Varieties of Italian Juices for Winemaking

Available Italian Varieties

REDS

Amarone - This grape has been cultivated in the Veneto region for at least several hundred years. Light crimson in color, it is fairly tart, medium to full bodied with aromas of fruit, black cherries and almonds.

Barolo - Nicknamed “The King of Wines”, Barolo is not for the faint of heart—or palate. Its key qualities: famous 'tar and roses' aroma, a bright ruby color, firm tannins, elevated acidity, and relatively high alcohol.

Bardolino – red, sometimes almost cherry blend of Corvina, Rondinella, and Molinara varieties from vineyards on the east shore of Lake Garda in the Veneto.  Fruity with notes of cherry, strawberry and raspberry, with spicy notes of black pepper and cinnamon. The palate is dry, soft, fresh and pleasantly salty.

Brunello – from the vineyards around Montalcino in south Tuscany.  One of Italy’s best known & most expensive wines made from unique, locally adapted Sangiovese. Traditionally aged 3 or more years and gets better with age. Fleshy texture, good body and smooth tannins with blackberry, black cherry, black raspberry, chocolate & leather flavors.

Cabernet Sauvignon - A classic varietal that in Italy initially earned notoriety and controversy as a component in the well-known Super Tuscan Blends. Cab Sauv can be fermented alone or blended with Sangiovese and other varietals to produce Super Tuscan blends with significant power, depth and complexity.

Chianti - Very young tasting. It has the fruity fresh appeal of Beaujolais and is usually a Sangiovese grape blend.

Dolcetto - "Little Sweet One." Traditional styles are light purple in color with low tannins, cherry, raspberry, jammy flavors with hints of spice.

Lambrusco - Known for its natural effervescence. A sweet medium-bodied wine that has berry tasting notes and a high acidity.

Montepulciano - Globally appreciated for their soft flavors, strong color and gentle tannins, Montepulciano wines are typically best consumed in their youth and with food. Used in varying proportions to produce wines under roughly 50 of Italy's DOC and DOCG titles. Although sometimes used on its own, it is principally blended with other varieties, most successfully with Sangiovese.

Sangiovese - Sangiovese is one of the most widely planted grapes in Italy. Has fresh, cherry flavors and an earthy quality, often aromatic like cedar. An exceptional blending wine, Sangiovese plays well with others.

Nebbiolo – Famous late ripening grape from the Piemonte region in northwest Italy that produces a light ruby colored wine with flavor characteristics of violets, roses, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes.  This great blending variety is a key component of Barolos, Barbarescos, Roeros, and Gattinaras.

Toscana Rosso – Make your own Super Tuscan red with stalwart Tuscan Sangiovese blended with non-traditional Cabernet Sauvignon and Merlot to produce a bold, smooth, well-balanced wine with great tannin structure.

Valpolicella - Made from three grape varieties: Corvina Veronese, Rondinella, and Molinara. This wine is a light, fragrant table wine known for its sour cherry flavor.

WHITES

Pinot Grigio - Currently the most popular white wine produced in Italy, mostly grown in the northeastern regions of Italy. Most Pinot Grigios are dry with fruit flavors of pear and apple with hints of lemon and mineral.

Frascati – Produced from antiquity, Frascati was one of the preferred wines of Ancient Rome, Renaissance Popes, and the Dolce Vita generation in the 1960s. Produced in the Lazio region southeast of Rome. Made principally from Malvasia, Trebbiano, and Grechetto grapes.

Trebbiano – One of the most widely grown grapes in the world, Trebbiano produces typically fresh and fruity wines that are best drunk young.  Known as Ugni Blanc in France where its high acidity makes it a perfect choice for Cognacs and Armagnacs; about a third of all white wine in Italy is made with Trebbiano.