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Italian varietals > Red Grapes > Flashcards

Red Grapes Flashcards

1
Q

Piedrosso

A 
189
One of Italy’s most ancient varieties 
Known to romans 
Name refers to red stalks 
2nd most planted red in Campania

Aka streppa Rossa. Piedrosso beneventano piedrosso napoletano

Doc Sannio piedrosso, doc Taburno piedrosso 100%

Poor anthocYanins, red berry and floral tar and herb can be weedy or green on poor vintages
Still dry red, often blended with aglianico

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2
Q

Teroldego facts

A 
232
Trentino’s most important red
Name maybe “the golden one from tirolo”
Once very popular
Ancient variety 1300’s
Related to: Syrah, Pinot noir, Dureza
Progenitor to lagrein, marzemino
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3
Q

Teroldego physical traits

A

Vigourus, medium bunch, med-large berries
Sensitive to odium, botrytis, peronospora
5 clones
145-smaller bunch
152-earlier ripening
146-too vigourus

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4
Q

Teroldego-where in Italy

A

Trentino
Tuscany
Sicily

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5
Q

Doc teroldego Rotaliano

A

100% teroldego
Trentino Alto Adige
Considered a grand cru- triangular sandy/gravelly plain in adige valley steep rock walls increase temp and sun

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6
Q

Doc casteller

A

Teroldego <50% blended with merlot

Tren-Alto

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7
Q

Doc valdadige

A

Teroldego less than 50% blended with either enantino or schiava
Tren-Alto

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8
Q

Teroldego in the glass

A 
Dark colour-one of Italy’s highest concentrations of Anthocynanins 
Very fruity
Softly tannic
Ripe red cherry
Tar and fresh herbs 
Can be age worthy
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9
Q

Frappato facts

A

One of Sicily’s oldest grapes
Blender in docg cerasuolo di vittoria (nero d’avola)

Likes hot and dry conditions
Sandy calcareous soils give most fragrant wines

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10
Q

Frappato DOC(g)s

A

Sicily: cerasuolo di Vitoria DOCG
Eloro DOC

Also IGP varietal

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11
Q

Frappato characteristics

A

Has light unstable colour due to anthcyanin makeup
Low tannin moderate alcohol
Fresh and juicy, strawberry violet, herb
Serve slightly chilled
Related to Sangiovese and gaglioppo

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12
Q

Freisa facts

A 
Historically popular but not anymore 
Name comes from Latin strawberry 
Closely related to Nebbiolo 
Easy to grow
Likes sand , areas around town of Chieri
Picking late helps tannins ripen and acid drop
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13
Q

Freisa regions DOCs

A

Piedmont:
Freisa d’Asti DOC
Langhe DOC Freisa
Piedmont DOC Freisa

Also in Veneto

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14
Q

Freisa characteristics

A 
Light and pale colour 
Can be reductive 
Strawberry, rose tobacco 
High acid and high tannins 
Some producers do frizzante or leave residual sugar to tame tannins
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15
Q

Fumin regions and DOCs

A

Valle d’Aosta -most cultivates grape in central area

Valle d’Aosta DOC Furmin

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16
Q

Fumin grape characteristics

A

Gets name ‘fumo’ from think white bloom in skins
Related to Vuillermin and Petit Rouge

Hardy and productive , does well in cold, often planted on north facing slopes

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17
Q

Fumin in the glass

A

Med weight
Red fruit profile, spice, black pepper, with herbal undertone
Good acidity and solid tannins

Historically used in blends to give colour and body
Varietal bottling on the rise
Some producers use air dried technique to soften

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18
Q

Bovale Sardo

A

Sardegna, mainly around Cagliari
DOC Campidano Di Terralba
DOC Mandrolisai
Compact bunches= humidity problems
Does well in sandy soils
Deep colour and tannic, tends to be reductive, med to high acidity, good aging potential
Can be varietal and also blending partner with cannonau carignano

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19
Q

Aglianico

A

One of Italy’s oldest varieties
Was believed to be Greek origin but DNA shows no link
3 main biotypes
Vulture: most intense aromas
Taburno: largest bunch,highest sugar, aka ag amaro
Taurasi:smallest bunch, least vigourus
Thick skinned late ripening high acid and tannin grows well in high altitudes and volcanic soils

Aka:Aglianichello, aglianico panarano

Campania:
DOCG Taurasi 1970
min 85%, with Barbera, piedrosso, Sangiovese, min 3yr age, 1 in wood

DOCG Tabourno 2011 min 85%
Cooler microclimate, higher acidity, lighter

DOGC Vulture 100%
Highly mineral, long aging potential

Campania:
Doc cilento, doc Santo, doc hallucinogenic
Blending partner: 
Campania: piedrosso
Puglia : primitivo
Abruzzo: Montepulciano
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20
Q

Aglianico biotypes

A

Taurasi-smallest berries, least vigourus

Taburno- biggest bunches ripened earliest with highest sugar and acid levels

Vulture- expresses most fruit and mineral

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21
Q

Albarossa

A

Crossing between Chatus and Barbera

Piedmont
DOC Albarossa
Deep ruby colour, red and black fruit, strong spicy note like tobacco

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22
Q

Aleatico

A

Aromatic, offspring of Moscato Bianco, and related to Lacrima
Tuscany: DOCG aleatico Passito DOCG 100%
DOC Elba, (Sangiovese). Elba island and Capraia are crus

Lazio: doc aleatico di gradoli 95%

Puglia : doc salice salento, doc aleatico di puglia
Ancient variety
Aka alitica, altamura, aleatica d’elba

Rose, violet,
Strawberry, sweet spices, dark in colour

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23
Q

Barbera

A

Grown all over Italy, one of 10 most grown grapes but plantings decreasing
No close genetic ties to other piedmont grapes
Darkest piedmont grape
Piedmont: DOCG Barbera d’asti Nizza superiore DOCG
Lombardy, ER, Sardinia
Good producer, likes clay soils, needs pruning to manage yield
Deep ruby purple, moderate tannins, high acidity
Trend to oak and modern style

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24
Q

Brachetto

A

Ancient aromatic variety
Does best on Marly clay-needs clay for aromatics
Light bodied and perfumed sour red cherry, sweet raspberry, cinnamon and nutmeg
Piedmont asti Alessandra
Brachetto d’aqui DOCG
Styles: still/slightly fizzy to fully sparkling
Usually delicately sweet and low in alcohol
High in geraniol, nerol, citronellol

Became popular after Bersano made charmat method in late 19th C
Also passito styles
Also can be blended in with ruche DOCG less than 10% though

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25
Q

Calabrese/Nero d’Avola

A

Sicily’s flagship grape
In dielect “Calau Avulisi” means coming down from Avola
Calabrese is the official name
DOCG cerasualo di vittoria (with Frappato)

4 official clones and numerous biotypes
Planted all of Sicily except NE corner

High vigour, but has flowering difficulties
Grows well in saline soils
And maintains acidity in hot conditions

Pachino = grand cru area (extreme southern tip)
Crus:ragusa, agrigento, Noto, vittoria

Black plum, dark red cherry, good acidity and saline note, often masked by oak and blended with inter varieties which cover it up

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26
Q

Canaiolo Nero

A

Used to be main grape in Chianti in 16th cen but now minority blender with Sangiovese, softens tannins and adds fruit
Also called Merla

Tuscany: many doc/g as minority blend, gives bright floral and red berry to Sangiovese VNM, chianti, Carmignano
Lazio, Umbria, Marche, Liguria

Most Caniaolo Nero’s in Umbria are colourinos

Adapted poorly to American rootstock
Thin skin Low in acylated antho
Med plus colour intensity, red berry sour red cherry

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27
Q

Cannonau

A 
Same as Grenache , origin is Italian 
Biotypes include:
Umbria-gamay perugino 
Veneto-tocai rosso
Liguria-gruarnaccia
Tuscany-Alicante

sardinia: doc Cannonau di Sardinia 85%
Crus: Nouro, sassari, Cagliari, oristano, Oliena, Jerzu, capo ferrato
All in east of country

Jerzu: 200-700m schist

sandy soils: tends to be lighter more delicate
Clay: darker tannic style
Lacks anthocYanins pale colour, red fruit, floral, herbal
Varietal is common but also blended with cab and merlot
No DOCGs

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28
Q

Carignano

A 
Not native- traditional as from Spain 
Sardinia- also called UVA di Spagna ( the same as Bovale Grande ) 
DOC Carignano del sulcis 
Also DOC Sicilia as blender 
Late budding/early ripening, needs heat to reach optimal ripening 
Doesn’t do well in damp conditions 
Resistant to wind and drought 
High yielding

Sardinia has ungrafted vines that are over 100yrs old

High malvin

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29
Q

Moscato di Scanzo

A

Confined to Hills around Bergamo in Lombardy
Red berries, cocoa, violets, high acidity
Docg moscato di scanzo -tiny production

Rare and ancient, Catherine great was fan

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30
Q

Moscato Rosa

A

Named as it smells like roses, it is a deep hued wine not rose
Typically sweet passito styles

Possibly Dalmatian origin, parent offspring with Bianco

High geriniol -unusual for muscat, more Malvasia style

Found in NE Italy, AA DOC, Trentino DOC, Friuli Isonzo DOc all followed by name of variety

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31
Q

Raboso Piave

A 
FVG, veneto 
DOCG Piave malamute-15-30 airdried 
One Italy’s oldest varieties
First mention 1679
Likely transported from Friuli
Late ripening
High acid, tanning and deep colour 
Makes excellent blending agent 
Blending partner historically- international grapes have replaced it

Aka Friularo

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32
Q

Colorino del valdarno

A

Blended in CC DOCG , Chianti DOCG VNM DOCG montecarloDOCG

Disease resistant, hardy, late ripening
Unlike other colorinos is not coloured pulp

Rufina zone has quality plantings

Deep violet colour
Full bodied, dark fruit, menthol
Can be green in cool years

Usually minority blender

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33
Q

Lambrusco di Sorbera

A

Oldest member
Aka lambrusco Della Viola -intense violet aroma
Emilia romagna
Ripens earlier, prefers sandy soil, mainly grown in Modena
Behaves like wild vine and needs a pollinator
(Usually Lambrusco salamino ) for successful fruit set
Millerandage is common
Pale pink to bright red, floral/violet, red currant flavour
High acid, light bodied and delicate
Often blended with salamino
Secco to dolce

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34
Q

Lambrusco grasparossa

A

Aka lam di castelvetro from town=birthplace
Emilia romagna
The only one that grows on higher quality hillside sights, earlier ripening, so can reach full ripeness in these sites
Thick skin, adaptable to diff souls but does best in clay
Deep purple-ruby
Almond, less intensely aromatic than other Lambrusco’s
Ripe black cherry, dark plum, richer and bigger tannins, creamy and full bodied
Tank method sparking
Dolce to secco

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35
Q

Lambrusco salamino

A

Most planted
Long but small cylindrical bunch
Aka Lambrusco salamino di Santa Croce from original area

Ripens late, good vigor and good yields
Likes fresh soils and can handle humidity
Compact bunches vulnerable to disease

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36
Q

Lambrusco Maestri

A 
Intense purple, most deeply hued
One of hardiest and most adaptable 
Plantings on the rise 
Fruitiest, creamiest, bubble gum, grapey, dark plum, chocolate, violet 
Works well with salamino 
Used to give colour to sorbera
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37
Q

Lambrusco marani

A

Fruity and fairly high in acidity
Floral, violet and peony
Less tannic than maestri
Mainstay of Reggiano DOC Lambrusco but plantings on decline replaces with Maestri

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38
Q

Malvasia Nera di Brisindi

A

Most commonly planted red Malvasia

Originated from Puglia
Doc copertino, lizzano, squinzano (negroamaro) also Sangiovese, Montepulciano

Natural crossing of mal Bianca lunga and negro amaro

Puglia, some plantings in Tuscany: adds lighter touch to chianti
and Calabria

Lightly aromatic, likes sandy soils, early ripening, vigourus

Unstable anthcynans, pale and oxidizes over time
Med bodied, blackberry and violet, too hot gives burnt tobacco
Reductive in nature
In puglia is often blended with Negro amaro
Used in Tuscany in Chianti blend

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39
Q

Malvasia Nera di Lecce

A 
Not as high quality as Brisindi 
Puglia
Later ripening than Brisindi 
Also unstable anthocynanins 
Almost never as varietal
Blended with Negro amaro 
Docs:squinzano, alezio, copertino,leverano, sali e salentino
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40
Q

Malvasia di Casorzo

A

Related to town of Casorzo in Piedmont
Thick skin, pulp rich in geranoil, one of the most fragrant of the group
Casorzo DOC
Med bodied wine, blackberry, fresh acidity and tannic mouthfeel
Off dry/sweet/passito, lightly fizzy styles
Geraniol rich

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41
Q

Malvasia di Schierano

A

Piedmont
Aromatic, great quality
Still, dizzy, dry, sweet

Best known for Malvasia di Castelnuovo don bosco DOC

Rose petals, strawberry, red berries, sweet, light

Yields irregularly and production is limited

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42
Q

Refosco dal peduncolo rosso

A

Most famous and important refosco
FVG
Translates to red stalk as they turn red when fully ripe
Offspring of Marzemino and parent to Corvina
Thin skin, but resistant , adaptable to soils
But needs poor soils to tame vigor

Most aromatically complex refosco
Red cherry, herb, almond, and floral
Small barrels often used to tame tannins and curb reductive notes
Can show green notes when not fully ripe
First doc in 1877

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43
Q

Schiava gentile

A

Aka Schiava piccola due to small bunches
Late ripening, low yields, small berries, good quality
Very few varietal bottling

Dark pink to pale ruby, fresh red fruit, and floral notes

Prized for rosato due to perfume, light body and high acid

44
Q

Schiava Grigia

A

Trentino AA

Also called grauversnatsch
Gray/grigia refers to copious bloom on the berries

Some mono varietals found in alto adige
Bright pink colour, aromas of violet, red currant, marzipan, salty sour tang

Perhaps the most refined

45
Q

Schiava grossa

A

Trentino AA. Lombardy

Distinguished by big berries and bunches

Highest yielding with more delicate aromas and flavours with higher acidity

Is parent of Malvasia del Lazio (moscato d Alessandria)

Also parent of Kerner (Riesling)

46
Q

Vernaccia Nera

A

Found in Umbria and le Marche
Aromatic
Responsible for unique wine
Vernaccia di Serrapetrona DOCG-bottle fermented sparkling that must have min 40% air dried grapes

47
Q

Cesanese

A

Actually 2 grapes
Cesanese comune and cesanese d’Affile
(Recent discovery cesanese di Castelfranco )
Name comes from small town near Rome

Lazio: doc cesanese del piglio docg, (either grape)doc cesanese d’affile doc, doc ceasanese di olvano (either grape). Doc cori:blender

Comune is the more common variety, easier to work with and planted all over Lazio
Affile considered higher quality but only found around town of same name- likes altitude but struggles to ripen

Deep crimson colour, red fruit, roses, cinnamon and white pepper, low tannins
Mostly still and dry, but a little passito

48
Q

Ciliegiolo

A

Name means small cherry, refers to both berries and finished wine
Often mistaken for Sangiovese
Is related to Sangiovese

Tuscany: maremma toscana, montecucco, montecarlo, (with Sangiovese)
, Lazio,
Liguria: golfs del tigullio, colli di Luni
puglia,
Umbria :Rosso orvietano ciliegiolo

Likes warmth-lots of plantings in Maremma

Pure red cherry flavour and aroma, med bodied
Typically blended

Sometimes used for novello
Tuscan Maremma considered best, Ligurian have more herbal note

49
Q

Corvina

A 
Most important Grape in valpolicella 
Docg amarone, doc bardolino, doc Valpolicella 
Translates to little raven 
Has many biotypes 
Offspring of refosco del peduncolo 
Parent to rondinella 
Veneto and some plantings in Lombardy

Does best in dry hillside sites vigorus and high yielding but disease prone
Many still trained pergola as sensitive to sunburn
Think resistant skin good for air drying, has trouble reaching adequate sugar concentration
violet, blackberry cherry light fine tannins
Has high levels of resveratrol which protects from funghi and bacteria
Chemical changes while drying, glycerol levelsincrease like no other grape in blend
Training on pergola

50
Q

Corvinone

A 
Blending partner of corvina 
Named distinct variety 1993
Asynchronous maturation
Name means big corvina, but no relation 
Veneto
Adaptive variety, both hill and flat 
Uneven ripening makes good sorting a must at harvest 
Often interplanted with corvina
Supplies the tannins that Corvina is missing 
High in rotundone

Red cherry and good tannic structure

51
Q

Croatina

A

Confusing as in some regions it is referred to as Bonarda (different grape altogether)
Local Aja’s-Nebbiolo di Gattinara spanna di Ghemme

Lombardy: blender in oltrepo pavese.
Piedmont,
ER: doc gutturnio, piacentini rosso (pn, Barbera)
veneto and Sardinia

Irregular producer, but resistant to powdery mildew, thick skin gives lots of colour and tannin

Deep purple colour, creamy, sweet fruit, short lacerations to manage tannins can be reductive

Important grape in blends, increasingly used in small portions in amarone

52
Q

Dolcetto

A

Decreasing plantings
Many biotypes -Dolchetto dal peduncolo rosso (red stalked). Is called Nibio
Nicknamed little sweet one as grapes are sweet , but wine is dry
Small bunches and berries, red fruit hint of spice
piedmont:11 DOCs diano d’alba, di ovada, Dogliani, d’asti
Aka ormeasco in Liguria -more herbal and saline
Cru:pornassio

Earlier ripening, but weather sensitive as berries drop in cool weather

Purple hue, low acid and high tannins, red fruit, lavender black tea reductive
Dogliani tend to be bigger styles

53
Q

Gaglioppo

A

One of most ancient varieties
Name originated from Greek”beautiful feet”
Natural crossing between Sangiovese and mantonico

Calabria : Ciro 80%-cru :Melissa, crucoli, Ciro Marina
Some plantings in campania, Marche, Sicily

Frost resistant, susceptible to drought and sensitive to disease
Abundant tannins, oxidizes easily

Pale unstable colour, light orange hue red berries, mineral and dried herb but poor examples can be unbalanced
In Calabria often blended with Maglioccos

54
Q

Grignolino

A

Once as highly prized as Nebbiolo
From the word to grimace in Piedmont dialect -high acid and tannins, name also means pips as it has more than other grapes
DOC grig d’asti
DOC grig del Montserrat’s casalese
Aka barbesino
Needs well exposed sunny sights with good ventilation, thin skin, tight bunches, uneven ripener

Pale red, perfumes, high acid, chewy
Sandy soils give fragrant wines very seldom oaked
Often blended with freisa, Barbera

55
Q

Lacrima

A

Once common through central and south but 1985 only 7ha remained
Has now increased to 258 ha mostly le Marche
DOC lacrima di Moro dalba 85%
DOC colli maceratesi
Means tear
The berries have delicate skin
Thought to be closely related to aleatico

Also grown in ER Tuscany

Vulnerable to pest and disease, little affinity for NA rootstock and life span is short

Deep dark and perfumed -lavender red rose cinnamon and nutmeg
Saline floral and black cherry

Most often still dry with little oak
Some blended withmontepulicaino
Also makes passito

56
Q

Lagrein

A

Most important red grape of alto adige
AA/sudtirol DOC. Trentino DOC Valadige/Etschaler DOC
Name comes from vallagarina a valley in Trentino
Related to teroldego

Needs warmth to ripen, so southern exposures on rocky/gravelly soils

Very high in anthcyanins-malvin, dolphin, petunin
, full bodied and tannic with bitter finish

Dry, still red or rosato

Aka dunkel or scuro (red)or kretzer (rose)

57
Q

Mammolo

A

Frequent blender in small quantities with Sangiovese
Word mammola is the colour and name of violet flower
Ancient grape variety
Has several biotypes but not segregated in vyd

May be ancestor of Ciliegiolo and Sangiovese

Traditionally blend in Vin Nobile d M (Defining feature)and rosso d M
Aromas of violet, black cherry, raspberry
Unstable anthcyanins =light colour =falling out of favour, minority in blends

Dry still red , short life span

58
Q

Marzemino

A

son of terodego, brother of Lagrein
Parent of Marzemino Bianca and refosco del peduncolo rosso
Doc in 14th cen

Trentino : Trentino DOC Marzemino
Mostly around town of Vallagarina

Ziresi is grand cru site
Lombardy: Garda DOC
Marginal plantings in ER and abruzzo

Alluvial soils, well ventilated

Med bodied, lively acidity, red fruit, dried sage, almond slight bitter finish

Trentino and Lombardy has varietal bottlings
Still spk, passito

59
Q

Molinara

A

Light coloured delicate
Name from mulino=windmill because heavy white bloom looks like grape is covered in flour

Aka :rossanella (lake Garda)
Brespon (valpantena)

Plays minor role in veneto blends

Role is being marginalized, but used for rosato, and also may be used to lighten amarone styles , also most used in bardolino

60
Q

Monica

A

Sardinia’s 3rd most planted variety
Doc Monica di sard 85%
Blended with Cannonau and novale
Several with same name but all unrelated

Grows erect and is vigorus Dependable, abundant, but yields must be kept low for quality

Easy drinking gentle tannins, red berry, fresh herb, orange rind, tar tobacco
Drink young

61
Q

Montepuliciano

A

4th most planted grape
50% of plantings in Abruzzo and most important red in Marche
Numerous clones but no consensus on which is best
Was confused with Sangiovese until beginning of 20th cen
Docg monte dabruzzo colline teramane

Marche: docg conero (sangiovese)
Uneven ripener, late ripener, clay soils but can do altitude or coastal
Lots of anthcyanins deep ruby to purple
Reductive grape, red cherry, plum, herbal, can have shoe polish notes and uneven ripening can give green tannins
Full bodied but not for long term aging

Sparkling, dry, sweet(passito) and rosato

62
Q

Nebbiolo history

A 
1266- first mention of Nebbiolo”vigor di Nebiol “
1466 first mention of spanna 
1595 first mention of Chiavennasca 
1752 first vintage of Cannubi 
Mid 1800’s first made as dry wine 
1894 first vintage of Barbaresco
1966 barb and Barolo become DOCs 
1970s-80s mapping of crus by Renato ratti 
1980 become DOCGs 
2007-10 MGAs created
63
Q

Nebbiolo origins and character

A

Either from Lombardy or N Piedmont
Vines:long shoots, heterogeneous, med size bunch, pyramid shaped and winged, generous bloom
Bud break early, ripens late, needs lots of solar
Vigourus, with low basal bud fertility

Unstable anthocYanins 50% are cyanin and peonin

64
Q

Nebbiolo rose

A

Long thought as a biotype but is distinct but closely related
Lighter coloured

Same as valtellina variety Chiavennaschino

Appreciated in valtellina as it is more drought resistant and ripens earlier than Nebbiolo hardier and more vigorous
Often coplanted with other Nebbiolo biotypes

Has very perfumed notes, rose, red currant and can develop more alcohol
Normally used in blending up to 20% for more perfumed nebbiolo wines

65
Q

Negro amaro

A

Puglia
Amaro in this case is Greek word for black -mavros
Negro amaro precoce genetically same but has separate listing in NR
Not Greek origin
Reliable producer, can withstand heat and maintain acidity
Puglia DOCs
Copertino, lizzano, salice salentino, squinzano, leverano,
Is majority in blends
Blending partners: Sangiovese, Malvasia nera, Montepulciano sumaniello
Black fruit, Licorice, tobacco, med bodied

Multiple styles however most recognized is dry still red
Also plantings in basilicata and campania
Excellent rosato

66
Q

Nerello Cappuccio

A

Much rarer than mascalese which is blending partner
Bushy canopy said to resemble cowl or cap hence name
Commonly confused with carignano and Sangiovese

Sicily minority in farò doc, Etna Rosso doc
and Calabria minority in doc lamezia, saluto, scavi Gina
Early bud break, easy to grow, good vigor and yields. Ripens a couple weeks before mascalese

Deep red hue, provides colour to mascalese and softens acidity
Ripe cherry, mineral and subtle coffee notes
It’s said that it lacks the tannic structure to stand on own

67
Q

Nerello mascalese

A

Named after mascali plain in NE of Catania
High intervarietal variability, many biotypes, some give slightly deeper colour

Thoght to be offspring of natural crossing of Sangiovese and mantonico bianco

Aka Niureddu
Sicily: majority in Etna Rosso, farò (gaglioppo, sang, nero davo la)
Pre phlox video nes
Gives irregular yields and very influenced by vintage variation, training systems, area, and planting density
Late ripener

More than 50% peonin and cyanin light colour
Translates terroir
Sour cherry, tobacco, herb and mineral, floral
Tannins can be green and astringent
Blended with cappuccio to soften mascalese and give colour

68
Q

Oseleta

A

Blending grape of valpolicella
Almost extinct -boscaini family (masi) revived but still very little planted
Dark colour and ample tannins, extra pip, low yields due to small berry size, thick skins
5% blender
Very adaptable and resistant so good in poor vintages
Violets, blackberry, tar, leather and cinnamon, herbal note
Increasingly used as alternate to CS in blends
Name from oselet “little bird”

69
Q

Petit rouge

A

One of main varieties of V dAosta
Parent of Vien de Nus and sibling of Fumin

Torrette subzone 70% min considered cru wine has more finesse
Blended with mayo let, fumin, vuillermin

Mid weight fruity

70
Q

Pignolo

A 
One of the most tannic grapes 
Small compact bunch
Named after pine cone “pigna” 
FVG 
Difficult to grow, powdery mildew, long growing season, suffers from large temp swings 
Needs good ventilation

Needs time in bottle to soften blackberry/blueberry, herbal and mineral

Sometimes airdried to soften tannins and give more flesh

71
Q

Primitivo

A 
One of 10 top planted reds
And on the rise 
Name refers to early ripening 
2 main biotypes 
Prim di Gioia del Colle: thought to be original, 250-500m diurnal gives more aromatics, shallow calcareous souls create wine with more finesse

Prim di Manduria grown on flat plain with sand/clay, heavier wine
Same as Zin
Croatian origin
Puglia DOC primativo di manduria
Campania: doc falerno del massive primativo

and small plantings in Lazio

One of first grapes to be picked, ripens unevenly, high alcohol
Rootstocks are key to quality as if too vigorous it struggles to fruit after flowering
Rich, jammy fruit, high alcohol, creamy palate tobacco

Some sweet LH and fortified exist

72
Q

Rondinella

A

Name from rondine =swallow (dark plumage)
Offspring of corvina
Supporting grape in valpolicella
Hardy, reliable and adaptable, less susceptible to botrytis than other valpolicella grapes

Gives neutral wines with herbal notes, but highly regarded for recioto as it accumulates sugars better than the other grapes
5-30% in blends
Up to 40% in bardolino

73
Q

Rossese

A

Liguria
Rossese di Dolceaqua DOc

Small western section
Several genetically distinct rosseses

Rossese di dolceacqua:better quality
Birthplace unknown
Same as French grape tibouren
Great translator of terroir, does best on well drained clay/calcareous sandy soil

Violet, red currant, graphite, roses, salty sour, vibrant acidity, light to med bodied

74
Q

Ruche

A

Piedmont
Aromatic red
Flowers, rose, lavender, black pepper, mint cinnamon

DOCG Castagnole Monferrato
Scuzolengo good subzone -richer style

75
Q

Sagrantino

A

Name may refer to room in church where priests get ready as it was used at mass

Umbria
DOCG montefalco sagrantino 100%
Rosso is minority with Sangiovese

Needs lots of sun and long growing season, and more water than Sangiovese

Dark, strong tannins, wild dark berries, cocoa, tar, tobacco, cinnamon, dried herb
High polyphenols long aging

76
Q

Sangiovese

A

Most planted grape
Many biotypes and clones
Aka morellino, brunello, prugnolo gentile, Sangiovese di lamole and Sangioveto (Chianti) nielluccio (Corsica)

Found in every region except V dAosta and Trentino Alto adige

Early budding, late ripening, sensitive to site

Always has high acidity and chalky tannins

Blending partners: Malvasia nera, canaiolo nero, mammolo also CS, Syrah, Merlot

77
Q

Schioppettino

A

Aka ribolla nera
Almost extinct in 70s Rapuzzi family brought back and helped get it recognized by DOC

Name may refer to “explode” like the flavour

FVG
DOC friuli colli orientali 100%
Subzones: Cialla (cooler), Prepotto (warmer)

Susceptible to disease, and ripens late

Med bodied, high acid, black currant black cherry, and green peppercorn

Can be made with dried grapes to combat greeness

78
Q

UVA di Troia

A

3rd most planted red in Puglia
Aka Nero di Troia

Takes long to ripen, sometimes rotting before ripeness, uneven ripening, sunburns easily

Red cherry, red currant, black pepper, tobacco, underbrush, med weight, high fine tannins

Trad blending partner in lots of DOCs bringing freshness to primativo, negro amaro and aglianico

Used to make rosatos as well

79
Q

Raboso Paive DOPs

A 
Veneto:
Bagnoli di Sopra DOC
Bagnoli Friularo DOCG
IGP Colli Trevigiani
IGP Trevenezie
80
Q

Raboso Veronese

A

Aka Raboso Friularo
Possibly crossed in Verona but now native to Treviso area
Earlier ripening
Lower acid, lower tannin, more delicate floral, usually found in blends with Rabose Piave

81
Q

Schiava DOPs

A

Permitted in several DOCs
Alto Adige DOC
Caldero DOC-min 85% with Lagrein or PN
Casteller DOC-multi grape blend near province of Verona min 30% Schiava
Colli di Bolzano DOC min 90% plus Lagrein or PN
Meranese di Collina DOC100% but field blend of different clones
Sorni DOC min 70%
Valdadige DOG -multi grape blend

82
Q

Refosco nostrano

A

Aka refosco di faedis
Higher pulp to skin ratio gives less tannic than Refoscodel pR
Most silky, floral, fruity

83
Q

Terrano

A

Aka cagnina , teran, refosco del Carso, refosco d’istria

Name refers to tar/dark colour

FVG : typical of Carso region. DOC Carso Terrano
and ER: doc romana cagnina

Large bunches and berries vigorous and resistant
Purple ruby, violet, blackberry, almost painful acidity, high malic acid

Related to refosco dal peduncolo rosso
in ER also a sweet wine

84
Q

Bambino Nero

A

Puglia:mainly as a blender with negro amaro to soften
Docg Castel del monte bombino nero 90%
Crus: ruvo, corato

High acidity, light/med bodied, light colour, fragrant
Excellent for Rosato

Thin skin, high yield , poor sugar accumulation

85
Q

Nebbiolo rose

A

Very rare, piedmont, Val d’Aosta, Lombardy

Perfumed, mineral, austere

86
Q

Mayolet

A

Val dAosta
One of regions oldest grapes
Minority in Torrette blend with petit rouge
DOC Vall dAosta Mayolet

Med/small bunches, small berries
Vigorous
Thin skin, light, black currant, floral, cinnamon, white pepper

87
Q

Vespolina

A

Piedmont:blender with Nebbiolo, croatina, uva rara

Lombardy:

Tough tannins, deep colour, red fruit, sour red cherry, balsamic, spice

Poor adaption to rootstock, irregular yields can dehydrate on vine

88
Q

Cagnulari

A

Sardinia
Around city of Sassari
Country around Usini is Grand cru

Most used in blends with cannonau and pascale

100% can be made in DOC Alghero

Pinkish red, fragrant red berry, mid weight, floral fruity charm

89
Q

Chatus

A

Piedmont
Once common, but not anymore, used in blends with barbera or neretta cuneese

Aka bournin

Med bunches, small berries, easy to grow
Deep purple, spicy, herbal, blueberry

90
Q

Cornalin

A

Takes name from semi precious stone or town
valle dAosta
Blended in Torrette minority

Sub denomination Valle dAosta Cornalin

Med small berries, vigorous

Red currant, smoky spicy, med low acidity, very tannic

91
Q

Magliocco

A

Aka Mag dolce or tondo

Calabria
DOC Donnici or IGT Val di Neto

Med bunch, drought resistant, vigorous

Sweet black cherry, exotic fruit, tobacco, underbrush, smooth tannins

92
Q

Pelaverga Piccolo

A

Piedmont

Aka pelaverga di Verduno as it’s grown near town of that name

DOC verduno pelaverga

Med bunch, med berries

Bright red, herbal, red fruit, lack of tannins but good acidity

93
Q

Tintore di Tramonti

A

Campania
Rare
Small amounts in blends, DOC costa dalmafi rosso

Teinturier
Vigorous high yield and rustic

Deep hue, ripe red cherry, jammy spicy with high acidity
Grapes often slightly airdried so tannins smooth

94
Q

Tintilla

A

Molise:
Used as blender
Also pure in DOC tintilla del Molise

Rustic and hardy

Spicy and floral on nose ripe red fruit
Leather, tobacco, flint, tar, saline good acidity and tannins

95
Q

Negrara

A

Could be named after colour or commune that it’s from
Veneto
Minority blend in Valpolicella and bardolino

Very susceptible to powdery mildew

96
Q

Susumaniello

A

Puglia

Aka somarello, zingariello

Mainly grown around Brisindi usually blended with Negro amaro

Allowed in DOC Brisindi and Squinzano

Rough and tannic in youth, dark cherry and plum.

97
Q

Taxzelenghe

A

Cuts the tongue
High acid

FVG-declining
In som IGT blends and DOC Colli O del Friuli Tazzelenghe

Deep purple hue, violet, blackberry, rose, underbrush and tar
Needs some time in bottle for complexity and smoothness

98
Q

Vuillerman

A

Valle dAosta

Floral and spicy nose red berry, herb, tar, mid weight

99
Q

Sanforte

A

Sangiovese forte

Tuscany: in some IGTs Costa toscana

More fertile than Sangiovese and earlier ripening

Bigger wine than Sangiovese, violet, red cherry, savoury

100
Q

Sangiovese history

A

1400 first mention
1590 first reference in Tuscany
1672 first record in Romagna
18th sangioveto of Chianti and romagna, brunello, Morelli o proven identical
1879 commission chooses SAN Gioveto as official name
1988 Chianti Classico 2000 to select clones, vineyard, trellising

Unsure where it came from
Aka: sangioveto, brunello, prugnolo gentile, morellino, nielluccio

Many clones 100+

101
Q

Sangiovese character:grape

A

Vine is inconsistent, depends on site
Compact bunch, early budding, late ripening, irregular phenolic ripening
High thermal requirement, sensitive to both sun and shade

High levels of malvin and cyanin but not acylated

Terpenes like nerol, linalool, geranoil, damascano ne

102
Q

Sangiovese wine character

A

Ruby/garnet
Climate dependant for aromas

Cool: sour cherry, berry, licorice, violet, tea leaf, tobacco

Warm: dark cherry, plum, aromatic herb

Med +tannins ,acid

103
Q

Abrostine

A

Tuscany
Ancient variety, possibly descended from wild vines
Related toAbrusco
Used as a minority to add colour and tannins
Late ripener

104
Q

Abrusco

A 
Tuscany 
Aka Raverusto 
May be related to Lambrusco family
Vigourus and resistant to disease
Less than 10 ha planted
105
Q

Aglianicone

A

Campania, basilicata
Lots of plantings in Val Calore
2sub varieties, one near Benevento-oval, red berries
Near Caserta-round dark blue berries
Not too vigourus, suffers from millerandage
Fruitier and less spice than aglianico
Lots of misidentification in vyd

106
Q

Albana Nero

A

ER
Tolerates higher altitudes
And cooler weather
Historically made into a lightly sparkling wine
Possibly a mutation of albana
Can be reductive
Deep colour, dark berry and herbal aromas

Italian varietals (6 decks)

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