 'Brindisi', a city famous for its port, could soon represent, as it will be in modern usage, a wish anticipated by the drinking of good wine. From the Murge area, Primitivo begins to spread in Salento, finding ideal conditions for early ripening: a substantial difference compared to the wines produced in the Gioia del Colle area and consisting of greater body and alcohol content, probably developed for higher temperatures and better conditions for the maturation of the sugars, it was not enough to save Primitivo from its use as a blending wine intended mainly for the French market. Primitivo prefers clayey-calcareous soils and is particularly affected by drought conditions. With a harvest usually carried out at the end of August, the bunches are harvested by hand and the vinification takes place immediately to preserve the integrity of the fruit. Of the 900 ht included in the Primitivo di Manduria appellation, about half are dedicated to the cultivation of the Primitivo grape, while the remainder is dedicated to Negroamaro and Malvasia. The production disciplinary of Primitivo di Manduria DOC provides for a maximum yield of 9 tons per hectare with a yield of grapes not exceeding 70%, the origin of the grapes from company vineyards, the presence of Primitivo for at least 85%. Primitivo di Manduria has an intense ruby red colour and releases aromas of plum and red fruits on the nose that evolve into cocoa, tobacco and oriental spices for a strong body, soft and pleasant tannins, great persistence and roundness. What are the characteristics of Primitivo? Primitivo is a grape capable of guaranteeing representative and territorial wines. It lends itself well to the creation of blends, but best expresses its characteristics even when vinified alone. Among the characteristics of Primitivo it is possible to identify a great richness of fruit which is expressed in terms of aromatic fragrance and extract. It is able to guarantee full-bodied and full-bodied wines, with very evident hints of plum, blackberry, strawberry, cocoa, licorice, tobacco. Long sip and great compactness on the palate. Which food does Primitivo go best with? Served at a temperature of 18-20°, Primitivo lends itself to many combinations of regional and national cuisine. In the less refined versions, it can accompany meat sauces, legumes and medium-aged cheeses. The best combination for a Primitivo with body and structure can consist of grilled meats, sheep, lamb or boar stewed or baked. The younger versions are also suitable for first courses with meat sauces or legume soups. A very convincing combination leads it to accompany cold cuts and grilled vegetables. What is the alcohol content of Primitivo? Primitivo is rich in sugars and therefore able to develop a high alcohol content. The production disciplinary sets the minimum alcohol content at 13.5% for the Primitivo di Manduria, while it is 14% for the Primitivo di Manduria Riserva version.

Prié Blanc

Prugnolo Gentile



Refosco dal Peduncolo Rosso

Refosco dal peduncolo rosso is a native red grape variety of the Friuli Venezia Giulia region. Investigations on its DNA indicate the origin from a cross between the marzemino and another variety unknown today, confirming its belonging to the vine family of the north-eastern Italian area. Its characteristic name derives from the red color of the peduncle, when the grapes are fully ripe. Today it is grown throughout the region and produces fruity reds, with vinous notes and a rather rustic profile, with exuberant tannins and acidity. Precisely for these characteristics, it is recommended to refine it in wood to bring it back to greater expressive harmony.

Ribolla Gialla

Ribolla Gialla is a typical grape of northeastern Italy vinified alone or in blend with the use of other grapes. Widely requested by consumers, it can be vinified as still wine or in the sparkling version. The first historical document concerning the appearance of the Ribolla Gialla dates back to 1296 with the name Rabola. The recent rediscovery of the Ribolla Gialla grape has allowed the experimentation of short macerations while the aromatic charge of the young Ribolla can be preserved with fast vinifications and immediate consumption that allow the perception of more distinct floral and mineral notes. With a fruity and floral nose that ranges from litchi to peach, from acacia to hay, Ribolla Gialla has a medium-high acidity and a medium body. The ageing of the Ribolla Gialla can take place in wood giving the wine oxidation and consequent spicy and iodized aromas that refine the body and color. The Collio DOC and Colli Orientali del Friuli appellations welcome the Ribolla Gialla in purity or in blend. For the Collio DOC appellation, Ribolla Gialla must be produced from vineyards covering at least 85% of the company total and have an alcoholic strength of at least 11% vol. How to buy Ribolla Gialla If you are looking for a straightforward and intriguing wine, buying Ribolla Gialla is the experience for you. On the Vino.com website you can buy your Ribolla Gialla from a wide selection and be surprised by the delicacy of the Collio DOC Ribolla Gialla 2020 Ronco del Frassino, with fruity and floral scents or by the Venezia Giulia IGT Ribolla Gialla 2016 Damijan Podversic, an intriguing and aromatic, perfect for your white meat or fish dishes. If you are looking for sparkling versions, you can use the filters and buy the Sparkling Wine Brut Ribolla Gialla Fantinel or the Ribolla Gialla Brut Xala Astoria, with an attractive design and ideal for your aperitifs. In short, buying Ribolla Gialla on Vino.com could be the funniest choice for restocking your cellar. How is sparkling Ribolla Gialla obtained? The procedure for obtaining the sparkling Ribolla Gialla is the same as for sparkling wines which, starting from a base wine, are refermented in the bottle such as the Vino Spumante di Qualità Metodo Classico Extra Brut Ribolla Gialla Puiatti or in an autoclave. What are the best wineries for Ribolla Gialla? In the Vino.com online wine shop you can find the best wineries for your Ribolla Gialla chosen and carefully selected by our sommeliers. Among these, Ronco del Frassino, Cormòns, Villa Folini as well as the unmissable Bastianich. What distinguishes the Ribolla Gialla-based sparkling wine? In addition to the typical floral and fruity aromas of Ribolla Gialla, the sparkling version is characterized by the presence of carbon dioxide developed according to the Classic or Charmat methods.


Riesling is a white grape variety originating from the Rhine Valley that crosses the eastern part of Germany affecting various wine regions. Riesling is undoubtedly considered the most important wine produced in Germany with almost 23,000 hectares of vineyards and is considered one of the grapes capable of offering delicate and prestigious wines, certainly among the most appreciated in the world. The spread of Riesling is however favored by the low temperatures which, also by virtue of the German latitudes, allow the plant to develop without problems. In the Moselle area, Riesling is widely spread, presenting wines of great organoleptic breadth and perfectly interpreting the possibilities offered by the German classification system. Beyond this area, it is found in important regions such as Rheingau, Nahe and Pfalz. Especially in the latter, Riesling manifests more softness and drinkability while not exhibiting the tension and finesse that usually distinguish wines from Moselle. It is also widely distributed in Austria, Hungary, Croatia, especially in Alsace offering products of enormous importance on the oenological level such as the Sélection de Grains Nobles which concerns grapes affected by botrytis and which develop high sugar concentrations. Italy has also known a good diffusion of Riesling compared to the areas of Trentino-Alto Adige, Oltrepò Pavese, Veneto and Friuli-Venezia Giulia. The proximity to watercourses and the type of soil equally affect the quality of Riesling with phenomena of light refraction and overheating useful for ripening. With late maturation, Riesling shows a natural predisposition to the acid component, a significant characteristic also for the aging of wines produced with this variety. On the organoleptic level it is easily recognizable offering yellow pulp fruits and citrus scents of lemon peel, lime, orange, green apple, often accompanied by notes of hydrocarbons and subtle spicings finished with a marked minerality. The aromatic complexity is often linked to the ageing and to the presence of noble mold that manages to turn more frank and fresh aromas towards a more consistent spiciness, with tones of dried fruit, apricot, honey, cinnamon, white pepper. The possibility of vinifying it in consideration of the sugar content of the must, which does not cloud the acidity despite the progressive maturation, makes the German Riesling suitable for presenting itself to different types of harvests in which the bunches can gradually find a greater aromatic concentration in order to prepare different typologies for Prädikatswein : Kabinett Trocken or Halb-Trocken, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein are the classifications in use today. Compared to the methods used for vinification, Riesling usually ferments and refines in steel even if there are producers who in the Moselle itself still use large barrels no longer suitable for transferring their aromatic components to wine. Buy Riesling online Among the good reasons to buy Riesling online there is undoubtedly the ease of consulting a large catalog that can range from the most classic European regions of Moselle, Alsace, Trentino-Alto Adige or allow you to discover wines from countries such as the New Zealand and Australia where the diffusion of Riesling continues to give surprising results. It is also an excellent way to recognize the complexity and aromatic nuances depending on very different climatic conditions and well assimilated by the plant. Riesling can thus exhibit more acid vein in some circumstances, while on other occasions it releases hints of more ripe pulp fruits and finished by pleasant spicy aftertaste. In this way, the shopping experience allows you to compare multiple labels and to be surprised by the transversality of a truly unique grape variety. Is there a red Riesling wine? The most common Riesling, the Renano one, is a white grape variety that cannot give red wines in color. However, there is a Roter Riesling or Red Riesling which has a reddish color of the berries and represents a genetic mutation of the Renano Riesling. Is Riesling a sparkling wine? Riesling is usually vinified as a still wine but in Oltrepò Pavese the culture of using Riesling Italico to create sparkling versions is widespread. What are the best combinations for Riesling? Although not well known in Italy for its expressiveness in combination with regional cuisine, Riesling lends itself very well to accompanying German dishes such as risotto with asparagus and grilled white meats. Also very successful are the contamination due to Thai cuisine which, especially with spicy dishes, makes Rieslings with high sugar content appreciable.



Rondinella is a dark grape variety from Veronese, widespread above all in the hilly area of Valpolicella, where it is used together with corvina and corvinone to produce the famous reds. It is a productive and resistant variety, which gives medium-sized clusters with berries characterized by a consistent skin, which allows a perfect drying of the grapes without the grains being damaged. It is rarely vinified in purity, usually it falls within the ampelographic base of Valpolicella, Amarone and Recioto wines.

Rossese Bianco



The Sagrantino grape is grown almost exclusively in Umbria, in particular in the territory of Montefalco where it was the origin of the DOCG since 1990. Its origins remain rather mysterious, and for centuries the local winemakers have used its grapes almost exclusively to produce wines raisins to be consumed during the most important religious holidays. Today it is vinified as a dry wine and is particularly appreciated in blend with Sangiovese. With the 2010 census there were about 950 hectares dedicated to Sagrantino. Its name derives from the Latin term sacer but its link with the city of Montefalco is of undoubted value. Here, in fact, according to a legend, the emperor Frederick II of Swabia, a great lover of falconry, would have spared the ancient city of Coccorone thanks to the return of the falcons who fled to the summit in front of the imperial camp. As a sign of gratitude, the emperor avoided its destruction by renaming it Montefalco. Beyond the name, the provenance of Sagrantino remains uncertain and debated, with testimonies that lead back to Pliny the Elder or the hypothesis of a transfer from Asia Minor by some monks. Nonetheless, it is a variety that has risked disappearing in the face of the advancement of the great international red grapes. It was the tenacity and passion of the Montefalco winemakers that ensured its survival over time. Only in the 70s and 80s Sagrantino began to be vinified in red to produce dry wines. Although it is not an easy grape to manage, the experience of Sagrantino is able to lead back to the dawn of unrivaled cultures and traditions. The high presence of tannins, in fact, requires long periods of aging in wood before delimiting the range and guaranteeing a harmonious, balanced and not very impetuous sip. Intense red in color, it opens on the nose with a bouquet of berries, blackberries, black currants and spices. The sip has great structure, with a warm and powerful body, supported by a dense tannic texture and good acidity. Perfect for consuming meat dishes, such as braised or game. Why buy Sagrantino Buying Sagrantino undoubtedly means re-establishing a relationship with local traditions that risked being forgotten before the 90s of the last century. Certainly a difficult wine to appreciate, it can reserve considerable surprises when tasted on the right occasions, even as a meditation wine. If you are looking for a full and powerful wine, territorial and daring, Sagrantino is the right choice to fall in love with at the first sip of all its complexity. What are the characteristics of the Sagrantino grape? The Sagrantino grape comes back to the fore in the 90s when the winemaking techniques allow to elaborate easier wines and to soften the harshness due to a consistent tannic structure. The grape traditionally grows in the municipalities of Montefalco and Bevagna, on soils and with different types of exposure, to give wines of great aromatic complexity in which the fruity component, composed of red and black fruits, plum and floral hints of violet, integrates with the perfection with tertiaries due to aging in wood such as tobacco and vanilla. With a minimum alcohol content of 13%, the yield of the vineyards must be a maximum of 80 quintals per hectare. What are the most evident characteristics of Sagrantino wine? Direct and immediate, Sagrantino wine always has recognizable characteristics that make it ample and powerful on the palate, with a strong tannic texture and capable of supporting complex and varied fruity scents. What are the best food pairings for Sagrantino di Montefalco? Among the best combinations for Sagrantino di Montefalco there are certainly grilled roasts and stews, aged cheeses and truffle risottos.


In addition to being the symbol of Tuscany for wine, Sangiovese is the most widespread grape variety in Italy today with almost 72,000 hectares of vineyards. A massive presence justified by the great adaptability of Sangiovese and by enviable organoleptic capacities, perfect for the creation of pure wines or blends of great value. This is the case in which Sangiovese appears in appellations such as Carmignano, Rosso Piceno , Rosso Conero, Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano, Sangiovese di Romagna. Today, however, Sangiovese is diversified into many clones, which can be identified in two large groups: Sangiovese Grosso ( Brunello di Montalcino, Prugnolo Gentile di Montepulciano, Sangiovese Grosso di Lamole, Sangiovese Romagnolo) and Sangiovese Piccolo. Sangiovese remains an extremely adaptable grape and capable of acclimating itself to very different pedoclimatic conditions, always guaranteeing the creation of distinctly territorial wines. With its origins for a long time shrouded in mystery, Sangiovese is today considered, also thanks to the analysis of its DNA, a probably spontaneous cross between Ciliegiolo and a vine from Southern Italy: the Calabrese di Montenuovo. Sangiovese prefers sunny places with a cool and breezy climate, while it becomes expressive if grown on poor soils, rich in skeleton and with a good percentage of limestone. Sangiovese can thus be counted as a gritty and impetuous wine, with marked tannins, a marked acidity, medium body and great concentration. Its versatility provides, in the case of Chianti Classico, for example, a basic version, a Riserva and a Gran Selezione, all suitable for making Sangiovese's response to different ripening periods known. However, the generic notes on the bright ruby red color, the characteristic aromas of cherry, violet, morello cherry, blood orange and ripe red fruit remain valid. It produces ample wines on the palate, with medium or full body, with a pronounced and moderately reduced tannic presence even in the most worked versions, as well as being able to ensure good freshness and aromatic persistence.Buy Sangiovese For those who love wine and retain a true passion for Italian wine, Sangiovese is undoubtedly one of the most authentic expressions of the territoriality of the Peninsula. Buying Sangiovese online means first of all knowing its chosen territory, Tuscany, which has been successfully growing this variety for hundreds of years, so much so that it has attracted great public attention both towards the blend and the food and wine tourism that affects many areas of the region. . Another reason to buy Sangiovese is the fact that it is suitable both as a table wine and as a meditation wine: versatile and authentic, capable of reserving many surprises and surprising despite its recognizable identity. In summary: buying Sangiovese online means owning one of the treasures that the world envies the Italy of wine. What are the Sangiovese varieties? If we analyze the types of Sangiovese grown in Italy, we realize that under the genetic profile there are some differences that make it possible to place different clones in the same family, i.e. plants that retain a genetic material similar but not identical to the plant of origin. In the case of the famous Sangiovese B-Bs 11 clone we are faced with a selection of Sangiovese that has made the history of Brunello di Montalcino with Biondi Santi. Naturally, the possibility of creating clones by companies, as well as their subsequent registration in the National Register of Varieties, must contemplate the real peculiarity of the clone reared in terms of resistance to diseases and adaptation to the terroir. In the particular case of Tuscany, it seems that the weaknesses of Sangiovese cultivated up to the 70s of the last century had also contributed to the birth of the Super Tuscans, in which the improvement of international blends would have corrected the improper properties of Sangiovese and pushed towards investment in clonal selection. What is the characteristic flavor of Sangiovese? The organoleptic recognition of Sangiovese largely depends on a distinct and easily traceable flavor. The characteristic flavor of Sangiovese includes blood orange, violet, cherry, ripe red fruits, but also tomato, licorice and balsamic notes which, combined together, determine a structured palate, with pronounced acidity that gives tension and strength, while gradually releasing hints of green and refreshing notes such as oregano. Where is the Sangiovese grape grown? There are many regions where the Sangiovese grape is cultivated and widely spread. These include Tuscany, Marche, Lazio, Emilia-Romagna, while beyond the national borders Sangiovese is grown in Corsica, California, Argentina and Australia.


Sauvignon Blanc

Sauvignon Blanc is one of the most loved and widespread white grape varieties in the world. It is a variety native to the Loire Valley region which gradually spread to Bordeaux as well. DNA analyzes have revealed its kinship with Savagnin, one of the oldest grapes in central Europe which could be one of the parents of Sauvignon Blanc. As a semi-aromatic variety, it is now grown in many countries around the world, most notably in New Zealand, California, Australia, Chile and South Africa. In Italy, it is mainly present in Friuli Venezia Giulia and Alto Adige. Naturally, pedoclamic conditions that vary from place to place allow Sauvignon Blanc to express its personality in a very different way. An emblematic case of the Loire are the very cold temperatures and high humidity which, in addition to the presence of waterways, allow Sauvignon Blanc to develop the typical acidity in wines from Sancerre and Pouilly-sur-Loire, also famous for its wine. Pouilly-Fumé : these are sharp wines with typical hints of gooseberry, musk, wild herbs and flint that give the palate an aromatic texture that is not easy to taste but much appreciated by connoisseurs. Reaching the Bordeaux area, with the Sémillon, Sauvignon Blanc and Muscadelle grapes, the famous botrytised wines are obtained, that is, resulting from the appearance of noble rot on the berries which gives unique flavors by combining a high acidity with a considerable amount of sugar developed as a result of the dehydration of the cluster: Sauvignon Blanc is also in this case responsible for conferring very delicate and elegant aromas. The yield of Sauvignon in Italy is also very particular, which in the areas of Collio and Colli Orientali del Friuli has found ideal environments to grow and give the best of itself. The structure of the Sauvignon from California and New Zealand is different, in which the tropical scents of white pulp fruits blend pleasantly with the typical herbaceous notes, releasing the more acidic properties of lemon peel and pomegranate in combination with wild herbs such as thyme. , sage, rosemary. Why buy Sauvignon Blanc Buying Sauvignon Blanc means first of all being able to familiarize yourself with one of the most widespread and famous white berried varieties in the world. The particular aromatic cut made by Sauvignon Blanc allows it to be considered as a semi-aromatic grape and, for this reason, very transversal with respect to tastes and culinary uses. Given its diffusion, buying this wine means being able to explore very diversified products and being able to deepen different local cultures, all enclosed in the great expressions of a single grape variety. What is the origin of Sauvignon Blanc? The origin of the name Sauvignon Blanc probably derives from sauvage (wild). There are two biotypes, that is expressions which, although belonging to the same variety, differ in some character: Sauvignon Piccolo and Sauvignon Grosso. What are the characteristics of wine made from Sauvignon Blanc grapes? Sauvignon Blanc produces wines with very recognizable characteristics: the color is usually straw yellow and can take on golden reflections with a fermentation or short aging in wood according to a widespread practice in the Pessac-Leognan area. In these cases the acid tones are diluted until they take on greater density and creaminess, with a pleasant worked note and more fruity scents. Sauvignon Blanc is otherwise recognizable for a marked shade of green apple, passion fruit and a herbaceous note ranging from asparagus to green pepper and basil. What are the best combinations for Sauvignon Blanc? Sauvignon Blanc is indicated in combination with grilled white meats, shellfish and fish such as sea bass flavored with lemon and parsley. For some it is also a valid accompaniment to risotto with asparagus, while it is the flagship wine for appetizers based on cold cuts and fresh cheeses.



The schiava is the red berried grape symbol of the South Tyrolean winemaking tradition. Before the recent Bianchista revolution in the Region, the schiava was the most cultivated grape variety in South Tyrol, to produce quantity wines with a rather poor quality. Today it is grown mainly in the area of Santa Maddalena and Caldaro. Thanks to the low yields and careful attention to winemaking, the schiava has established itself as a very interesting and modern red. Its fruity profile, its medium-bodied structure and ease of drinking make it a very pleasant wine and particularly adaptable in combinations at the table.


Schioppettino, also known by the name of ribolla nera, is a dark grape variety from Friuli. It is widespread above all in the Prepotto area, a municipality in the province of Udine, near Cividale de Friuli, but it is present throughout the area of the Colli Orientali and also in the Slovenian territory. Its curious name seems to be of onomatopoeic origin and derives from the popping of ripe berries in the mouth. It is a variety that produces elongated and quite large clusters. The berries are medium in size, with a very dark blue-black resistant skin covered with abundant bloom. The schioppettino has a medium-late ripening period and in years with a classic climate, it is harvested in the first weeks of October. Vinified in purity, it is a grape that produces a wine with an interesting personality, with aromas of small dark berry fruits and a characteristic spicy note of black pepper. The tannic texture is delicate, subtle and the freshness is always lively. Almost completely abandoned in favor of better known international varieties, it was rediscovered in the late 1970s by some small local producers, who are credited with having preserved the grape from the risk of extinction. It is among the authorized vines of the provinces of Udine and Gorizia and in particular in the Friuli Colli Orientali and Friuli Isonzo appellations.


Souvignier Gris



Sylvaner is a white grape variety most likely native to the area of central Europe, currently occupied by Germany and Austria. DNA analyzes have indicated that it is a spontaneous cross between savagnin blanc or traminer and an ancient Central European white berried variety: the Österreichisch weiss. In Italy it was introduced at the beginning of the 1900s and found its perfect habitat in South Tyrol, in particular in the northernmost and coolest area of the Isarco Valley. It is a variety that loves cold weather, sunny and well-ventilated exposures. It produces rather small and compact bunches with rounded berries with a greenish yellow skin. Vinified in purity it gives very interesting, elegant and refined wines, with delicate fruity notes and good freshness.


Syrah is a red grape variety widespread mainly in the French region of the Rhône Valley. Contrary to what was thought in the past, fabling about the name and its spicy notes, it is not a grape of oriental origin brought to Hermitage by some knights returning from the Crusades. Much more prosaically, the syrah comes from a spontaneous cross between the mondeuse blanc, an ancient variety of Savoy, and the dureza, a grape native to the Ardeche region. Today syrah is the symbolic grape of the wines of the upper Rhône Valley, in particular of the Appellation Côte-Rôtie, Hermitage, Crozes-Hermitage, Cornas is also one of the grapes used to produce the wines of the Lower Rhône region: Gigondas Vaqueyras and especially Châteauneuf-du-Pape. It is a variety that produces wines of good structure, with floral aromas, of small berries, embellished with the characteristic notes of oriental spices and black pepper. In Italy, it is cultivated with excellent results in Tuscany, both in purity in the Cortona area and in the Bolgheri area as a complementary grape to cabernet sauvignon, cabernet franc and merlot in the Supertuscan blends. It is also cultivated with interesting results also in Sicily. In the rest of the world it is widespread, mainly in Australia under the name of Shiraz.


Sémillon is a French white grape variety. It is native to the Bordeaux area but is more generally widespread throughout the south-western region of France. It is a generous variety, which produces cylindrical clusters of medium size, with round berries, which when fully ripe take on a golden yellow color, with the surface presence of abundant bloom. It is grown mainly in the Bordeaux area to produce sweet wines and some dry white wines. The areas in which it is most widespread are, in fact, those of the famous appellations of Sauternes et Barsac, but it is also present in Pessac-Léognan, in the Graves area, in Bergerac and Monbazillac. It is hardly vinified in purity, it is almost always used together with sauvignon blanc. The wine has a rich profile, with aromas of white flowers, intense fruity aromas of pineapple, exotic fruit and hints of dried fruit. With aging, the bouquet is enriched with notes of spices, pepper and candied fruit. In Italy it is little cultivated and in the rest of the world it is present mainly in Australia, New Zealand, California, Chile, Argentina and South Africa.



Tempranillo is Spain's most famous red grape variety. Thanks to its early ripening and a rather short vegetative cycle, it has adapted well to the cool areas of northern Spain. In particular in the Rioja region it produces some of the best reds in Spain both vinified alone and together with garnacha. The grape is also widespread in Portugal under the name of tinta roriz, especially in the Douro and Alentejo regions. In Italy it is cultivated in Lazio and Tuscany, where it is known by the name of malvasia nera. The wine has a great structure, rich, quite alcoholic, with an important tannic texture and moderate acidity.


Teroldego is a red grape variety historically present for centuries in Trentino. It is a very ancient variety, related to the duraza dell'Ardeche (parent of the syrah) and descendant, probably with second degree parentage, from the pinot family. Its ancient presence in Trentino is also evidenced by the fact that two other red grape varieties widespread in the region: lagrein and marzemino, descend from spontaneous crosses between teroldego and another red grape variety unknown today and perhaps by now extinct. Over the centuries, the teroldego has found its land of choice in the vast alluvial area of Campo Rotaliano, in particular in the territories of the municipalities of Mezzacorona, Mezzolombardo and San Michele all'Adige. Vinified in purity, it produces a medium-bodied wine, with fruity aromas, delicate spicy and balsamic nuances, good freshness and rather subtle tannins.

Teroldego Rotaliano



Timorasso is an ancient indigenous white grape variety, present above all in the Colli Tortonesi area, on the border between Piedmont and Lombardy. Before the phylloxera crisis, it was widespread, not only in the territory of Tortona, but also in the nearby Piedmontese provinces of Novara and Alessandria. In the reconstruction of the post-phylloxera vineyards, more generous and constant grape varieties were preferred in production, such as Cortese and Barbera. The timorasso thus risked disappearing definitively, if it had not been for the tenacity and commitment of a few winemakers, who bet on its potential and its rebirth. Today timorasso is considered one of the most interesting autochthonous white grape varieties of northern Italy, above all for its structure and longevity, which gives tertiary evolutions on the notes of resin and hydrocarbon.

Tinta de Toro




Torrontés is the most common white grape variety in Argentina, most likely it is native to Spain and was imported to South America during the colonial period. It is cultivated a little throughout the country and thanks to its resistance to altitude it has also adapted very well to the Andean climate. Vinified in purity, it gives very interesting and characteristic wines. It expresses an intense and aromatic bouquet, with floral notes, rich and ripe fruity aromas, with nuances of exotic fruit. On the palate it is always well balanced thanks to the presence of a good base acidity.

Traminer Aromatico


The generic name of Trebbiano includes a vast family of very different grape varieties. It is the most cultivated white grape variety in Italy and is present in almost all regions of central and southern Italy, in particular in Tuscany and Abruzzo. Its success is mainly due to its good vigor and productivity, which in the past centuries have made it preferable to other varieties, precisely because of its abundant harvests. In Tuscany it is often vinified together with the white Chianti malvasia, while in Abruzzo it is produced in purity with qualitatively interesting results. Cultivation with low yields provides wines with good body, with complex and deep aromas, high acidity and a good propensity for aging.

Trebbiano Spoletino

Trebbiano di Lugana

The Trebbiano di Lugana or turbiana is a white grape variety grown in a small area south of Lake Garda. In this area, between the provinces of Brescia and Verona, the Trebbiano di Lugana has found a perfect habitat, thanks to the almost Mediterranean climate of the southern Garda coast, always mitigated by the gentle breezes of the lake. The lands are of ancient glacial origin, with a flat area formed by deposits of white clays, rich in limestone and minerals and a band of low morainic hills with a very sweet profile. From a genetic point of view, the Trebbiano di Lugana shares DNA with the nearby Trebbiano di Soave and the Verdicchio Marche. They are, in fact, different clones of a single grape variety, which then differentiated over time and which express different wines also in relation to the terroir in which they are grown. Lugana wine is a white with a floral and fruity profile, with good structure and lively acidity. It is a very ductile variety, which allows to produce sparkling wines with the Metodo Classico, still wines, late harvests and passito wines, all of excellent quality. It also has considerable potential for evolution towards tertiary aromas and is one of the Italian whites who is not afraid of the passage of time.



Ugni Blanc




Verdicchio is the name of the white wine obtained with grapes from the vine of the same name, undoubtedly the most important in the Marche region. Verdicchio seems to have been exported to the Marche from the Verona area, while evident similarities link it to Trebbiano di Soave and Trebbiano di Lugana. At least starting from the fourteenth century, the two areas involved in the production of Verdicchio concern the area west of the city of Ancona where Verdicchio dei Castelli di Jesi is produced; the other, located on the southernmost border with Umbria, is known for the production of Verdicchio di Matelica. Verdicchio dei Castelli di Jesi is a wine with a medium or full body and the olfactory and gustatory references to white flowers, lemon verbena, mandarin are evident, with good flavor and minerality that make it pleasant and refreshing. Verdicchio grapes, thanks to their high acidity and alcoholic potential, can give long-lived and surprisingly balanced wines. In the past, according to a trend that is gradually regaining attention, Verdicchio was fermented in contact with the skins, thus giving a more material and dense wine, with greater body and creaminess. Verdicchio di Matelica Verdicchio di Matelica is grown in the hilly areas of the province of Macerata and production in terms of quantity is lower than that of Verdicchio dei Castelli di Jesi. Verdicchio di Matelica was once reputed to be more expressive on the olfactory side with hints of apricot, peach, honey and almonds that hinted at great structure on the palate and long persistence. Today, with the drastic reduction of the areas under vines destined for Vermentino Castelli di Jesi, it seems to have lost part of its leadership. In any case, it remains very interesting to try the Verdicchio version of Matelica Riserva DOCG which must be aged for 18 months before being placed on the market. What are the best combinations with Verdicchio? The best combinations for Verdicchio are fried, stuffed or grilled vegetables, baked fish or fish soups, roast beef, lasagna with vegetables, grilled chicken. What are the characteristics of Verdicchio wine? With sensible organoleptic differences between Verdicchio di Matelica and Verdicchio dei Castelli di Jesi, it can be argued that Verdicchio expresses floral and fruity scents ranging from wisteria to peach, from cedar to almond blossom. Body and fullness are ensured by great aromatic density and an excellent structure, as well as a considerable alcohol content, making it persistent on the palate and suitable for aging. Which are the best companies for the production of Verdicchio di Matelica? Among the best companies for the production of Verdicchio di Matelica certainly appear La Monacesca, Marani and Belisario.


Verduzzo Friulano


Vermentino is a white grape variety grown mainly in Sardinia, in the Liguria del Levante and along the Tuscan coast, in particular in the area of Bolgheri. Vermentino is also present in Corsica and in the south of France, where it is called Rolle. It seems that the provenance of Vermentino is to be traced back to Spain, with a progressive diffusion that from Corsica allows the grape to reach Liguria as early as the nineteenth century, ie before its diffusion in Tuscany. It is in this region that Vermentino gives its best in the provinces of Grosseto, Livorno, Lucca and Massa Carrara. Nonetheless, the origins of Vermentino still remain quite mysterious, but the analyzes conducted on the DNA have revealed that Vermentino, Pigato and Favorita are actually different clones of a single grape variety which has then differentiated over the centuries also according to the different terroirs . It is a typically Mediterranean grape, which loves a warm and sunny climate, withstands the wind well and is best expressed on hilly terrain. Above all the proximity to the coast, which would penalize other varieties due to the brackish winds coming from the sea, is an aspect that positively influences the correct ripening of the Vermentino grapes. The great versatility of Vermentino also concerns the processing techniques that can concern a late harvest, a vinification in steel for the most straightforward and immediate wines, aging on the lees and aging in cask. In the latter case it is demonstrated that Vermentino is not to be classified as a seasonal wine and that the ability to evolve of the wine produced represents one of the many possibilities offered to trace an identity profile. Vermentino is the most widespread white grape variety in Sardinia, a region in which it expresses high quality levels, in particular in the Gallura area where for recognition according to the Vermentino di Gallura DOCG specification it requires a presence of Vermentino equal to 95%. In any case, Vermentino can be vinified as still, sparkling or passito wine. Straw yellow in color with greenish reflections, Vermentino has a dry taste and a slightly bitter note that tends to disappear with aging. The wine has a bouquet characterized by fruity aromas of peach, apricot, white melon, well matched with hints of Mediterranean scrub. Given the high temperatures that accompany the ripening of the grapes, Vermentino can develop a good alcohol content and moderate acidity. Vermentino di Gallura Authentic expression of Sardinia, Vermentino di Gallura is an oenological pride of the region and has found its place of choice in the granite soils of the northern area of the island. Today the production of Vermentino di Gallura is concentrated in the municipalities of Tempio, Monti, Berchidda and Oschiri. The production of Vermentino di Gallura DOCG is regulated by a production disciplinary which provides for the Superiore, Frizzante, Spumante, Passito and Late Harvest versions. To fall within the production specification, it must have at least 95% of Vermentino produced in the area coinciding with the northern area of Sardinia identified by the production specification. For the basic version, the color is straw yellow with light greenish reflections, with great aromatic intensity, a slightly bitter aftertaste and an alcohol by volume of at least 12%. What are the characteristics of a wine produced with Vermentino? Vermentino can be produced in purity or appear in blend with other white berried grapes, has a straw yellow color with greenish reflections and a rich bouquet with hints of Mediterranean scrub, complex aromas of citrus and flowers, often accompanied by a bitter taste for the youngest wines. On the palate it is intense and complex, elegant and fresh, not unrelated to a certain softness in the aged versions. What are the best combinations for Vermentino di Gallura? Vermentino di Gallura can be drunk in combination with seafood or land dishes given its versatility. The perceptible freshness makes it ideal with crustaceans and molluscs, fatty fish such as grilled salmon and seafood. Vermentino di Gallura also goes well with risotto and pasta with fish sauces and cheeses such as Pecorino Sardo. Is Vermentino a sparkling wine? One of the peculiarities of Vermentino consists in the possibility of vinifying it as a sparkling wine, without the dispersion of carbon dioxide produced during fermentation. Usually the controlled variation of temperature causes this variant in some wines and, in the case of sparkling Vermentino, there is an accentuation of the freshness and creaminess obtained from contact with the yeasts.

Vermentino Nero


Vernaccia Nera

Vernaccia di Oristano




Viogner is a French white grape variety originating from the Rhône region. The DNA analyzes showed a close relationship with the mondeuse blanche, in turn one of the parents of the grape syrah. Even in the absence of a precise genealogical tree, we can therefore affirm a relationship between the two great varieties typical of the Rhone Valley. It is a grape that has experienced mixed fortunes and even risked disappearing completely. In the 1960s there were only a few tens of hectares of vineyards left in France and it is only thanks to the work of some passionate vigneron that it has begun to be cultivated again, especially in Condrieu. Today, as well as in the Rhone Valley it is present in Languedoc-Roussillon, in the United States, Australia and in other countries of the New World. In Italy it is cultivated with good results in Lazio, Tuscany and Sicily. The wine has a light yellow color with golden reflections. On the nose the ripe aromas of peach and apricot prevail. The sip is broad, rich and fruity, with a rather high alcohol content and moderate acidity.



Vitovska is a white grape variety grown exclusively in Friuli Venezia Giulia, in particular in the hinterland of Trieste and in the Slovenian Karst. It is a native white grape variety, which has adapted to the difficult conditions of this strip of land on the far eastern border of our peninsula. The hot and dry climate, beaten by the violence of the Bora, which blows from the north-east and the limestone soils, covered by little red earth rich in iron and other minerals, constitute its natural habitat. The main Italian producers cultivate the grapes in Prepotto, a small fraction of Duino Aurisina and it is due to their tenacity and their desire not to abandon the most ancient traditions, if we can still taste this interesting white today. The wine is fresh and savory, with aromas of wild flowers and freshly cut hay. It is a sunny and Mediterranean wine, with iodized and sometimes brackish memories, which recall the environment in which the grapes are grown.


White Muscat

Muscat grapes represent one of the great families of grapes present in the Mediterranean basin. It is one of the most ancient varieties ever, already cultivated by the Greeks and loved by the ancient Romans, who used to define with the term apiane all sweet grapes, which attracted bees. The name apparently derives from the term muscus to emphasize the aroma of musk that characterizes the aromatic spectrum of the grapes and related wines. White Muscat in Italy is widespread in many regions: Muscat from Trani, Syracuse, Noto, Chambave, Montalcino, Tempio Pausania, but certainly the most famous area of all for the cultivation of this variety is Piedmont, in particular the Asti area and the Canelli area. Abroad it is present in Greece, France, Spain and Romania. In Piedmont, it is the most cultivated white grape of all, especially for the production of sparkling wines with the Charmat method. The wine has a straw yellow color, with a characteristic bouquet of orange blossom, citrus, white peach and musk. The sip is intensely aromatic, juicy and rich but always supported by good acidity.


Yellow Muscat

It is a variety that belongs to the large and heterogeneous family of Muscat grapes. It seems that the origins of yellow Muscat are Middle Eastern, also due to the ancient name that identified it as Syrian Muscat. In Italy it is grown mainly in Trentino Alto-Adige and in the province of Padua with the name Fior d'Arancio.


The term zibibbo derives from the Arabic word zibibb , which meant dried grapes. In reality, the name of the grape variety is Muscat of Alexandria and, as the name implies, it comes from Egypt or more generally from the Middle East area. It is an ancient variety born from the cross between white muscat and an ancient Greek grape: eftakoilo or heptakilo. For centuries it has been cultivated in the western part of Sicily, in particular in the Trapani area and on the island of Pantelleria. It is a typically Mediterranean variety, which loves heat, wind, endures dry, dry climate and adapts very well to poor and stony soils, especially if of volcanic origin. It produces clusters with an elongated shape, with rather large berries with a thick skin covered with bloom. It is an aromatic grape with a sweet taste, which traditionally was used both as a table grape and for making wine. Precisely for its persuasive aromas, the zibibbo was mainly used to produce raisins or to make straw wines. Especially the island of Pantelleria, where zibibbo has always been grown almost exclusively, has become famous precisely for the production of extraordinary straw wines. In recent decades, in the face of a progressive decline in the consumption of sweet wines, the production of dry wines with a very interesting and pleasant taste has increased. It is white that expresses an intense and elegant bouquet, with aromas of orange blossom, citrus fruits, ripe fruit, tropical hints, nuances of aromatic herbs of the Mediterranean scrub and iodine memories. The sip is soft and persuasive, with a juicy and wide mouth center, well balanced by a lively citrus freshness, which closes with pleasantly sapid sensations. It is a perfect white to taste with seafood appetizers or shellfish. Zibibbo Passito is a wine of great charm, with aromas of candied citrus peel, dried apricot, dehydrated fruit, almond, dried fruit, honey and spices. On the palate it is rich and sweet, with complex and persistent aromas, which anticipate a refreshing finish. It is an ideal dessert wine to accompany classic Sicilian sweets or dry pastries.


The name zinfandel is used in the United States to indicate a red grape variety, which in reality is nothing other than our primitive. In turn, the primitive grown in Apulia originates from the other side of the Adriatic. From a genetic point of view, in fact, the primitive and consequently also the zinfandel , corresponds to the crljenak kaštelanski grape, identical to an ancient Croatian variety called tribidrag, perhaps of Greek origin. It is an early ripening grape, a characteristic from which the primitive Italian name also derives. Vinified in purity, it expresses intense and fruity red wines, with a rather soft and enveloping profile.


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