Rauscedo Catalogue-En PDF

General Catalogue
2007 EDITION
Vitis Rauscedo:
First-class vine nursery
For years now, our vine-growers co-operative with the effort of the families of the members is engaged in continuously updating the viticultural techniques and acquiring the best genetic selections; from a genetic and sanitary point
of view chosen and qualified grafted plants are so offered to the vine-growers.
We have undertaken important investments to give continuity to our activity as we are aware that the future
of viticultural nurseries requires the capacity of proposing to vine-growers, agronomists and oenologists selections,
clones and rootstocks that comply with the different requirements of produce and territory.
Step after step we have achieved some important results.
The inauguration of our facilities in June 2003 is one of the goals reached by the members after 20 years of
mutual commitment. At the same time this is the starting point for the development of future programmes. We have
created premises that grant space to the technical, experimental, organisational, administration and sales areas, which
have been set up to satisfy the requests of the members as well as those of the customers i.e. the vine growers. The
Technical & Sales Department gives the input to the members creating the base for production as per the customers
requirements. The tight co-operation between employees and members ensures all the phases of a complex task: from
the making and the management of the fields of mother plants to the shipment and delivery of the grafted vines to
the customers, guaranteeing the best conditions regarding their preservation.
With its home-grown production VITIS RAUSCEDO intends to offer a significant and qualified contribution to
the vine-growing sector as it places the suitable genetic base in the vineyards and enriches the wines with the best
possible expressions of aroma, fragrance and colour as well as providing them with a high capacity of preservation.
An important project has come alive thanks to the commitment of experts belonging to various research institutes
involving both the private and the pubblic sector: our project of the clonal selection of native Italian vines. Now, a
most important moment has come for VITIS: the presentation of the first results.
This programme began in 1999 in co-operation with the Department of Vegetable Production of the University
of Milan and after five years has brought forth several clones to homologation.
The abbreviation VV that marks them recalls the name of VITIS as one of the constitutors.
Great results have been achieved due to the participation of research institutes, consortiums and single producers,
who all shared the purpose as well as the work required to exalt the particularity in clonal selection. The project of
clonal selection from native Italian vines represents a great effort that VITIS wants to destine to the vineyard Italy.
For this purpose we have published the cards of the first homologated clones of the series VV in this second edition of the VITIS RAUSCEDO catalogue as well as on our website www.vitisrauscedo.com.
By means of this catalogue the vine-growers co-operative VITIS RAUSCEDO presents its activity and furthermore, provides the dealers of this sector with an instrument that guides them through the great varieties and clones,
which we have further multiplied.
Atanasio Lovisa
The President
Vitis Rauscedo:
Vine nurseries - the new frontier
VITIS RAUSCEDO was founded twenty years ago by a group of vine-growers from Friuli belonging to families, who
for generations now produce grafted plants in the European area with the most special calling for this kind of
activity. The development and growth of the vine-growers co-operative can be put down to continuous innovation of
nursing techniques and the great commitment towards the genetic and sanitary selection followed by the construction
of new facilities in 2003. The premises, put to the service of the members of the co-operative, house technical, sales
and administration offices; a cold store for preservation; a warehouse with space for packaging and for shipment of
the grafted vines; a cellar for micro-vinification and a wine cellar for preservation to sustain the oenological part of
the clonal selection activity; a meeting room and last but not least a wine tasting room to welcome guests and disseminate the activity.
In the surroundings we have planted fields with mother plants for the production of certified clonal scions from
the best clones supplied by the Italian, French and German constitutors. The members of the co-operative as well
as other vine-growers in various Italian regions, who co-operate with the headquarters, cultivate several hundreds of
hectares of land with mother plants for scions and rootstock ensuring the availability of more than ten million scions
and rootstock cuttings every year. At the entrance of our premises we have planted a catalogue cultivation of about
100 varieties of wine grapes for didactic use and variety control; these have been divided in international varieties,
regional Italian varieties and local varieties.
VITIS RAUSCEDO has purchased the exclusive rights on a historical series of twenty six Fedit clones from the
land surveyor Giuseppe Tocchetti taking over the commitment of maintaining the original basis material.
The intention of VITIS RAUSCEDO to fit itself out with a range of safe and valuable clones has led us to implement a vast programme of clonal selection of about thirty regional Italian varieties in co-operation with Professor
Leonardo Valenti of the Department of Vegetable Production of the Faculty of Agriculture of the University of
Milan.
This complex and demanding operation requires the involvement of various experts:
Professor Rino Credi of the Department of Agro-Environmental Sciences and Technologies of the University of
Bologna for phyto-pathology; Dr. Giorgio Nicolini of the Experimental Cellar of the Agricultural Institute of San
Michele allAdige for oenology and Dr. Fulvio Mattivi of the Food and Beverage Chemical Operating Unit of the
Agricultural Institute of San Michele allAdige for wine analysis and definition of the specific chemical components.
Furthermore, numerous laboratories co-operate including the CAV (Nursery Activity Centre) for virological analysis; the nursery Vivai Fratelli Battistini from Cesena for reclaiming parent vines; the CRPV (Vegetable Production
Research Centre) for the maintenance of the parent plants of the clones in the screen-house of the Nucleo di
Premoltiplicazione of Emilia Romagna; the company SATA from Brescia headed by a group of agronomist as well
as other specialist i.e. agronomists and oenologist, who work in the nurseries and vineyards that shelter the fields with
clonal selection and technical experiments.
The goal of clonal selection is to obtain representative clones with the best possible agronomic, sanitary and
oenological characteristics within the sphere of each single variety population. If a variety contains sub-varieties or,
more precisely, if it is possible to define biotypes then the aim is to obtain representative clones of each single biotype.
This obliges a large group of agronomists, who co-operate with us, to inspect numerous vineyards in the area where
the varieties are cultivated. This procedure allows to identify the most interesting vine stocks with the vastest range of
distinctive variations. This project was inspired by the philosophy to try and recover as much as possible the genetic
variability to lay the bases for the complexity of wines. This leads us to implement poly-clonal vineyards of complementary clones due to productivity questions in the cultivations and to the type of product obtained in the cellars. The
work dedicated to the sanitary controls also involves external laboratories for serological analysis, for multiplication
and for in vitro reclaiming as well as the vine-growers co-operative itself as it has to cultivate the indicator plants
grafted with the supposed clones that are so put to the test.
The first homologated clones are the following:
Negroamaro
NEG
VV
606
Negroamaro
Primitivo
Aglianico (biotype Vulture)
Aglianico (biotype Vulture)
NEG
PRI
AGV
AGV
VV
VV
VV
VV
688
501
401
404
Aglianico (biotype Taburno)

Aglianico (biotype Taurasi)
Malvasia bianca di Candia (biotype Apulia)
Malvasia bianca di Candia (biotype Campania)
AGT
AGT
MALB
MALB
VV
VV
VV
VV
411
421
200
222
VITIS RAUSCEDO is co-operating with other constitutors and research institutes to disseminate clones that
comply with the requirements of the different vine-growing areas without neglecting the local varieties while precious
development projects are carried out that involve the whole chain: vine-growers, cellars, co-operatives and territorial
institutions. An example for this commitment is the exclusive contract granted to VITIS RAUSCEDO and the University
of Milan Di.Pro.Ve. by the company Azienda Valdimaggio-Caprai for the multiplication of three Sagrantino clones.
The intention of VITIS RAUSCEDO is to become a prime interpreter of the evolution of Italian vine-growing and oenology with technical and economic commitment. Particular attention is paid to the specificness of the
varieties of the various regions and vine-growing areas. Every year, due to these commitments, the members of the
co-operative produce over two thousand graft combinations with about ninety varieties of wine grapes, at least fifteen
different rootstocks and a large quantity of clonal selections, which are currently being studied.
For information please visit our web site www.vitisrauscedo.com.

The description cards regarding the clones are available.
VITIS RAUSCEDO regularly publishes a news letter that can be down loaded and / or is enclosed in magazines of the
sector. If you are interested in receiving the news letter please send your e-mail address to info@vitisrauscedo.com.
We will make sure to include your name for the next mailing.
Variety Description Cards

edited by:
Leonardo Valenti, Stefano Farinelli, Angelo Divittini,
Filippo Carletti, Andrea Gozzini, Michele Conoscente
Key:
DOC:
DOCG:
IGT:
wine of controlled denomination of origin

wine of controlled and guaranteed denomination of origin
wine of typical geographic indication
Aglianico
Origin and short history
Its origins lead far back in history and it may have already
been cultivated at the dawn of Roman civilisation (Carlucci
in Viala e Vermorel 1909) for the production of the wine
called Gauranum, a kind of Falerno. It was presumably
introduced into Italy by the Greeks during the period in
which Cuma was founded. The transformation of the name
from Hellenica in Hellanica and then into Aglianico can
be traced back to the end of the 15th century during the
sovereignty of the Aragonese in the Kingdom of Naples. The
first mention of this vine goes back to the 19th century with
Columella Onorati (1804), Acerbi (1825) and Gasparrini
(1844). An important study is Carluccis of 1909.
Variety Description
Alias names
Ellenico, Ellanico, Agliano, Gagliano, Agliatico.
Cultivation area and regulations
This vine is cultivated all over the southern peninsular, especially in
Campania around Benevento and Avellino, with the name Aglianico del
Taburno and Taurasi; in Basilicata, around Potenza, it goes by the name
of Aglianico del Vulture. The most important DOC wines made with the
Aglianico grape are Aglianico del Vulture, Aglianico del Taburno, Falerno
del Massico, Guardiolo Aglianico, Solopaca Aglianico; there are also
some DOCG wines, such as Aglianico Taurasi.
Ampelographic features of the vine
Shoot apex: open, cottony, green or golden-bronze in colour.
Mature leaf: medium, pentagonal with three or five lobes. Flat leaf
lamina with slightly bullate surface.
Grape cluster: medium or medium-large, cylindrical- or cone-shaped,
simple or winged, averagely compact.
Grape berry: medium-small, spheroid. Abundantly pruinose skin, regular
blue-black in colour.
Phenology
Budding: average
Veraison: late
erect
Physiologic aspects
semi-erect
prostrate
X
Possible occurrence of sweet millerandage
high
average
Vigour
Potential bud fertility
Basal bud fertility
low
Environmental and cultivation requirements

It adjusts very well to clayey as well as clayey-calcareous soils. The best
expression is achieved on volcanic soils. The first allows the production of
Resistance to diseases and adversities

In particularly rainy years and in areas with water stagnation it is subject
to downy mildew. Excessive fertility and availability of water can cause
extremely compact grape clusters which are sensitive to acid rot. High
sensitivity to powdery mildew. It suffers high summer temperatures as well
as long periods of drought.
Oenological Positions
Chemical characteristics of the grapes
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
21-24
3.15-3.35
6.5-8.5
1100-1600
3500-3900
45/55
Flowering: average
Ripening: late
Agronomic Positions
Growth habit
potent wines whereas the second allows to improve and increase the value
of their elegant performances. In its typical cultivation area and with well
exposed ground it is possible to find vineyards that give satisfactory results even at an altitude of 600-700 metres. It adapts well to high-density
cultivation systems (5,000-6,000 vines per hectare) with the Guyot and
spurred-cordon techniques. There can be problems of affinity if grafted
onto 420 A rootstock.
Oenological use and wine characteristics

This is a noble vine destined to pure vinification, where it finds its maximum expression. The wine obtained is of deep ruby-red colour with violet
nuances. It has a complex bouquet, characterised by intense hints of red
flowers especially Viola. It is possible to sense red fruits in particular
ripe plum. It is balanced, smooth and velvety on the palate with a great
structure. If the phenolic maturity of the grapes is insufficient the wines
obtained can taste harsh and not very harmonic.
Albana
It is presumed that this vine was introduced into Emilia
Romagna by the ancient Romans. The name could originate
in the Colli Albani (Albani Hills) near Rome, but it is more
likely that it derives from its white grapes (from the Latin
word album meaning white). It was already mentioned in
ancient times by Pliny the Elder, Pliny the Younger, Cato
and Varro, as well as Pier De Crescenzi in 1303. In modern
times it has been described by Molon (1906).
Variety Description
Alias names
A. della Bagarona, A. della Compadrona, A. della Gaiana, A. della Serra
or della Forcella, A. Gentile di Bertinoro.
The cultivation of this vine is typical of the area around Forl, Bologna
and Ravenna; furthermore it is cultivated around Pesaro and Urbino.
This variety is recommended in the provinces of Bologna, Forl, Modena,
Pesaro, Ravenna and Rimini, in Emilia Romagna and La Spezia, in
Liguria. It makes DOCG wines, such as Albana di Romagna in the dry,
semi-sweet, sweet and passito (so-called raisin wines) versions, as well
as DOC wines, such as Romagna Albana spumante (sparkling wine),
Reno Bianco and Colli Bolognesi Bianco.
Shoot apex: expanded, cottony, whitish-green or yellowy in colour.
Mature leaf: large, pentagonal with three or five lobes. Tight petiolar
sinus with overlapping edges. Undulated leaf lamina, slightly cup-shaped
with typically down-turning edges. Conspicuous veins of green colour with
a slight pinkish tinge at the base on both sides of the leaf.
Grape cluster: medium-large, long cylindrical-shaped, winged (with one
wing, or more rarely two wings), depending on the biotype it can be compact or sparse.
Grape berry: medium, spheroid. Very pruinose, thin but consistent skin,
greenish-yellow or golden-amber.
Phenology
Budding: late
Veraison: average

This vine prefers hilly and clayey soils, which are well exposed and have
a medium-low fertility.
With regards to the main cryptogamic diseases this vine is rather sensitive to powdery mildew, botrytis and acid rot. It has a discreet tolerance
to spring frosts as well as to drought.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
16-20
2.9-3.6
5-9
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The vinification of these grapes produces wines of deep yellow colour.
They are characterised by a typical fruity bouquet, a good alcoholic tenor,
high in tannin and an average acidity. The wines produced can be dry,
semi-sweet, sweet, still or sparkling. These grapes are also suitable for the
production of passito wines (raisin wines).
Flowering: late
Ripening: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate
X
No evident problems are known
high
Vigour
Basal bud fertility
semi-erect
average
low
Alicante Bouschet
It is a commonly found dyeing grape. It was created in
France in 1855 by Henri Bouschet de Bernard by crossbreeding the Petit Bouschet variety (a crossbreed of
Tintoria x Aramon) and the Alicante variety. It is described
in detail by Viala (1886) and Molon (1906). It was introduced into Italy at the beginning of the 20th century from
either France or Spain.
Variety Description
Alias names
Alicante-Bouschet, Alicante Enrico Bouschet n. 1 and 2, Alicante extra
fertile.
Outside France it is mainly cultivated in Spain, where it is known as
Garnacha Tintorera, but it can also be found in Portugal, Corsica, Croatia,
Slovenia, Israel and North Africa. This grape variety is also present in
Tuscany, where it is used to make the DOC wine called Morellino di
Scansano and in Sardinia, particularly around Cagliari, where it is used
to make the DOC wine called Carignano del Sulcis.

This vine prefers medium density cultivation systems with medium or
short pruning. Rich production yield. It does not have any specific requirements with regards to the kind, position or altitude of the soil and
ground.
It has an average tolerance to winter and spring frosts. It has a good tolerance to downy and powdery mildew, referring to the leaves as well as to the
grape clusters; it is rather sensitive to excoriosis (dead arm) and anthracnose (birds-eye-rot) as well as to rot, especially if hit by moth attacks.
Shoot apex: fan-shaped, lanuginose, whitish-green in colour.
Mature leaf: medium, of triangular shape with three at times five lobes.
Open or semi-closed V-shaped petiolar sinus; ellipsoid and open upper
lateral sinuses; if present the lower lateral sinuses are open and V-shaped.
Smooth or slightly bullate and undulate leaf lamina and lobes with downturning edges.
Grape cluster: medium, cone-shaped sometimes cylindrical-cone-shaped,
usually tight.
Grape berry: medium, spheroid. Averagely pruinose, thick and consistent
black coloured skin.
Phenology
Budding: average
Veraison: early
Flowering: early
Ripening: early-average
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
average
low
Physiologic aspects
high
Vigour
10
Basal bud fertility

Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
19-22
3.1-3.4
6.5-8.5
4700-5100
(HPLC data)
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

Its grapes are used only for vinification in blends of different grapes, but
never in a pure form. Its best qualities lie in its colouring and alcoholic
potential.
Ancellotta
Very little is known about the origins of this vine, which
began to spread from the province of Reggio Emilia, Emilia
Romagna. The name could derive from the morphology of
the leaf but it seems more likely that it derives from the
Modenese family called Lancellotti or Lancillotto, who
cultivated this vine in 14th and 15th centuries (Dalmasso
1937).
Variety Description
Alias names
Lancellotta, Ancellotta di Massenzatico.
It is widespread in the province of Reggio Emilia and fairly present in the
other Emilian provinces, as well as in Oltrep Pavese. In the 20th century
it became common nearly everywhere, often adapting itself to the different cultivation areas.

It is averagely sensitive to downy mildew, but it is rather sensitive to
botrytis rot as well as powdery mildew. In unfavourable years the grapes
can be prone to bud drop. It is sensitive to attacks by leafhoppers
(Cicalina). Average sensitivity to spring frosts; good resistance to wind
and drought.

Shoot apex: averagely expanded, pubescent, yellowy-green in colour with
shades of pink.
Mature leaf: medium with five lobes. The leaf lamina is characterised by
a pubescent leaf underside with a web-like tomentum on modest veins
and a smooth leaf surface.
Grape cluster: medium, pyramidal-shaped, single winged, usually sparse.
Grape berry: small with pruinose, averagely thick and consistent skin,
blue-black in colour.
Phenology
Budding: average-early
Veraison: late
Flowering: average
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate
Bud drop
high
Vigour
semi-erect
average
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
17-19
2.8-3.2
6.0-9.0
2200-2300
2400-2500
Total
Polyphenols
%skins/grape seeds

It is used for vinification as well as by producers of concentrated grape
juice. In blends with other grapes it usually contributes colour and sugar
content. In the province of Reggio Emilia the DOC wine Reggiano Rosso
is obtained by using this variety.
The wines obtained from these grapes are characterised by an average
alcohol content, light but rich in colour and suitable for blending. In hot
areas the wine has a low acid rate and smoothness, whereas in colder
areas the acid rate is maintained, thus giving the wine a fresher taste.
Sparkling dry or sweet wines are often produced from these grapes.
A Filtrato Dolce, a sweet, slightly alcoholic juice, is made from the
Ancellotta grapes with an intense colour, lots of red froth, little acid and
a fruity taste.
low
Basal bud fertility

This vine prefers averagely blended soils, which tend to be clayey. It adjusts
reasonably well to slightly alluvial soils. Regular and rich production yield.
The ideal cultivation systems are Casarsa, Sylvoz and GDC (Geneva Double
Curtain) with short or mixed pruning. It can adapt to high density or compact cultivation systems (Guyot).
11
Ansonica or Inzolia
The origin of this vine seems to have French links due to the
term ansoria (which comes from the French word sorie
meaning tawny, golden coloured) as well as to the presence
of the Normans in Sicily and in the East Mediterranean.
It is certain that it arrived in Sicily in ancient times. From
there on it spread to the whole of southern Italy, Sardinia
and the island of Elba. This vine is still cultivated in a sporadic manner on the island of Giglio and in some coastal
areas of Tuscany. A strong similarity to the Greek vines
Rhoditis and Sideritis has been discovered due to recent
genetic-molecular verification.
Variety Description
Alias names
Ansora, Insora, Anzonica, Insolia, Insolia di Palermo, Ansolica, Nzolia,
Zolia bianca, Inselida, Ansolia, Uva del Giglio. Inzolia imperiale corresponds to the table grape variety called Regina bianca o Pergolana.
Many compositions of DOC wines from Sicily and Tuscany contain this
grape: Contea di Sclafani, Contessa Entellina, Marsala, Menfi, Sambuca
di Sicilia, Santa Margherita di Belice, Ansonica Costa dellArgentario,
Elba, Parrina.

It has good resistance to drought but less so to summer heat. Wet springs
can bring out downy mildew; good tolerance to powdery mildew. It tolerates forced ripening well due to its thick skin.

Shoot apex: expanded or semi-expanded, pubescent or arachnoid, yellowy-green in colour.
Mature leaf: medium or large, pentagonal with five lobes. Closed lyreshaped petiolar sinus with overlapping edges; the upper lateral sinuses
are tight and V-shaped or with extremely overlapping edges; very deep,
open or closed lyre-shaped lower lateral sinuses. Flat leaf lamina with
undulated lobes; smooth on both sides.
Grape cluster: medium-large, truncate-pyramidal-shaped with one or two
wings, averagely sparse.
Grape berry: medium-large, ellipsoid. Pruinose, thick skin, golden-yellow
or amber coloured. Crispy pulp with a plain but pleasant flavour.
Phenology
Budding: average
Veraison: early
Flowering: early
Ripening: average-early
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate

average
low

Basal bud fertility
semi-erect
high
Vigour
12

Constant and rich yield. This vine prefers cultivation systems with medium or low densities (Guyot system or tree system) with short or mixed
pruning. It adapts well to the hot and dry environments of southern and
central Italy. Volcanic ground located higher than 300 m above sea level
guarantee good performance in aromatic expression.
X
X

Sugar
Content
in Babo
pH
Total
Acidity
g/l
18.5-22
3.4-3.6
4.0-6.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

It is used for vinification or locally as table grapes for direct consumption; the wines produced can be made purely from Ansonica grapes or can
be blended with other white grapes (Catarratto bianco comune, Catarrato
bianco lucido, Grillo).
The wine obtained purely from these grapes is of straw-yellow colour with
greenish reflections. Its bouquet is fragrant with hints of citrus and dried
fruits; with poor acidity it is warm and harmonic in taste.
Arneis
It was first mentioned by Di Rovasenda (1877) and Molon
(1909), who gives a detailed description.
Its origins are unknown but it is considered part of the
Piedmont and Liguria Bianchette group. The name Arneis
is thought to come from the Indo-European word ardano,
which in some linguistic variations indicates the vine and
the wine. Already in the 14th century it was known in the
Asti area as vinum renesij. It is not clear if the variety was
named after the place or if the grape gave its name to the
cultivation area. It is mentioned in the Statuti di Mondonio
of 1468.
Variety Description
Alias names
Nebbiolo bianco, Bianchetta dAlba, Bianchetto.

It adapts best to hilly and light (sandy) soils that are well exposed. It
prefers cultivation with wall-trained systems and mixed pruning, but it
adapts well to short pruning, too. The yield is good and regular.

This variety is typical of the area around Cuneo, Piedmont; it is cultivated
all along the left bank of the river Tanaro especially around Roero. It falls
within the DOC wines Langhe Arneis and Roero Arneis.

Good tolerance to downy mildew with regards to the grape cluster, but
it is rather sensitive to powdery mildew. Scarce sensitivity to acid and
botrytis rot.

Shoot apex: very lanuginose, greenish-white in colour.
Mature leaf: medium, orbicular or pentagonal with three or five lobes.
Open V-shaped petiolar sinus often with a tooth; U-shaped or lyre-shaped
(often with a little tooth) upper lateral sinuses; barely pronounced open
U-shaped lower lateral sinuses. Slightly turning, eave-like leaf lamina
with slightly twisted lobes. The leaf underside has a web-like effect and
the main veins are slightly hispid.
Grape cluster: medium or medium-small, cylindrical- or pyramidalshaped with one or two wings, compact.
Grape berry: medium-small, ellipsoid. Pruinose skin, greenish yellow in colour the side exposed to the sun has a golden-grey hue, neutral in taste.
Phenology
Veraison: average
Flowering: average
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
average
low
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-18.5
3-3.30
6.0-7.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

This vine is used merely for vinification, often in blends with other local
grapes (Favorita, Cortese, etc.). It can also be preserved reasonably well
in special fruit stores. It is used as a base for sparkling wines as well as
for passito wines (so-called raisin wines). These grapes produce a fine
white wine of pale straw-yellow colour with good personality. It has a
peculiar bouquet, characterised by intense fruity scents; it is full-bodied
with a moderate acidity and a sapid flavour.
Physiologic aspects
high
Vigour
Basal bud fertility
Photo CNR, Institute of Vegetable Virology, Section of Grugliasco (Turin), Italy.
13
Barbera
This variety has rather ancient origins and could correspond to the grape called Grissa quoted by Pier De
Crescenzi in 1313. It is referred to in a cadastral document from the town of Chieri dated 1514 and gains increasing popularity from the end of the 17th century
onwards. It is thought to originate from the area of Nizza
Monferrato, Piedmont, suggested also by its name Vitis
Vinifera Montisferratensis given by Gallesia (1839) as
well as by abbot Milano (1839).
Variety Description
Alias names
There are no true synonyms except for those that have a qualifying adjective such as Barbera grosso (large), Barbera dolce (sweet), Barbera forte
(strong), Barbera amaro (bitter).
In Piedmont this is the variety par excellence; it is also common in
Lombardy and Emilia Romagna, but nowadays it can be found all over
Italy. Many wines of controlled denomination of origin DOC are characterised by this grape; the most representative ones being Barbera dAlba,
Barbera dAsti, Barbera del Monferrato, Oltrep Pavese, Barbera dei
Colli Bolognesi, Barbera dei Colli Piacentini and it is also part of many
others production specifications.
Shoot apex: expanded, whitish-green in colour with crimson-red tips and
edges.
Mature leaf: medium, pentagonal with five lobes. Light green at the
beginning of spring and darker with reddish shades as the season goes
ahead. The leaf underside is characterised by tomentum. Flat, slightly
bullate leaf lamina with irregular indenture.
Grape cluster: medium or medium-large, basically compact, often winged;
rather long prostheca.
Grape berry: medium or medium-large, ellipsoid. Abundantly pruinose,
thin but consistent skin of an intense blue colour.
Phenology
Veraison: average
Flowering: average
Ripening: average-late
Agronomic Positions
erect
Growth habit
Physiologic aspects
semi-erect
Often subject to sweet and green millerandage

high
average
Vigour
14
low
X

Basal bud fertility
prostrate
X
X

It adapts well to dry and windy climates with major sensitivity to frosts.
This variety performs at its best when cultivated in hilly areas exposed
southwards with clayey-calcareous soil of medium-low fertility; under
these conditions the ripening process it optimal and the utmost content
of colouring substances is reached. High sensitivity to the lack of boron
and potassium. It is not suitable for low density cultivation systems with
a limited number of vines per hectare; it gives its best yield with an average of 6,000 to 7,000 vines per hectare with spurred-cordon or Guyot
techniques.
Average tolerance to downy and powdery mildew. Rain towards the end
of the ripening process causes the grape cluster to densen up excessively
making it so more vulnerable to botrytis as well as acid rot. It is sensitive to attacks by the insects Empoasca vitis and Zygina rhamny as well
as Scaphoideus titanus, which causes the dangerous Flavescence dore
phytoplasma. Furthermore, it is sensitive to moth and mite.
Sugar
Content
in Babo
pH
18-22
2.95-3.30
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
7.0-12.0 1400-1700
1700-2500
70/30

It produces an intense ruby-red wine with violet reflections. It has a good
structure combined to freshness and elegance. Its bouquet offers a vast
range of scents from red flowers like the Viola to red fruits like cherry,
Morello cherry, blackberry and currant. By ageing in wood it takes on
pleasant spicy hints. In important wines it combines power and elegance
with considerable length. When blended with other grape varieties it enhances the elegance of the wines obtained.
Biancame
The origins of this variety are unknown; some authors think
it is a biotype of the Trebbiano Toscano cultivar. Others are
of the opinion that it descends from the Greco cultivar. The
wines produced with this grape appear to have been mentioned by Tacitus already in the 2nd century B.C. Andrea
Bacci mentions it in his Naturalis Historia of 1596.
Variety Description
Alias names
Bianchello, Greco bianchello, Greco bianco, Balsamina bianca, Morbidella, Biancone.
This vine is cultivated in the hills around the area of the river Metauro
in the province of Pesaro Urbino and in some areas of the province of
Rimini, Emilia Romagna. Its grapes are used to produce DOC wines, such
as Bianchello del Metauro, a typical wine from the Marches and Colli di
Rimini Biancame from Emilia Romagna.
Shoot apex: fan-shaped, lanuginose, average, whitish-green colour.
Mature leaf: large, pentagonal with five lobes. Closed petiolar sinus with
overlapping edges. Green undulated leaf lamina with a smooth surface
and lanuginose leaf underside. Averagely long, smooth and thick peduncle
of green colour.
Grape cluster: winged, bifurcate cylindrical-cone-shaped, averagely
sparse and medium-large pyramidal-shaped and semi-tight.
Grape berry: medium, spheroid with slightly pruinose, thin yellowy skin
of poor consistency.
Phenology
Budding: average-late
Veraison: average

It is suitable for cultivation in soils of average fertility characterised by
limited summer drought. It adapts well to different cultivation systems
and pruning techniques.
This vine has a reasonable tolerance to powdery and downy mildew. It is
more sensitive to rot. It is moderately tolerant to spring frosts due to its
late budding.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-20
3.2-3.5
5.5-8.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The vinification of this grape produces a wine of pale yellow colour with
greenish reflections and a fruity floral bouquet; fresh and dry in taste.
Flowering: average
Agronomic Positions
erect
semi-erect
Growth habit
Physiologic aspects
X
high
Vigour
prostrate
average
low
Basal bud fertility
15
Bovale grande
Some authors think that the Bovale grapes (Bovale grande
or di Spagna and Bovale piccolo or Bovaleddu) cultivated
in Sardinia were introduced and spread throughout the
island during the Aragonese reign (1400-1700), although
there is no evidence with regard to this fact. Agricoltura di
Sardegna (Agriculture of Sardinia), from 1780 by Manca
dellArca, mentions typical grapes from Sardinia, such as
Nieddu mannu with round berries and large raceme as well
as the late ripening Muristella thick of round berries, which
belong to the best varieties for the production of red wines.
Variety Description
Alias names
Bovale di Spagna, Bovale mannu, Tintilia, Tintillosa, Tintillu, Tintirella,
Bovale murru, Zinzillosa, Nieddera, Nieddu mannu.
The Bovale di Spagna or Bovale mannu vine is common in the area
around Oristano, equivalent to 15% of the cultivation. It is also known
by the name of Nieddera. It is less cultivated in the other provinces of
Sardinia. In the Oristano area it is used for the production of the wine
called Nieddera, but more commonly it is used for blending with other
red grapes. Together with the Bovale Sardo variety it is used for the blend
of the DOC wine called Campidano di Terralba or Terralba. The Tintilia
variety is cultivated in the province of Chieti (in Abruzzo) and in Molise;
the latter appears to be a biotype of the Bovale variety.
Shoot apex: fan-shaped, cottony, whitish-green.
Mature leaf: medium with five lobes sometimes three. Closed lyre-shaped
petiolar sinus with overlapping edges; closed or semi-closed U-shaped upper lateral sinuses; open V-shaped lower lateral sinuses. The profile of the
leaf lamina and lobes is undulated, whereas the leaf surface is smooth.
Grape cluster: medium, cylindrical-cone- or cone-shaped, often winged,
semi-tight or tight.
Grape berry: medium, spheroid with averagely to very pruinose, thick and
consistent skin, black or deep violet.
Phenology
Veraison: average
Flowering: average or early

Ripening: late
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
Physiologic aspects
high
Vigour
16
average
X
Basal bud fertility
low

This variety does not have particular requirements with regard to soil
and climate. Medium density cultivation systems with short or medium
pruning are suitable. The yield can be average or abundant and rather
irregular.
This vine has a normal tolerance to the main cryptogamic diseases as well
as climatic adversities.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
18-21
3.3-3.7
4.5-7.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

It is used exclusively for vinification, table wines or blending, usually
in combination with other local varieties. At times, wines are produced
purely from its grapes; these wines are not particularly fine with an intense bouquet and often tannic in taste.
Bovale Sardo
Some authors think that the Bovale grapes (Bovale grande
or di Spagna and Bovale piccolo or Bovaleddu) cultivated in
Sardinia were introduced and spread throughout the island
during the Aragonese reign (1400-1700). In any case there is
no clear evidence with regard to the origins of this vine family:
some believe there are two or more varieties of Spanish origin
whereas others believe that there is only one variety from
which several biotypes developed throughout the years i.e.
Bovale grande or di Spagna and Bovale piccolo or Bovaleddu.
The numerous members of the Bovale family are briefly
mentioned by different authors such as Manca dellArca
(1780), Acerbi (1825), Moris (1837), Casalis (1856) and
Di Rovasenda (1877).
high
Variety Description
Vigour
Alias names
Bovaleddu, Bualeddu, Bovaleddo, Bovali piticcu, Muristellu, Muristella,
Muristeddu, Nieddu prunizza, Carrixa, Cardinissia or Cadelanisca, Bovali.
The Bovale Sardo vine, in comparison to the Bovale di Spagna vine, is
common throughout Sardinia: in the province of Sassari, particularly
around Anglona and Logudoro, it is often accompanied by Cannonau
as well as Pascale di Cagliari. It is mainly found in the area around
Mandrolisai in the province of Nuoro.
Together with the Cannonau and Monica varieties it belongs to the grapes
required for the preparation of the DOC wine blend named Mandrolisai;
furthermore, it is used with the Bovale di Spagna variety for the in DOC
wine blend called Campidano di Terralba or Terralba.
average
low
Basal bud fertility

It requires medium density cultivation systems, though it does not have
any specific needs concerning pruning as it adapts well to short or medium pruning. It does not have particular needs with regards to soil and
climate. The yield is regular and rich.
This vine has a good tolerance to the main cryptogamic diseases.
Shoot apex: fan-shaped, lanuginose, pale green colour often with crimson-red edges.
Mature leaf: medium with five or sometimes three lobes. Closed or semiclosed lyre-shaped petiolar sinus; open or semi-closed U-shaped upper
lateral sinuses; open V-shaped lower lateral sinuses. Undulate leaf lamina
with a bullate leaf surface and slanting lobes.
Grape cluster: medium (compared to the Bovale grande variety it is
smaller and more cylindrical shaped), cylindrical- or cylindrical-coneshaped, semi-tight or tight.
Grape berry: medium, sub-oval with very pruinose, thick and consistent
skin, black or deep violet in colour.
Phenology
Budding: average or late
Veraison: average
Flowering: average
Ripening: late

Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
18-22
3.3-3.6
5.0-7.0
2500-2900
(HPLC data)
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

This grape is not usually used for pure vinification but for the production
of red table wines in blends with other local varieties.
The red wine obtained is of a more or less deep ruby-red colour with an
intense winy bouquet; dry, sapid, full, characteristic and tannic in taste at
times; it adapts well to ageing.
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
X
Physiologic aspects
17
Brachetto
This vine has probably been cultivated since Roman times
in the area around Acqui in Piedmont. It appears to have
originated in the hills of Asti and Monferrato. Di Rovasenda
(1877) presumes that there were two vines with the same
name: the aromatic tasting Brachetto del Piemonte and
the simple tasting Brachetto di Nizza Marittima. Even
today, sweet wines produced with aromatic Moscato rosso
(red) or Moscato nero (black) grapes and tasting of muscatel are erroneously called Brachetti. There are several
homonymous varieties: the aromatic Brachetto with large
berries also called Brachettone, cultivated in the area of
Roero, Brachetto Migliardi or Brachetto di Montevone and
the non-aromatic Bracht del Canavese, Brachetto della
Valsusa, Braquet di Nizza Monferrato.
Variety Description

Regular but limited yield, which depends on the vines state of health
(high sensitivity to viruses). It is usually cultivated with wall-trained
systems (Guyot), but other higher and less dense systems may also be
applied (Cortina or Casarsa).
Alias names
Bracchetto, Borgogna.
Its diffusion is limited to the provinces of Asti and Alessandria and in the
area around Cuneo, Piedmont. The grapes are used for the DOCG wine
Brachetto dAcqui or Acqui and the DOC wine Piemonte Brachetto.
Shoot apex: expanded, lanuginose-arachnoid, yellowish-green with slightly bronze (orange coloured) edges.
Mature leaf: medium, orbicular, whole rarely with three lobes (lobes
merely alluded to). Closed lyre-shaped petiolar sinus; tight V-shaped upper lateral sinuses; practically non-existent lower lateral sinuses. Flat and
rather thick leaf lamina with a rather bullate surface and turning edges;
smooth leaf underside.
Grape cluster: medium, elongated, cylindrical- or pyramidal-shaped,
winged and averagely compact.
Grape berry: medium, ellipsoid with an averagely pruinose consistent
skin, dark violet-black colour; aromatic terpenic taste. The separation of
the berry from the pedicle is difficult.
Phenology
Veraison: early or average-early

Due to the early ripening period of the grapes this variety has a good
tolerance to rot. It is sensitive to leaf curl and other viral infections. In
springtime this vine presents modest budding development accompanied
by phenomena of deficiencies.
Sugar
Content
in Babo
pH
16.5-19.5 2.9-3.2
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
5.1-8.7

The grapes of this variety give a sweet and aromatic sparkling dessert
wine of ruby-red colour tending to a light garnet-red. It has a smooth,
velvety and harmonic taste with a floral hint of roses. It is also possible
to make passito wines (raisin wines) of high aromatic intensity.
Flowering: early
Ripening: early
Agronomic Positions
Growth habit
erect
semi-erect
high
average
prostrate
Physiologic aspects
Vigour
Basal bud fertility
18
low
X
X
X
Cabernet Franc
This variety originates from southwest France and in particular from the Gironde area. Just like the other Bordelais
cultivars from the same family, it seems to derive from
the ancient Vitis biturica described by Pliny and Columella.
Hence the name Vidure, a regional French synonym, deriving from the term biturica. The name Cabernet appears to
come from the Latin Vitis carbunica given by Pliny, originating from Epirus. Several historical documents confirm the
presence of Cabernet vineyards in Italy since 1870. There
is mention of a vineyard of Cabernet Franc in Portici in the
Province of Naples in 1882. Due to the past confusion as
far as propagation was concerned, it was often mistaken for
Carmenre.
Variety Description
Alias names
Cabernet bresciano, Cabernet francese, Cabernet frank. In France:
Breton, Carbenet, Bouchet, Petite vidure.
It can be found in Lombardy, especially in the area around Brescia, as
well as in Veneto and Friuli Venezia Giulia; today cultivations of this vine
are spreading throughout the Italian regions and producing great wines,
which are appreciated all over the world. There are many DOC wines, the
most representative being Collio, Friuli-Grave, Colli Orientali del Friuli
and Colli Euganei.
Shoot apex: expanded, velvety, whitish-green colour with violet-red
shades.
Mature leaf: medium, orbicular, pentagonal. V- or open U-shaped petiolar sinus with one tooth in the petiolar sinus. Smooth leaf lamina with
turning edges.
Grape cluster: medium or medium-small, cylindrical-cone-shaped, averagely compact.
Grape berry: medium-small, spheroid. Pruinose, thick and consistent skin,
intense bluish-black colour.
Phenology
Budding: average
Veraison: average
erect
Physiologic aspects
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-22
3.0-3.8
5.0-9.0
900-1400
2300-2700
Total
Polyphenols
%skins/grape seeds
semi-erect
prostrate
X
Often bud drop as well as withering rachis
high
Vigour

Average resistance to downy and powdery mildew as well as to acid rot,
rather vulnerable to botrytis rot. Highly sensitive to withering rachis and
to the lack of potassium.

A deep ruby-red coloured wine with violet reflections. It has a good structure combined with remarkable elegance. Distinct herbaceous aroma
referable to peppers; as it ages it develops hints of spices and mature red
fruits. Full-bodied, warm and persistent on the palate, sometimes lacking
in acidity.
Flowering: average
Ripening: late
Agronomic Positions
Growth habit

It prefers hilly areas with stony, clayey and clayey-calcareous soils. In
many cases, especially with regard to some clones, the excessive vigour
can cause drastic bud drop with a poor and unsteady production. High
density cultivation systems can in some way help to control the vigour,
especially if combined with a suitable technique, such as spurred-cordon.
The biotypes of French origin often appear to have poor affinity with the
rootstock Kober 5 BB.
average
low
Basal bud fertility
19
Cabernet Sauvignon
This red grape variety is widespread in France, particularly
in the Bordeaux area, where it is the prominent component in some of the worlds most prestigious wines of the
so-called bordelais blend with Merlot. This variety has
spread from France throughout the regions that have
pursued the production of noble wines such as the United
States of America (California), South Africa, New Zealand
and Australia. According to the genetic analysis undertaken
by C. Meredith from California, this cultivar is an ancient
crossbreed of Sauvignon blanc x Cabernet franc. The first
full description was made in 1785 by Secondat, son of
Montesquieu, who defined it as a perfect cultivar.
Variety Description
Alias names
Cabern, Cabernet piccolo. In France: Petite vidure, Carbonet, etc.
A grape variety that is widely planted in northern Italy across Lombardy,
Trentino Alto Adige, Veneto and Friuli Venezia Giulia, but its presence
can be found nationwide. Used in a pure form or in blends with other
grapes such as Sangiovese and Merlot, it produces wines of great prestige.
Numerous DOC wines contain this grape: Friuli-Grave, Colli Orientali del
Friuli and Trentino, to mention a few.
Shoot apex: expanded, cottony, yellowish-white with pinkish wine-red
shades.
Mature leaf: medium, pentagonal, five lobes with a characteristic shape
given by the overlapping lobe blades that create almost circular openings.
The leaf lamina has a smooth surface and an arachnoid leaf underside.
Grape cluster: medium, cylindrical-pyramidal-shaped, usually with a pronounced wing, averagely compact.
Grape berry: from medium to small, spheroid. The skin is abundantly
pruinose, thick and consistent, blue-black colour. Its flavour recalls the
violet and the rowan berry; astringent on the palate.
Phenology
Budding: late
Veraison: average
Flowering: average
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
20
prostrate
Excessive vigour can cause sweet

millerandage and bud drop
high
Vigour
semi-erect
average
Basal bud fertility
low

Simple and versatile vine that adapts well to almost all vine-growing
soils. It thrives on poor soils with good skeleton. The Cabernet Sauvignon
grape reaches its utmost expression in warm microclimates with clayeycalcareous soils. It is particularly prone to withering rachis when there
is excessive potassium and/or a lack of magnesium. Cultivation systems
with permanent cordon techniques give a particularly good yield, especially spurred-cordon. As far as quality is concerned renewed shoot and
low density cultivation systems are less striking.
Considerable resistance to downy mildew, botrytis and acid rot. Susceptible
to powdery mildew. Low tolerance to esca (black goo), a fungal disease
caused by Stereum Hirsutum and Phellinus, to Eutypa Lata and likewise
to excoriosis (dead arm). In dry environments it is subject to mite attacks.
In the first years following planting and mostly in conditions of excess
vigour, it may have budding deficiencies in most of the productive buds.
Its late budding protects the vine from frosts.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-22
3.0-3.8
5.0-8.0
1000-1500
2500-3000
Total
Polyphenols
%skins/grape seeds

Suitable for the production of wines for ageing; it produces an intense
ruby-red wine with violet reflections, especially when young. The wine
has a considerably complex bouquet with typical herbaceous aromas
that distinguish this vine, pleasantly combined with hints of red fruit like
the Morello cherry. It is quite powerful, harmonic and, at the same time,
elegant on the palate; it can have astringent tannins if ripening has
been difficult due to excessive yield or a particularly difficult year. The
wines produced from this grape can be either in pure form or in blends
with other grapes such as Cabernet franc or Merlot that are typically
Bordelais, although some outstanding results have been achieved with
several local varieties such as Sangiovese.
Cagnulari
The origin of this vine is uncertain; some, such as Di
Rovasenda (1877) who wrongly claimed it was similar to
the Morastel variety, assert that it was introduced from
France in the 19th century. It is more likely to have spread
during Spanish dominion. This vine probably derives from
the Bovale variety, like many others cultivated in Sardinia.
Manca dellArca states that Cagniolari is one of the best
red grapes for the production of wine. In former times
it was sought after for blending with weak wines. There is
evidence that before the devastating grape phylloxera in the
area of Usini in 1883 the producers from Usini, Sorso and
Alghero, in Sardinia, exported their product to France, where
it was used for blending.
Variety Description
Alias names
Cagnolari nero, Cagnovali, Cagnorali nero, Cagnonale, Cagliunari,
Cagnulari sardo, Caldarello, Caldareddu.
In recent decades, since the reorganisation of vine-growing in the area
of Sassari, Cagnulari has been cultivated above all in the area around
Usini. An interesting development can also be found in the municipalities of Ossi, Tissi, Uri, Ittiri, Sorso and Alghero. It is also present in the
area of Nuoro, more precisely around Atzara. In some of the vineyards
of the Gallura area it is called Caldareddu. The main production area is
the province of Sassari. Its grapes are used for making the DOC wine
Alghero Cagnulari.
Shoot apex: open, lanuginose, pale green colour often with pinkish
edges.
Mature leaf: large, orbicular, usually three but sometimes five lobes. Open
V-shaped petiolar sinus; open U-shaped upper lateral sinuses. The profile
of the leaf lamina is undulate with slanting lobes.
Grape cluster: medium or medium-large, cylindrical-cone-shaped, sometimes winged, tight.
Grape berry: medium, spheroid. Averagely pruinose, thick and consistent
skin, black-violet colour.
Phenology
Veraison: average

It prefers cultivation systems with medium density and short pruning. The
yield can be considered abundant and reasonably regular. This vine does
not have particular requirements concerning soil and exposure, although
it thrives best on hilly ground with light and calcareous soils.
Reasonable resistance to the cryptogamic diseases, sufficient tolerance to
downy mildew, less to powdery mildew. Sensitive to botrytis rot.
It tolerates winter and spring frosts well. In certain years it suffers from
excessive exposure to the suns rays as well as high temperatures (over
40C) which can give rise to withering rachis. Also unusual rainfalls
during the summer period, especially in rather fertile areas, can cause
extreme damage to the grape clusters: the berries can swell excessively,
making them split internally and thus bring about acid rot; in this case
the yield is drastically reduced as great parts of the grapes become unusable.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
18-22
3.2-3.4
4.5-6.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
Flowering: average
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
Physiologic aspects
high
average
Vigour
Basal bud fertility
low

The Cagnulari grapes are used for the production of a red table wine as
well as for blending wines. Other red grapes they are blended with are
Pascale di Cagliari and Cannonau.
Wine made purely of the Cagnulari grapes has a bright and deep red
colour with violet nuances. Its bouquet is intense, characterised by scents
of geranium and spices. Dry, tannic, slightly bitter, fresh and winy in taste.
This wine usually has an alcohol content of about 12 and should be
drunk young.
21
Calabrese or Nero dAvola

This vine is typical from Sicily and not Calabria. Although it
is one of the best and most widespread Sicilian vines, it has
not been possible to trace back its origins or to understand
how it arrived on the island.
Variety Description
Alias names
Calabrese nero, Nero dAvola, Calabrese dAvola, Calabrese dolce.
This vine is widely spread in Sicily, although it is also present in Calabria
and Sardinia. Its grapes produce one of the most important wines for
blending and as such it is part of various DOC wines from Cerasuolo di
Vittoria, Contea di Sclafani, Eloro, Marsala, Menfi, Sambuca di Sicilia,
Santa Margherita di Belice to numerous other less famous ones.
Shoot apex: expanded, cottony, slightly pinkish on greenish-white background.
Mature leaf: large, orbicular, whole. Open or closed lyre-shaped petiolar
sinus with overlapping edges; the lateral sinuses are barely pronounced.
The leaf lamina has an undulate, dull and smooth surface.
Grape cluster: medium, cone-shaped, winged (one wing), often compound,
averagely compact.
Grape berry: medium, ellipsoid or oval with pruinose, averagely thick and
coriaceous skin, bluish colour.
Phenology
Budding: average
Veraison: average
Flowering: early
Ripening: average
Agronomic Positions
erect
semi-erect
Growth habit
Physiologic aspects
X
high
Vigour
Basal bud fertility
22
22
prostrate
average
low

It adapts well to any kind of soil, even though it performs best on poor
and calcareous soils. Volcanic soils produce less structured but more
elegant wines.
Regular production. It prefers short and simple pruning and medium
density cultivation systems such as the tree-trained-system. Good results
can be obtained by using spurred-cordon with higher density.
It is sensitive to downy and powdery mildew; it has an average tolerance
to other adversities.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
19-23
3.10-3.7
6.0-9.0
800-1000
1800-2500
60/40

Wine produced purely of this grape has a good structure and an intense
colour. Characteristic cherry-red colour, dry, rather alcoholic with the
right acidic content. Good and complex aroma even if, at times, there can
be excessive hints of spices and phenols. Wines made exclusively from this
grape have proven to be suitable for barrel maturation with fine aromas
and a true ageing potential.
It is often used in blends with other red grapes such as Frappato di
Vittoria or Nerello Mascalese.
Canaiolo nero
The name probably derives from Dies caniculares i.e. dog days
(from 24th July to 24th August) as in this period it begins to
turn dark coloured. The origin of this vine is uncertain. It has
been referred to and described by numerous scholars, beginning with Pier De Crescenzi (1303) under the name Uva
Canajuola; he defined it as a beautiful grape to preserve and
put aside. It was mentioned by Sonderini (1590) and later by
Villafranchi (1773) as well as Acerbi (1825). The similarity of
the terms Canaiolo, Canina and Cagnina is of particular interest as these varieties are often cultivated together and confused
due to their morphologic resemblance; this occurs especially in
the areas on the border between Tuscany and Emilia Romagna
and between Emilia Romagna and the Marches.
high
Variety Description
average
Vigour
Alias names
Canaiolo nero comune, Canaiolo nero grosso, Canina, Canaiolo toscano,
Cannaiola.
It is commonly cultivated in Tuscany as well as in the neighbouring
regions of the Marches, Umbria, Lazio and Liguria, though to a lesser
extent. It is one of the grapes associated with Sangiovese, Malvasia
and Trebbiano grapes for the classic Chianti method, as well as with
Sangiovese for the blend that produces the Nobile di Montepulciano wine
and gives it its smoothness. This is one of the complementary varieties
of the DOCG wines Chianti and Chianti Classico as well as Vino Nobile
di Montepulciano. It can also be found in many other DOC wines from
central Italy, such as Torgiano, Carmignano, San Gimignano, etc.
Shoot apex: medium or expanded, more or less cottony, sometimes also
lanuginose, white in colour often with crimson-red edges.
Mature leaf: small or medium with five or sometimes three lobes, often
with very deep lobes. Flat, slightly undulate or bullate leaf lamina; the
leaf surface is slightly arachnoid of rather dull and deep green colour.
Grape cluster: medium, squat or pyramidal-shaped, winged with one or
two wings, sparse.
Grape berry: medium, sub-round. Very pruinose, averagely thick but
consistent skin, blue sometimes violet colour. Succulent pulp with slightly
pinkish juice.
Phenology
Budding: early
Veraison: late
Flowering: average
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
semi-erect
prostrate
low
X
Basal bud fertility

The production of this vine is not particularly rich and rather irregular.
It adapts well to deep and clayey soils, like those typical of the central
Apennines. It prefers climates with warm autumns and hilly, well exposed
ground.
In the past this Tuscan vine was best trained up trees, but today it adapts
well to modern cultivation systems.
Good resistance to parasites of the vine, reasonable sensitivity to powdery
mildew.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-21
3.1-3.6
5.0-8.0
800-1000
3200-3500
Total
Polyphenols
%skins/grape seeds

This grape produces a rather alcoholic wine of deep red colour, smooth
and velvety in taste with a particular spicy bouquet. These characteristics
make it useful for blending with Sangiovese, allowing the taste and the
bouquet to improve, especially if refined through some years of ageing.
Wines made exclusively from this grape are full-bodied with a good
colour; they sometimes tend to become bitter with ageing. If its yield is
excessive or the ripening process is incomplete the tannins produced can
be much too distinct.
23
Cannonao
The Cannonao vine is a variety originating in Spain, related to the Iberian Canonazo grape of Seville, Granaxa
of Aragon and the French Grenache. Recently, it has been
confirmed that Alicante and Cannonao are the same cultivar, whereas more recently still, research shows how these
varieties diverge from Tocai Rosso. It is indicated with certainty in the report by Carrillon to King Philip I in 1612. In
1639, the municipality of Sassari set the price of Canonat
wine. At the end of the 17th century the red wine Oliena dal
Cannonau was produced.
Variety Description
Alias names
Alicante, Alicante di Spagna, Canonazo, Granaxa, Cannonau, Granache,
Retagliadu nieddu, Gamay perugino, Granaccia, Tintoria.
This grape variety is widely planted in Sardinia, particularly in the provinces of Nuoro and Sassari; the Cannonau DOC wines are characterised
by geographic sub-denominations such as Oliena, Capo Ferrato and Jerzu.
In these sub-zones wines are produced in semi-sweet, dry, sweet, fortified
and ros versions.
Shoot apex: fan-shaped, arachnoid and green in colour.
Mature leaf: medium, kidney-shaped or orbicular, with three or rarely
five lobes. Open lyre-shaped petiolar sinus. The leaf lamina is plain and
undulate. Completely glabrous leaf.
Grape cluster: medium, cylindrical-cone-shaped, tight or semi-tight,
sometimes winged.
Grape berry: medium-small, spheroid. The skin is very pruinose, thin and
consistent, violet-black colour.
Phenology
Budding: late
Veraison: average
erect
Physiologic aspects
Vigour
24

Highly susceptible to downy mildew, botrytis and acid rot as well as to excoriosis (dead arm); tolerant to powdery mildew. Good resistance to cold
temperatures. It can be subject to bud drop when planted in calcareous
soils. Low tolerance to mites and moth attacks.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18.5-23
3.4-3.7
4.5-6.5
600-800
1800-2000
Total
Polyphenols
%skins/grape seeds

Different types of wine can be produced, such as table wines, blending
wines and special wines, depending on the type of cultivation and zone.
The wines tend to be of an amaranth-red colour with orange reflections
and have a characteristic bitter aftertaste. A ros wine can also be produced.
Flowering: average
Ripening: late
Agronomic Positions
Growth habit

Although it adapts extremely well to any environment, it prefers winnowed and hilly ground with marly and clayey soils of average blend and
depth. The yield is not very high. Medium-low density cultivation systems
are suitable, with short pruning. This vine could exhibit poor affinity if
grafted onto 779 P and SO 4 rootstocks.
semi-erect
prostrate
X
May be subject to bud drop
high
average
Basal bud fertility
low
Carignano
According to Viala and Vermorel (1905) this grape variety
was already known throughout the Mediterranean basin in
ancient times. Originally, it was cultivated in Spain, where
it began its migration towards the south of France, Corsica
and Sardinia. Its arrival seems to coincide with Argonese
rule. De Astis (1937) claimed that this theory is strengthened by the fact that the vine-growers and wine-makers of
Sardinia gave the Carignano vine the denomination Uva di
Spagna (Grape of Spain) and Axina de Spagna. The diffusion is limited to the island of St. Antioco and to the nearby
Sulcis, which was formerly rather an isolated area. It may
be assumed that the introduction of this grape can be traced
back to the Phoenicians, founders of Solci.
Variety Description
Alias names
Uva di Spagna, Bove duro or Legno duro, Cagnolaro, Bove duro di Signa,
Legno duro di Portoferraio.
This grape variety is mainly cultivated in Sardinia, although it is also
present in Lazio. In the province of Cagliari the grapes of this vine are
used for the production of the DOC wine called Carignano del Sulcis in
red, ros, novello and passito (so-called raisin wines) versions.
Shoot apex: expanded, arachnoid, whitish-green.
Mature leaf: medium or medium-large, pentagonal with five lobes. Lyreor U-shaped petiolar sinus. The leaf lamina is flat of average thickness.
Grape cluster: medium, pyramidal-shaped, winged (with one or two
wings), compact or semi-compact.
Grape berry: medium, oval. The skin is rather pruinose and averagely
thick, intense blue.
Phenology
Budding: average
Veraison: average

This grape variety has a scarce resistance to downy and powdery mildew.
Although it favours warm climates, it resists well to winter frosts. It tolerates wind coming from the sea.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-23
3.2-3.7
5.5-8.5
1000-1200
2500-3000
Total
Polyphenols
%skins/grape seeds

The grapes of this vine produce a wine that is characterised by an intense
ruby-red colour, a high alcohol content, full-bodied and dry in taste.
Flowering: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate

high
Vigour
semi-erect
average
low
Basal bud fertility

This vine is suitable for cultivation in dry, well exposed soils with poor fertility; medium-long pruning and low density cultivation systems guarantee
abundant and regular production. It prefers warm climates.
25
Carmenre
This grape variety may derive from the ancient Vitis biturica, which, according to Columella, originated in Epirus.
A selection among the same family of cultivars took place
bringing out the Camernre, Cabernet Franc, Cabernet
Sauvignon and Merlot varieties this can be traced back
to the beginning of Roman colonisation in the area around
Bordeaux. Amidst the many references one should bear
in mind Jules Guyots book La Vigne, where he states
that this is one of the best grape varieties in the southeast
of France. It was often introduced into Italy as Cabernet
Franc, but the theory that these two varieties are identical
has recently been proven wrong.
Variety Description
Alias names
Cabernet, Cabernet grande, Cabernet Cosmo, Cabernet grosso, Cabernet
italico, Uva Francesca. In France: Carbonet, Grand Carmenet, Grande
Vidure.
This grape is cultivated in the Triveneto area (Friuli Venezia Giulia,
Veneto, Trentino Alto Adige) and Lombardy. It is often confused with
Cabernet Franc. It is used for the production of wine made purely from
this grape as well for blends and therefore it is part of DOC wines such
as Lison Pramaggiore, Alto Adige or Sdtirol, Trentino, Bagnoli, Colli
Berici, Colli Euganei, Garda Colli mantovani, Terre di Franciacorta, Grave
del Friuli.
Shoot apex: expanded, velvety, pale green colour with pinkish edges.
Mature leaf: medium, orbicular, pentagonal. U-shaped petiolar sinus often with a typical tooth and overlapping edges. The leaf lamina is bullate
with down-turning edges.
Grape cluster: medium, cylindrical-cone-shaped, winged, sparse.
Grape berry: small, spheroid with very pruinose, thick and consistent
skin, deep black colour and herbaceous flavour.
Phenology
Budding: average
Veraison: average
Flowering: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
26
prostrate
Sensitive to withering rachis

and subject to millerandage
high
Vigour
semi-erect
average
Basal bud fertility
low

It prefers basically light soils. Traditionally, it is cultivated with low density cultivation systems and long, rich pruning; nevertheless it also adapts
well to more compact cultivation systems and short pruning. Production
is good and regular.
It is sensitive to cryptogamic diseases, especially botrytis rot. It has a
good tolerance to winter frosts.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-22
3.0-3.9
4.0-9.0
900-1400
2500-3000
Total
Polyphenols
%skins/grape seeds

This grape produces a wine of deep ruby-red colour with a herbaceous
bouquet, full-bodied and a reasonable alcohol content. Incomplete ripening of the grapes causes very strong herbaceous hints, which require ageing to allow them to soften.
Catarratto
This renowned, native Sicilian grape variety has been cultivated for some time on the island. Cupani (1696) was the
first to describe it. Due to its high production it was called
Catarratto bertolaro from the word bertola meaning sack
in dialect or Corteddaro from cortedala meaning head. The
name Catarratto itself means abundance. Pastena (1976)
indicates at least four Catarratto varieties, which can be
differentiated by the form of the grape cluster: Catarratto
comune or latino (common or Latin), Catarratto lucido
spargolo (glossy sparse), Catarratto ludico serrato (glossy
tight) and Catarratto lucidissimo or extra lucido (extra
glossy). The Catarratto ludico alone makes up at least 80%
of the Catarratto currently cultivated.
high
Variety Description
Vigour
Alias names
Common white: Catarratto bianco nostrale, Catarratto bianco latino,
Catarratto bertolaro, Catarratto carteddaro.
Glossy white: Catarratto bianco lustro, Castellaro.
This grape is cultivated throughout Sicily, but particularly in the province
of Trapani and the surrounding area. It is present in many DOC wines,
such as Alcamo or Bianco di Alcamo, Contea di Sclafani, Etna, Marsala,
Menfi, Sambuca di Sicilia, Santa Margherita di Belice and Sciacca.
Shoot apex: expanded, cottony, white slightly greenish in colour.
Mature leaf: medium, pentagonal to roundish, with five lobes. Petiolar
sinus with overlapping edges; tight V-shaped upper and lower lateral
sinuses. Catarratto lucido: sometimes orbicular and also sub-kidneyshaped. Deep, lyre-shaped or overlapping upper lateral sinuses; barely
pronounced lower lateral sinuses of more or less wide V-shape or with
parallel edges.
The leaf lamina is undulate and wrinkly with and twisted profile; the lobes
are slightly twisted - less marked in the Catarratto lucido. Almost smooth
and scarcely arachnoid leaf surface. The leaf underside is lanuginose.
Grape cluster: medium, cylindrical- or cone-shaped, often with one or two
wings, sometimes compact, usually sparse or semi-compact due to bud
drop as well as millerandage. Catarratto lucido: elongated and simple,
rarely winged, compact or extremely compact.
Grape berry: medium, Catarratto lucido: small, spheroid or ellipsoid.
The skin is thick and slightly pruinose, yellow-golden colour on the
side exposed to the sun. Juicy pulp, simple but sweet. Less sweet in the
Catarratto lucido.
Phenology
Budding: average
Veraison: average
Flowering: average-early
Agronomic Positions
erect
Growth habit
Physiologic aspects
semi-erect
average
low
Basal bud fertility

The ideal cultivation systems are those of medium or low density (such
as tree-trained-systems) with mixed or short pruning. Generally, the yield
is abundant but irregular due to bud drop and millerandage. Catarratto
lucido: This grape variety prefers hilly ground with light soils of medium
blend and poor fertility.
Catarratto commune (common): Rather good resistance to the cryptogamic diseases as well as to the most common parasites.
Catarratto lucido (glossy): Due to the excessively compact grape cluster,
it is sensitive to powdery mildew, botrytis rot and moth attacks.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
18-22
3.1-3.6
4.5-7.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

This grape produces a wine of more or less intense straw-yellow colour; if
the grapes are very ripe its bouquet expels hints of Marsala wine, which
become more intense with ageing. It has a warm taste, good body and
acidity level. Catarratto lucido: the wine produced is of amber-yellow
colour; the grapes have to be picked early to achieve fresh and delicate
wines.
The wines produced can be made exclusively from these grapes, which can
also supply a wine for blending.
prostrate
X
It can be subject to bud drop and millerandage
27
Cesanese dAffile
and C. comune
The documents available do not allow us to determine the
exact origin of this vine. There are many historical documents which indicate the presence of this vine in the regions
of Lazio and Campania from the beginning of the 19th century. It is mentioned by Acerbi (1825) and by Di Rovasenda
(1877). Mengarani (1888) is the first to distinguish the
Cesanese grape in comune (common) and dAffile.
Variety Description
Alias names
Cesanese comune: Bonvino nero, Nero ferrigno, Sanginella.
Cesanese dAffile: Cesanese del Piglio, Cesanese dOlevano.
This native vine is common in Lazio and parts of Umbria. It is contained
in numerous important DOC wines, such as Cori, Cesanese del Piglio,
Cesanese di Affile, Cerveteri, Cesanese di Olevano romano, Velletri,
Tarquinia, Castelli Romani, Lago di Corbara, Orvietano rosso and
Genazzano.
Shoot apex: open, lanuginose, yellowy-green in colour, with crimson-red
edges.
Mature leaf: large, pentagonal with three or more rarely five lobes. The
leaf lamina is undulate with down-turning lobes.
Grape cluster: medium, cylindrical-cone-shaped, sometimes winged, compact or semi-compact.
Grape berry: medium, oval. The skin is abundantly pruinose, thick and
consistent, violet-black colour.
Phenology
Veraison: average-late
Physiologic aspects
semi-erect
prostrate
Green millerandage and bud drop

high
average
Vigour
Basal bud fertility
28
erect

Average sensitivity to pathogenic vine problems. Rather sensitive to
downy and powdery mildew.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-22
3.2-3.4
5.0-8.0
600-800
1800-2200
Total
Polyphenols
%skins/grape seeds

The wine produced with these grapes is of a more or less intense ruby-red
colour. Its bouquet is particular with hints of plum, Morello cherry and
blackberry jam as well as spicy scents reminiscent of coffee and liquorice.
It usually has a remarkable extractive texture on the palate, green or
broken-down tannins and incomplete ripening.
Flowering: average-late
Ripening: late
Agronomic Positions
Growth habit

This vine prefers soils which tend to be less fertile and well exposed to
the sun. In areas with low exposure to the sun or at high altitudes it has
difficulties in ripening. The yield is abundant and of average regularity.
Cultivation systems of medium density with medium or short pruning are
the best. Espaliering cultivation systems with medium-high density are
achieving enormous success due to the fact that quality improvement has
been observed.
low
Chardonnay
This vine originates in France (Bourgogne). Its name appears
to derive from a small village in the Mconnais area called
Chardonnay (chardon = thistle). This vine, bearing white fruit,
is widespread in France, where it is the most prominent component of some of the worlds most prestigious wines such as
Champagne, Chablis and Corton-Charlemagne. From France
it spread to various other wine-producing countries, such
as the United States of America (California), South Africa,
New Zealand and Australia. An estimate of when it arrived
in Italy is not possible, although there is news of its presence
from the 16th century (Davanzati and Soderini). In Italy until
1978 (when it was listed in the National Catalogue of Vine
Varieties), it was often mistaken for Pinot Bianco with which
it was cultivated.
Variety Description
Alias names
Pinot Chardonnay, Pinot giallo.
In Italy it can be found nationwide, particularly in sparkling wine making
areas, such as Trentino, Alto Adige and Franciacorta. There are numerous
DOC wines characterised by this grape variety, the most important being
Chardonnay Alto Adige, Chardonnay Grave del Friuli, Chardonnay Colli
Orientali del Friuli, Chardonnay Collio, Chardonnay Lison-Pramaggiore,
Chardonnay Trentino and DOCG wines e.g. Franciacorta and others.
Vineyards of this variety are spreading to every region to contribute to the
production of great wines that are appreciated all over the world.
Shoot apex: semi-open, bronzed yellow, slightly tomentose.
Mature leaf: medium, orbicular, almost entire. The leaf lamina is slightly
bullate with eave-like profile, average green colour and scarce tomentum.
Grape cluster: medium, pyramidal-shaped with one wing barely enhanced,
compact.
Grape berry: medium with skin of average consistency, soft and goldenyellow colour.
Phenology
Budding: early
Veraison: early
Flowering: early
Ripening: early
Agronomic Positions
erect
Growth habit
Physiologic aspects
high
prostrate
Possible occurrence of bud drop
Vigour
Basal bud fertility
semi-erect
average
X
low

This is probably the most versatile international vine of all, as it supplies
excellent quality at all times with different expressions depending on
the cultivation environment. In moraine originating soils that are light
and stony, an evolved bouquet and mineral flavours are produced. In the
fresher pedoclimatic zones, ripening takes place at a slightly later stage,
giving more finesse.
It suffers spring frosts and stagnant water, which can give rise to bud drop.
Very vulnerable to Flavescence dore phytoplasma. Average susceptibility to powdery mildew and botrytis rot, whereas it has good tolerance to
downy mildew. The thin skin and compactness of the cluster could favour
the onset of rot during the ripening phase.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
18-22
2.9-3.3
5.5-8.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes of this vine are used to produce white still, fresh or sparking
wines as well as wines for ageing.
It reaches high levels of maturation, maintaining excellent levels of acidity. When young it has distinct aromas of tropical fruit (e.g. banana) and
white fruit (e.g. apple). After ageing it becomes considerably complex,
developing a spicy bouquet, which tends to be reminiscent of hydrocarbon.
Fresh and pleasant on the palate in sparking wine blends and ready-todrink wines more sophisticated and fatty in aged wines.
Excellent results are achieved in the sparking wine process, where this
vine brings out its best in cool environments with slow ripening; in warm
microclimates it tends to give structured wines for consumption with
meals.
29
29
Ciliegiolo
Historical documents indicate that this grape variety was
introduced into Italy, especially into Tuscany, around the
end of the 19th century by pilgrims, who brought it from
Spain (Racah 1932). In a comparative ampelographic
essay Marzotto, De Astis, Dalmasso and Cosmo describe
it together with other grape varieties typical from central
Italy. A recent study (Crespan et al. 2002) has discovered
that Ciliegiolo and Aglianicone are the same variety and
that they are in parent-child-relation with Sangiovese.
Variety Description
Alias names
Ciliegino, Ciliegiolo di Spagna, Aglianicone.
It is widely spread in central and southern Italy; it is used to give value to
environments within certain areas of cultivation which are characterised
by generally lower temperatures. This grape variety is recommended in
the provinces of Tuscany. It is part of many DOC such as Parrina, Colli
Lucchesi, Golfo del Tigullio, as well as DOCG wines such as Chianti and
Chianti Classico.
Shoot apex: averagely or slightly expanded, velvety, greenish in colour at
times with slightly crimson-red or bronzed reflections on the edges.
Mature leaf: medium or large, pentagonal with three or five lobes. The
leaf lamina is flat, rather thick, smooth and slightly undulate with flat
lobes. The leaf surface is smooth and the leaf underside is arachnoid.
Grape cluster: large, elongated, cylindrical-pyramidal-shaped, winged
(with one or more often two wings), semi-compact or compact.
Grape berry: medium-large, round or oval with abundantly pruinose, averagely thick skin, violet-black colour.
Phenology
Budding: average
Veraison: early
Flowering: average

Due to its adaptability and earliness, it is used to give value to less important environments in the various cultivation areas. Yet the best produce
is achieved in hilly ground with soils of poor fertility, low humidity and
temperate-warm and dry climates; under these conditions the optimum
balance between vegetative and productive development is obtained. This
vine prefers calcareous soils, which allow it to gain important levels of
colour and to limit the compactness of the cluster. It adapts well to high
density cultivation systems, in particular to the spurred-cordon technique,
as it has a medium-low basal bud fertility.
With regard to diseases, this grape variety has an average tolerance to
downy mildew and acid rot. Fertile soils with abundant water supply allow very compact grape clusters which, however, are extremely sensitive
to attacks of botrytis rot. Rather sensitive to powdery mildew. Sensitive
to wind, which ruffles up the shoots and buds, as well as to spring frosts.
Good resistance to drought.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
20-23
3.20-3.60
5.0-7.0
1000-1300
2500-2600
Total
Polyphenols
%skins/grape seeds
Agronomic Positions
erect
Growth habit
Physiologic aspects
30
prostrate
X
Sweet millerandage in cold and rainy springs
high
Vigour
semi-erect
average
low
Basal bud fertility

It is used as a blending wine; moreover it is often successfully destined to
the preparation of Novello Toscano, especially in the area of Maremma/
Grosseto.
Grapes vinified in a pure form produce a wine of deep ruby-red colour,
which is alcoholic, full-bodied, pleasant and fascinating in taste. These
characteristics make this wine so suitable for blending with less alcoholic
and insignificant wines, supplying products of a certain quality that can
also be used for ageing.
Wines made purely with this grape are velvety and ready for consumption
to be drunk young; they can be used for short or medium term ageing.
Colorino
The origins of this grape variety, which date back to ancient
times, are certainly to be found in Tuscany. It seems (De
Astis 1937) that it is the result of the domestication of wild
vines. For this reason it has often been associated with the
Lambrusco vine.
The one with the best merits originates in the hills of
Valdarno (Colorino di Valdarno).
The vines name comes from the abundant colour contained
in the skin and not in the juice, which is colourless.
For decades its grapes were used to accompany the
Sangiovese grapes to give more colour to Chianti wine.
Variety Description
Alias names
Abrostino, Abrusco, Colore, Colorino di Valdarno, Lambrusco.
This grape variety is widespread throughout central Italy, especially in
Umbria and Tuscany. In the latter two biotypes are cultivated: Colorino
di Valdarno, characterised by leaves and shoots with distinct reddish
shades and another type with buds that have no reddish touch and produce grapes of paler colour. The main cultivation areas are the provinces
of Florence, Siena, Arezzo and Pistoia. It can also be found in Emilia
Romagna, the Marches, Lazio and Liguria. Its grapes are used in limited
quantities to make DOC wines such as Lago di Corbara, Rosso Orvietano,
Colli Lucchesi and Montecarlo.
Shoot apex: expanded, lanuginose, reddish-green colour.
Mature leaf: medium-small, orbicular with three or five lobes. Flat and
slightly undulate leaf lamina; the leaf surface is of a green colour with
green veins suffused with red nuances.
Grape cluster: medium-small, cone-shaped with one or two wings, semisparse.
Grape berry: medium-small, spheroid. The skin is very pruinose and thick,
violet-black colour. Sweet pulp, which can be colourless or slightly pinkish.
Phenology
Veraison: average
Flowering: average
Ripening: average

This vine has an average and regular production. Excellent expression
when cultivated in hilly ground with clayey soils. It guarantees good quality also if cultivated in the valley floor. Low density cultivation systems
are not suitable, whereas it gives its best when cultivated with spurred
cordon technique and 6,000 7,000 vines per hectare. There can be problems of affinity if grafted onto Kober 5 BB rootstock.
Average resistance to the common parasites of the vine.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-21
3.20-3.50
5.5-7.0
1800-2200
2700-3400
Total
Polyphenols
%skins/grape seeds

This grape variety is ideal for blends; it is often used to give colour to
wines, especially to Chianti wine. Recently, due to accurate clonal selections, important results have been achieved producing wines of intense
ruby-red colour exclusively from this grape.
These grapes are also mixed to improve the colour as well as the sugar
content of the must of other red grape varieties.
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate
At times sweet millerandage

high
Vigour
semi-erect
average
low
Basal bud fertility
31
31
Cortese
In 1606 G.B. Croce referred to this vine as one of the best
white grapes of Piedmont; it is said to be found in the area
around of Alessandria. In 1614 it was part of the inventory
of the cellar of the Castle of Casale Monferrato. In 1862
the Marquis L. Incisa della Rocchetta recommended the
Cortese grape among the local grape varieties. In 1875
Demaria and Leardi determined that its origins were likely
to be linked to the area around Tortona and Gevi in the
province of Alessandria and in the area around Novara.
Variety Description
Alias names
Cortese bianco (terms in dialect: Corteis, Courteisa, Courteis).
This variety is widespread in central southern Piedmont as well as
southwest Lombardy. It is used for the preparation of various DOC wines
such as Cortese dellAlto Monferrato, Cortese di Gavi, Cortese dei Colli
Tortonesi, Cortese dellOltrep Pavese.
Shoot apex: averagely lanuginose, whitish-green in colour with slight
shades of pink.
Mature leaf: medium, pentagonal, five lobes often asymmetric. Closed
lyre-shaped petiolar sinus with overlapping edges; closed upper lateral
sinuses with overlapping edges. The dull green leaf surface is smooth
and glabrous with veins of pale green colour and a pinkish touch at their
base.
Grape cluster: medium-large, pyramidal-shaped with pronounced wings,
sparse, long prostheca in nuances of pink.
Grape berry: medium-large, spheroid. Slightly pruinose, thin yellow skin,
which becomes gold if exposed to the sun.
Phenology
Budding: average
Veraison: average
Flowering: average
Agronomic Positions
erect
Growth habit
Physiologic aspects

Basal bud fertility
32
prostrate

high
Vigour
semi-erect
average
low
X
X
X

It adapts to different types of soil as long as they are not humid and not
too fertile. The best production can be achieved in dry climates and hilly
ground with good exposure to the sun. It gives utmost expression if cultivated in clayey-calcareous soils. An excellent balance between vegetative and productive development is obtained by applying renewed shoot
cultivation systems such as Guyot or espalier. Due to the low basal bud
fertility the cultivation with the spurred-cordon system is rather difficult.
The ideal density for this variety is 4,000 to 5,000 vines per hectare.
Average tolerance to the common vine parasites; very sensitive to powdery mildew. Due to its fragile skin it is subject to attacks by parasites
as well as to mechanical damage. Its quick and important development
leaves the buds fragile thus making them prone to wind damage in
springtime.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-20
3.0-3.4
6.0-8.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

A white wine of straw-yellow to greenish colour is obtained from the
vinification of these grapes. Its bouquet has predominant hints of tropical
fruits giving way to slight floral (hawthorn) and vegetable fragrances. In
specific cultivation environments the bouquet can undergo an evolution
bringing out scents of almond and aromatic herbs. It is fresh and smooth
on the palate with remarkable persistence.
Sometimes, though rarely, it is used as a base for sparkling wines.
This grape variety is cultivated mainly for the production of wine, but in
the past it was also used as table grapes (Cavazza 1934).
Corvina
The origins of the Corvina grape are still uncertain today
and there are numerous conflicts in the historical ampelographic features in distinguishing the Crovina veronese
from the other varieties or biotypes of the Crovina family.
In 1627 Peccana recalls Crovini wines. In 1755 Marani
recommends cultivating Crovina in barren land. Pollini
(1818) describes various kinds of Crovina grapes, Acerbi
(1825) distinguishes three different ones; Mas and Pulliat
(1878) finally started to bring some clarity to the synonyms.
Variety Description
Alias names
Corba, Corbina, Corgnola, Corniola, Corvina comune, Corvina doppia,
Corvina nera, Corvina nostrana, Corvina reale, Corvina rizza, Crovina,
Cruina, Curvina, Corvina veronese, Corvina gentile.
It has spread almost exclusively in Veneto, where it is famous for its presence in the grape blend of the Valpolicella wine as well as for the production of Amarone and Recioto. It characterises some DOC wines such as
Valpolicella and Bardolino.

It prefers hilly ground with alluvial, stony, morainal soils, which are winnowed and well exposed to the sun. To guarantee good, regular production
low density cultivation systems are the most applied. It adapts well to
more dense cultivation systems with wall-trained techniques.
Good resistance to winter frosts. Rather sensitive to downy mildew, less
sensitive to botrytis and acid rot. Sensitive to powdery mildew, especially
in the nurseries. Good resistance to chlorosis.
Shoot apex: tends to be spherical, lanuginose, whitish with pinkish shades
on the edges.
Mature leaf: medium, pentagonal with five lobes. The leaf lamina is thick
and undulate with a smooth and glabrous leaf surface and an arachnoid
leaf underside of grey-green colour.
Grape cluster: medium, cylindrical-pyramidal-shaped, winged, compact.
Grape berry: medium, ellipsoid. The skin is very pruinose, thick and consistent, intense violet-blue colour.
Phenology
Budding: late
Veraison: average

Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
19-22
3.2-3.6
5.5-7.5
500-800
2500-2800
Total
Polyphenols
%skins/grape seeds

Wine produced exclusively from this grape has a more or less intense
colour, elegance, good structure and freshness. Inappropriate agronomic
management in the vineyards as well as excessive yield may inhibit the
ripening process, creating rather astringent tannins.
Flowering: average
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
Vigour
semi-erect
prostrate
X
high
average
Basal bud fertility
low
33
33
Corvinone
The origins of the vine are unknown. Its name is thought to
have come from the dark colour of its berries i.e. black like
the feathers of a crow. For many years it was considered a
biotype of the Corvina Veronese. Cosmo described these two
vines separately in his ampelographic essay (1939-1960)
considering the latter though as a sub-variety of the Corvina
grape. Only recently, in 1993, was the Corvinone listed as
a distinct variety in the National Catalogue of Wine Grape
Varieties.
Variety Description

This vine prefers hilly ground with alluvial or morainal soils of average
structure, which are winnowed and well exposed to the sun. Low density
cultivation systems are the ones most applied. However it adapts well to
more contained cultivation systems such as espalier.
Alias names
Cruinon, Corvinon.
This grape variety is cultivated in the area around Verona, Veneto. Its
grapes are used together with those of the Corvina and other local varieties for the DOCG wine Bardolino Superiore and for the production
of other important DOC wines from the area of Verona, among which
Valpolicella.

With regard to the main cryptogamic diseases it is rather sensitive to
downy mildew; reasonable sensitivity to botrytis and acid rot.
Shoot apex: spherical, pubescent, green in colour.
Mature leaf: large, elongated, pentagonal with five lobes. Opened Vshaped petiolar sinus often with edges defined for a short stretch by the
veins. The leaf underside is smooth and slightly bullate.
Cluster of grapes: large, pyramidal-shaped with one or two wings, averagely compact.
Grape berry: large, ellipsoid. Pruinose skin, dark blue colour.
Phenology
Budding: late
Veraison: average
Agronomic Positions
erect
Physiologic aspects

Basal bud fertility
34
semi-erect
prostrate
X
Sensitive to withering rachis
high
Vigour
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
17-20
3.1-3.6
6.5-9.0
400-700
2200-3000
Total
Polyphenols
%skins/grape seeds

Compared to products made from Corvina grapes, the vinification of
these grapes gives a product of less strong colour, lower alcohol content
and a higher acidity level. These grapes are generally used for blending.
Flowering: average
Ripening: late
Growth habit
average
low
X
X
X
Croatina
This grape variety is typical of the area beyond the Po
Valley, from where it spread subsequently to the provinces
of Novara and Vercelli, in Piedmont. The first certain news
can be found in the late 19th century by Demaria and Leardi
(1875); it is then mentioned in an essay by Di Rovasenda
(1877) followed by many others (Ampelographic Newsletter
from the province of Novara, 1879; Molons Ampelographic
essay, 1906). Its origins are thought to be in the area
around Rovescala, Oltrep Pavese. Being a rather rustic
vine it ousted finer and more elegant local grape varieties,
which were more sensitive to biotic adversities.
Variety Description
Alias names
Crovattina, Croattina, Croata, Crovattino, Croatino, Crovalino, Crovettina,
Bonarda di Rovescala.
This grape variety is cultivated particularly in the Oltrep Pavese area.
It is also widespread in Piedmont and in the province of Verona, Veneto.
In the province of Piacenza, Emilia Romagna, it is used in the blend to
make Gutturino.
It falls within many production specifications as well as within the only
Milanese DOC wine San Colombano al Lambro.
Shoot apex: expanded, cottony, white with edges in shades of pink.
Mature leaf: medium, elongated, pentagonal with five lobes. Deep and
tight upper lateral lyre-shaped sinuses; not very deep, tight V-shaped
lower lateral sinuses. The leaf lamina is consistent from plain to slightly
undulate; the leaf surface is glabrous whereas the leaf underside is
arachnoid.
Grape cluster: large, elongated pyramidal-shaped, winged, compact to
averagely compact.
Grape berry: medium, medium-small, spheroid and regular. Abundantly
pruinose, thick, consistent and coriaceous skin.
Phenology
Budding: average-late or late
Veraison: average
Ripening: late
Agronomic Positions
erect
semi-erect
prostrate
Growth habit
Physiologic aspects
X
Sensitive to withering rachis,
sweet and green millerandage
high
Vigour
average
low
Basal bud fertility

This vine prefers deep to moderately deep ground with clay-loam and
silty soils, clayey soils or calcareous soils. Being a late-ripening variety it
performs best on sloping mountain sides well exposed to the sun. It can
also bear late ripening on less exposed mountain sides. It adapts well to
low density cultivation systems e.g. Sylvoz and to wall-trained systems
like Guyot. It does not produce well if cultivated with the spurred-cordon
system. There can be problems of affinity if grafted onto certain clones
of 420 A rootstock.
It has a good tolerance to powdery mildew, but it is averagely sensitive to
downy mildew. In rainy years it can be subject to bud drop and millerandage. If the vegetative and productive balance is optimal it has a good
tolerance to botrytis and acid rot.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
19-23
3.0-3.60
6.0-8.0
1100-2100
3000-3500
75/25

The vinification of this grape in a pure form produces a wine of an intense
red-violet colour with a good structure, full and harmonic in taste with
an adequate acidity. Its bouquet is complex with excellent fragrances
reminiscent of red flowers and pleasant wild red fruits besides strong
spicy hints.
This grape is usually blended with other varieties, such as Bonarda
Piemontese and Vespolina; in the Oltrep area it is blended with Barbera
and Uva Rara, to which the Croatina gives colour and body. The best
results are achieved if vinification is done exclusively with the Croatina
grape. It can be used for re-fermented red wines and in the Verona area
it is admitted to the production of Amarone. The grapes of this variety do
not suffer if harvested when overripe.
35
35
Dolcetto
The most reliable theory says that the origins of this vine
are in the area around Monferrato in the 10th century.
Although it is referred to in a document of the 16th century, the first certain news is from the late 18th century, contained in Istruzione (= instructions) by Count Nuvolone,
where a variety called Dosset is mentioned together
with its cultivation area. Molon (1906) states that this
vine is one of the most cultivated in the north of Italy.
Variety Description
Alias names
Beina, Bignona, Bignonina, Cassolo, Dolcetta nera, Nibi, Ormeasca, Uva
dAcqui, Uva di Ovada, Uva di Roccagrimalda.
This vine is widely cultivated in various areas of Piedmont and in the province of Imperia, Liguria. It can also be found in some areas of Oltrep
Pavese as well as in the provinces of Piacenza, Emilia Romagna, and
Milan, Lombardy. There are various DOC wines that use this grape, such
as Dolcetto dAsti, Dolcetto dAlba, Dolcetto delle Langhe Monregalesi,
Dolcetto di Diano dAlba, Dolcetto di Ovada, Dolcetto di Dogliani,
Dolcetto di Acqui, Monferrato Dolcetto and Langhe Dolcetto.
Shoot apex: expanded, cottony with wine-red shades.
Mature leaf: medium, pentagonal with five lobes. Open V-shaped petiolar
sinus. The leaf lamina is almost flat with down-turning lobes; the leaf
surface is smooth and glabrous whereas the underside is characterised by
a slight arachnoid tomentum.
Grape cluster: medium-large, elongated pyramidal-shaped, winged, generally sparse.
Grape berry: medium, round but irregular within the same cluster. The
skin is pruinose and thin, bluish-black colour.
Phenology
Veraison: early
Flowering: early
Ripening: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate
X
It can be subject to bud drop
high
Vigour
36
semi-erect
average
X
Basal bud fertility
low

This vine is rather demanding with regard to the soil required. It prefers
soils of a marly-calcareous matrix. If cultivated on excessively clayey
and fresh soils it can be subject to the loss of the berries at physiologic
ripening. Due to its average vigour it is ideal for cultivation systems of
medium density with short but rich pruning. Its yield is good but not
always regular.
It is sensitive to powdery and downy mildew. Reasonable tolerance to
hard winter and spring frosts; sensitive to autumn rain.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
17-19
3.0-3.2
5.5-7.0
1200-1800
2200-2800
Total
Polyphenols
%skins/grape seeds

The wines produced from this grape are of an intense ruby-red colour
with violet reflections and a fruity bouquet. Its taste is dry, delicate and
of pleasant bitterness contrarily to its name, which means sweet.
Falanghina
This is a very ancient vine that was most probably among the grapes
used for the blend of the classic wine called Falerno. It was mentioned by abbot Columella Onorati in 1804 and later by Acerbi in
1825 as one of the varieties to be found in the area around Naples,
Campania. It was also named by Dehnhardt (1829), Gasparrini
(1844) and Semmola (1848). In 1871 Giuseppe Frojo dedicated
several works to vine-growing in Campania and he certainly did not
fail to describe the Falanghina grape, indicating that the area of cultivation reached Terra di Lavoro. Later, it was described by Carlucci
as well as other authors; the most complete description was made in
1965 by Sante Bordignon. At the end of the 70s this vine increased
in importance. The name of this grape variety seems to derive from
its low density cultivation system. The vine was tied to a post for
support; this supporting post is called a falanga and that led to the
name Falanghina, meaning vine supported by a post.
Variety Description
Alias names
Fallanghina, Falanchina, Falernina, Uva Falerna, Fallanchina, Falanghina
verace.
This variety is widespread in Campania, especially in the province of
Benevento, and in central southern Italy. It characterises many DOC
wines in Molise and Campania, such as Solopaca, Guardia Sanframondi,
Falerno del Massicio and Molise.
Shoot apex: expanded, cottony, light green in colour with crimson-red
edges.
Mature leaf: medium or small, cuneiform or more rarely orbicular, three
or five lobes. Lyre- or U-shaped petiolar sinus; deep lyre-shaped upper
lateral sinuses with overlapping edges; the lower lateral sinuses are
merely accentuated. The leaf lamina is undulate.
Grape cluster: medium, cylindrical-shaped; cone-shaped if it develops a
short wing, long, semi-sparse.
Grape berry: medium, spheroid. The skin is pruinose, thick and consistent, yellowy-grey; the pulps flavour is simple or slightly reminiscent of
gorse.
Phenology
Budding: early
Veraison: average
Agronomic Positions
erect
Physiologic aspects
Sugar
Content
in Babo
pH
Total
Acidity
g/l
18-21
2.9-3.3
6.0-9.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
prostrate
X
high
Vigour
Basal bud fertility
semi-erect

The adult vine has a good tolerance to downy and powdery mildew,
whereas it particularly suffers these cryptogamic diseases while in the
nursery. Sensitive to acid rot.

A white wine of pale golden-yellow colour is obtained from the vinification of these grapes. Its bouquet is pleasant with floral (lavender and
camomile) as well as tropical fruit scents. It is dry and velvety in taste
with good body. It usually has good acid levels, which can be very distinct
in some cases. It is mainly used for wines made purely from this grape,
but sometimes also for blending.
Flowering: early
Growth habit

It adapts well to deep ground with blended to light soils. It is usually cultivated in height with arbour or tendone systems (vines with shoots growing in all four directions creating a vine-ceiling) requiring long pruning.
It prefers medium density cultivation systems with medium-long pruning,
although it adjusts well to espalier cultivation systems. The production
is average but regular. The Neapolitan biotypes can have problems of
affinity if grafted onto 420 A rootstock.
average
low
37
37
Fiano
This is an ancient vine from southern Italy, already cultivated in Roman times (Carlucci 1907). The word Fiano
seems to derive from the word Appiano, a kind of apple,
or from Apia, now known as Lapia, a town near Avellino,
which could be its area of origin. In the 12th century it
was spread by the Angioini in Apulia, where it became important. In the registers of Federico II of Svevia, who lived
in the 13th century, an order for three salme1 of Fiano
can be found. Also Charles of Anjou must have admired
this wine as he had 16,000 vines of Fiano planted in the
royal vineyards. Literature and references: Acerbi (1825),
Gasparrini (1844), Semmola (1848), G. Froio (1875).
Variety Description
Alias names
Fiore Mendillo, Fiana or Foiano, Latina Bianca.
This grape variety is one of the most important in Campania; it is cultivated predominantly in the province of Avellino and is representative of
the Irpina area. It has also spread to the province of Benevento, to Apulia
as well as to central Italy, especially the Marches. Important DOC wines
are Fiano di Avellino in Campania and Martina Franca in Apulia.
Shoot apex: expanded, cottony, whitish colour.
Mature leaf: medium, orbicular with three or sometimes five lobes. The
leaf lamina is flat with down-turning edges; the leaf surface is smooth
whereas the underside is cottony.
Grape cluster: medium, pyramidal-shaped; with one well developed wing,
averagely tight.
Grape berry: medium, ellipsoid. Scarcely pruinose and coriaceous skin,
golden-yellow with amber nuances on the side exposed to the sun.
Phenology
Budding: average
Veraison: average
Flowering: average
Ripening: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate
Sweet millerandage
high
Vigour
Basal bud fertility
semi-erect
average
low

It prefers light, deep and fresh soils of volcanic origin. It can adjust reasonably well to slightly heavier soils giving good results nonetheless. High
production yields require irrigation during the summer period. It adapts
well to espalier cultivation systems in particular to the Guyot system.
Best results are achieved with medium density cultivation systems (4,000
vines per hectare). Its canopies require particular care to avoid the berries becoming excessively amber coloured when the grape clusters are
exposed to too much sun.
Sensitive to downy mildew and particularly sensitive to powdery mildew,
especially during the flowering period. Good resistance to botrytis and
acid rot; the grape clusters can remain on the vine without suffering.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
18-22
2.95-3.5
6.0-7.5
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

It can give fresh or well-structured wines depending on agronomic management.
The wine is of a straw-yellow colour with a bouquet of white flowers
and yellow fruit often with hints of toasted hazelnuts. Excellent for fish
dishes. It can be used as a base for the production of sparkling wine. It
can produce particularly complex wines which may be placed in barrels.
The ageing procedure can bring out tertiary hydrocarbon scents.
It is used for wines made purely from this grape as well as for blends with
Greco or Coda di Volpe grape varieties. This vine is spreading constantly
beyond the boundaries of its original cultivation area and can therefore be
found throughout central and southern Italy as well as the islands.
(1)SALMA:
38
Total
Anthocyans
mg/kg
measure used in south Italy equal to 270 litres
Franconia
This vine is of Austrian origin and it spread to several
central-eastern European countries, such as Germany,
Italy, Slovenia, Croatia and Hungary after the breakout
of phylloxera. It arrived in Italy in Lombardy, Veneto and
Friuli Venezia Giulia. There is news of Italian cultivations
in 1879; around Bergamo (where it is currently cultivated) it appeared much later, in 1929. In Italy it is called
Franconia while the name used in the rest of Europe is
Blaufrnkisch.
Variety Description
Alias names
Blaufrnkisch or Limberg, Franconien bleu, Franconia nero, Imberghem.
A widespread grape variety in Austria where the best wines are produced;
in Italy it is quite popular in Friuli Venezia Giulia and Lombardy, especially in the province of Bergamo. Among the best-known DOC wines are
Friuli Isonzo and Friuli Latisana.
Shoot apex: open, green in colour with red edges.
Mature leaf: large, orbicular with three lobes. U-shaped petiolar sinus
with overlapping edges; open V-shaped upper lateral sinuses; no lower
lateral sinuses.
Grape cluster: large, pyramidal-shaped, sometimes bi-winged, averagely
compact.
Grape berry: large, spheroid; the skin is pruinose, thick and consistent,
blue-black colour.
Phenology
Budding: early
Veraison: average
Flowering: average
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects

Basal bud fertility
prostrate
X
Fragile shoots sensitive to spring winds,
bud drop may occur
high
Vigour
semi-erect
average

Simple vine that adapts well to various pedoclimatic environments, although it expresses its utmost potential in shallow, hilly, clayey-calcareous soils. In northern climates it gives products with calibre, characterised
by finesse and elegance. As it is a vigorous vine with late ripening, cultivation in poor and well exposed soils is recommended to guarantee an excellent level of ripening. It is generally cultivated using espalier cultivation
systems with renewable shoots.
It is resistant to winter frosts, whereas it is sensitive to spring frosts due
to early bud burst; in particularly cold and damp environments it can
suffer from bud drop. Simple vine with good tolerance to the main cryptogamic diseases, mostly to botrytis rot and downy mildew.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
17-21
2.9-3.40
7.0-9.0
500-800
2000-2400
Total
Polyphenols
%skins/grape seeds

Wines, vinified purely from this grape, are characterised by a bright rubyred colour. Its bouquet is very elegant with distinct pyrazine-based herbaceous scents as well as red fruits and pleasant spiciness. Quite harmonic
on the palate, not particularly structured, at times it has an evident tannin
content. Good results are obtained if placed in wood where it acquires
more smoothness and complexity.
low
X
X
X
39
39
Frappato
The origin of the grape variety is unknown. In ancient
times it may have been introduced from Spain or, as Baron
Antonio Mendola (in Viale, Vermorel 1909) asserts, this
variety may have originate in the municipality of Vittoria
(at the time in the province of Siracusa, Sicily), where it has
been cultivated at least since the 17th century. The name
Frappato probably derives from the mispronunciation of the
word fruttato meaning fruity, indicating the most distinct
characteristic of the wine obtained from its berries.
Variety Description
Alias names
Frappato di Vittoria, Frappato nero di Vittoria, Frappatu, Surra, Nero
Capitano, Nerello di Catania.
It is a widely spread and cultivated grape variety in Sicily, especially
in the province of Ragusa, more precisely in the area around Vittoria
(Valle dellAcate); smaller cultivations in the provinces of Caltanissetta,
Agrigento and Catania should not be forgotten.
It falls within the compositions of DOC wines such as Cerasuolo di
Vittoria (min. 40%) and Eloro.

The yield is not abundant but regular. This vine adapts well to low density cultivation systems like the Sicilian tree-trained systems with short
pruning.
Average resistance to the main cryptogamic diseases and parasites.
Scarce resistance to spring frosts if cultivated in cold and damp environments.
The grape cluster is tight, often very tight, which means that with ripening
the berries can easily burst, making them prone to rot.
Shoot apex: expanded, lanuginose, yellowy-green in colour with crimsonred edges.
Mature leaf: medium, pentagonal more rarely kidney-shaped with five
or three lobes. The petiolar sinus can be U-shaped, more of less open
lyre-shaped or with overlapping edges; closed lyre-shaped upper lateral
sinuses with overlapping edges; lower lateral sinuses are merely accentuated. The leaf lamina is thin and flat.
Grape cluster: medium, pyramidal-shaped with one or two wings, compact or averagely compact.
Grape berry: medium, ellipsoid or spheroid; the skin can be pruinose to
very pruinose, thick and coriaceous, blue-violet. The pulp is sweet and
plain.
Phenology
Budding: early
Veraison: average
Flowering: early
Ripening: late
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
Physiologic aspects
high
Vigour

Basal bud fertility
40
average
X
low

Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
18.5-20
3.2-3.3
7.0-8.5
1000-1300
(HPLC data)
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

Wines are made by using purely this grape or by blending it with other
local red grape varieties e.g. Nero dAvola, Nerello Mascalese and Nocera
as well as white grape varieties such as Montonico Bianco, Inzolia and
grapes of the Catarratto family.
The varietal wine has a reddish-violet colour. Its bouquet is fruity and
spicy; dry but fresh in taste with a rich body and a balanced tannin
content.
Freisa
This is one of the most important and ancient varieties from
Piedmont. For a long time it could be found throughout
northern Italy. Pancalieri customs documents from 1517
indicate cartloads of fresearum. In 1692 a person named
Cotti wrote that he planted Freisa at Neive.
In 1799 Nuvolone recalls that this variety is considered to
be among the prime quality red grapes. There have been
numerous disputes concerning its cultivation between those,
who consider it a vine of abundant production and prime
quality and those, who do not believe in its ability to give
good quality wine.
Variety Description
Alias names
Monferrina or Monfr, Mounfrina, Freisetta, Freisa di Chieri, Fresa,
Fresia, Freisa piccola (cita).
This vine is cultivated in Piedmont, especially in the provinces of Alessandria,
Asti, Biella, Cuneo, Novara, Torino and Vercelli. DOC wines are produced,
such as Freisa dAsti and Freisa di Chieri. It is also cultivated in other areas
of northwest Italy such as Lombardy, Veneto and Valle dAosta.
Shoot apex: expanded, fan-shaped, slightly pubescent, yellowy colour.
Mature leaf: medium, usually more wide than long, pentagonal, mainly
with three lobes. The petiolar sinus is always open, of a very wide Ushape; shallow, tight and closed upper lateral sinuses with overlapping
edges; lower lateral sinuses are barely accentuated or totally inexistent.
The leaf lamina is consistent and flat; the leaf surface and underside are
both glabrous.
Grape cluster: medium, cylindrical-shaped, slightly winged, tends to be
more sparse than tight.
Grape berry: medium, oblong, sub-round or slightly oval; very pruinose
(as if covered with ash), thin but resistant skin, blue-black colour (reddish when the ripening process has not yet been completed). Its pulp is
loose, often jelly-like of sweet but slightly tangy and plain taste. Its juice
is colourless.
Phenology
Veraison: average
Flowering: average

This is a simple vine that has regular and abundant production if placed
in warm and calcareous soils; under such conditions short pruning is
recommended.
Rich and tenacious soils or fresh soils in the plains stimulate excessively
the vigour bringing about abundant production yields with difficulty in
ripening.
Its pedologic adaptability is scarce and it requires sunny exposure, a
wind-protected location and an average altitude.
Good tolerance to downy mildew whereas it is more sensitive to powdery
mildew. It has a good resistance to late frosts. In particularly unfavourable years it is subject to bud drop and millerandage.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-20
3.1-3.5
5.5-7.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes, although slightly tannic, give the wine a particularly fruity
bouquet with hints of small fruits such as raspberries and wild red fruits.
This characteristic is underlined when slightly fizzy wines are produced.
The intense colouring and body make this grape suitable for the production of still wines, to be drunk immediately or for moderate ageing as well
as for blends with other traditional grape varieties from Piedmont.
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
Physiologic aspects Rainy springs can bring about bud drop and millerandage
high
Vigour
average
low
Basal bud fertility
41
Gaglioppo
There is very little information about the origin of this grape
variety. It is thought to have originated in Greece, descending directly from the Cremissa vine, which was offered to
the athletes who had just taken part in the Olympic games.
Cremissa is the ancient Greek name of Cir. There are several genetic analogies with the variety Frappato. The name
Gaglioppo derives from the Greek term meaning beautiful
foot referring to the rachis as the foot and therefore to the
whole cluster.
high
Variety Description
Vigour
Alias names
Arvino, Gaglioppa nera, Galloffa, Uva Navarra, Gaglioppo di Cir, Magliocco tondo, Maghioccu nero, Lacrima nera, Lacrima di Cosenza, Mantonico
nero, Montalcino nero, Aglianico di Cassano, Galloppo and Navarna.
This vine is mainly cultivated in the provinces of Cosenza, Catanzaro and
Crotone, especially in the area around Cir. It spread to central southern
Italy along the Adriatic coast from the Marches, right down to Calabria.
Furthermore, it can be found in Campania as well as in Sicily (in the
provinces of Messina, Catania and Agrigento). Several DOC wines are
produced with this grape, such as Bivongi, Cir, Donnici, Lamezia, Melissa,
Pollino, Savuto, S. Anna di Isola Capo Rizzuto, Scaviglia and Verbicaro.
Shoot apex: averagely expanded, slightly cottony, greenish white colour
with crimson-red edges.
Mature leaf: medium, pentagonal, more rarely cordiform or wedgeshaped with three lobes. More or less open U-shaped or lyre-shaped petiolar sinus. The leaf lamina is flat, smooth or bullate.
Grape cluster: medium or large, cone- or pyramidal-shaped, sometimes
short and cylindrical-shaped, simple or winged (with one or two wings),
compact.
Grape berry: medium, spheroid or oval due to the compactness of the
cluster. The skin is pruinose, averagely thick and consistent, black colour
with reddish or rosy reflections.
Phenology
Budding: early
Veraison: average-early
Flowering: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
42
semi-erect
prostrate
X
average
low
Basal bud fertility

This vine adapts well to denser cultivation systems with short pruning. The
yield is good and regular.
With regard to the main cryptogamic diseases it proves to be sensitive
to downy and powdery mildew. It has a good tolerance to drought and
winter frosts.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
17-23
3.2-3.7
5.0-9.0
400-700
1800-2400
Total
Polyphenols
%skins/grape seeds

The grapes of this variety produce wines of a more or less intense rubyred colour with a good alcohol content and structure, fresh and sometimes slightly tannic in taste. The wines improve with ageing.
Garganega
The origins of this vine are very old and it probably derives
from the family of white grapes that Trebbiano grapes also
belong to. Garganega grapes are thought to have been cultivated already in the 12th century around Venice. In 1303
Pier De Crescenzi refers to the Garganica, then Pollini
(1824) and Zantedeschi (1862) indicate it as one of the
vines of the Verona area. Other documents, including Di
Rovasenda (1877), put it down as one of the cultivars of
the Vicenza area. Various biotypes are taken into consideration such as Garganega biforcuta (bifurcated), Garganega
frastagliata (jagged) and Garganega rossa (red), which are
different from the Garganega grossa (large) or Dorona di
Venezia.
Variety Description
Alias names
Garganega di Gambellara, Garganega comune, Doro.
This variety is widespread in northern Italy and in some of the regions
along the Adriatic coast. It is particularly cultivated in Veneto in the
provinces of Verona, Vicenza and Padua. It is one of the main components
of DOC wines such as Soave, Gambellara and Colli Euganei (Recioto di
Soave and Recioto di Gambellara).
Shoot apex: medium, cottony, whitish-green colour with bronzy edges.
Mature leaf: medium or large with five lobes, slightly elongated pentagonal-shaped. The leaf lamina is slightly bullate with an arachnoid leaf
underside.
Grape cluster: large, cylindrical-pyramidal-shaped; winged (very pronounced wing), rather sparse.
Grape berry: medium, spheroid or slightly squashed. Pruinose, coriaceous
but not very thick skin, intense golden-yellow colour; when well exposed
it tends to be of amber-yellow colour. Its pulp is soft, simple and slightly
sour in taste.
Phenology
Veraison: average
Agronomic Positions
erect
Physiologic aspects

Basal bud fertility
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-20
2.95-3.5
5.0-9.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
prostrate
X
high
Vigour
semi-erect

It does not have particular climatic requirements. Good tolerance to the
main cryptogamic diseases; sensitive to acid rot.

This grape produces a good-quality table wine of straw-yellow colour,
fragrant, dry and slightly bitterish in taste, average body and the right
level of acidity, harmonic and velvety on the palate. The bouquet presents
a richness of aromas with simple floral scents and complex herbaceous
and mineral scents. The grapes can be kept in special fruit stores for the
preparation of fortified wines.
Flowering: average
Growth habit

This is a very vigorous vine that suffers from situations that encourage
its vegetative activity. Under such conditions it exceeds in production
and vigour, limiting the ripening process and the lignification of the vine
shoots. Good results are obtained in light and deep soils of poor fertility. It adapts well to low density cultivation systems with long pruning.
Excellent results are achieved with medium-high density cultivation systems and renewable shoots.
average
low
X
X
X
43
43
Grechetto
The name Greco or Grechetto indicates vines which have
the same origins i.e. the eastern Mediterranean, but have
significant ampelographic differences. Molon (1906) was
of the opinion that there was more than one variety with
the name Greco among which he described the Grechetto.
Recent molecular research has put forward that the Greco
di Todi, Pignoletto and Ribolla Riminese or Rbola varieties
have the same identity, whereas the Grechetto di Orvieto
and Greco di Tufo varieties are different (Cartechini et al.
1999 and Filippetti et al. 1999).
Variety Description
Alias names
Grechetto nostrale or Greco spoletino, Greco bianco di Perugia, Grechetto
bianco, Stroppa volpe, Pignoletto, Pulcinculo bianco, Pulce, Greco, Pizzinculo, Strozzavolpe, Occhietto, Montanarino bianco, Grecherello, Pistillo,
Grechetto di Todi, Greco gentile, Montanaro, Uva di San Marino.
The Grechetto vine is widespread in the provinces of Perugia and Terni,
in Umbria. It can also be found in some areas of the Marches and in the
province of Siena in Tuscany. Its grapes are used for DOC wines (in blends
or in pure form) such as Orvieto, Torgiano, Vin Santo di Montepulciano,
Assisi, Colli del Trasimeno, Colli Amerini, Montefalco. Pignoletto bolognese, which is cultivated in the province of Bologna as well as in
neighbouring provinces, seems to be very similar to the Grechetto di Todi
biotype.
Shoot apex: fan-shaped, lanuginose, pale green colour.
Mature leaf: medium, elongated, pentagonal more rarely with five lobes
or whole. More or less open U-, V- or lyre-shaped petiolar sinus of average depth. The leaf lamina has a bullate or wrinkly surface; the main veins
are characterised by slight tomentum, flaky leaf underside especially near
the insertions. Long peduncle with pale pink nuances.
Grape cluster: medium-small, cylindrical-cone-shaped with or without
wings, tight.
Grape berry: medium, oval. Pruinose, thin but consistent skin, yellowy
colour. Its pulp is simple and sweet in taste.
Phenology
Budding: average
Veraison: average
Flowering: early
erect
Physiologic aspects
44
44
semi-erect
average
low
Basal bud fertility

This vine does not have particular requirements with regard to climate
and soil. It is suitable for cultivation systems of medium density with
medium-long pruning. The yield is abundant but irregular.
As to the main cryptogamic diseases it has a reasonable resistance to
downy mildew and an average sensitivity to powdery mildew. Reasonable
tolerance to winter and spring frosts.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-18.5
3.1-3.3
6.0-7.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

These grapes produce wines of straw-yellow colour with greenish reflections and a delicate, fruity bouquet, average acidity and sufficient alcohol
content. They can be used for the production of Vin Santo as well as for
sparkling wines.
Agronomic Positions
Growth habit
high
Vigour
prostrate
X
Greco
This vine originates from the area of Thessalonica in Greece and it
was imported to Italy by the Pelasgians, who spread it throughout
their sphere of influence in the south of Italy. This grape gives birth
to many wines, rich in history such as the Greco di Tufo produced
in the area around Avellino, Campania, the Lacryma Christi,
made from the grapes of the vineyards on the slopes of Vesuvius.
The Greco bianco is different, but it belongs to the same varietal
family; Latin poets wrote about it. It is also known as Greco di
Gerace, the Italian wine with the most ancient historical testimonies, linked to the battle by the river Sagra in Calabria in 560 B.C.
Due to the presence of the unmistakeable double grape clusters,
in 1909 Carlucci thought that the Greco cultivated in Tufo must
originate in the Aminea Gemina minor (or Aminea gemella) described by Virgil, Cato, Verrone, Columella and Pliny the Elder.
Variety Description
Alias names
Greco di Napoli, Greco della Torre, Greco di Tufo, Greco del Vesuvio,
Grieco, Grecula, Greco di Somma.
It is widespread in central and southern Italy.
It is most commonly found in Campania (Avellino, Benevento, Naples,
Salerno and Caserta) and also partially in Apulia (the Taranto area). It
is also recommended in some other provinces throughout Italy such as
La Spezia (Liguria), Massa Carrara and Lucca (Tuscany) and Latina and
Viterbo (Lazio).
It characterises some important DOC wines such as Greco di Tufo.

This vine has a good yield. It prefers deep, fresh but light soils of volcanic origin. Ground made of sandstone, disintegrated by the atmospheric
agents and rich in calcium carbonate, like in the area of Tufo (province of
Avellino), produces wines of major complexity, harmony and finesse. This
simple vine adapts well to espalier cultivation systems both with renewable shoots as well as with spurred-cordon techniques.
It has a certain sensitivity to botrytis (grey rot) especially if there are
rainfalls towards the end of the ripening phase. Good tolerance to downy
and powdery mildew.
Shoot apex: spherical, cottony, whitish-green colour with yellowy edges.
Mature leaf: medium, orbicular with three or five lobes. The leaf lamina
is slightly eave-like with down-turning lobes. Glabrous surface and arachnoid leaf underside with flaky bristles.
Grape cluster: medium-small, cone-shaped with a well developed wing
giving a double cluster, compact.
Grape berry: small, spheroid. Averagely pruinose, thin and soft skin, yellowy-grey colour with brownish pitting.
Phenology
Budding: early
Veraison: average
Agronomic Positions
erect
pH
Total
Acidity
g/l
18-22
2.95-3.5
7.5-8.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
semi-erect
prostrate
Physiologic aspects
Often green millerandage

high
Vigour
Basal bud fertility
Sugar
Content
in Babo

These grapes are used mainly for the production of still wines. It could be
considered a red wine disguised as a white: it has considerable structure and aromatic complexity. Its bouquet brings out remarkable scents
of white fruit and aromatic herbs. If cultivated incorrectly it maintains
an elevated acidity often accompanied by a bitter taste. This white grape
vine has great potential and prospects.
Flowering: average
Ripening: late
Growth habit
average
low
45
45
Grillo
This vine most probably originates in Apulia, from where
it was imported to Sicily after the phylloxera outbreak. In
1897 it was widespread in the province of Trapani (Rizzo
1951). However other evidence insists that this grape variety was already commonly found in ancient times. Already
by 1870 its grapes are supposed to have been used for the
production of Marsala wine. In the 1960s the Grillo vine
covered about 60% of the vine-growing surface of the province of Trapani. Today it occupies only 3%.
Variety Description

This vine prefers cultivation systems with scarce density and short or
mixed pruning. By applying these techniques good and regular production
can be obtained. There may be problems of affinity if grafted onto Kober
5 BB rootstock.
Alias names
Riddu.
The province of Trapani in Sicily is the main cultivation area for the Grillo
vine. It is used for wine-making and more rarely as table grapes. On the
island, it is used for the production of several DOC wines such as Alcamo,
Contessa Entellina, Delia Nivolelli, Monreale, Contea di Sclafani and
especially for the traditional Marsala wine.

It has a sufficient resistance to the main cryptogamic diseases. It tolerates climatic adversities, in particular higher temperatures.
Shoot apex: medium, lanuginose or sub-lanuginose, greenish-white colour.
Mature leaf: medium, pentagonal or sometimes orbicular with five lobes
or sometimes nearly whole. Closed petiolar sinus with overlapping edges or
tight V-shaped petiolar sinus. Twisted leaf lamina of average consistency.
Grape cluster: medium, cylindrical- or cone-shaped, usually simple but
sometimes also winged, sparse or averagely compact.
Grape berry: medium or large, spheroid. Slightly pruinose, transparent,
thick and consistent skin, golden-yellow colour with rust-coloured pitting.
Its pulp is simple and sweet in taste.
Phenology
Budding: early
Veraison: average
Flowering: average
Ripening: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
46
prostrate

high
Vigour
semi-erect
Basal bud fertility
average
low

Sugar
Content
in Babo
pH
Total
Acidity
g/l
19-25
3.4-3.7
4.0-6.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The colour of the wines obtained from the vinification of these grapes
ranges from straw-yellow to golden. They present an intense, slightly
aromatic bouquet, which tends to maderise with ageing; dry and slightly
tannic in taste. These wines are suitable for barrel maturation.
Thanks to its high alcohol content and to the easy oxidation of its wine, it
is used for the preparation of Marsala wine.
Groppello
The term Groppello was formerly used to indicate vines
which were different from one another but which had one
characteristic in common: that of having a compact grape
cluster. The name comes from the word groppo, which
means knot in dialect, hinting at the elevated compactness.
Bacci compared Groppello vines to Pignolo vines, cultivated
in the province of Brescia in Lombardy. Within the family of
this variety we can find the Groppello di Mocasina, named
after its cultivation area (Mocasina, a hamlet of the municipality of Calvagnese della Riviera). Furthermore, there
is the Groppello Gentile whose biotype is called Groppellone
= big Groppello due to its great cluster.
Variety Description
Vigour
Alias names
Two sub-varieties can be distinguished: the Groppello di Mocasina and
the Groppello Gentile.
Groppello di Mocasina: Groppello S. Stefano, Gropl moliner, Mocasina.
Groppello Gentile: Groppella, Groppello comune, Groppello fino (referred
to the biotype with the smaller cluster); Groppellone (referred to the
biotype with the large cluster).
This native vine is cultivated in the Garda area, i.e. on the eastern and
western hills of Garda. Its grapes are used in the compositions of DOC
wines such as Garda Classico Rosso, Garda Classico Chiaretto and Garda
Classico Groppello. It is also cultivated in minor quantities in the valley
of Val di Non in the province of Trento, Trentino Alto Adige.
Groppello di Mocasina. Shoot apex: open, lanuginose of whitish-green
colour with slightly bronzy edges. Mature leaf: medium, pentagonal
with five or three lobes. Open U-shaped petiolar sinus. The leaf lamina is
twisted with slightly bullate and glabrous surface. velvety veins on the leaf
underside. Grape cluster: small, cylindrical- or cylindrical-cone-shaped,
winged, very compact. Grape berry: medium, slightly squashed spheroid
due to the compression of the cluster. Pruinose and uniform, thin to averagely thin, blue coloured skin.
Groppello Gentile. Shoot apex: open, glabrous, whitish-green colour with
slightly bronzy edges. Mature leaf: medium, pentagonal with five or three
lobes. Slightly opened or closed U-shaped petiolar sinus. The leaf lamina
is twisted with slightly bullate and glabrous surface. Velvety veins on the
leaf underside. Grape cluster: medium or large, cylindrical- or cylindrical-cone-shaped, very compact. Grape berry: medium, slightly squashed
spheroid due to the compression of the cluster. Pruinose and uniform, thin
to averagely thin skin, a blue-violet colour.
Phenology
Budding: early
Veraison: average
Flowering: average
Ripening: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
semi-erect
X
Sensitive to the lack of potassium
prostrate

Basal bud fertility
Gentile
Mocasina
high
average
average
average
low
low or average-low

This vine is suitable for cultivation in light and well exposed soils. These
conditions allow the grapes to ripen properly. Production is regular and
abundant even though excessive yields can put quality at risk.
Groppello di Mocasina: This vine has a good tolerance to the main cryptogamic diseases except to botrytis rot, to which it has proven to be from
averagely to very sensitive.
Groppello Gentile: Average sensitivity to downy mildew; very sensitive to
botrytis rot and powdery mildew.
Both are susceptible to lack of potassium and both have a reasonable
tolerance to climatic adversities.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
16-19
3.1-3.4
5.0-7.0
500-800
1700-2000
16-18.5
3.1-3.4
5.0-7.0
400-700
1500-1800
Mocasina
Gentile

Groppello di Mocasina: These grapes produce wines of a bright ruby-red
colour with an average alcohol content, a delicate spiciness and good
structure.
Groppello Gentile: These grapes produce wines of a deep ruby-red colour
with a spicy bouquet, an average alcohol content and average body.
The Groppello grape can also be used for the production of ros wines.
Usually, the vinification of this grape is done in blends with other local
grape varieties such as Sangiovese, Marzemino or Barbera.
47
47
I.B. Fedit 51 C.S.G.

This vine was created in 1951 by the Federazione Italiana
dei Consorzi Agrari (Italian Federation of Agricultural
Consortiums) c/o the nursery of Carrara San Giorgio
(Padua) by crossbreeding the Garganega x Malvasia
Bianca Lunga varieties. For decades programmes were
followed that were dedicated to genetic improvement and
clonal selection of wine-producing grape varieties from various Italian regions.
Variety Description

Good tolerance to the main cryptogamic diseases; particularly resistant
to botrytis rot. It is characterised by a reasonable resistance to climatic
adversities.
Alias names
Fedit 51 CSG, FEDIT 51, LB. 51, I.B. 51.
This grape variety is cultivated as an authorised vine in the provinces of
Padua and Vicenza in Veneto. It has proven to have remarkable agronomic and oenological characteristics in Emila Romagna as well as in
some regions of southern Italy, such as Abruzzo, Lazio and Apulia.
Shoot apex: closed, lanuginose, green colour.
Mature leaf: large, pentagonal with five lobes. Open U-shaped petiolar
sinus. The leaf lamina has down-turning edges and eave-like lobes.
Grape cluster: large, long, pyramidal-shaped, winged and averagely compact.
Grape berry: medium, spheroid. The skin is averagely pruinose and consistent with an irregular pinkish-yellow colour.
Phenology
Budding: late
Veraison: average
Flowering: average
Agronomic Positions
erect
semi-erect
Growth habit
Physiologic aspects
X
high
average
Vigour
Basal bud fertility
prostrate
low

This vine is suitable for cultivation in hilly ground. Production is average
to high.
48
Sugar
Content
in Babo
pH
Total
Acidity
g/l
16-19
3.0-3.3
6.0-8.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The wines obtained from these grapes are golden-yellow in colour with a
delicate bouquet and a dry and balanced taste. Its grapes are particularly
suitable for wilting.
Lacrima nera
The origins of this vine are still unknown because there
is more than one variety indicated with this name. Di
Rovasenda (1877) and Molon (1906) describe several
different vines cultivated in the centre and south of Italy
with the name Lacrima Nera. Recent genetic research has
proven that the Lacrima grape is closely related to the
Aleatico grape and most probably is a progeny of the latter.
Today this grape variety is considered to be native to the
Marches.
Variety Description

Production is often irregular.
Alias names
No alias names are known.
The grapes of this vine, together with grapes of other local red grape
varieties make the DOC wine blend of Lacrima di Morro dAlba. The
production area includes several municipalities of the province of Ancona,
the Marches, such as Morro dAlba, Monte San Vito, Senigallia, San
Marcello, Ostra and Belvedere Ostrense.

Rather sensitive to botrytis rot and spiders. No particular intolerances
to attacks by other cryptogamic diseases or insects are known. Scarce
resistance to climatic adversities.

Shoot apex: semi-open, the axis of the bud is reflexed, slightly furry, green
in colour with bronzy edges.
Mature leaf: medium, pentagonal with five lobes. Open V-shaped petiolar
sinus. The leaf lamina is slightly bullate or smooth with down turning
profile and eave-like lobes. The leaf underside can be smooth or slightly
fury.
Grape cluster: medium, pyramidal-shaped, winged and sparse.
Grape berry: medium, spheroid with thick and consistent skin with a
blue-black colour.
Phenology
Budding: early
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-21
3.2-3.6
5.0-7.0
1800-2200
2000-2500
Total
Polyphenols
%skins/grape seeds

These grapes give wines of a deep red-violet colour with a bouquet of
roses and violets, dry in taste, a good alcohol content, balanced acidity and tannins with average body. Elevated ripening levels make these
grapes suitable for medium ageing.
Ripening: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate
X
At times it can be subject to sweet millerandage
high
Vigour
Basal bud fertility
semi-erect
average
low
49
49
Lagrein
For many centuries this vine, whose name and origin
could be linked to the Val Lagarina, has been cultivated
in the Alto Adige region (Marzotto 1925). Its name
most probably derives from a colony of Magna Graecia,
i.e. Lagara, famous for its wine called Lagaritanos. This
theory has found evidence in the fact that close genetic
analogies exist between this grape variety and some Greek
and Albanian ones. There are two different biotypes: the
Lagrein a grappolo lungo (long grape cluster) and the
Lagrein a grappolo corto (short grape cluster).
Variety Description
Alias names
Lagrain.
This vine is widely cultivated in the provinces of Trento and Bolzano,
Trentino Alto Adige. Two kinds of wines can be found: one ros (called
Kretzer) and one dark (called Dunkel) which are used for blending with
wines obtained from the Schiava grape variety. DOC wines containing
these grapes are Alto Adige e Trentino in various versions such as Lagrein
rosato (ros), Lagrein scuro (dark), Cabernet-Lagrein and MerlotLagrain.
Shoot apex: average, lanuginose, greenish-white colour.
Mature leaf: medium, pentagonal with three lobes. The petiolar sinus
is U- or V-shaped. Thin, undulate and slightly bullate leaf lamina with
down-turning lobes.
Grape cluster: medium with the tendency to be pyramidal-shaped, short
and squat with one or two wings and averagely compact.
Grape berry: medium, oval with pruinose, thick and consistent skin with
a regular blue-black colour.
Phenology
Veraison: average
Flowering: average
Ripening: late
Agronomic Positions
erect
semi-erect
Growth habit
Physiologic aspects
X
At times it can be subject to bud drop
and to the transformation of inflorescence to tendrils
high
Vigour
Basal bud fertility
50
prostrate
average
low
X
X
X

The yield is abundant but irregular. It can suffer from bud drop as well
as from the transformation of inflorescence to tendrils if springs are
excessively wet.
This vine is very vigorous and it prefers arbour cultivation systems and
long pruning. It is usually grafted onto weak rootstocks.
It is slightly subject to mite attacks, but has reasonable resistance to
downy and powdery mildew. Good tolerance to various rots.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
17-19
3.0-3.4
5.5-9.0
800-1500
2000-2800
Total
Polyphenols
%skins/grape seeds

Mainly two kinds of wines are produced from these grapes: the so-called
Kretzer wine, ros colour with a delicate bouquet, fresh in taste with an
average alcohol content; the so-called Dunkel wine with a ruby-red colour,
a fruity bouquet, structured, smooth and persistent.
Lambruschi
L. Maestri
L. Maestri
L. Marani
L. Marani
There are several vines cultivated in the plains of Po Valley which are called
Lambrusco. Presumably, they derive from domesticated wild vines originating from
central-western Italy. The first distinction between the Lambruscho varieties was
made by Acerbi (1825). The Lambrusco Viadanese was discovered by the agronomist called Ruperti and it received its name from the municipality of Viadana in the
province of Mantua, in Lombardy. The Lambrusco Maestri received its name from
the Maestri manor situated in the municipality of S. Pancrazio in the province
of Parma, in Emilia Romagna. The Lambrusco Sorbara is thought to have been
selected from a population of wild vines on the banks of the river Secchia in the
hamlet of Secchia, part of the municipality of Comporto in the province of Modena,
in Emilia Romagna. The origins of the Lambrusco Marani are still unknown today.
The origins of the Lambrusco Salamino are linked to the shape and morphology
of the grape cluster, which has similarities with a small salami. The Lambrusco
Grasparossa received its name from the colouring of the grape stalk and the
pedicles. The Lambrusco Oliva is named after the particular shape of the berries
(Ramanzini 1886).
Variety Description
Alias names
Viadanese: Viadanese, Grappello Ruperti, Montecchio.
Maestri: Lambrusco di Spagna, Groppello Maestri.
Sorbara: Lambrusco sorbarese.
Marani: nessuno conosciuto.
Salamino: Lambrusco di S. Croce.
Grasparossa: Lambrusco di Castelvetro, Lambrusco di Spezzano.
Oliva: Lambrusco Mazzone, Olivone.
L. Salamino
L. Salamino
L. Grasparossa
L. Grasparossa

Lambrusco Viadanese: It is cultivated in two different areas; one between
the Oglio and Po rivers and the other in the Oltrep Mantovano area, in
Lombardy. Here, the Viadanese grapes produce DOC wines in blends with
other Lambrusco grapes such as the Lambrusco Mantovano Rosso (red)
and Lambrusco Mantovano Rosato (ros).
Lambrusco Sorbara: The traditional cultivation zone is the alluvional area
between the Panaro and Secchia rivers. This area includes several municipalities such as Campogalliano, Bastiglia, Bomporto, Carpi and Modena,
in Emilia Romagna. DOC wines are produced in the Lambrusco Sorbara
Rosso (red) and Lambrusco Sorbara Rosato (ros) versions.
Lambrusco Maestri: Its traditional cultivation area lies in the provinces of
Reggio Emilia, Parma and Modena, in Emilia Romagna. It produces DOC
wines such as Lambrusco Reggiano and Lambrusco Modenese.
Lambrusco Marani: It is widespread in the provinces of Reggio Emilia,
Parma and Modena, in Emilia Romagna, as well as Mantua, in Lombardy.
Its grapes are used for the production of DOC wines such as Lambrusco
Reggiano and Lambrusco Mantovano.
Lambrusco Salamino: This grape variety is common in the province of
Mantua, in Lombardy, and in the area around Carpi, in Emilia Romagna.
It characterises some of the DOC wines such as Lambrusco Salamino di
S. Croce, Lambrusco di Sorbara, Reggiano and Lambrusco Mantovano.
Lambrusco Grasparossa: It is cultivated in the provinces of Reggio Emilia
and Modena, in Emilia Romagna. It is part of the production specifications for the DOC wines Lambrusco Grasparossa di Castelvetro and Colli di
Scandiano and Canossa.
Lambrusco Oliva: This vine is authorised in the provinces of Modena and
Reggio Emilia, in Emilia Romagna. It is used in blends together with other
Lambrusco grapes and is part of the production specifications of the DOC
wines Lambrusco Modenese and Lambrusco Reggiano.
Lambrusco Viadanese: Shoot apex: expanded, cottony, greenish-yellow in
colour with yellow and pink nuances to the edges. Mature leaf: medium,
pentagonal, three lobes or rarely five. The petiolar sinus is U-shaped.
Undulate leaf lamina with slightly bullate surface. Grape cluster: medium,
L. Viadanese
L. Viadanese
51
51
long, cylindrical-shaped and compact. Grape berry: medium, spheroid at

times irregular due to the extreme compactness of the cluster. Very pruinose, thick and consistent skin with a blue-black colour.
Lambrusco Sorbara: Shoot apex: expanded, cottony, whitish colour.
Mature leaf: medium, pentagonal, almost always whole with a mere hint of
three lobes. Extremely open U-shaped petiolar sinus, which often follows
the main vein for a short distance. Flat leaf lamina with turning edges and
flat lobes. Grape cluster: medium, elongated, pyramidal-shaped with one
wing, sparse. Grape berry: medium, sub-spheroid with very pruinose, thick
and consistent skin with a blue-black colour.
Lambrusco Maestri: Shoot apex: expanded, cottony, whitish slightly pink
in colour. Mature leaf: medium, pentagonal with three lobes or sometimes
whole. Open U- or V-shaped petiolar sinus. The leaf lamina is undulate and
the lobes are often not particularly accentuated. Grape cluster: medium,
elongated, cylindrical-cone-shaped with one wing and slightly compact.
Grape berry: small, sub-spheroid with very pruinose, thick and coriaceous
skin with a blue-black colour.
Lambrusco Marani: Shoot apex: expanded, cottony with a vast range of red
shades. Mature leaf: medium, orbicular with three lobes or sometimes almost whole. Extremely open V-shaped petiolar sinus, which at times recalls
a staple. The leaf lamina is almost flat with a bullate surface. Grape cluster:
medium-large, elongated, pyramidal-shaped, often with one wing, averagely
compact. Grape berry: medium, spheroid or ellipsoid. The skin is very pruinose, consistent but not particularly thick with a blue-violet colour.
Lambrusco Salamino: Shoot apex: expanded, cottony, whitish slightly pink in
colour. Mature leaf: medium, pentagonal, three lobes. Open U- or V-shaped
petiolar sinus. Flat leaf lamina and a down-turning lobe profile. Grape cluster: small, cylindrical- or cylindrical-cone-shaped, often with a wing, compact. Grape berry: medium, spheroid of irregular dimensions. Very pruinose,
consistent but not particularly thick skin with a blue-black colour.
Lambrusco Grasparossa: Shoot apex: expanded, cottony, whitish-green
in colour. Mature leaf: medium, orbicular or pentagonal with three lobes.
Tight V-shaped petiolar sinus. Undulate leaf lamina with eave-like lobes.
Grape cluster: medium, elongated, pyramidal-cone-shaped with a rather
accentuated wing, sparse. Grape berry: medium, spheroid or sub-oval with
very pruinose, thick and consistent skin with a blue-black colour.
Lambrusco Oliva: Shoot apex: expanded, cottony, a greenish-yellow colour.
Mature leaf: medium, wedge-shaped with three or five lobes. Open or extremely open U- or U-/V-shaped petiolar sinus with possible presence of a
tooth. Often twisted and bullate leaf lamina. Grape cluster: medium-small,
pyramidal-shaped, winged (one to three wings), averagely compact. Grape
berry: small, ellipsoid and short with pruinose skin with a blue-black colour.
The pulp is coloured towards the outer layer of the berry.
Phenology
Budding: average (average-early Grasparossa) Flowering: average
Veraison: average
Ripening: late (average-late Sorbara and Marani)
Agronomic Positions
Growth habit
Physiologic aspects
Vigour
Basal bud fertility
52
52
erect
semi-erect
Sorbara
Maestri
Grasparossa
Marani
Viadanese
Oliva
Salamino
prostrate
Sorbara can be subject to bud drop and millerandage

Marani can be subject to green millerandage
Oliva can be subject to bud drop
high
average
Marani
Sorbara
Maestri
Grasparossa
Salamino
Viadanese
Grasparossa
Marani
Maestri
Viadanese
Sorbara
Salamino
Marani
Grasparossa
Sorbara
Maestri
Salamino
Viadanese
low

Lambrusco Viadanese: It is suitable for cultivation in deep and fresh soils.
It prefers good exposure to the sun. The yield is good and regular.
Lambrusco Maestri: Due to its excessive vigour one should avoid excessively fertile soils. It prefers short pruning. It has abundant and regular
production.
Lambrusco Sorbara: This vine requires sandy, light and permeable soils for
cultivation. If planted in clayey soils the level of anthocyans is increased at
the cost of losing out on the typical aromas. The yield is scarce.
Lambrusco Marani: It adapts well to alluvial soils; the ground may also
be clayey, but it ought to be well drained. It prefers low density cultivation
systems with short pruning. The yield is abundant and regular.
Lambrusco Salamino and Lambrusco Grasparossa: These vines are versatile with regard to the kind of soils they are cultivated on. They prefer clayey
soils of average blend. They are suitable for short pruning. The Grasparossa
variety presents poor affinity to all rootstocks except Golia.
Lambrusco Viadanese and Lambrusco Maestri: These grape varieties have
a good resistance to the main cryptogamic diseases.
Lambrusco Sorbara: It has a reasonable resistance to the main cryptogamic diseases; good resistance to moth attacks, rot and frost. Due to
problems linked to the fertility of the pollen it is subject to millerandage
and bud drop.
Lambrusco Marani and Lambrusco Grasparossa and Lambrusco Salamino:
These grape varieties present an average tolerance to the main cryptogamic
diseases.
Viadanese
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
16-18
3.0-3.2
9-10
1600-2300
3200-4800
Maestri
15.5-17.5
3.1-3.3
7.5-9.5
1200-1900
2800-3800
Sorbara
15.5-17.5
2.9-3.1
8-10
600-1200
2800-3500
Marani
16-17.5
3.0-3.2
8-10
900-1400
2800-4400
Salamino
16.5-19
3.0-3.3
9.5-11
1700-2400
2400-3800
Grasparossa
Oliva
16-18
3.1-3.3
7.5-8.5
1500-2200
3800-5000
15.5-18
3.0-3.3
7.5-9.5
1300-2000
3000-4600

Lambrusco Viadanese: Its grapes produce wines of a deep ruby-red colour,
rather acidic, tannic and with an average alcohol content.
Lambrusco Maestri: The wines produced are of an intense ruby-red colour
with a moderate tannin content and a good alcohol content. They are suitable for re-fermentation in the bottle.
Lambrusco Sorbara: The wines made from this grape are of a light ruby-red
colour with a fragrant bouquet and a sapid, acidic but harmonic taste.
Lambrusco Marani: These grapes give a wine of a bright ruby-red colour
with a winy bouquet, fresh and harmonic on the palate.
Lambrusco Salamino: The wines made from this grape are of an intense
ruby-red colour with a delicate and fruity bouquet, a fresh taste, average
alcohol content and slightly tannic.
Lambrusco Grasparossa: Its grapes produce wines of an intense ruby-red
colour with a winy and fruity bouquet, sapid and slightly acidic in taste.
Lambrusco Oliva: The wines made from this grape are of an intense rubyred colour with a delicate and fruity bouquet, a good alcohol content and
slightly tannic. An excessive maceration of the skins can lead to the release
of substances that give the wine a bitter taste.
Malbo Gentile
The historical origins of this vine are unknown. A story tells
that its origins are linked to a navigator from Genoa and
his overseas journeys. Later, thanks to an admirable choice,
he identified the most suitable environment for this variety
in the area around Reggio Emilia, in Emilia Romagna. As
a result of the similarity between the names Malbo Gentile
and Malbeck Cosmo (1940), Golet and Morton (1979)
undertook studies, which helped to clarify the substantial
differences between these two grape varieties.
Variety Description
Alias names
Amabile di Genova, Malbo, Turbino.
This vine is mainly cultivated in the provinces of Modena and Reggio
Emilia, in Emilia Romagna. It is used for the production of the DOC wine
Colli di Scandiano e di Canossa. It is currently spreading to the hillsides
of Romagna.
Shoot apex: expanded, fan-shaped, lanuginose, whitish-green colour.
Mature leaf: medium, pentagonal, three lobes or more rarely whole.
Open V-shaped petiolar sinus with parallel or slightly overlapping edges.
V-shaped upper lateral sinuses at times open, at times tight. Slightly
twisted leaf lamina.
Grape cluster: large, pyramidal-shaped, elongated with one or two wings,
sparse.
Grape berry: medium, spheroid with pruinose skin with a blue-black colour. Its taste has a slight characteristic aroma.
Phenology
Budding: early
Veraison: average
Flowering: average
Ripening: average
Agronomic Positions
erect
Growth habit
semi-erect
prostrate

The soil does not necessarily have to be very fertile as this vine does not
have particular requirements. It does not suffer wind and drought. The
yield is good and abundant. The cultivation systems mostly applied are
Sylvoz, spurred-cordon or free. Pruning can be short, but generally medium-long pruning is undertaken.
Tolerance to botrytis rot and sensitivity to downy and powdery mildew.
Average tolerance to spring frosts.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
16.5-18
3.2-3.3
6.5-8.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

This grape variety is only used for wine-making: in a pure status it is
used for nouveau wines, for so-called raisin wines or for wines destined
to short-term ageing. It is also sometimes used for blending with other
grape varieties.
The wines obtained are full-bodied and smooth giving origin to sweet or
semi-sweet wines with a fizzy touch or to structured still wines for refinement; the latter become finer if the grapes have been left to wilt.
Physiologic aspects
high
average
Vigour
Basal bud fertility
low
53
53
Malvasia bianca
di Candia
This vine belongs to the great Malvasia family from the
Mediterranean area. Its name derives from the Greek port
of Monemvasia in the Peloponnese, which was then changed
into Malvasia by Venetian merchants. Candia recalls the
ancient name of the island of Crete, where a wine called
Cretico was produced. It is mentioned by several authors
as Malvasia rossa (red) referring to the vermilion colour of
the young bud (Mendola 1868; Di Rovasenda 1877); later
it is described by Molon (1906) and Marzotto (1925) as
Malvasia bianca di Candia.
Variety Description
Alias names
Malvasia, Malvasia rossa dei Castelli romani, Malvasia di Candia non
aromatica.
In Italy it is cultivated from Lombardy to Apulia, from Alto Adige to
Sicily and Sardinia. It is used for numerous Malvasia DOC wines and is
also included in production specifications of other DOC wine blends.
It is mainly cultivated in Lazio, but it can also be found in minor quantities in Emilia Romagna, Campania, the Marches, Umbria, Tuscany and
Liguria. Among the most important DOC wines we can find Castelli
Romani, Guardiolo and Frascati.
Shoot apex: fan-shaped, lanuginose, whitish-green colour with pinkish
shades. The young buds and shoots have a characteristic bronze colour.
Mature leaf: large, pentagonal with five or sometimes three lobes. U- or
open lyre-shaped petiolar sinus; open V-shaped upper lateral sinuses;
shallow V-shaped lower lateral sinuses.
Grape cluster: large, pyramidal-shaped, often winged (two) and semisparse.
Grape berry: medium, spheroid. The skin is slightly pruinose, thin and
consistent; with a golden-yellow colour with shades of pink if the clusters
are well exposed to the sun. The pulp has a plain flavour.
Phenology
Veraison: average
Agronomic Positions
erect
Physiologic aspects

Basal bud fertility
54
prostrate
X
high
Vigour
semi-erect
average

Good tolerance to spring frosts and wind, excellent resistance to drought.
It tolerates downy mildew and rot reasonably well, whereas in difficult
years and in unfavourable environmental conditions it can be subject to
powdery mildew. If the cluster is excessively exposed to the sun, the berry
is prone to burning.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-20
3.1-3.5
5.0-6.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

Wines made purely from this grape have a deep straw-yellow colour and
a simple and pleasant bouquet with hints of fresh white and yellow fruit.
Well-balanced, light, fresh and sapid on the palate tending to have a bitterish aftertaste.
If blended with other grape varieties it usually tends to oxidate easily.
Growth habit

This vine adapts well to all types of soils; in deep irrigated soils it gives
excessive yield and unbalanced vegetative production. During the ripening
period well-balanced canopies allow the grapes exposed to the sun to take
on an amber-pink colouring.
Generally, low density cultivation systems are applied, preferably with
long pruning due to the low basal fertility.
low
X
X
X
Malvasia bianca lunga

It most probably arrived in Italy from the Mediterranean
area during medieval times; this vine has been cultivated for
centuries in the Chianti area, in Tuscany. It was mentioned
by Trinci (1726) for its qualities. It was formerly cultivated
together with Trebbiano Toscano, Sangiovese and Canaiolo
for the production of Chianti following the formular of
Baron Bettino Ricasoli. It then spread from Tuscany to various other Italian regions.
high
Variety Description
Vigour
Alias names
Malvasia del Chianti, Malvasia Toscana, Malvasia verace, Malvagia, Zante
bianca, Malvasia bianca di Bari, Malvasia pugliese bianca, Malvasia
trevigiana, Malvasia cannilunga di Novoli, Malvasia lunga, -di Brolio or
Sgranarella or Silosder de Zara, -di San Nicandro, -di Arezzo.
This grape variety is cultivated in numerous Italian regions e.g. Tuscany,
Umbria, the Marches, Lazio, Apulia and Veneto. Many DOC wines
are produced from its grapes, such as Chianti, Colli Lucchesi, Bianco
dellEmpolese, Orvieto, San Gimignano, Verdicchio, Valdadige, Bianco di
Custoza, Garda orientale. It is also used for the production of the Vin
Santo.
Shoot apex: semi-expanded or expanded, lanuginose, whitish in colour
Mature leaf: medium-large or large, pentagonal with five lobes (sometimes seven). Closed lyre-shaped petiolar sinus with overlapping edges.
Slightly eave-like leaf lamina with smooth but bullate and slightly undulate surface. Rather marked, slightly eave-like lobes. Glabrous leaf
surface and strongly arachnoid or lanuginose leaf underside.
Grape cluster: large, elongated pyramidal-shaped, usually with two wings
and compact.
Grape berry: medium or small, spheroid. The skin is greenish-golden,
pruinose and rather resistant although less so than the Trebbiano grape.
The pulp is juicy; its taste can be plain or characteristic, particular and
pleasant in flavour.
Phenology
Budding: late
average
low
Basal bud fertility

This vine prefers hilly and not excessively fresh soils with a temperate-hot
climate. It is suitable for low density cultivations with long pruning. Its
production is abundant and regular.
Rather sensitive to the main cryptogamic diseases. Good resistance to
winter frosts.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-19.5
3.0-3.3
6.5-8.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

These grapes produce wines of a straw-yellow colour, sapid and slightly
aromatic in taste with good acidity and average alcohol content. They are
used for the production of the famous Vin Santo.
When blended with Trebbiano Toscano it gives bouquet and body.
Flowering: average
Ripening: average-late, late
Agronomic Positions
erect
Growth habit
Physiologic aspects
semi-erect
prostrate
X
Sensitive to nutritional unbalance
55
Malvasia del Lazio

Also this vine is part of the Malvasia family. Acerbi (1825),
mentioning some vines cultivated in the area around Rome,
remembers a Malvasia; also Mengaroni recalls a Malvasia
that corresponds to that cultivated in the Marino area, in
Lazio. The fact that the cultivation of this vine is linked to a
restricted area of Lazio makes us presume that it was imported from some Greek island by merchants from Genoa.
Variety Description
Alias names
Malvasia nostrale, Malvasia gentile, Malvasia puntinata, Malvasia col
puntino, Frascati.

This is a very versatile vine, which prefers deep and fresh soils that allow
it to preserve its freshness and aroma. In excessively hot and dry soils it
loses these fundamental characteristics, producing wines with a neutral,
simple and dull taste.

It is mainly cultivated in the region of Lazio. It is used for the production
of some important DOC wines such as Castelli Romani, Cerveteri, Colli
Albani.

In general it is sensitive to the main cryptogamic diseases, especially to
downy and powdery mildew. It can be subject to millerandage and slight
bud drop. If cultivated in the plains it may suffer from acid rot.

Shoot apex: open, hispid, pale green colour.
Mature leaf: medium-large, orbicular with three or, more rarely, five lobes.
Plain and eave-like leaf lamina. Glabrous leaf surface and underside.
Grape cluster: large, cone-shaped, more often winged and pyramidalshaped, sparse or semi-sparse.
Grape berry: medium, spheroid. The skin is averagely pruinose and consistent with a yellowy colour with pitting and brownish marks. The pulp
is plain in taste.
Phenology
Budding: late
Veraison: average
Flowering: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
56
prostrate
X
Millerandage and/or bud drop may occure
high
Vigour
semi-erect
average
low
Basal bud fertility
Sugar
Content
in Babo
pH
Total
Acidity
g/l
18-20
3.0-3.3
6.0-8.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

Normally, these grapes are not vinified in a pure form, but are used for
blending with other grape varieties (of the Trebbiano and Malvasia families), giving the wines bouquet, taste, body and finesse.
The wines made purely of this grape are simple and fresh with little structure and distinct hints of white fruit after fermentation. With maturation
the wine becomes neutral.
Malvasia di Candia
aromatica
This Malvasia vine received its name from the island of
Candia, todays Crete, where it was cultivated as early as
1250, the period in which the merchants from the Venetian
Republic brought it from Greece. This Malvasia has a
very aromatic berry, which distinguishes itself from other
Malvasia di Candia, characterised by a grape of neutral
and plain taste.
Variety Description
Alias names
Malvasia di Candia, Malvasia, Malvasia di Candida, Malvagia, Malvasia
di Alessandria, Malvasia bianca aromatica, Malvasia a sapore moscato.
The cultivation of this grape variety is common in Emilia Romagna, especially in the provinces of Parma, Piacenza and Reggio Emilia. It can also
be found in the Oltrep Pavese area in Lombardy. Its grapes can be used
in a pure form or more commonly for blending. It is part of many production specifications for DOC wines such as Colli Piacentini, Monterosso Val
dArda, Zagarolo, Trebbiano Val Trebbia, Colli Scandiano e di Canossa
and in blends with other grapes in DOC wines such as Solopaca.
Shoot apex: averagely expanded, arachnoid, whitish-green colour with
bronze nuances.
Mature leaf: medium, pentagonal with five lobes (the terminal lobe is
clearly marked). U- or lyre-shaped petiolar sinus. The leaf lamina has
slightly eave-like lobes.
Grape cluster: above average, pyramidal-shaped, elongated, very pronounced wing, compact to sparse.
Grape berry: medium, spheroid. The skin is pruinose and thick, yellow in
colour. It has a pleasant taste of muscatel.
Phenology
Budding: average
Veraison: average

This vine prefers hilly ground with a good exposure to the sun and soils
with reduced fertility. Medium density cultivation systems are suitable
with short to medium pruning. The yield is average and regular.
It has an average sensitivity to powdery mildew and botrytis rot. Sensitive
to downy mildew. Moderate tolerance to wind and spring frosts.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-19
3.0-3.5
6.0-8.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

These grapes produce wine of a straw-yellow colour with a pleasant aromatic bouquet and a dry, fresh, sapid and slightly bitter taste. It is suitable for the production of so-called raisin wines or for still and sparkling
wines, which can be semi-sweet or sweet.
Ripening: average
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
Physiologic aspects
Bud drop may occur

high
average
Vigour
Basal bud fertility
low
57
Malvasia Istriana
There are several vines with the name Malvasia, which have
heterogeneous ampelographic characteristics.
It was most probably brought to Istria from Greece by
the Venetians. This is proven by its presence since 1300
in the upper Adriatic. From Istria it spread to the Karst
in the area around Trieste and Gorizia and into the
plains of Friuli around the Isonzo and Tagliamento rivers.
Studies by Dalmasso (1937) and the acts of the Istituto
Chimico Agrario Sperimentale (Experimental Chemical
And Agricultural Institute) of Gorizia (1932) helped to
clarify the situation.
Variety Description

Compacted soils with a good exposure to the sun are suitable for this vine.
It prefers low density cultivation systems with long pruning. The yield is
abundant and moderately regular.
Alias names
Malvasia del Carso, Malvasia friulana.
This grape variety is cultivated in the Istrian hills as well as in the hills
around Gorizia and Udine. It is part of various DOC wines such as Isonzo,
Carso, Colli orientali del Friuli, Colli Goriziani or Collio, Friuli Aquileia,
Friuli Annia and Friuli Latisana.

Good tolerance to the main cryptogamic diseases. Slight sensitivity to
downy mildew.
Shoot apex: expanded, arachnoid, a green colour with golden reflections.
Mature leaf: medium to medium-large, pentagonal, indicatively with
three lobes or sometimes whole. Open V-shaped petiolar sinus. Flat leaf
lamina with an eave-like profile; also the lobes are eave-like. The leaf
surface and underside are glabrous.
Grape cluster: medium, cylindrical-shaped, often with a wing, averagely
compact or slightly sparse.
Grape berry: medium, spheroid. The skin is pruinose, of average consistency and yellowy-green in colour. It has a plain and sweet taste.
Phenology
Budding: late
Veraison: average
Flowering: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
58
prostrate
X
Sensitive to the lack of magnesium
high
Vigour
semi-erect
Basal bud fertility
average
low

Sugar
Content
in Babo
pH
Total
Acidity
g/l
16-18.5
3.0-3.5
5-8.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

These grapes produce wine of a straw-yellow colour with greenish reflections; it has a delicate bouquet, a dry taste with bitterish hints and a
scarce alcohol content. It is used for wines made purely of this variety,
but it is also part of blends with other local grape varieties.
Malvasia nera
di Lecce
This Malvasia vine is not particularly aromatic and therefore
should not belong to the Malvasia family with oriental origins.
Also Di Rovasenda (1877) underlined this fact indicating
that only fragrant grapes with the special muscatel and
slightly bitterish taste should be called Malvasia.
It is part of a small group of vines and biotypes, including
Malvasia nera di Brindisi and Malvasia nera di Basilicata.
Recent genetic research (DNA testing), undertaken by
Crespan, have strengthened the theory that the two Malvasia
nera varieties from Apulia are identical.
Variety Description
Alias names
Malvasia niura, Malvasia nera di Brindisi, Malvasia nera di Bari, Malvasia di Trani.
This grape variety is widespread in Apulia, especially in the provinces of
Brindisi, Taranto and Lecce. It is used for the production of many DOC
wines from Apulia and elsewhere, such as Aleatico di Puglia, Alezio,
Brindisi, Cacce mmitte di Lucera, Copertino, Matino, Nard, Salice salentino, SantAnna di Isola di Capo Rizzuto, Squinzano.
Malvasia nera di Basilicata has many morphologic characteristics in common with the Apulian variety, which means that it may descend from it.

This vine prefers averagely blended soils which can also be fertile but
should not be excessively calcareous. Excellent results are achieved when
cultivated on soils of tuff origin. Low density cultivation systems are ideal,
e.g. curtain system with medium-long pruning. Due to its vigour and the
low basal bud fertility it is not suitable for tree-trained systems. The yield
is moderate and regular.
Rather sensitive to downy and powdery mildew as well as botrytis rot.

Shoot apex: open, cottony, yellowy-white colour with slight pinkish-violet
shades.
Mature leaf: medium to medium-large, pentagonal with five lobes.
Consistent and smooth leaf lamina with involute profile and involute
lobes. Leaf surface and underside are arachnoid.
Grape cluster: medium, cone-shaped, simple or winged (a slightly pronounced wing), elongated, tight to averagely sparse.
Grape berry: medium, spheroid. The skin is pruinose and thin and blue.
The juice is coloured and the pulp is plain and sweet in flavour.
Phenology
Budding: early
Veraison: average
Flowering: average
Ripening: late
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
18-20
3.0-3.2
6.5-8.5
900-1100
2000-2500
60/40

These grapes produce wine of a pale ruby-red colour, alcoholic but with
scarce body; its bouquet is rather neutral and its taste is characterised
by a bitterish aftertaste.
The Malvasia nera grape is suitable for the production of ros wines (in
absence of the marc). It is usually used for blending with other local varieties such as Negro Amaro and Susumaniello; it is more rarely used for
wines made purely of this grape.
Agronomic Positions
erect
semi-erect
prostrate
Growth habit
Physiologic aspects
Sweet and green millerandage

high
Vigour
Basal bud fertility
average
low
X
X
X
59
Manzoni bianco
This variety comes from crossbreeding the Riesling Renano
(Rhine) x Pinot Bianco (White Burgunder) vines. It was
constituted in the years between 1930 and 1935 by professor Luigi Manzoni from the Agricultural Technical Institute
(Istituto Tecnico Agrario) in Conegliano, in connection
with a programme for genetic improvement aimed at new
good-quality varieties. It is certainly this crossbreed that
has obtained major success. Initially, it gave good results in
the province of Treviso (area of Conegliano, Veneto) and in
Friuli (in the surrounding of the river Tagliamento). In the
late 1960s it was introduced into Trentino Alto Adige. Today
it can be found throughout Italy, especially in Calabria,
Apulia and Molise.
Alias names
I.M. 6.0.13., Manzoni bianco, 6.0.13.
This vine is particularly well-known in the northeast of Italy, although it
has spread nationwide. It is part of production specifications for some
DOC wine blends such as Bianco dei Colli di Conegliano, Breganze bianco
and Trentino bianco. Furthermore, it also goes to making many IGT wines
(typical place name).
Shoot apex: semi-open.
Mature leaf: medium-small, pentagonal with five lobes. The lateral upper
sinuses are closed U-shaped and deep with overlapping edges; closed lateral lower sinuses. Leaf lamina is often bullate with a turning profile.
Grape cluster: small, often winged, averagely compact.
Grape berry: small, spheroid. The skin is averagely pruinose, thick, rather
consistent and yellow-green.
Phenology
Budding: average
Veraison: average
Flowering: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
high
Basal bud fertility
prostrate
Vigour
semi-erect
average
low
X
X

This vine is balanced with a rather limited production yield. It prefers
fertile, deep and fresh soils although it adapts well to lighter soils with
good irrigation.
It has great potential for adapting and as it can produce excellent wines
in the most varied situations. It is suitable for high density and compact
cultivation systems.
60

It has good tolerance to climatic adversities. Average sensitivity to downy
mildew and botrytis rot; sensitive to powdery mildew. Due to the consistency of the skin it is rather resistant to rot regarding the grape cluster.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
18-20
2.95-3.2
6.5-8.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

This grape variety can be considered an improver vine; it also gives high
quality wines made purely from this grape. Its colour is pale straw-yellow tending to green. The bouquet has a vast aromatic range from white
flowers to white fruit, which later turns into hints of hydrocarbon and
minerals. Good freshness and structure, easy to drink. It is mainly used
for still wines.
Marzemino
This vine arrived in Italy across the Adriatic sea due to
exchanges that took place between ancient Greece and
Anatolia (Turkey). It spread throughout central-northern
Italy, following the river Po. We know that the Marzemino
grape originates from Veneto and Trentino Alto Adige. It later
spread to Friuli Venezia Giulia, Lombardy, Emila Romagna
and Sardinia. Many authors have described this grape variety. Already in the 16th century some recommended the
cultivation of this vine (Lando 1553); subsequently many
other authors, e.g. Acerbi (1825), Gallesio (1839), Molon
(1906) and Dalmasso (1937), mentioned and described the
Marzemino vine. This attention is evidence of the importance
this variety achieved and its considerable diffusion.
Variety Description
Alias names
Bassamino, Barzemin Berzamino, Berzemino, Marzemina, Marzemino
dIsera, Marzemino dIstria, Marzemino gentile, Marzomino.
This vine is particularly common in Lombardy, in the province of Brescia,
as well as in Trentino Alto Adige. In these areas vinification is done by using purely this grape or by blending it with other grape varieties. It is part
of the production specification of many DOC wines, such as Garda rosso,
Capriano del Colle rosso, Trentino, Colli di Scandiano e di Canossa.
Shoot apex: expanded, cottony, greenish-white colour with slight shades
of pink.
Mature leaf: medium, pentagonal with five lobes whereas the two lower
lobes are less accentuated. V-shaped petiolar sinus with overlapping
edges. A particular characteristic that distinguishes it from other varieties is the red-violet colouring of the vegetative parts during the summer
period. The older leaves come out in a reddish mosaic distributed towards
the centre of the leaf.
Grape cluster: long, cylindrical-pyramidal-shaped with one or two wings,
averagely compact.
Grape berry: medium, spheroid. The skin is abundantly pruinose, thin but
consistent and blue-black.
Phenology
Budding: early
Veraison: average
erect
Physiologic aspects
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
18-22
3.2-3.8
4.5-6.5
1600-2000
2300-2600
60/40
prostrate
X
high
Vigour
semi-erect

Good tolerance to downy mildew, botrytis and acid rot. Elevated sensitivity to powdery mildew. Good resistance to ferric chlorosis. It suffers from
the spring winds as new shoots are liable to break. This can be avoided by
wall-training and tying them quite early.

The wines made purely from this grape are of an intense ruby-red colour with violet reflections. It has a moderate structure with an elegant
bouquet reminiscent of red flowers and ripe fruit. With its evolution it
develops pleasant phenolic hints. It is soft, harmonic and velvety on the
palate. It is suitable for the production of nouveau wines.
Flowering: average
Agronomic Positions
Growth habit

This is a very vigorous vine, which requires poor and dry soils for an
ideal and balanced vegetative production, suitable for the lignification
of the shoots and the ripening process. This grape variety expresses itself
best in warm climates with important temperature ranges between day
and night. It suffers late frosts due to its very early budding. Although it
has a low basal bud fertility it produces well with low density cultivation
systems (arbour or Casarsa) and more compact cultivation systems with
renewable shoots such as Guyot.
average
low
Basal bud fertility
61
Merlot
This vine originates in southwest France; it is mainly cultivated in the region of Bordeaux, where it is used together
with Cabernet grapes to form the basic blend of some of
the worlds finest wines. From France it has spread all over
the world. In 1880 it arrived in Italy and today it is cultivated throughout the country. It is considered one of the
most versatile international improver cultivars. In Italy the
first references were made by Sannino (1875) concerning
cultivation in the district of Conegliano, Veneto. The name
is thought to have come from the partialness of birds to its
berries, especially blackbirds (called merlo in Italian).
Variety Description
fers in ground with excessive exposure to the sun as the grape bunches
tend to go soft and acidity levels drop. It is important to maintain a good
foliage.
Alias names
Merlau, Merl, Plant Medoc.
This vine can be found throughout Italy; many DOC wines are characterised by this grape: either as single varietal wines, in the Bordelais blend
with the Cabernet grapes or blended with national grape varieties.
Shoot apex: expanded, cottony, white colour with crimson-red edges.
Mature leaf: medium, pentagonal, three and five lobes. Average deep Ushaped upper lateral sinuses; U-shaped lower lateral sinuses. Undulate
and bullate leaf lamina of dark green colour.
Grape cluster: medium, winged (one or two wings), more or less sparse
with rosy ligneous prostheca up to the first branching off.
Grape berry: medium, round with pruinose skin of average consistency
and blue-black in colour.
Phenology
Budding: average
Veraison: average

Blended with Cabernet Sauvignon and Cabernet Franc it produces one of
the worlds most important wines, Bordeaux. It can be commonly found
throughout Italy where it is vinified purely or blended with native grape
varieties due to its qualities as an improver cultivar.
Wine made purely from this grape is characterised by an intense rubyred colour and a bouquet of red fruit, in particular of wild berries and
red flowers; also herbaceous hints are recognisable. When overripe clear
hints of plum or Morello cherry jam can be noted. It presents itself with
a good, well-structured body, but at the same time it is velvety and
harmonic on the palate.
Flowering: early
Agronomic Positions
erect
Growth habit
Physiologic aspects
semi-erect
prostrate
X
Sweet millerandage and, at times, bud drop
high
Vigour
average
low
Basal bud fertility

Very versatile vine that adapts to almost all soils; due to its earliness it
manages to reach very good ripening levels even in colder microclimates.
The utmost expression is achieved with high density cultivation systems
and, as it is very productive, the permanent cordon system is ideal. It suf-
62

The grape clusters are sensitive to downy mildew, botrytis and acid rot.
Resistant to powdery mildew. Cultivations aiming at late ripening may
suffer from late frosts. Reasonable tolerance to drought.

Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
19-23
3.13-3.8
5.0-8.0
1500-1800
2500-2900
Total
Polyphenols
%skins/grape seeds
Monica
This red grape vine is thought to have Spanish origins
although it is currently unknown in Spain. Some ampelographic specialists admit the twinning between the
Monica grape and the Mission grape, which was planted by
Franciscan missionaries for religious reasons in Mexico and
in the southeast of the United States, including California, in
the 17th and 18th centuries. The cultivation of the Monica
grape also seems to be linked to religious aims; in fact in the
11th century Camaldolesi monks planted and cultivated it
in the grounds of their convents.
Variety Description
Alias names
Monaca, Pascale sardu, Niedda mora, Passale, Pensale nero, Pascali,
Pensale nieddu, Munica, Monica nera, Munica niedda, Pensaleddu, Pascasal, Mora or Monica di Spagna, Nieddera Manna.
This vine is widespread throughout the island of Sardinia, especially in hot
areas, where it can be considered the third most important red grape variety; it is particularly common in the province of Sassari. DOC wines made
purely with this grape are Monica di Sardegna and Monica di Cagliari
whereas there are also DOC wines made of blends with other local grape
varieties such as Bovale sardo and Cannonau, e.g. Mandrolisai.
Shoot apex: fan-shaped, slightly lanuginose, pale green colour often
Mature leaf: medium, orbicular with five lobes. Closed or semi-closed
ellipsoid petiolar sinus; semi-closed V-shaped lower lateral sinuses.
Undulate and bullate leaf lamina with turning lobes. Arachnoid leaf underside. The veins are partially crimson-red.
Grape cluster: rather large, cylindrical- or cylindrical-cone-shaped, sometimes winged, semi-sparse.
Grape berry: medium, spheroid or sub-spheroid. The skin is averagely
thick and consistent and black or black-violet.
Phenology

It is suitable for medium density cultivation systems with short pruning.
Normally, it is cultivated by using tree-trained techniques with spurs of
one or two buds. It prefers calcareous-siliceous or calcareous-clayey
soils, which are deep but not too wet and fertile. It gives its best in warm
climates, but it does not particularly suffer sudden temperature changes.
The yield is high and regular.
It resists well to temperature drops in spring; elevated tolerance to powdery mildew; sensitive to downy mildew.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
21.5-24
3.4-3.6
4.5-6.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes of this variety are used only for wine-making. The wine obtained has a dark colour, a striking and winy bouquet, an average body
and reasonable acidity. If the grapes undergo wilting a fortified, sweet and
smooth wine is produced with a slightly acidic touch.
Flowering: average
Ripening: average
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
Physiologic aspects
high
Vigour
average
low
Basal bud fertility
63
Montepulciano
For many years Montepulciano dAbruzzo was subject to
cases of synonymy, wrong classifications and wrong descriptions. It was considered an alias of the Sangiovese grape or
some other form or subvariety like Brunello or Prugnolo,
which are widespread in the area around Montepulciano
in Tuscany (Bruni 1962). For a long time it was actually
used to identify completely different vines. As a matter of
fact, the Montepulciano grape is to be considered a variety
apart; its vast variability as a variety as such cannot be
used as an excuse to confuse it with other vines that have
some characteristics in common. The origins are dubious if
not unknown.
Variety Description
Alias names
Sangiovese cardisco, Cordisco, Primaticcio, Morellone.
This vine is widespread in central and southern Italy. It is mainly cultivated
in Abruzzo where it actually characterises oenological production. In the
Marches there are important cultivations in the provinces of Ancona and
Ascoli Piceno. It can be found in Molise, in the area around Campobasso
and in Apulia, around Foggia. It is also present in Lazio, Tuscany and
Emilia Romagna, around Rimini. Some of the most important DOC wines
are Montepulciano dAbruzzo, Rosso Conero and Rosso Piceno.
Shoot apex: fan-shaped, cottony of pale green colour with red-violet nuances.
Mature leaf: medium, pentagonal with five lobes. Closed or almost closed
lyre-shaped petiolar sinus; closed upper lateral sinuses often with overlapping edges; usually open U-shaped lower lateral sinuses. Flat or slightly
undulate leaf lamina with turning lobes.
Grape cluster: medium, cone- or cylindrical-cone-shaped with one or two
wings, compact or semi-compact; woody and short prostheca.
Grape berry: medium, sub-oval. The skin is pruinose, thick and consistent
of a black-violet colour.
Phenology
Veraison: average
Agronomic Positions
erect
Physiologic aspects
Sweet and green millerandage

high
64
prostrate
Vigour
Basal bud fertility
semi-erect

Very sensitive to powdery mildew, a little less to downy mildew and botrytis (grey rot). It can be subject to both green and sweet millerandage.
Very sensitive to mite attacks. It does not suffer spring frost due to its
late budding.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
18-22
3.1-3.5
6.0-7.5
1500-2000
2000-2700
75/25

This vine is undergoing a continuous expansion in the southern regions of
Italy thanks to its good ageing potential. In this case though the yield per
vine must be limited.
The wine produced with these grapes is of an intense ruby-red colour with
a bouquet characterised by ripe red fruit with particular hints of Morello
cherry, plum, wilted roses, liquorice, vanilla and spices. Dry in taste it has
good body and persistence.
Ripening: late
Growth habit

This vine prefers averagely blended, deep soils, which are well exposed to
the sun and a climate that tends to be warm and dry. The most common
cultivation system is the tendone technique (vines whose shoots grow in
all four directions to create a vine-ceiling), nonetheless it adapts well to
high density espalier cultivation systems with cordon or Guyot techniques
and medium-short pruning.
average
low
Moscato bianco
This vine originates in Greece and is widely planted throughout the Mediterranean basin. It can be traced back to the
Anathelicon moschaton grape of the Greeks and the Apiane
grape of the Romans. The name seems to be linked to the
aroma of its berries that is reminiscent of moss. This feature
is defined by the French as musqu.
Variety Description
Alias names
Moscatella bianca, Moscadello, Moscatello di Montalcino, Moscato, Moscato di Trani, Moscato bianco piemontese, Moscato dei Colli, Moscato
dAsti, Moscato di Canelli, Moscato dei Colli Euganei, Moscato di
Frontignan, Moscato reale.
This vine is cultivated throughout Italy producing numerous DOC
wines, some of the most important being Moscato dAsti, Moscatello di
Montalcino and Oltrep Pavese.
Shoot apex: expanded, from slightly lanuginose to arachnoid, green colour with slightly coppery edges.
Mature leaf: medium, pentagonal, three and five lobes. Open lyre-shaped
petiolar sinus; closed lyre-shaped upper lateral sinuses with overlapping
edges; barely accentuated lower lateral sinuses. Thin, flat and slightly
undulate leaf lamina with bullate surface.
Grape cluster: medium, medium-large, cylindrical-pyramidal-shaped,
winged (one wing), from compact to semi-sparse.
Grape berry: medium or medium-large, spheroid or slightly squashed.
The skin is thin and scarcely pruinose; it has a greenish-yellow colour
that becomes golden when exposed to the sun. Strong muscatel flavoured
sweet pulp.
Phenology
Budding: early
Veraison: average
Flowering: average
Ripening: average
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
Physiologic aspects
Sweet millerandage
high
average
Vigour
Basal bud fertility

The yield is good and regular. This vine prefers deep, marly-calcareous
soils that are not excessively clayey and damp; it requires a dry climate
and does not suffer summer droughts. Dense and compact cultivation
systems are preferred with long pruning and renewable shoots. With these
cultivation techniques it adapts well to medium-high density systems.
Susceptible to downy mildew, excoriosis (dead arm) and esca (black goo),
a fungal disease caused by Stereum Hirsutum and Phellinus. Extremely
sensitive to powdery mildew, botrytis and acid rot. Average tolerance to
cold temperatures.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
18-24
3.2-3.6
6.0-8.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The wines produced have different characteristics according to the cultivation environment and processes applied. Normally, in the northern regions, these grapes are used to make intensely aromatic and sweet wines,
which are often sparkling; in the southern regions and on the islands they
are also used for the production of fortified wines. The wines are of a
straw-yellow or golden colour with a fragrant bouquet, a sweet flavour
and a characteristic aroma.
The vine is not easy to cultivate inasmuch as it is aromatic and rather
early; these characteristics bring about the risk of producing excessively
coarse wines that are not very fresh and rather cloyey. Excellent for sparkling wine where these grapes maintain a pleasant freshness and balance
together with finesse and elegance.
low
65
65
Moscato di Scanzo
This vine has mysterious and most ancient origins. Roman
settlers probably brought this variety from Greece to the
hills of Scanzo. The first historical information is from
Baioni (1789). It was present already in its typical cultivation area, the municipality of Scanzorosciate in the province
of Bergamo - Lombardy, sited at the beginning of the valley
of Val Calepio, in the 4th century (Calvi 1940). In 1820
Giovanni Maironi da Ponte mentions the rather renowned
Moscato di Scanzo, known in the most distant areas. Only
in 1981 was it included in the National Catalogue of Vine
Varieties for wine-making.
Variety Description
Alias names
Moscatino di Scanzo, Moscato nero.
It is cultivated exclusively in the province of Bergamo and it is known for
the DOC wine called Moscato di Scanzo or Scanzo.
Shoot apex: expanded, glabrous of pale green colour.
Mature leaf: medium, pentagonal, five lobes. Open V-shaped petiolar
sinus; thin leaf lamina with slightly down turning edges. The leaf surface
and underside are both glabrous.
Grape cluster: medium, elongated pyramidal-shaped, winged, rather
sparse.
Grape berry: medium, oval with a regular circular section. The skin is
pruinose of regular blue-black colour.
Phenology
Veraison: average

This vine prefers hilly and well exposed grounds with a rather dry climate.
The older vineyards are sited in more protected areas with rather poor
soils and rich skeleton. It thrives in clayey-calcareous soils and it suffers
from badly balanced magnesium and potassium. The production yield is
irregular and only low density cultivation systems and / or long pruning
guarantee a certain yield. It can also adapt to cultivation systems such as
Guyot with a medium-high density.
Reasonably sensitive to downy mildew and to rots, especially to botrytis
rot due to its excessively thin skin. Good tolerance towards powdery
mildew.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-20
3.2-3.6
6.5-9.5
300-600
1600-2000
Total
Polyphenols
%skins/grape seeds
Agronomic Positions
erect
Growth habit
Physiologic aspects
66
66
prostrate
X
Sensitive to withering rachis and to the
lack of magnesium and potassium
high
Vigour
semi-erect
average
low
Basal bud fertility

The grapes of this variety are used only for wine-making and for the production of so-called raisin wine. They are let to become overripe on the
vine itself and the wilting process takes place subsequently in conditioned
environments.
Typical dessert wine of deep ruby-red colour with garnet reflections; with
ageing the wine can take on orangey reflections, which can also become
amber coloured. Rich in aroma it has an intense bouquet of persisting
roses and almond. Harmonic, fresh, velvety and very elegant on the palate. Its grapes are used for the production of wines of controlled denomination of origin DOC, which are the symbol of the oenological production
of the area of Bergamo: Moscato di Scanzo or Scanzo.
Nasco
According to Acerbi (1825) and Mameli (1933) the name
of this vine derives from the word nuscu, which in Sardinian
means moss; this is a reference to the slight mossy aroma
of the overripe berries as well as the wine aged for some
years. Accepting this theory, Zucchini (1935) asserts that
the Nasco grape has probably been cultivated in Sardinia
since Roman times.
The ancientness of this vine is underlined by the fact that
it was spread inland from the port of Karalis, a Phoenician
landing place where several varieties started their spread
from. Casalis (1833) counts the Nascolo among the vines
that make varietal wines in the Cagliari area.
Variety Description
Alias names
Nasco bianco, Resu, Nascu, Ogu de arrana, Nusco, Nuscu.

It prefers short pruning and denser cultivation systems. It expresses its
utmost potential in well exposed and rather light soils with a warm and
dry climate. Generally, the yield is average, but it can also be abundant.

The grapes of this vine produce the DOC wine Nasco di Cagliari in the
dry and fortified versions.

Averagely resistant to downy and powdery mildew as well as to climatic
adversities. Poor resistance to the other cryptogamic diseases.

Shoot apex: fan-shaped, lanuginose, pale green colour.
Mature leaf: medium, orbicular, five lobes. Open U-shaped petiolar sinus;
closed or semi-closed U shaped upper lateral sinuses; open V-shaped
lower lateral sinuses. Slightly undulate leaf lamina with a bullate surface
and turning lobes.
Grape cluster: medium, cylindrical-cone-shaped, pyramidal-shaped and
often winged, semi-tight or semi-sparse due to slight bud drop. Green
rachis with shades of pale pink.
Grape berry: medium, spheroid or sub-spheroid. The skin is thin almost
soft and averagely pruinose; it has a golden-yellow colour often with
brown variagation. The pulp is plain or slightly aromatic when overripe.
Phenology
Budding: average
Veraison: average
Flowering: average
Ripening: average
Sugar
Content
in Babo
pH
Total
Acidity
g/l
20-23
3.2-3.3
5.5-6.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes of this variety are mainly used for the production of special
dessert wines, which are characterised by a golden-yellow colour, a sweet
taste with a slightly bitterish touch and a pleasant bouquet.
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
average
low
Physiologic aspects
high
Vigour

Basal bud fertility
X
X
67
67
Nebbiolo
Its name most probably derives from the abundant bloom
that covers the skin of the ripe berries to the point that
it makes them seem enveloped by nebbia meaning fog.
Another theory says that the origins of the name are
linked to the late ripening period, which leads to its being
picked during the foggy autumn period. Certain information
about this vine can be found in administrative and notary
documents from the late 13th century. Pier De Crescenzi
mentions it in 1303. In 1606 Croce, jeweller of the House
of Savoy, used Nebbiolo in his treatise on wine-making
procedures. The same author linked the origins of the term
Nebiol to the word nobile meaning noble, thus indicating
the excellence of the wine obtained from these grapes.
Variety Description
Agronomic Positions
Alias names
Brunenta, Chiavennasca, Marchesana, Martesana, Melasca, Nebiolo, Picotener, Picoultener, Prunenta, Spanna, Nebieul.
This is a typical vine from Piedmont with origins in the area around Alba
and Langhe in the province of Cuneo. In Valtellina, in Lombardy, it is
called Chiavennasca. It adapts well to the cold winter climates. In northwest Italy the largest part of quality red wines for ageing are made from
this most noble Italian grape variety. It is used for the production of many
DOC as well as DOCG wines, which are made purely from this grape or
also in blends with other grape varieties. Some of the most important and
famous wines are Barolo, Barbaresco and Valtellina superiore.
Shoot apex: expanded, lanuginose, silvery-white colour with crimson-red
edges.
Mature leaf: medium or large, pentagonal or orbicular with lobes of
various shapes along the shoots, the basal ones have five lobes, the median ones have three lobes and the apical ones are almost whole. Open
V-shaped petiolar sinus; thin leaf lamina with slightly down-turned edges.
Surface and underside both smooth.
Grape cluster: medium or large, elongated pyramidal-shaped, slightly
compact. Often with a developed wing, which sometimes makes the cluster seem double.
Grape berry: medium, spheroid tending to ellipsoid. The skin is very pruinose, thin but consistent with a dark violet colour. The abundant bloom
makes the grapes seem grey.
This vine is characterised by a remarkable phenotypic variability given by
various factors; it expresses itself with a heterogeneity of morphologic
aspects linked both to the vegetative as well as the reproductive elements.
This variability allows to observe the varietal family populations and
individual groups (biotypes), which differ considerably from one another.
Depending on the area and the morphologic aspects the following biotypes are recognised:
- in the Langhe: Lampia, Michet, Ros and Bolla;
- in Valtellina: Briotti, Chiavennascone and Intagliata.
Phenology
Budding: average
Veraison: late
68
Flowering: average
Ripening: late
erect
Growth habit
semi-erect
prostrate
Physiologic aspects

high
average
Vigour
Basal bud fertility
low

This vine is the variety par excellence with the latest ripening period.
It prefers warm climates with an extreme temperature range. The soils
should be poor, dry and superficial. Its utmost potential is achieved when
cultivated on south-facing mountain slopes with calcareous soils. In
cold microclimates the ripening process is limited. It adapts well to high
density cultivation systems although it prefers cultivation systems with
renewable shoots due to its low basal bud fertility.
Sensitive to powdery mildew; good resistance to downy mildew and to
botrytis (grey rot). It suffers from the cold and the rains of spring and
under these conditions it can be subject to the transformation of inflorescence to tendrils as well as to bud drop. Particularly rainy years can
cause production to vary.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
21-24
3.1-3.3
5.5-8.5
800-1000
2000-2700
60-70 / 30-40

The grapes of this variety produce a wine whose quality is concentrated
on the finesse of its bouquet with elegant scents of flowers and red fruit
completed by pleasant spicy hints. Due to its late ripening period it tends
to have immature polyphenols and tannins which are reactive and set the
palate on edge. For this reason it requires long periods in wood to smoothen
the tannic sensations. In Valtellina it is slightly wilted for the production of
the so-called Sfrusat. This technique allows the impact of the tannins on
the palate to be softened.
Negretto
In the past, the name Negretto used to identify vines with
particularly dark grapes. The vine described here is typical
of the Bologna area, in Emilia Romagna, already mentioned
by De Crescenzi (1303) and by Dalmasso (1937). Further
references can be found in Agazzotti (1867), Molon (1906)
and Marzotto (1925). The Ampelographic Bulletin from
1879 describes a Negretto grape, which is cultivated in the
area of Forl, in Emilia Romagna, identical to the Cagnina
(Terrano del Carso), which is different though from the
Bolognese Negretto, described here.
Variety Description
Alias names
Negrettino, Neretto, Negretta, Neretta, Maiolo, Majolo, Negretto bolognese.

This vine is rather simple with a good and regular production. It prefers
cultivation systems with short pruning such as GDC (Geneva Double
Curtain) and spurred-cordon, due to its high basal bud fertility. The ideal
soils are basically clayey and poor.

A marginal cultivation of this vine can be found in the hills in the province
of Bologna and Ravenna. This vine is expected to be relaunched in order
to give importance to vine-growing in the hills of Bologna.

It has an average tolerance to downy and powdery mildew; it is sensitive
to botrytis rot and frost.

Shoot apex: expanded, lanuginose, yellowy-green colour with crimson-red
edges.
Mature leaf: medium, pentagonal or rarely kidney-shaped with five or
three lobes. The petiolar sinus is U- or lyre-shaped and it can be more
or less open or have overlapping edges; closed lyre-shaped lateral upper
sinuses with over-lapping edges; barely accentuated lower lateral sinuses.
Flat and thin leaf lamina.
Grape cluster: medium, pyramidal-shaped, with one or two wings, compact.
Grape berry: medium, spheroid. The skin is pruinose to abundantly pruinose, thick and coriaceous and blue-violet. The pulp is plain and sweet.
Phenology
Veraison: average
Flowering: average
Ripening: average

Sugar
Content
in Babo
pH
Total
Acidity
g/l
16-17.5
3.3-3.4
7.0-8.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

Today the grapes of this vine are used only for wine-making. In the past,
they were also used as table grapes. A simple wine is produced from its
grapes with a rather strong colour, a good and winy bouquet, fresh with
a slightly tannic and acidic taste. This wine is not suitable for long-term
ageing.
Agronomic Positions
erect
semi-erect
Growth habit
prostrate
X
Physiologic aspects
high
Vigour
average
low
Basal bud fertility
69
Negroamaro
There are many doubts concerning the origins of this variety. It was most probably introduced by the Greeks into the
Ionian area. The name may come from the dialectal term
niuru maru linked to the characteristic black colour of
the grape and the bitterish taste of the wine; it may also
come from the Greek mavro meaning black, underlining
again the black colour of the berrys skin. The first written
evidence can be found in 1872 in the Italian Annals of Vine
Growing and Oenology.
Variety Description
Alias names
Abruzzese, Arbese, Albese, Nero Leccese, Niuru maru, Nicra amaro,
Negro amaro, Jonico, Uva Olivella, Purcinara, Lacrima.
This vine is widespread in Apulia, especially in the provinces of Brindisi,
Lecce and Taranto. Some of the most important DOC wines are Brindisi,
Copertino, Squinzano, Rosso di Cerignola, Salice Salentino and many
others.
Shoot apex: expanded, cottony, yellowy-white colour with pinkish winered shades.
Mature leaf: large, pentagonal with five or three lobes. Thick and cupshaped leaf lamina with a wrinkly dark green surface; the underside is
abundantly tomentose of a whitish colour.
Grape cluster: medium-large, truncated-cone-shaped, simple and short,
tight.
Grape berry: medium-large, oval. The skin is pruinose, thick, consistent
and black-violet. The pulp is juicy, plain and sweet.
Phenology
Budding: average
Veraison: average
Flowering: average
Agronomic Positions
erect
prostrate
Physiologic aspects
Green and sweet millerandage

high
Vigour
Basal bud fertility
70
semi-erect
Growth habit
average
X
X
X
low

This vine expresses its utmost potential in light soils of tuff origin, which
enable its vigour to be contained. When cultivated in deep, fresh and
heavier soils, which tend to be clayey, the production cycle is lengthened,
giving a more structured and coarse product and with little colour in particularly difficult years. It is often cultivated using the tendone technique
(vines with shoots growing in all four directions to create a vine-ceiling);
the best yields are obtained with low density cultivation systems and short
pruning. It can adapt well to medium-high density systems with modified
tree-trained techniques.
Reasonably sensitive to downy mildew. Some of the biotypes with rather
compact clusters have problems with botrytis and acid rot. There are
often problems of green and/or sweet millerandage.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
20-23
3.0-3.3
6.5-8.5
900-1100
2300-2800
55/45

It is used for the production of red wines, which are not particularly
structured and often have problems of scarce colouring. The best results
are achieved when vinified as ros wine. The bouquet is winy with distinct
scents of red flowers and dried almonds. It is suitable for blending with
the Malvasia nera and Primitivo grape varieties.
Nerello mascalese
The origins of this vine are unknown. Its spread most
probably began from the Mascali plain in the province of
Cagliari, in Sardinia, where it is still common and widely
cultivated. Since the mid 19th century this grape variety has
taken on prime importance in the northeast of Sicily and it
is considered to be the characterising vine of vine-growing
in the area around Mount Etna. It is cultivated on volcanic
terraces at an altitude of over 1,000 metres.
Variety Description
Alias names
Nirello mascalese, Niureddu mascalese, Niureddu mascalisi, Nerello,
Nireddu.
This vine is very common in Sicily, especially in the province of Catania. It
can also be found in Calabria. Etna Rosso, a DOC wine, is a blend made
from 80% of the Nerello Mascalese grape; it is part of the composition of other DOC wines too, such as Contea di Sclafani, Faro, Marsala,
Sambuca di Sicilia, S. Anna di Isola Capo Rizzuto and Lamezia.

The yield is abundant but not always regular. It prefers low density cultivation systems (scrub-like) with short pruning.
This vine is characterised by an important intra-varietal variability, counting several biotypes with berries that have difficulty in ripening.
Generally, it has a good tolerance to the main cryptogamic diseases
although it can be sensitive to powdery mildew. Averagely resistant to
climatic adversities.
Shoot apex: expanded, cottony, greenish-white colour.
Mature leaf: large, pentagonal with three lobes. Leaf lamina with undulate surface.
Grape cluster: large, cone- or pyramidal-shaped, elongated with one or
more wings, which can be more or less pronounced, averagely compact.
Grape berry: medium, sub-ellipsoid. The skin is very pruinose, thick and
consistent and pale blue. The pulp is plain and sweet; the juice is a soft
straw-yellow colour and slightly tannic in taste.
Phenology
Budding: early
Flowering: average
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
19-23
3.1-3.4
5.5-8.5
600-1200
2200-3000
Total
Polyphenols
%skins/grape seeds

The wine made from these grapes is of a reasonably deep ruby-red colour
with a winy bouquet and scents of Viola; averagely acidic and tannic in
taste but pleasant and harmonic at the same time. With ageing the bouquet increases in pleasantness and intensity.
Wines made purely from this grape are rare; it is mostly used for blending with other local grape varieties. For the production of ros wines the
grape skins are excluded whereas the classical maceration method is used
for traditional red wines.
Green millerandage
high
Vigour
semi-erect
average
low
Basal bud fertility
71
71
Ortrugo
The first reference to the Ortrugo vine was made by
Toni (1927), who referred to it as one of the white grape
varieties for wine cultivated in the province of Piacenza, in
Emilia Romagna. The name Ortrugo derives from Altrughe,
Altrugo or Artrugo, which are the names listed in the
Ampelographic Bulletin of the Ministry of Agriculture
(1881). Earlier on, Bramieri called it Altruga = altra uva
meaning the other grape; it was called this to distinguish
it from the more important grape varieties it was blended
with. Its cultivation has been more or less significant in
time, but in the province of Piacenza it has always remained an important vine.
Variety Description
Alias names
Barbesino bianco, Trebbiano di Tortona, Altrugo de Rovescala, Barbsin
bianco, Barbesina, Vernasino bianco,Vernesina.
This is one of the recommended grape varieties from the province of
Piacenza. Colli Piacentini is a DOC wine made purely from these grapes.
It is also common in the Oltrep Pavese area, in Lombardy, in the municipalities bordering with Emilia Romagna.
Shoot apex: expanded, lanuginose, a yellowy-green colour with shades
of bronze.
Mature leaf: large, slightly kidney-shaped with three lobes at times
five. Rather open U-shaped petiolar sinus; deep U-shaped upper lateral
sinuses; barely accentuated lower lateral sinuses. Undulated and slightly
bullate leaf lamina; the underside is lanuginose.
Grape cluster: large, cylindrical-cone-shaped, often with one wing, very
compact.
Grape berry: medium, spheroid. The skin is pruinose and coriaceous; it
has a greenish-yellow colour with slight pitting.
Phenology
Budding: average
Veraison: average
Flowering: average
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
average
low
Physiologic aspects
high
Vigour
Basal bud fertility
72
X
X
X

The most suitable soils are those of average blend, also cohesive and
moderately calcareous, which should not be too wet during the ripening
period. The yield is abundant and regular. The best cultivation system is
Guyot with renewable shoots due to its scarce production potential on
the basal buds.
The compact cluster can bring about problems of rot during the ripening
period, in particular if the berries have been damaged by moths. If the
clusters are intact they can also withstand abundant rainfalls during the
ripening period without suffering due to their hard skin. Sensitive to the
lack of magnesium, which can bring about problems of withering rachis.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
16.5-18
3.0-3.2
6.0-7.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

These grapes are only used for wine-making, in particular for sparkling
and still wines. The wines produced are of a pale straw-yellow colour,
rich in polyphenols with average alcoholic content and body, basically
neutral. The wines can be made purely from the Ortrugo grape or blended
with other local varieties such as Malvasia, enriching the complexity of
aromas.
Oseleta
In the 1970s the reclamation of this vine began in the province of Verona, Veneto, in connection with the Protection
of the genetic resources of the vine programme. Due to
its interesting organoleptic characteristics it was proposed
as a complementary vine in some particular productions of
Valpolicella (e.g. Amarone, Recioto, etc.) and included in the
National Catalogue of Vine Varieties. There are many varieties
described with names linked to birds like Uva passerina, Uva
ozelina and Uccellina as they seem to be particularly fond of
them. Zava (1901) mentioned a grape called Oselina that was
cultivated in the province of Verona. The origins are most probably native and derive from the domestication of the wild vine.
Currently, there is a particular interest for this variety due to
its excellent quality potential.
Variety Description

It has a reasonably good tolerance to the main cryptogamic diseases and
climatic adversities. If left on the vine, the grapes keep exceptionally well.
Alias names
Oselina.
It is widespread in Veneto, in particular in the province of Verona in the
area of Valpolicella.
Shoot apex: average, velvety, whitish-green in colour.
Mature leaf: small, pentagonal with five lobes. U-shaped petiolar sinus;
closed lyre-shaped upper and lower lateral sinuses with overlapping
edges. Flat, slightly eave-like leaf lamina with almost flat lobes.
Grape cluster: small, cylindrical-pyramidal-shaped, often with one wing,
very compact.
Grape berry: medium, oval of irregular shape. The skin is pruinose, thick
and consistent with a blue-black colour. The pulp is plain and slightly
tannic in taste.
Phenology
Budding: late
Veraison: average
Flowering: average
Ripening: average
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17.5-21
3.2-3.5
6.5-8.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The wine produced is of a deep ruby-red colour with an intense bouquet
of fruit and spices, structured, sapid and persistent. These grapes give
colour and body to blends. Wines produced purely from these grapes give
interesting results, too.
Its grapes are suitable for wilting in special fruit stores and can be used
for the production of Amarone.
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
average
low
Physiologic aspects
high
Vigour
Basal bud fertility

The yield is poor (due to the low average weight of the cluster) and irregular.
73
Passerina
The Passerina vine has very ancient origins although it is
not sure where it comes from. It is considered a native
vine from central Italy, the Adriatic side. It could be the
progeny of the Trebbiano Toscano grape as there are characteristics in common as far as the cluster is concerned. A
lot of confusion has been made about the alias names and
the identity of this vine which has a vast bibliography and
numerous references by Acerbi (1825), Molon (1906),
Viale-Vermorel (1909) and Di Rovasenda (1877).
high
Variety Description
Alias names
Cacciadebiti, Caccione, Camplese, Campolese, Campolese scenciato,
Pagadebito gentile, Passerina bastarda, Sciacciadebito, Uva doro, Trebbiano di Teramo, Uva Passa, Uva passera, Uva Fermana.
Limited quantities of this vine are cultivated in Abruzzo, where - in the
area around Teramo and LAquila - it is know by the name of Trebbiano
campolese or Camplese. Around Chieti it is known as Trebbiano scenciato
and as Trebbiano dorato around Pescara. It is cultivated in the Marches
and in even smaller quantities in some of the neighbouring regions, where
it goes by various alias names. It is used for the production of Piceno
bianco wine and for Bianchello del Metauro in the province of PesaroUrbino, in the Marches. Recently, it has been admitted to the production
of several DOC wines such as Falerio dei Colli Ascolani, Controguerra and
Offida Passerina; the latter is made purely from these grapes.
Shoot apex: open, lanuginose, green in colour with crimson-red edges.
Mature leaf: medium, pentagonal, five lobes. V-shaped petiolar sinus
with extremely overlapping edges and at times with tooth; U-shaped upper lateral sinuses with slightly overlapping edges; U-shaped open lower
lateral sinuses. Slightly bullate leaf lamina with an eave-like profile; also
the lobes are eave-like with turning edges.
Grape cluster: large, squat, pyramidal- or cone-shaped, winged, averagely
compact.
Grape berry: large, spheroid and uniform in shape. The skin is pruinose,
thick and consistent and yellow.
Phenology
Veraison: average
Flowering: average
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
74
semi-erect
X
prostrate
Vigour
Basal bud fertility
average
low
X
X

This vine does not have particular environmental requirements.
It does not demand special cultivation systems or pruning techniques
although it prefers rich and long pruning. The yield is abundant and
regular.
The vine-growers have always preferred this vine to others due to the
quantity and the quality of the grapes produced as well as its resistance
to spring frosts, attacks by downy and powdery mildew and parasites.
Abundant rainfall combined with fresh and fertile soils can make it subject to rot.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
16.5-21
3.0-3.6
6.5-8.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes of this variety are only suitable for wine-making. They are
used in a fresh status or after a short wilting period, mainly for blends
with other white grapes and rarely for varietal wines. The wine made can
be straw-yellow to yellow in colour, with a delicate bouquet with hints of
apple and peach and spicy scents. It is slightly acidic on the palate, with
a fresh, persistent and spicy aroma together with a pleasant bitterish
aftertaste. It is dry in taste and full-bodied. The wine obtained from these
grapes is not suitable for ageing.
Pecorino
This vine belongs to the older varieties and seems to have
originated in the Marches as indicated in the Ampelographic
Bulletin of 1875. It spread along the ridge of the Sibillini
Mountains, but then limited its presence to the valley of
Arquata. Reclaimed recently, it is presently undergoing a relaunch. There is historical evidence by Di Rovasenda (1877),
Marzotto (1925) and Bruni (1962). The various alias names
indicate the cultivation areas.
Variety Description
Alias names
Dolcipappola, Iuvino, Forconese, Mosciolo, Moscianello, Norcino, Pecorina, Pecorino di Osimo, Pecorino di Arquata, Pecorina Arquatanella,
Arquitana, Promotico Veci, Vissanello.
This grape variety is widespread in the pre-Apennines of the province of
Ascoli-Piceno, in the Marches, as well as in the neighbouring provinces of
Perugia, in Umbria, and LAquila, in Abruzzo.
In the southern Marches, in the hills in the province of Ascoli-Piceno
between the Aso and Tronto rivers, it is used for the production of DOC
wines such as Falerio dei Colli Ascolani and Offida.

This vine adapts well to low density cultivation systems with medium pruning. It does not have particular requirements concerning soil and climate
and therefore it can also adapt to dry and poor mountain soils. Due to the
early ripening of the grapes and some other characteristics it is recommended for cultivation in high hilly ground.
The yield is average and not always regular.
It has good resistance to climatic adversities. Good tolerance to downy
mildew, susceptible to powdery mildew and average resistance to grape
rot.
Shoot apex: open, sub-lanuginose, a pale green colour with slight bronze
edges.
Mature leaf: medium-small, orbicular, whole or with three lobes. Closed
lyre-shaped petiolar sinus with overlapping edges; open or semi-closed Vshaped upper lateral sinuses; the lower lateral sinuses when present are
barely accentuated. Slightly bullate leaf lamina with an eave-like profile
and undulate lobes.
Grape cluster: medium, cylindrical- or cylindrical-cone-shaped, at times
with one wing, semi-tight or semi-sparse.
Grape berry: medium-small, spheroid. The skin is averagely pruinose, thin
and averagely consistent and yellow sometimes with brown variegation.
Juicy pulp with good aroma.
Phenology
Budding: average
Veraison: average
Flowering: early
Ripening: early
Agronomic Positions
Growth habit
Physiologic aspects
erect
semi-erect
prostrate
Sugar
Content
in Babo
pH
Total
Acidity
g/l
18-21
3.1-3.4
6.5-9.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes of this variety are only suitable for wine-making.
In the most southern area of the Marches it produces a wine of pale
straw-yellow colour with bright greenish reflections; it has a good acidic
touch, average body and a slight bitterish, fresh and persistent taste.
Further south, in Abruzzo, this vine seems to almost transform; this
metamorphosis is undoubtedly linked to the different kind of soil as well
as the different cultivation and wine-making methods applied. The wine
obtained is of a straw-yellow colour tending to gold; its bouquet is rather
particular with fruity, floral and spicy scents. It is fresh on the palate
with a delicate taste, good structure and persistence. It is suitable for
bottle ageing.
It can be subject to slight bud drop or millerandage

average
low
Vigour
high
Basal bud fertility
75
Petit Verdot
This is a French vine originating in the Mdoc area. It is
thought to be the result of a domestication of wild vines.
Variety Description

Moderate resistance to botrytis rot and downy mildew, but, on the other
hand, susceptible to powdery mildew and mite attacks.
Alias names
Verdot nero.
It is traditionally grown in the Bordeaux region, particularly in the
area of Mdoc. The cultivation of this vine has recently involved various
vine-growing areas with warm climates. Italy has only recently granted
authorisation to include it in some DOC wines from Lazio and it was also
admitted for cultivation in Veneto, Sicily and in the province of Pavia in
Lombardy.
Shoot apex: open, cottony, whitish in colour.
Mature leaf: medium, pentagonal with five lobes. Closed V-shaped petiolar sinus at times with tooth. Bullate, undulate leaf lamina.
Grape cluster: medium-small, cone-pyramidal-shaped with one wing,
elongated, from compact to averagely compact.
Grape berry: medium-small, spheroid. The skin is pruinose and blueblack.
Phenology
Budding: early
Veraison: late
Flowering: late
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate
Subject to leaf dehydration

caused by warm winds
high
Vigour
semi-erect
average
low
Basal bud fertility

This vine prefers light soils that are not too rich, which could lead to early
ripening. It is suitable for vertical wall-trained or espaliering cultivation
systems with short or medium-short pruning.
76
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-21
3.1-3.5
5.5-7.5
1200-1800
2000-2800
Total
Polyphenols
%skins/grape seeds

The grapes of this variety produce wines with intense colours and a spicy
and fruity bouquet, tannic and full-bodied. Suitable for ageing.
Picolit
There is no certain information about the origins of this
vine. There are however several references regarding the
particular characteristics of the sweet wines produced
from its grapes. One of these references was made by Carlo
Goldoni, who defined it as the brightest oenological gemstone in Friuli. Already in the 18th century, Picolit was
known in various European Courts and papal refectories
thanks to Count Fabio Asquini di Fagana.
The name of this vine most probably derives from the small
dimensions of the grape berry and cluster due to undeveloped buds caused by pollen sterility.
Variety Description
Alias names
Piccolit, Uva del Friuli, Piculit.
Due to the genetic characteristic of undeveloped buds, the cultivation of
this vine is limited to some areas of the provinces of Udine, Gorizia and
Pordenone in Friuli Venezia Giulia. The grapes of this vine produce DOC
wines such as Colli Orientali del Friuli and the sub-denominations Cialla,
Rosazza and Collio.
Shoot apex: expanded, lanuginose, greenish-white in colour with pinkish
shades.
Mature leaf: medium, pentagonal with three or five lobes. U-shaped petiolar sinus. Flat leaf lamina with down-turning profile; eave-like lobes with
pale red coloured veins.
Grape cluster: medium, pyramidal-shaped, often winged, from sparse to
very sparse.
Grape berry: small, ellipsoid. The skin is pruinose and averagely thick,
golden-green in colour with slight pitting.
Phenology
Budding: early
Veraison: average

This vine is suitable for various types of soil and climate. It thrives if
cultivated with espaliering systems and medium or medium-long pruning.
The yield is limited due to pollen sterility. It requires intercropping with
other varieties, which become its impollenator. With this aim the Verduzzo
friulano vine is cultivated in these areas.
It does not have particular problems with regard to the main cryptogamic diseases, except powdery mildew, to which it is particularly
sensitive.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
19-22
3.2-3.6
5.0-8.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

Traditionally, the grapes of this vine are left to become overripe being
destined to the production of dessert wines. The wines made are usually
of a deep straw-yellow colour with a fruity and spicy bouquet and a
smooth and warm taste.
Flowering: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
average
low

Basal bud fertility
prostrate
It is subject to many undeveloped buds

high
Vigour
semi-erect
X
X
77
77
Piedirosso
This vine is also called Perepalummo due to the colour of
the grape stalk that recalls pigeons feet when ripe. It has
very ancient origins and it cannot be ruled out that it may
be the same variety Pliny called Colombina. It began to
spread towards the end of the 19th century when many less
valuable vines were abandoned and importance was given to
those more worthwhile. Some of the existing biotypes have
the classic red grape stalk and pedicles whereas in others,
one of which called Steppa verde and cultivated on the island of Ischia, these parts remain green. In some cases and
on volcanic soils it is still cultivated with its own roots and
not grafted onto rootstocks. The first historical reference
can be found in 1804 by Columella Onorati.
Variety Description
Alias names
Piede di colombo, Piede colombo, Perepalummo, Palumbina nera, Piedepalumbo, Strepparossa.
This vine from southern Italy is particularly common in the province of
Naples, on the slopes of the Vesuvius, in the provinces of Caserta, Salerno
and Benevento. In higher or lower quantities, it is part of some DOC
wines such as Campi Flegrei, Capri, Cilento, Falerno, Ischia, Penisola
Sorrentina, Sannio, Taburno, Taurasi, Solopaca and others.
Shoot apex: expanded, cottony, green in colour.
Mature leaf: medium, orbicular with five or more rarely three lobes.
Bullate and rather consistent leaf lamina and veins with wine-red reflections.
Grape cluster: medium or large, squat, truncate-pyramidal-shaped with
two wings, sparse, red prostheca and grape stalk.
Grape berry: medium or large, spheroid. The skin is pruinose, thick and
almost coriaceous with an intense violet-red colour. The pulp is sweet and
its flavour is reminiscent of strawberries.
Phenology
Veraison: average
Agronomic Positions
Growth habit
Physiologic aspects
erect
semi-erect

high
Vigour
Basal bud fertility
78
prostrate
average
X
X
X
low

The yield is abundant and regular; the best results are achieved if cultivated on volcanic soils, which give good structure and precious finesse.
Good results are also obtained when cultivated on fertile soils with a
good water supply. In heavy and/or calcareous soils is loses finesse but
increases in structure. It adapts well to espaliering cultivation systems
with short pruning (i.e. spurred-cordon).
Normal tolerance to powdery mildew; sensitive to downy mildew; good
tolerance to botrytis rot. Average tolerance to climatic adversities. There
can be problems of affinity if grafted onto some of the clones of 420 A
rootstock.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
19-22
3.1-3.5
6.0-8.5
1200-2000
2400-3000
Total
Polyphenols
%skins/grape seeds

The wine produced from these grapes is of an intense ruby-red colour
with a good alcohol content, slightly tannic, full-bodied and fragrant. With
ripening it obtains a characteristic bouquet of Violets.
It is used almost exclusively for wine-making; very rarely is it vinified in
a pure status. Generally, in the various areas of Campania, it is blended
with other local grape varieties, in particular Aglianico, adding body and
bouquet to the wine obtained.
Pignolo
The term Pignolo indicates different vines, which have
a particular cluster shape i.e. a particular compactness,
although they can be distinguished from each other by diverse characteristics. Many indications can be found within
the Italian vine-growing culture referring to vines called
Pignolo or with similar names (Gallesio 1817-1819; Acerbi
1825; Odart 1849; Di Rovasenda 1877). The vine in question is typical of Friuli Venezia Giulia. According to a reference by Di Manzano (1859) a wine produced from these
grapes was already known in the 12th century. The Pignolo
grape was in danger of extinction like so many other ancient
vines from Friuli Venezia Giulia.
Variety Description

Elevated sensitivity to the main cryptogamic diseases, especially to powdery mildew.
Alias names
Pignul.
The traditional cultivation area of this vine is in the province of Udine, in
particular in the municipalities of Rosazzo, Buttrio and Premariacco. Its
grapes are used for the production of DOC wines such as Colli Orientali
del Friuli, Rosazzo and Pignolo.
Shoot apex: bristly and brilliant red in colour.
Mature leaf: small with three lobes. Deep and open petiolar sinus. Thin
but consistent leaf lamina of an intense green colour and slightly turning
profiles; prominent veins with a touch of reddish colour at the base.
Grape cluster: small, cylindrical-shaped, simple, tight.
Grape berry: small, spheroid. The skin is pruinose, thick and rather coriaceous with a black colour and slightly tannic flavour. The pulp is soft,
plain and sweet in taste.
Phenology
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-20
2.9-3.1
7.5-9.0
1500-2200
3500-4000
Total
Polyphenols
%skins/grape seeds

The wines made from these grapes are of a deep red colour with a fruity
bouquet, pleasant tannic taste and good alcohol content.
Ripening: late
Agronomic Positions
erect
semi-erect
Growth habit
Physiologic aspects
X
high
average
Vigour
Basal bud fertility
prostrate
low

This vine thrives in clayey-calcareous soils. Its yield is scarce but regular.
Traditionally, it is cultivated with the Guyot, Sylvoz or Cappuccina
techniques. There can be problems of affinity if grafted onto some 420 A
rootstock clones.
79
79
Pinella
Historical indications regarding this vine are scarce. It was
mentioned for the first time in 1324 as one of the vines used
in Friuli (Dalmasso 1937). Although its origins lie in Friuli
Venezia Giulia, in particular in the province of Gorizia, today it has almost completely disappeared from this area; it
has however found a new location with moderate diffusion
in the hills of the Colli Euganei, which is an ancient vinegrowing area. Trace is lost throughout history and only in
1873 Carpen mentions this vine followed by Marzotto in
1925.
Variety Description

The yield is abundant and regular. It is usually cultivated with the Guyot
technique in hilly ground with clayey-marly soils, with good exposure to
the sun.
Alias names
Mazzotta, Pinela, Pinola.
This vine is cultivated only in the area of the Colli Euganei, south of
Padua, Veneto. Its grapes are used in DOC wines such as Bagnoli and
Colli Euganei in various versions.
Shoot apex: averagely expanded, sub-lanuginose, whitish-green colour
with pinkish edges.
Mature leaf: medium, pentagonal with three lobes. Open V-shaped petiolar sinus; shallow U- or V-shaped upper lateral sinuses. The lower lateral
sinuses are barely accentuated if actually present. Slightly bullate, flat
and fleshy leaf lamina.
Grape cluster: medium or small, truncate-cone-shaped, short and squat,
often with one wing, very compact.
Grape berry: medium, spheroid or slightly oval due to the elevated compression of the cluster. The skin is slightly pruinose, thin and not very
consistent, transparent with a yellow-pink or golden colour. The pulp is
plain and sweet.
Phenology
Budding: average or slightly early
Veraison: average
Flowering: average
Ripening: average
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
average
low
Physiologic aspects
high
Vigour
80
80
Basal bud fertility

This vine is particularly sensitive to acid and botrytis rot due to the thinness of the grape skins. A little sensitive to powdery mildew; average
sensitivity to downy mildew. It prefers to be cultivated in sunny and ventilated environments. Very sensitive to moths whereas it has an average
tolerance to other animal parasites.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
14.5-19
2.9-3.3
5.0-8.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes of this vine are used exclusively for wine-making in blends
with other local white grape varieties and never in a pure status.
Pinot bianco
For a long time this vine has been mistaken for Chardonnay
(Molon 1906) with which it was cultivated and distributed
with the adjective verde meaning green. It is a chimerical mutation of the Pinot nero or Pinot grigio vine from
which it can only be clearly distinguished after veraison. In
France, Germany and in the cooler regions of Italy it has
spread widely due to its early ripening period.
Variety Description
Alias names
Pinot bianco verde, Pinot verde (in Italia).
This vine is traditionally cultivated in Trentino Alto Adige, Lombardy,
Veneto and Friuli Venezia Giulia. It is one of the main components of
numerous DOC wines, among which Franciacorta, Alto Adige, Trentino,
Breganza, Colli Euganei, Valdadige, Colli Orientali del Friuli, Collio, Friuli
Grave and Friuli Isonzo. Due to its susceptibility to diseases and adversities it is often substituted by Chardonnay.
Shoot apex: expanded, cottony, whitish-green in colour with slightly
crimson-red edges.
Mature leaf: medium-small, pentagonal, round, almost whole but at
times with three lobes. Leaf lamina slightly eave-like with almost absent
lobes, which are also eave-like with down-turning edges.
Grape cluster: small or medium-small, cylindrical-shaped, often with a
well developed wing, compact.
Grape berry: small, spheroid. The skin is scarcely pruinose, thin and soft
with a golden-yellow colour and pitting. Very sweet, slightly acidic and
simple flavoured.
Phenology
Veraison: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
semi-erect
prostrate

This vine has good vigour and prefers hilly, basically light and permeable soils. It does not tolerate high levels of active limestone in the soils.
In some cases it can be subject to serious ferric chlorosis. This limiting
factor can be avoided by using suitable rootstocks. It suffers from rainy
microclimates due to its sensitivity to botrytis rot. It adapts very well to
short pruning and high density cultivation systems.
Sensitive to downy and powdery mildew as well as to botrytis and acid
rot; very sensitive to excoriosis. Prone to Flavescence dore. Poor resistance to winter frosts; average resistance to spring frosts and to wind.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-21
3.10-3.40
4.5-6.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes of this vine are only used for wine-making, in particular for the
production of still and sparkling white wines. Cool climates maintain acidity at optimum levels and are suitable for the production of sparkling wines.
Warmer climates provoke a drop in the acidity levels during ripening.
The wine is of a pale straw-yellow colour with a bouquet of white and
tropical fruit such as banana and pineapple and often with excellent
evolving hints of aromatic mountain herbs. It has a good structure on the
palate but sometimes poor acidity makes it flat with a pleasant bitterish
persistence.
Very susceptible to ferric chlorosis

sweet and green millerandage
high
Vigour
Basal bud fertility
average
low
81
Pinot grigio
This grape variety derives from a mutation of the Pinot nero
vine and it is distinguishable from it only after veraison.
It has spread all over Europe from France since the 14th
century.
The ancient name of Spirer (1689) and Rulnder
(1711) indicate its considerable popularity and diffusion in
Speyer, Germany, thanks to a vine-grower called Ruland. It
reached Italy towards the end of the 19th century.
Variety Description
Alias names
Borgogna grigio, Rulnder, Stahler (in Italy).
It continues to spread thanks to its success on the northern European and
US markets. This vine is cultivated mostly in the north of Italy, namely in
Lombardy, Veneto, Trentino Alto Adige and Friuli Venezia Giulia. It is a
component of various DOC wines such as Alto Adige, Aquileia, Breganze,
Collio, Isonzo, Latisana, Valle Isarco and Friuli Grave.
Shoot apex: expanded, pubescent, greyish-green in colour.
Mature leaf: small, cordiform with three lobes. Cup-shaped leaf lamina
with down-turning edges and bullate surface. Prominent main veins of a
green colour with a slightly pinkish touch at the base.
Grape cluster: medium-small, squat, cylindrical-shaped, often winged and
tight.
Grape berry: medium-small, slightly ellipsoid. The skin is pruinose, averagely thick and consistent with a violet-grey colour. Plain and sweet
flavoured pulp.
Phenology
Veraison: early
Flowering: early
Ripening: early
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate
It can be subject to ferric chlorosis and millerandage

high
Vigour
82
semi-erect
average
low
X
Basal bud fertility

This vine, more than many others, needs an optimal vegetative productive
balance; it therefore adapts well to clayey and hilly soils with a limited
water supply, or to light textured soils in the plains. Excessive vigour causes
an extreme closure of the grape cluster thereby compromising its health.
With suitable rootstocks it tolerates soils with modest quantities of active
limestone. The yield is good when low density cultivation systems such as
Casarsa are used. Remarkable results though have been achieved with high
density cultivation systems such as Guyot or spurred-cordon.
Due to the excessively tight grape cluster and the characteristic skin of
the berries, this grape is particularly sensitive to botrytis and acid rot.
Furthermore, it is prone to downy and powdery mildew. Rather sensitive to ferric chlorosis. It suffers spring frosts, but adapts well to windy
areas.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
19-22
3.20-3.45
5.5-7.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes of this vine are only used for wine-making. The wine produced
is of a deep straw-yellow colour with pinkish reflections; it has a delicate
bouquet, full-bodied, fresh with a pleasant aftertaste reminiscent of bitter
almond.
This vine gives value to cooler marginal climates and is used to produce
still and sparkling wines. Under suitable environmental conditions it is
employed for the production of wines obtained from late harvested grapes
or grapes treated with noble rot.
Pinot nero
The Pinot Nero vine is the founder of the Pinot family;
it originates in France, in particular from the vine-growing areas of Burgundy and Champagne. It is probably the
Evanacea piccola mentioned by Pliny. Pinot Nero has a
great inter-varietal variability that justifies macroscopic
morphological and ampelographic differences. Some forms
with a high concentration of anthocyans in the skin (Tte de
negre) have been described. The first mention of the cultivation of Pinot nero in Italy dates back to 1747, by Lodovico
Bertoli from Friuli Venezia Giulia.
Variety Description

This vine is practically cultivated all over the world in all vine-growing
areas, except for very warm areas. In Italy it is particularly common in
the north; it is hardly present in the rest of the country as it is typical of
northern climates. It makes up many DOC and DOCG wines from northern Italy, such as Valle dAosta, Franciacorta, Oltrep Pavese, Alto Adige,
Trento, Bagnoli, Breganze, Colli di Conegliano, Colli Euganei, Garda
orientale and Valdadige.

The yield is rather abundant and regular, however it is sometimes prone
to bud drop. Although the top quality red and white (sparkling) wines are
obtained respectively in clayey and marly soils, this vine prefers hilly and
fresh soils with average or poor fertility. Suitable rootstocks offer excellent
products even when cultivated in clayey-calcareous soils. Climates with
a good temperature range are preferred, particularly during the ripening stage. Low density cultivation systems like Casarsa give a good yield
although high density cultivation systems like Guyot and spurred-cordon
have given remarkable results, too.
The cultivation environment is indispensable for the production of red
wines, as too much heat causes over-ripening with the loss of finesse,
whereas too cold climates reduce the production of colour.

Shoot apex: averagely expanded, cottony, whitish in colour.
Mature leaf: medium, cordiform, generally with three lobes. Slightly cupshaped leaf lamina with slightly eave-like edges.
Grape cluster: small, cylindrical-shaped, often winged, compact.
Grape berry: medium, spheroid or slightly oval. The skin is pruinose,
slightly thick and consistent and blue-black. Plain but sweet flavour.

High susceptibility to botrytis and acid rot as well as to excoriosis.
Sensitive to powdery mildew and Flavescence dore. Average sensitivity
to downy mildew. Tolerates esca (black goo), a fungal disease caused by
Stereum Hirsutum and Phellinus. Good tolerance to spring frosts, winds
and drought. Soils with unbalanced mineral salts can reveal problems of
withering rachis.
Alias names
Blauburgunder, Borgogna nera, Borgogna rosso, Sptburgunder.
Two fundamental biotypes of Pinot nero have been identified: the socalled fine one from which many clones for red wines have been obtained and the so-called productive one, which is especially common in
Champagne.
Phenology
Veraison: early
Flowering: early
Ripening: early
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
17-21
3.15-3.55
5.5-8.5
300-900
2200-3000
Total
Polyphenols
%skins/grape seeds
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
It can be subject to ferric chlorosis, green and sweet

Physiologic aspects
millerandage. At times it can have problems of withering rachis.
high
Vigour
average
low
X
Basal bud fertility

These grapes are used for the production of red and white still wines and
as a base for sparkling wines.
Red wines are less intense in colour, fragrant and of extraordinary elegance with a bouquet of rich fruitiness (wild red berries) and considerable spiciness (straw, tobacco, cinnamon).
White wines are well-structured, smooth and velvety with good freshness.
Considerable fruity scents enriched with wild hints. Excellent for producing the base for traditional method sparkling wines.
83
Primitivo (Zinfandel)
The name of this vine is most probably linked to its early
ripening. Its origins are unsure; some think that its roots lie
in Dalmatia from where the vine was brought to Italy by the
Illyrians more than two thousand years ago. Some authors
are of the opinion that the Primitivo grape is identical to the
Croatian grape called Plavac Mali. Recent DNA research
has highlighted similarities with the Zinfandel grape of
Hungarian origins and common in Australia and the United
States of America (California). This vine has a great variability and several biotypes can be distinguished.
Variety Description
cultivation systems like tree-trained or spurred-cordon give the best production results.
The vine produces fertile secondary shoots, which give a further and belated production (20%-30%).
Alias names
Primaticcio, Primativo, Morellone, Primitivo di Gioia.
In Italy this vine is widely spread in Apulia, in particular in the provinces
of Taranto, Bari, Brindisi and Lecce. It characterises some of the most
important DOC wines such as Primitivo di Manduria, Aleatico di Puglia
and Gioia del Colle.
Shoot apex: open, glossy, yellowy-green with wine-red edges.
Mature leaf: medium, pentagonal with five lobes.
Grape cluster: small, simple cone-cylindrical-shape, winged or double,
averagely compact.
Grape berry: medium, spheroid. The skin is pruinose and averagely thick
and blue. Wine-red coloured, juicy pulp, sweet with a characteristic aromatic flavour.
Phenology
Budding: early
Veraison: early
erect
Growth habit
semi-erect
prostrate
X
It can be subject to sweet millerandage
and early senescence of the ripe grape clusters
high
Vigour
average
low
Basal bud fertility

This vine adapts well to averagely blended soils, which are basically light
and deep. Good results are also obtained in soils with skeleton and originating from white tuff. Excellent results can be achieved by cultivating
this variety in dry soils if additional water supply is guaranteed. Compact
84
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
19-23
3.3-3.7
4.5-7.5
600-1100
2500-3300
55/45
Flowering: early
Ripening: early
Agronomic Positions
Physiologic aspects

Poor resistance to acid rot. Sensitive to spring frosts due to its early
budding. Sensitive to drought and to high summer temperatures, which
can cause the berries to wilt and burn. Low tolerance to powdery and
downy mildew. There can be problems of affinity if grafted onto SO 4
rootstock.

These grapes produce a wine with highly intense colouring from red to
violet with ageing the colour becomes garnet-red. It is suitable for short
or medium term ageing in wood. With a rather high alcohol content and a
full-body, it often lacks acidity. The bouquet is rich in fruity scents, which
are completed with remarkable spicy hints with ageing. It is employed
for blending thanks to its characteristic colouring and alcohol content.
Wine produced purely of these grapes has earned a special place in recent
years.
Prosecco and
Prosecco lungo
Already in the 15th-17th centuries the hills around
Conegliano, Veneto, were famous on the main markets of
the day as a valuable vine-growing and wine-making area,
but the name Prosecco had not yet appeared (Cal et all.
1999). Only in 1773 did Villafranchi mention this vine for
the first time as one cultivated in the Conegliano area.
Prosecco tondo (round) has a better yield and therefore
subsequently replaced the original Prosecco lungo (long),
characterised by the elongated berry of higher quality.
Recent research (Cal et all. 1999) has proven that there
are various biotypes within the Prosecco population, which
can be traced back to two distinctive vines called Prosecco
lungo and Prosecco tondo.
high
Variety Description
Alias names
For Prosecco: Prosecco bianco, Glera, Serprina, Prosecco nostrano
For Prosecco lungo: no alias names are known.
The grapes of this vine are only used for wine-making, especially for
blending with other white grape varieties. In DOC wines such as Bagnoli,
Breganze, Colli di Conegliano, Colli Euganei, Gambellara, Montello, Colli
Asolani, Piave, Prosecco di Conegliano Valdobbiadene Cartizze the Prosecco tondo grape is used.
Shoot apex: expanded, cottony with pinkish shades, white in colour.
Mature leaf: large, pentagonal with three lobes. Almost closed or closed
and slightly tight V-shaped petiolar sinus; closed or open shallow lateral
sinuses.
Prosecco
Grape cluster: medium-large, elongated pyramidal-shaped, winged (two
wings), sparse.
Grape berry: medium, spheroid. The skin is pruinose, thin but rather consistent with a golden-yellow colour with slight pitting.
Prosecco lungo
Grape cluster: medium, truncate-pyramidal-shaped, usually simple, semicompact or compact.
Grape berry: medium, sub-ellipsoid or ellipsoid. The skin is pruinose,
slightly thick and consistent, bright golden tending to pink, with pitting.
The pulp has a special herbaceous flavour.
Phenology
Budding: early
Veraison: average
Flowering: early
Ripening: average
(slightly earlier for the Prosecco lungo)
Vigour
Basal bud fertility
average
low

Both varieties prefer hilly ground, which is not too dry and not subject to
the return of spring frosts. They thrive in wall-trained cultivation systems
with long pruning in winter; they also require pruning in summer.
Low sensitivity to acid rot whereas it is more sensitive to downy and
powdery mildew. In unfavourable years it may be subject to bud drop and
millerandage. It is sensitive to mites, leafhoppers and moths as well as
Flavescence. Poor resistance to spring frosts and summer droughts.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
16-18
3.2-3.3
7.5-9.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes of these vines make wines of a straw-yellow colour, which can
be more or less intense with a fruity and floral bouquet and a fresh and
pleasantly bitterish taste. Vinification can be done in the dry, semi-sweet
and sparkling versions.
Agronomic Positions
erect
Growth habit
Physiologic aspects
semi-erect
prostrate
X
Bud drop and millerandage are possible
85
Raboso Piave
This is a native vine from the plains of Treviso, Veneto, and
its name comes from the strong acidity and astringency
that characterise its berry even when perfectly mature. In
Treviso dialect the word rabioso actually indicates unripe
and green fruit. The Raboso grape seems to have been introduced into the area of Bagnoli from the 15th to 18th
centuries under the name Friularo. It is unknown when
cultivation of this vine actually began in the Treviso area.
Carpen (1873) and Di Rovasenda (1877) confirm that
the Raboso grape already existed in ancient times in the
area once called Friuli, which expanded from todays Istria
(Croatia) to the river Piave. There are several biotypes such
as Peccol rosso and Friularo.
Variety Description
Alias names
Cruaja, Cruajo, Friulara, Friularo or Friulara di Bagnoli, Rabosa friulara,
Friularo Rabiosa, Raboso nostrano, Rabosa nera.
The cultivation area takes up the entire plain, which is crossed by the river
Piave and borders Treviso to the west, with Conegliano and Montello to
the north, with the river Livenza to the east and ending up at Jesolo on
the Adriatic coast. The grapes are only used for wine-making and produce DOC wines such as Bagnoli, in different versions, as well as Colli di
Conegliano, Colli Euganei, Montello, Colli Asolani, Piave.

This vine is suitable for cultivation in deep alluvial soils. It prefers low
density cultivation systems. The yield is good and regular.
Moderate tolerance to downy mildew, acid and botrytis rot; sensitive
to powdery mildew, mites, leafhoppers and moths. Although this vine
tolerates winter frosts well, it can suffer from spring frosts due to early
budding.

Shoot apex: expanded, cottony, whitish in colour.
Mature leaf: medium, pentagonal-orbicular, slightly elongated with three
or five lobes. Open U-shaped petiolar sinus. Slightly undulate and bullate
leaf lamina.
Grape cluster: medium, cylindrical-pyramidal-shaped, winged with one or
two wings, very compact.
Grape berry: medium, spheroid. The skin is abundantly pruinose and thick,
blue-black. The pulps taste is reminiscent of viola and slightly acidic.
Phenology
Budding: early
Veraison: average
Flowering: average
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
At times subject to millerandage

high
86
prostrate
Vigour
Basal bud fertility
semi-erect
average
low
X
X
Sugar
Content
in Babo
pH
16-20
2.9-3.3
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
8.0-12.0 1200-1800
3500-4000
Total
Polyphenols
%skins/grape seeds

The grapes of this vine produce wines of a deep ruby-red colour with violet
reflections that tend to become garnet coloured with ageing. The bouquet
is winy with hints of Viola and Morello cherries. The taste is characterised
by good acidity, evident tannins and full body. These wines are suitable for
ageing. They are also used for blending when acidity is required.
Refosco dal
peduncolo rosso
This red grape vine of very ancient origins from Friuli is
considered the best of all the Refosco grapes. Already
famous in the 18th century it is mentioned in the memoirs
of Canciani (1773). In recent decades its cultivation has
spread throughout Friuli Venezia Giulia to the detriment
of other Refosco grapes with higher production but inferior
quality.
Within the various Refosco grapes there is also the Refosco
nostrano, which is presumed to have origins in the municipality of Torreano and with particular importance in the
municipality of Faedis, in the province of Udine.
Variety Description

With regard to the main cryptogamic diseases it is averagely sensitive to
powdery and downy mildew. It has a moderate tolerance to botrytis rot; it is
characterised by a good resistance to chlorosis, winter frosts and drought.
Alias names
Refosco, Refosco nostrano.
Its main cultivation area lies in Friuli Venezia Giulia and in parts of
Veneto. The grapes of this variety are part of the production specifications of DOC wines such as Grave del Friuli, Aquileia, Lison-Pramaggiore,
Colli Orientali del Friuli, Latisana, Montello e Colli Asolani, Piave, Colli
di Conegliano.
Shoot apex: averagely expanded, cottony, a yellow-whitish colour with
pinkish shades.
Mature leaf: large, pentagonal orbicular with three lobes. Open V-shaped
petiolar sinus. Flat, slightly bullate leaf lamina.
Grape cluster: slightly above medium size, pyramidal-shaped, winged,
averagely sparse with wine-red prostheca.
Grape berry: medium, spheroid. The skin is averagely pruinose, thick and
rather resistant, blue-black in colour. The pulps taste is plain.
Phenology
Budding: early
Veraison: average
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
16.7-19
3.1-3.3
7.0-9.0
1200-1800
2500-3200
Total
Polyphenols
%skins/grape seeds

The grapes of this vine produce wines of a deep ruby-red colour with a
fruity bouquet, average alcohol content and tannic touch.
Flowering: average
Agronomic Positions
erect
semi-erect
Growth habit
Physiologic aspects
X
high
Vigour
prostrate
average
low
Basal bud fertility

This vine thrives in clayey-calcareous soils with abundant skeleton. It is
suitable for cultivation with wall-trained systems and long pruning. The
yield is good and regular.
87
Ribolla gialla
This vine can be defined as a native vine from Friuli Venezia
Giulia. In the 12th century there was a very renowned
wine called Rabiola del Collio. There are numerous historical documents that bear witness to its cultivation in the
province of Gorizia and throughout the region. During the
Austro-Hungarian reign the so-called filtrato dolce, i.e. a
sweet slightly alcoholic juice, made from the Ribolla grapes
was extremely popular. In Agricoltura Friulana (1955) an
anonymous author expressed the theory that the Ribolla
is actually the ancient vine called Avola imported by the
Romans.
Variety Description
Alias names
Rebolla, Ribolla, Ribolla bianca, Rabule, Ribule zale, Ribolla gialla di
Rosazzo, Ribollat, Raibola, Rbola, Rivuole.
The cultivation of this vine is common in the provinces of Udine and
Gorizia. There are two biotypes: Ribolla gialla (yellow) and Ribolla verde
(green); the latter also called Rebula has never been widespread and
its origins can most probably be traced to the Ionian Islands and the
Dalmatian coast where it was brought from by Venetian merchants during medieval times. Its grapes are a component for the production of DOC
wines such as Collio or Collio Goriziano and Colli Orientali del Friuli.

This vine prefers hilly ground that is well exposed to the sun, dry and winnowed with poor fertility. Excellent results are achieved when cultivated
in calcareous soils, which push the vines ripening, thus enriching its
aromatic profile and reducing acidity. It can adapt to various cultivation
systems preferring medium density cultivations with long pruning. The
Guyot technique combined to medium-high density cultivation systems
can give good results.
It can be subject to bud drop and to acid rot of the grapes in particularly
wet years. The late budding allows it to escape spring frosts.
Shoot apex: moderately expanded, sub-lanuginose, golden-green in colour.
Mature leaf: medium, orbicular, almost whole or with three barely accentuated lobes. Flat or slightly cup shaped leaf lamina with barely marked
lobes; glabrous leaf surface and underside.
Grape cluster: rather small, cylindrical-pyramidal-shaped of average
compactness.
Grape berry: medium, discoidal (squashed at the poles). The skin is pruinose and thin, alabaster-yellow with pitting. The pulp is neutral, sweet,
slightly astringent in flavour.
Phenology
Budding: late
Veraison: average
Flowering: average
Ripening: average-late/late
Agronomic Positions
erect
Growth habit
Physiologic aspects
At times subject to bud drop

high
88
prostrate
Vigour
Basal bud fertility
semi-erect
average
low

Sugar
Content
in Babo
pH
Total
Acidity
g/l
18-20
2.90-3.10
7.0-9.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes of this vine produce a wine with a pale straw-yellow colour
with greenish reflections; the bouquet is not particularly vast, the taste
plain with an elevated, often rather unbalanced, acidity. The wines are
made purely from this grape or used for blending to give freshness to
other wines.
Riesling
This vine undoubtedly originates in the Rhine valley, more
precisely in the area of the river Mosel. Historical references indicate that it was already cultivated in the Rhine
valley and Alsace in the 15th century. It arrived in Italy
towards the middle of the 19th century, spreading mainly
in the north. This vine is different from the Riesling Italico
both in morphology and oenological results.
Variety Description
Alias names
Riesling renano, Reno, Riesling bianco, Riesling giallo, Riesling grosso.
In Italy it is widespread in the Oltrep Pavese area, in Lombardy, and in
the regions of Emilia Romagna, Trentino Alto Adige and Friuli Venezia
Giulia, where it is used to make wines purely from this grape as well as
for blending with Riesling Italico grapes.
There are various DOC wines with the Riesling Renano grape as a base,
such as Oltrep Pavese, Garda, Alto Adige, Trentino, Valdadige, Collio and
Friuli Grave.
Shoot apex: expanded, lanuginose, whitish-green colour with bronzy hues
on the edges.
Mature leaf: medium, orbicular, three lobes or sometimes whole. Tight
U-shaped upper lateral sinuses; barely accentuated lower lateral sinuses.
Thick and undulate leaf lamina with slightly eave-like lobes.
Grape cluster: small, slightly squat, cylindrical-pyramidal-shaped, winged
(one wing), compact.
Grape berry: small, spheroid. The skin is of average consistency and
golden-yellow or sometimes amber-coloured with brown pitting. Delicate
and aromatic flavour.
Phenology
Veraison: average
erect
Growth habit
Sugar
Content
in Babo
pH
Total
Acidity
g/l
18-20
3.2-3.5
6.5-8.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
prostrate

The grapes of this vine produce a straw-yellow coloured wine with greenish reflections; the bouquet is remarkably vast with hints of white flowers, tropical fruit and minerals. It can undergo fermentation in wood and
with ageing its complexity grows and develops to spicy and hydrocarbon
scents. Full-bodied and fresh on the palate with excellent sapidity.
Bud drop and millerandage

high
Basal bud fertility
semi-erect
X
Vigour

Reasonably sensitive to powdery mildew, average sensitivity to downy mildew, botrytis and acid rot. It has a good resistance to winter frosts, but it
is sensitive to drought.
Flowering: average
Agronomic Positions
Physiologic aspects

Under conditions that favour fertility and vigour it can have problems
linked to bud drop and to fruit development. To avoid such problems it
may be necessary to carry out trimming early.
This grape variety prefers hilly ground that is averagely deep and fresh,
not too clayey but with a good level of active limestone. It can have
problems due to lack of magnesium. It adapts well to medium-short
pruning and medium-low density cultivation systems. Good results have
been achieved with more compact cultivation systems and medium-high
density. If cultivated in the north this vine requires warm soils, which are
well exposed to the sun due to its late ripening. Excellent results can be
obtained where the temperature ranges are notable.
average
low
X
X
X
89
Riesling italico
In the cultivation areas there is no historical information
as to the origins of this vine. It probably came from central
Europe and arrived in Italy towards the end of the 18th
century.
Variety Description
Alias names
Rismi, Risli, Riesli (in Italy).
In Italy it is particularly widely planted in Oltrep Pavese, Lombardy, and
in the regions of Emilia Romagna, Trentino Alto Adige and Friuli Venezia
Giulia; there are numerous DOC wines made purely from this grape or
are blends with the Riesling Renano grape. Oltrep Pavese, Garda, Alto
Adige, Trentino, Valdadige and Friuli Isonzo are among the most representative DOC and DOCG wines.
Shoot apex: expanded, lanuginose, whitish-green in colour with goldenyellow edges.
Mature leaf: medium, orbicular with three lobes or whole. U- or V-shaped
petiolar sinus with edges that do not always come close; barely accentuated V-shaped lateral sinuses. Slightly undulate leaf lamina; glabrous
surface of a glossy pale green colour; arachnoid underside.
Grape cluster: small, squat, cylindrical-shaped, often with one wing,
compact.
Grape berry: medium-small, spheroid. The skin is pruinose, thin and consistent with a greenish-golden-yellow colour. The flavour is simple and
sweet.
Phenology
Veraison: average
Flowering: average
Ripening: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
Subject to millerandage; sensitive to

lack of magnesium and ferric chlorosis
high
Basal bud fertility
90
prostrate
Vigour
semi-erect
average
X
X
X
low

The most suitable soils are of average fertility, fresh and not particularly
clayey or calcareous, in the hills or foothills. The yield is average and
sometimes irregular. It requires short or medium-short pruning; low density cultivation systems are not suitable. It tends to give musts with poor
acidity, which make it unsuitable for warmer and sunny ground.
Sensitive to powdery and downy mildew as well as to botrytis and acid rot
especially if the environmental conditions are unfavourable. It adapts well
to spring frosts and winds, average resistance to drought.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-20
3.2-3.7
5.0-7.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes of this vine are used for the production of still and sparkling
wines. Vinification produces straw-yellow coloured wines with green nuances; the bouquet brings out fruity and floral hints, which are often flat
and not very persistent due to lack of acidity. In clayey and fresh soils
higher acidity levels can be reached giving a fresher and more elegant
wine. It can have a bitterish aftertaste.
Rondinella
This vine is used in the blend for Amarone wine. There is
very little information as to its origins and the lack of historical documentation makes experts presume it only arrived in
Veneto in the 19th century. This theory is supported by the
fact that there are very few synonyms. Its name is thought
to be linked to the colour of its berries, which is similar to
the colouring of swallow feathers.
Variety Description
Alias names
It is widespread in Veneto, in particular in the province of Verona, in the
area of Valpolicella and Bardolino.
Together with other local grape varieties it is generally part of DOC wines
such as Valpolicella, Bardolino, Garda Orientale and Valdadige.
Shoot apex: expanded, arachnoid, yellowy-green colour with pinkish
shades on the edges.
Mature leaf: medium-large, pentagonal with five extremely marked lobes.
Flat and thin leaf lamina with strongly accentuated, flat lobes.
Grape cluster: medium, pyramidal-shaped, winged (one or two rather
evident wings), averagely compact.
Grape berry: medium, often irregular in size, spheroid. The skin is abundantly pruinose, averagely thick and consistent with a black-violet colour.
The pulps taste is plain and sweet.
Phenology
Budding: average
Veraison: average
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-21
3.2-3.6
5.0-7.0
400-800
2200-2800
Total
Polyphenols
%skins/grape seeds

Wines produced purely with this grape are of pale ruby-red colour, average body, moderate acidity, little tannin, sapid and harmonic in taste with
a fruity, pleasant and intense bouquet.
erect
Growth habit
semi-erect
prostrate
X
high
Vigour

Elevated tolerance to the main cryptogamic diseases such as downy and
powdery mildew as well as to botrytis and acid rot. Sensitive to esca
(black goo), a fungal disease caused by Stereum Hirsutum and Phellinus.
Scarcely sensitive to mites, leafhoppers and moths. Reasonably resistant
to drought.
Flowering: average
Ripening: late
Agronomic Positions
Physiologic aspects

This is a rather simple vine that does not require particular soils as it
adapts well to various pedoclimatic situations in its cultivation area.
It prefers low density cultivation systems with long pruning. With the
appropriate precautions it can also be cultivated with denser planting
techniques
average
low
Basal bud fertility
91
Sagrantino
The origins of this vine are unknown. It is thought to have
been brought from Greece by Byzantine monks in the
Middle Ages. The name may derive from a sacred use, i.e.
for sacrifice during mass or from the term sacristy. It was
described as a variety of ancient cultivation in Umbria by
the Ampelographic Board of Foligno (1879) as well as by
Baldeschi (1893).
Variety Description
Alias names
The typical cultivation area is the municipality of Montefalco, as well
as parts of the municipalities of Bevagna, Gualdo Cattaneo, Castel
Ritaldi and Giano dellUmbria, all in the province of Perugia. This grape
variety can be used for the production of the DOCG wine Sagrantino di
Montefalco as well as for the DOC wine Montefalco Rosso.
Shoot apex: fan-shaped, cottony, a whitish-green colour with crimson-red
edges.
Mature leaf: medium with three or sometimes five lobes. U-shaped petiolar sinus. The leaf surface is blister like or bullate; the leaf underside
is characterised by lanuginose tomentum. The veins are hispid, mediumlarge teeth, tight at the base, slightly convex edges.
Cluster of grapes: medium-small, cylindrical-cone-shaped, winged, at
times sparse due to bud drop.
Grape berry: small; average to very pruinose skin of average thickness
and consistency and black in colour.
Phenology
Budding: average
Veraison: average
erect
Growth habit
semi-erect
prostrate
X
Slight bud drop, sensitivity to the lack of magnesium
high
average
Vigour
92

Good tolerance to winter and spring frosts. Average tolerance to powdery
mildew and rot (acid rot and botrytis rot). Scarce tolerance to downy
mildew especially with regard to the leaves.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
20-24
3.2-3.4
5.0-7.0
1000-1400
4500-5000
70/30
Flowering: early
Agronomic Positions
Physiologic aspects

In its typical cultivation area it does well in any kind of soil, also in deep
and fresh ones. Depending on the soil the wines produced have different
characteristics, but they are all high quality. In clayey-calcareous soils
it achieves its optimum physiologic ripening, optimising the contents of
polyphenolic substances. It suffers from lack of magnesium as well as
excess potassium. It prefers compact cultivation systems with high to
very high density (spurred-cordon or Guyot). Traditional planting systems
cause excessive production and delayed ripening. There can be problems
of affinity if grafted onto some 420 A rootstock clones.
low
X
Basal bud fertility

Sagrantino di Montefalco DOCG is produced purely from this grape.
Montefalco Rosso DOC is produced by blending Sagrantino grapes with
other grape varieties.
The wine produced is of a very intense ruby-red colour with violet reflections. It has a persistent bouquet with typical hints of blackberry, plum
and leather, which combine perfectly with the scent of vanilla imparted
by the wood. Its taste is powerful, smooth and velvety. Sagrantino is a
wine suitable for ageing for at least 10-15 years. It can also be used as
a dessert wine if made after letting the grapes wilt.
Sangiovese
According to Molon (1906), who expresses the common
theory of other ampelographs, this vine originates in Tuscany,
from the Chianti area. The first references can be found in
The cultivations of vines (Sonderini, 1590) in which the
author mentions Sangiogheto, a vine notable for its regular
production. Trinci (1738) praises it in The Experienced
Farmer and Gallesio talks about it throughout the Italian
Pomona (1830), dedicating a whole chapter to it. The
origin of its name is uncertain, but it may derive from the
Tuscan dialect term sangiovannina mearning early grapes or
from the term jugum, a term in Romagna for referring to a
hilly landscape. Several other theories exist.
Variety Description
Agronomic Positions
Alias names
Brunello, Sangioveto, Morellino, Prugnolo gentile, Riminese, Sanvicetro,
Nielluccio (in Corsica).
It is the most widely spread vine in the country and for years it has been
and still is the most commercialised vine in nurseries. The main cultivations are found in: Tuscany, Romagna (Emilia Romagna), Umbria, Apulia
and the coastal areas of the Marches and Abruzzo. It is used for producing wines made purely from this grape or for blending with other native
and international vines. It is present in numerous wines of denomination.
It is the main component in DOCG wines such as Brunello di Montalcino,
Carmignano, Chianti, Chianti Classico and Vino Nobile di Montepulciano.
It makes the DOC wine Sangiovese di Romagna and being part of numerous others such as Bardolino, Garda Orientale, Valdadige, Valpolicella,
Montefalco, Rosso Piceno, Rosso Conero, Velletri and Gioia del Colle.
Shoot apex: expanded or semi-expanded, arachnoid, glossy green in
colour.
Mature leaf: medium, pentagonal with five lobes, sometimes three.
Generally flat and rather thin leaf lamina, smooth but also sometimes
slightly undulate; glabrous surface with slightly arachnoid residue.
Grape cluster: medium-small to large, cone-pyramidal-shaped with one or
two wings, more or less compact.
Grape berry: medium, sub-spheroid at times almost ellipsoid; regular and
rather even in shape. The skin is very pruinose, consistent but not very
thick with a violet-black colour.
Inter-varietal variability
Ancient propagation by seed, mutations accumulated by different environmental interaction and selection for different oenological aims have brought
about a vast inter-varietal variability. Thanks to the richness in phenotypic
characteristics Sangiovese can be defined as a population vine. Recent
experimental research (Cal et all. 1995; Silvestroni, Intrieri 1995) has ascertained the existence of two fundamental typologies: one is the Sangiovese
grosso (large) to which the main biotypes cultivated in Romagna and
Tuscany correspond; the other is the Sangiovese piccolo (small) to which
the Sanvicetro cultivated in the Casentino area corresponds.
Phenology
Veraison: late
Flowering: average
erect
Growth habit
semi-erect
prostrate
Physiologic aspects

high
Vigour
average
low
Basal bud fertility

Very generous and therefore excessively productive vine, especially in
fertile, deep and fresh soils. However, it prefers basically dry soils that
guarantee a restraint of its vigour and optimal ripening. It does not suffer
droughts. On the contrary, damp soils during the ripening period lower the
quality and negatively influence the grapes health. Ideal for high density
cultivation systems linked to the spurred-cordon technique.
Average sensitivity to downy mildew, more so to powdery mildew and rot;
very sensitive to mites, less to moths and leafhoppers; it is subject to esca
(black goo), a fungal disease caused by Stereum Hirsutum and Phellinus.
It is prone to botrytis rot, especially in clones with excessively compact
clusters.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
20-24
3.20-3.60
5.0-7.5
900-1100
1900-2500
70/30

A noble vine for making varietal wines, which bring out the utmost expression of its grapes. The wine is of a deep ruby-red colour with violet
nuances. It has a very complex bouquet characterised by intense hints
of red flowers, in particularly the Viola, as well as red fruit, especially
ripe plum. Good balance on the palate, smooth and velvety with a great
structure. Grapes with insufficient phenolic maturation can lead to sharp
wines that are unbalanced on the palate.
93
Sauvignon B.
This vine is of French origin, from the Bordeaux sub-zone
known as Sauterne. The name Sauvignon seems to derive
from the French term sauvage, meaning wild (Bonnier
and Levadoux 1950).
Two biotypes are known in France: Sauvignon grosso o
verde (big or green) and Sauvignon piccolo o giallo (small
or yellow); the morphological differences only appear in the
fruit. It arrived in Italy in the late 19th century. Sauvignon
piccolo/giallo, cultivated in Italy, seems to prevail over the
Sauvignon grosso/verde, just as in its country of origin
(Viala and Vermorel 1901).
Variety Description
Alias names
Bordeaux bianco, Pellegrina, Piccabon, Spergolina.
The Sauvignon grape is cultivated in the Bordeaux area, particularly in
the Sauterne region. It was probably introduced into Italy from this area;
it found ideal growing conditions throughout our country.
It is the main component of some of the worlds most prestigious wines,
such as Sauterne, Pouilly-Fum and Sancerre. Besides Italy, this vine
has spread to the United States of America (California), South Africa,
New Zealand and Australia. It is widely planted in Veneto, Friuli Venezia
Giulia, Emilia Romagna and Lombardy. Many DOC wines contain this
grape, such as Alto Adige, Colli Berici, Colli Bolognesi, Garda, Oltrep
Pavese, Bagnoli, Breganze, Isonzo, Terlano, Colli Orientali del Friuli and
Collio Goriziano.
Shoot apex: expanded, lanuginose, a whitish-green colour with slightly
pinkish nuances on the edges.
Mature leaf: medium, orbicular with three lobes. Open U-shaped petiolar
sinus; shallow lateral sinuses. The leaf surface is bullate and the underside
is pubescent. Red-violet peduncle.
Grape cluster: medium-small, cylindrical-shaped, winged and compact.
Grape berry: medium, spheroid to oval due to the pressure of the berries.
The skin is thick and hard with a golden-green colour and pitting. The
pulp is sweet, slightly aromatic.
Phenology
Veraison: average
Flowering: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
high
94
prostrate
Vigour
Basal bud fertility
semi-erect
average
X
X
X
low

The yield is medium-low but regular. The most suitable ground is hilly
with dry soils rich in skeleton. High density cultivation systems are recommended with spurred-cordon and Guyot. It does not adapt well to low
density cultivation systems. It focuses its quality on the aromatic component and therefore, it finds its utmost expression in mild climates with a
good temperature range.
Sensitive to downy and powdery mildew, more so to botrytis and acid rot.
Poor resistance to drought, good tolerance to the effects of wind.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-20
3.00-3.30
5.0-7.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

Its grapes produce a wine of a straw-yellow colour with an intense bouquet of ripe fruit and white flowers, pleasant herbaceous hints and scents
of nettle and fig leaf. Elegant, smooth, velvety and balanced. These wines
obtained are suitable for fermentation in wood, which gives them more
complexity from a structural and aromatic point of view. In suitable environments, the grapes are allowed to become overripe as a result of being
treated with noble rot.
Semidano
The origins of this vine are still unknown today. It may
have been introduced together with other vines during the
landings of Karalis and Nora in ancient times. After the
phylloxera outbreak the Semidano grape was almost completely replaced by the Nuragus grape, which is characterised by higher production and better resistance to the main
cryptogamic diseases. References can be found in Manca
(1780), in Cettolini (1898) and in Moris (1837).
Variety Description
Alias names
Laconarzu, Semidanu, Arvusiniagu, Migiu or Mizu, Semidana bianca.
The cultivation of this grape is typical of the Campidano area in the
province of Oristano, Sardinia. It is part of the production specifications
for DOC wines such as Mogoro and Sardegna Semidano in the sparkling
wine, passito and superiore versions.
Shoot apex: medium, cottony, whitish-green colour with crimson-red
edges.
Mature leaf: medium, orbicular with five lobes. Closed lyre-shaped petiolar sinus. Undulate and bullate leaf lamina with turning lobes; glabrous
surface and cottony underside.
Grape cluster: medium, cylindrical-cone- or pyramidal-shaped, often
winged, semi-tight or tight.
Grape berry: medium, spheroid. The skin is very pruinose, averagely thick
and consistent and amber-yellow coloured.
Phenology
Budding: average
Veraison: average

Its tolerance to the main cryptogamic diseases is scarce. It is sensitive to
meteorological adversities.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-18
3.2-3.3
5.5-6.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

Its grapes produce a straw-yellow coloured wine with a delicate and fruity
bouquet, an average alcohol content, dry, sapid and fresh in taste. Wines
made purely from this grape are very rare; they are usually blended with
other local white grape varieties.
Flowering: average
Agronomic Positions
erect
Growth habit
Physiologic aspects

average
low

Basal bud fertility
prostrate
high
Vigour
semi-erect
X
X

This vine is suitable for almost all kinds of soils and climates. Medium
density cultivation systems are ideal, combined with medium-short pruning. Production is moderate and irregular.
95
Syrah
The most likely theory regarding the origins of this vine is
that it came from the Middle East from the town called
Shiraz in Persia. Recent molecular comparisons have
discovered links with the Albanian vine Shesh and to the
Teroldego and Lagrein vines from Trentino Alto Adige.
Variety Description
Alias names
Sirac, Shiraz, Sirak.
It arrived in Italy from France in the late 19th century. In recent years
it has spread considerably throughout Italy, where it is regarded as one
of the international improver vines; wines are either made purely from
its grapes or used for blends with other native grape varieties. It can be
found almost nationwide due to its early ripening. Australia is its second
home.
The most important Italian Syrah-based DOC wines are Valdichiana rosso and rosato, Contea di Sclafani, Contessa Entellina and Menfi rosso.
It is also widely planted in France in the Rhne Valley and in nearby areas, such as Cte Rotie, Chateau-neuf-du-Pape, Ermitage and Ardche.
Shoot apex: medium or expanded, pubescent, greenish-white in colour.
Mature leaf: medium-large, pentagonal with three or five lobes. Smooth
or slightly undulate leaf lamina with flat lobes.
Grape cluster: medium, elongated, cylindrical-shaped, sometimes winged,
semi-sparse.
Grape berry: medium, oval. The skin is very pruinose, poor in consistency
and blue. The pulp is tender with a sweet and sapid taste.
Phenology
Veraison: early
Flowering: early
Ripening: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate

high
Vigour
96
semi-erect
average
X
Basal bud fertility
low

It is at its best in poor, calcareous, non-superficial soils. In excessively fertile and damp soils this vine tends to exaggerate production, giving large
berries and compact clusters. Although it is a rather early vine, it prefers
warm and dry climates to optimise ripening. It suffers from drought. It
adapts well to compact cultivation systems, particularly to spurred-cordon with elevated density.
Good resistance to downy and powdery mildew, prone to botrytis and acid
rot, especially in areas with constant water supply.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
20-24
3.20-3.70
5.0-7.5
1400-1800
2400-3000
Total
Polyphenols
%skins/grape seeds

Its grapes produce wines for medium-long ageing with an intense rubyred colour, an aromatic complexity with the characteristic spicy hints of
black and white pepper and pleasant hints of red fruit. Good structure
with an exceptional smoothness and velvety sensation.
Tannat
This is a French vine that most probably originate in the
Basque region. It is characterised by a distinct tannic content, which is thought to have given it its name.
In the Basque Lands its is called Bordeleza belcha.
Variety Description

This vine adapts well to all kinds of soils. It is suitable for medium density
cultivation systems with long pruning. Thanks to its late budding it does
not suffer from spring frosts.
Alias names
In Italy no alias names are known.
The grapes of this vine make up various French appellation wines such as
the AOC of Madiran. In recent years the cultivation of Tannat has become
increasingly popular in various vine-growing areas with warm climates. It
has become widespread in South America, especially in Uruguay, where
it is the most cultivated red grape variety. In Italy, cultivation has been
authorised in the province of Agrigento, Sicily.

It is slightly sensitive to botrytis rot, whereas it is highly sensitive to mites
and leafhoppers.

Shoot apex: expanded, cottony, white slightly crimson-red in colour.
Mature leaf: large, pentagonal, orbicular whole or with three or five lobes.
Barely open or closed petiolar sinus. Turning and bullate leaf lamina.
Grape cluster: medium-large, cylindrical-shaped, with one or two wings,
elongated, compact.
Grape berry: medium, spheroid or slightly elongated due to the pressure
of the compact cluster. The skin is violet-black to blue-black in colour; it
is rich in pigments.
Phenology
Budding: late
Sugar
Content
in Babo
pH
16.5-20.5 3.1-3.2
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
7.5-8.5
1300-2000
3500-4300
Total
Polyphenols
%skins/grape seeds

The wines produced with these grapes are intensely coloured and characterised by high levels of tannins, which decrease with ageing.
Flowering: average
Ripening: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate

high
Vigour
semi-erect
average
low
Basal bud fertility
97
Tempranillo
The name of this vine is linked to its early ripening; in fact
temperano means early. Its origins lie in Rioja, but it is
cultivated in many areas of Spain. Thanks to its versatility
new vineyards can be found throughout the world.
Variety Description

It is sensitive to powdery and downy mildew as well as to botrytis rot; it
tolerates spring frosts well, whereas it is more sensitive to the hot spring
winds.
Alias names
In Italy no alias names are known.
The Tempranillo grape can be used for wines made purely from its grapes,
but more often it is used for blending with different red grape varieties
such as Cabernet Sauvignon, Carignan, Garnacha and Monastrell. In
Italy, cultivation is allowed in the provinces of Agrigento and Trapani, in
Sicily.
Shoot apex: open, cottony, white slightly crimson-red in colour.
Mature leaf: large with five lobes; the central lobe is elongated. U-shaped
petiolar sinus with edges that tend to close. Tomentose and undulate leaf
lamina.
Grape cluster: medium or large, cylindrical-shaped, elongated with one
wing, compact.
Grape berry: medium, spheroid. The skin is thick and blue-black.
Phenology
Budding: average
Veraison: early
Flowering: early
Agronomic Positions
erect
Growth habit
Physiologic aspects
average
low

Basal bud fertility
prostrate

high
Vigour
semi-erect
X
X

This vine does not have particular requirements concerning soils; it gives
best results in climates which are warm during the day and with a notable
temperature range at night. In its native land it is cultivated with the treetrained system and long or short pruning. The yield is average and regular.
There can be problems of affinity if grafted onto the 779 P rootstock.
98
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-20.5
3.3-3.6
5.0-6.5
1000-1600
2200-2800
Total
Polyphenols
%skins/grape seeds

Wines produced with these grapes have good colouring, characteristic
aromas, good alcohol content and balance. These wines are suitable for
ageing.
Teroldego
The Teroldego vine is supposed to have arrived in Trentino
Alto Adige from the province of Verona, Veneto, where it
was known under the name Tirodola, as it was cultivated
with so-called tirelle or stakes. The Teroldego grape is
mentioned in the Annals of Agriculture of the Reign of
Italy from 1811 by Filippo Re. Descriptions are subsequently found in Pollini (1819) and in Acerbi (1925). A
complete description was made by Mach in 1894. There are
remarkable genetic affinities with the Lagrein, Marzemino
and Syrah grapes, which are presumed to have the same
oriental origins.
Variety Description

The most suitable soils for cultivating this vine are light and permeable.
It requires long pruning due to its low basal bud fertility. Production is
abundant and regular.
Alias names
Teroldego Rotaliano, Teroldigo, Teroldega, Teroldico, Tiroldico.
The cultivation of this vine is almost exclusively limited to the area
of Campo Rotaliano in the Adige valley to the north of Trento and it
comprises the municipalities of Mezzocorona, Mezzolombardo and San
Michele allAdige. It makes up the DOC wine called Teroldego Rotaliano.
It is being experimented with in Tuscany and other regions.

Slightly sensitive to downy and powdery mildew. In particularly wet years
it may be subject to acid rot.

Shoot apex: expanded, lanuginose, whitish-green in colour with slightly
pinkish shades.
Mature leaf: large, pentagonal with three lobes. Closed V- or U-shaped
petiolar sinus. Slightly undulate leaf lamina with down-turning lobes.
Grape cluster: medium, elongated pyramidal-shaped rarely cylindricalshaped, at times with two small wings, averagely compact.
Grape berry: medium, spheroid or sub-spheroid. The skin is pruinose,
thick, coriaceous and blue-black.
Phenology
Budding: average
Veraison: average
Flowering: average
Ripening: late
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
16.5-20
3.0-3.5
5.5-9.0
1400-2000
2500-3000
Total
Polyphenols
%skins/grape seeds

These grapes produce wines with an intense ruby-red colour, a winy and
fruity bouquet, a dry and sapid taste, full-bodied with a good alcoholic
content and slightly tannic. These wines are suitable for ageing and for
carbonic maceration.
Agronomic Positions
erect
Growth habit
Physiologic aspects

Basal bud fertility
prostrate
X
high
Vigour
semi-erect
average
low
X
X
X
99
Terrano
This vine is a symbol of Karstic vine-growing in Friuli Venezia
Giulia and Istria, in Croatia. It has ancient origins and belongs to
the Refosco family. The Venetians brought it to Emilia Romagna
where it is called Cagnina. The prefix TER- has German origins and
means tar, identifying the black colour of this wine as well as a
certain aggressiveness. The first mention of the Terrano grape can
be found in the Annals of Friuli in the 13th century by Manzano
and subsequently by Dalmasso (1946). These annals mention that
the municipality of Udine gave a wine called Terrain as a gift to
important people visiting the town.
Variety Description
Alias names
Terrano del Carso, Terrano dIstria, Refosco del Carso, Refosco dIstria,
Cagnina, Crodarina.
It is particularly widespread in Friuli Venezia Giulia and in Romagna
(Emilia Romagna).
It is cultivated in the Karstic areas of Gorizia and Trieste; it is part of
the productions specifications of the DOC wine Friuli Carso. In Emilia
Romagna it is used for making DOC wines such as Cagnina di Romagna
and Colli di Rimini rosso.

The yield is abundant and regular. This vine prefers long pruning due to
its low basal bud fertility. The most suitable soils are not very fertile and
fresh like those of the Karst and Istria.
It has good resistance to powdery and downy mildew as well as to grape
rot. It tolerates late frosts well. Winds are tolerated less. It is rather sensitive to drought. It can be subject to bud drop and millerandage.

Shoot apex: expanded, cottony, white in colour with slightly bronzy hues.
Mature leaf: medium-large, orbicular, pentagonal with three barely
accentuated lobes. Open V-shaped petiolar sinus; open V-shaped upper
lateral sinuses. The leaf lamina is not very thick, slightly eave-like with
turning edges. The leaf underside is grey-green in colour due to the felted
tomentum.
Grape cluster: large, pyramidal-shaped, winged, averagely compact.
Grape berry: medium, slightly ellipsoid. The skin is very pruinose, consistent but rather thin and intense blue in colour.
Phenology
Budding: average
Veraison: average
Flowering: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
100
prostrate
X
Bud drop and millerandage
high
Vigour
semi-erect
average
low
Basal bud fertility
Sugar
Content
in Babo
pH
17-19
3.0-3.5
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds
7.0-11.0 2600-3000
(HPLC data)

These grapes are used exclusively for wine-making.
The wine obtained is intense ruby-red-violet in colour with a slightly winy
but distinctly fragrant bouquet. Dry or slightly semi-sweet on the palate;
it has reasonable body, an average alcohol content, acidic and tannic on
the palate but altogether pleasant.
In Romagna a sweet, often fizzy wine is produced, which is usually drunk
straight after vintage by associations traditionally linked to the consumption of chestnuts.
Tocai friulano
For a long time this vine was considered a native variety
from Friuli Venezia Giulia, where it is cultivated in a limited
area. Recently, its identity has been linked to the French
Sauvignonasse grape (Cal, Costacurta 1992). It has been
ascertained that it has no similarity whatsoever with the
vines from Hungary called Tokay.
Variety Description
Alias names
Cinquien, Malaga, Tocai bianco, Tocai italiano, Trebbianello, Blanc doux,
Sauvignon gros grains, Sauvignon de la Corrze, Sauvignon vert,
Sauvignonasse.
This vine is cultivated in Friuli Venezia Giulia and Veneto. It characterises some very important DOC such as Bagnoli bianco, rosato and
spumante; Bianco di Custoza, Breganze bianco, Colli Berini-Tocai
friulano, Colli Euganei bianco, Colli Euganei-Tocai friulano, Colli
Euganei-Fio dArancio, Gambellara, Garda orientale-Trebbianello, LisonPramaggiore- Tocai,Lugana, Piave-Tocai, Valdadige.

This vine has a good and regular yield although it may suffer from excessive humidity. It prefers soils with average fertility, calcareous and not too
dry. It thrives with low density cultivation systems such as Casarsa with
medium-long pruning. Good results can also be achieved with espalier
systems such as Guyot.
Excessive water supply can make its vigour take over, causing the cluster
to tighten too much and making it extremely sensitive to botrytis and acid
rot. Sensitive to esca (black goo), a fungal disease caused by Stereum
Hirsutum and Phellinus, as well as to downy and powdery mildew.
Shoot apex: expanded or fan-shaped, velvety, golden-green in colour.
Mature leaf: medium-large, orbicular or pentagonal with three lobes.
Smooth leaf lamina, slightly cup shaped; glabrous underside.
Grape cluster: medium, truncate-pyramidal-shaped with two wings, averagely compact to compact.
Grape berry: medium, spheroid. The skin is pruinose, not very consistent
and yellow-green in colour.
Phenology
Budding: early
Veraison: average

Sugar
Content
in Babo
pH
Total
Acidity
g/l
18-20
3.20-3.40
6.0-7.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

Its grapes produce a wine that is not particularly aromatic with hints of
white flowers. With evolution it develops typical dry scents of dried fruits.
Smooth on the palate, sometimes structured and often scarcely sapid. It
has a bitter nuance that can prevail with bad vinification.
Flowering: average
Ripening: average
Agronomic Positions
erect
semi-erect
Growth habit
Physiologic aspects
X
high
average
Vigour
Basal bud fertility
prostrate
low
101
101
Tocai rosso
It is still unclear today how and when this vine found its way
to the Colli Berici, Veneto, where it is currently cultivated.
Montanari and Ceccarelli (1950) were the first to describe
this vine, indicating Tocai as the most important grape variety in the Colli Berici and, above all, in the municipality of
Barbarano in the province of Vicenza.
It is listed in the National Catalogue of Varieties as coinciding with the Cannonao variety; however recent studies have
proven that Tocai Rosso can be distinguished as a separate
variety, that is not identifiable with Garnacha spagnola,
Cannonao sardo or Grenache francese.
Variety Description

This vine requires medium density cultivation systems and long pruning.
It is slightly sensitive to winter frosts. Production is high.
Alias names
It is almost exclusively grown in the Colli Berici area, in the province of
Vicenza, Veneto, in particular in the municipality of Barbarano, which is
its historical cultivation area.
Its grapes are used for DOC wines such as Colli Berici Tocai Rosso and
Colli Berici Barbarano.

It is subject to moth attacks. Averagely sensitive to botrytis rot, susceptible to Flavescence dore.

Shoot apex: averagely expanded, lanuginose, yellow-green in colour with
dark red edges.
Mature leaf: medium-large, orbicular with three lobes. Open U-shaped
petiolar sinus. The leaf lamina is of dark green colour with prominent
veins on the leaf underside.
Grape cluster: medium or medium-large, truncate-pyramidal-shaped, usually with one or two evident wings, averagely compact.
Grape berry: medium, almost spheroid. The skin is pruinose, thick and
violet-blue in colour.
Phenology
Veraison: average
Agronomic Positions
erect
Growth habit
semi-erect
prostrate
average
low
Physiologic aspects
high
Vigour
102
Basal bud fertility
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
16.5-19
3.2-3.7
5.5-7.0
500-700
1700-1900
Total
Polyphenols
%skins/grape seeds

These grapes are used to make wine purely from the Tocai Rosso grapes
as well as for blending with other local grape varieties.
The wine obtained is a more or less pale ruby-red colour with a fruity
bouquet, medium structure and good sapidity.
It is suitable for the production of still wines, also in the Novello version.
Traminer aromatico
There are different opinions as to the origins of this vine.
According to Goethe (1876) it originated in Tramin or
Termeno in the Province of Bolzano. Di Rovasenda (1877)
and Galet (1990), on the other hand, thought that the
white berry biotype, known at the time, probably originated
in Alsace and the red berry biotype was identical to the
Savagnin grape. This vine most probably derives from the
domestication of wild vines from central and northeastern
Europe. In the past, a Traminer Rosa (pink), morphologically similar to the mutant white and red berry varieties,
was mentioned many times. Currently, there are two types
of Traminer: the aromatic so-called Gewrztraminer and
the non-aromatic Traminer Rosso (red).
Variety Description
Alias names
Gewrztraminer, Roter Traminer, Traminer rosa, Termeno aromatico,
Savagnin, Savagnin rose.

Hilly or plain ground with light soils and a temperate-cool climate is the
ideal cultivation environment for this vine. Medium density cultivation
systems with medium-long pruning are suitable. It may be subject to
problems of bundling-up, which make summer pruning necessary.

Widely planted in Trentino Alto Adige and Friuli, less in Venezia-Giulia.
It is part of DOC wines such as Alto Adige, Val Venosta, Trentino, Colli
Orientali del Friuli, Friuli Aquileia, Valle Isarco, Friuli Grave and Friuli
Isonzo.

Sufficiently tolerant to the main cryptogamic diseases, however it is
susceptible to powdery mildew. Moderate tolerance to winter frosts. It is
very sensitive to leaf curl.

Shoot apex: expanded, lanuginose, whitish-green in colour with crimsonred edges.
Mature leaf: small, pentagonal, orbicular with three or more rarely five
lobes. Closed V-shaped petiolar sinus. Bullate leaf lamina with eave-like
profile and down-turning lobes; the leaf underside is strongly tomentose.
Grape cluster: small, squat, truncate-cone-shaped, at times winged (one
or two), compact.
Grape berry: medium, slightly elongated. The skin is pruinose, thick, consistent and grey to red-brown in colour.
Phenology
Budding: early
Veraison: average

Sugar
Content
in Babo
pH
Total
Acidity
g/l
19-22
3.1-3.6
5.5-8.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The wines produced from these grapes are straw-yellow in colour with
a bouquet of roses, fruit and flowers; its taste is smooth with little acid,
a high alcohol content and a pleasant bitterness. This vine is suitable for
late harvesting.
Flowering: average
Ripening: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
semi-erect
Sensitive to millerandage and chlorosis

high
average
Vigour
Basal bud fertility
prostrate
low
103
Trebbiano romagnolo
The Trebbiano Romagnolo vine belongs to the heterogeneous group of Trebbiano grapes listed in the National
Catalogue of Vine Varieties; already in the 14th century
it was mentioned by De Crescenzi (1303). It is thought to
have originated in the eastern Mediterranean basin.
Variety Description
Alias names
Trebbiano della fiamma, Trebbiano di Romagna.
This vine is cultivated on hilly ground as well as in the plains of the provinces of Ravenna and Bologna, Emilia Romagna. It can also be found
sporadically in the western provinces of Emilia Romagna as well as in
other Italian vine-growing areas. It falls into the composition of numerous DOC wines such as Bosco Eliceo, Colli dImola, Colli di Faenza,
Colli di Rimini, Colli di Scandiano e di Canossa, Colli Piacentini, Reno,
Trebbiano di Romagna.
Shoot apex: basically expanded, cottony, whitish in colour with pinkish
nuances on the edges.
Mature leaf: medium, pentagonal with five or three lobes. Lyre-shaped
or tight V-shaped petiolar sinus with edges that can overlap or close. The
leaf lamina is cup-shaped.
Grape cluster: medium-large, cone-pyramidal-shaped, winged (one or
two), compact or semi-sparse.
Grape berry: medium-large, spheroid. The skin is pruinose, thin but consistent, yellow-green in colour with an amber touch. The pulp is plain,
acidulous and sweet flavoured.
Phenology
Budding: average
Veraison: average
Flowering: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
104
prostrate
X
high
Vigour
semi-erect
average
Basal bud fertility
low

This is a very versatile vine that adjusts well to any kind of soil although
it prefers fresh and fertile ones. It adapts well to cultivation systems
with Casarsa as well as the GDC (Geneva Double Curtain) technique
combined with medium-short pruning. The yield is high and regular.
Slightly sensitive to downy mildew, botrytis and acid rot as well as to
excoriosis (dead arm disease). Less sensitive to powdery mildew. Poor
tolerance to attacks by leafhoppers, moths and mites. It is sensitive to
spring frosts, whereas it tolerates wind and drought well.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
15.5-19
2.9-3.3
6.0-10.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes of this vine produce wines with a straw-yellow colour, neutral
taste, good alcohol content and elevated acidity. These characteristics
make it suitable for the production of still and fortified wines, but also as
a base for sparkling wines. These grapes are suitable for wilting.
Trebbiano toscano
This vine probably originates in the eastern Mediterranean
basin. Pliny mentioned the production of a wine called
Tribulanum in the area around Naples. In Italy it was first
mentioned in the 13th century in Siena, Tuscany. It was
taken to Avignon, France, in the 14th century along with the
popes where it took on the name of Ugni blanc. In 1730 it
was mentioned in Codillac, Gironde by abbot Bellet.
Variety Description
Alias names
Biancone, Procanico, Brocanico, Boriano,Trebbiano Fiorentino,Trebbiano,
Tribbiano Forte, Trebbianone, Trebbiano di Toscana, Trebbiano di Lucca,
Trebbiano di Tortona, Trebbiano di Cesena, Trebbiano di Empoli.
It is one of the most popular vines in Italy thanks to its adaptability; it
is cultivated nationwide from the north to the south, even if it is mostly
found in warmer areas. It is contained in dozens of production specifications and so characterises numerous DOC wines. Dry white wines are
produced when blended with Malvasia del Chianti and Canaiolo bianco.
Shoot apex: semi-expanded or expanded, lanuginose, white sometimes
slightly crimson-red in colour.
Mature leaf: large or medium-large, pentagonal with five lobes. Flat leaf
lamina, sometimes slightly eave-like with bullate and slightly undulated
surface; flat lobes. Leaf underside is strongly arachnoid or lanuginose.
Grape cluster: large or medium-large, cylindrical-cone-shaped, winged
(one or two), at times bifurcated at the tip, semi-compact or semisparse.
Grape berry: medium or medium-small, spheroid. The skin, much more
resistant than that of the Malvasia del Chianti, is more or less pruinose,
yellow-green or reddish-yellow in colour. The pulp is plain flavoured.
Phenology
Budding: late
Veraison: late
Flowering: average
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate

Good tolerance to spring frosts due to its late budding, whereas it suffers
from the effect of wind. Average tolerance to downy and powdery mildew
and rot. Compact cluster clones suffer from botrytis rot attacks. Highly
susceptible to mites, less so to leafhoppers. Often a lack of boron is felt
immediately. Very sensitive to esca (black goo), a fungal disease caused
by Stereum Hirsutum and Phellinus.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-19
3.0-3.30
5.0-9.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The grapes of this vine generally produce a wine with a low alcohol
content, a light structure and above all neutral. For this reason it adapts
well to blends with more aromatic grapes. Errors during the vinification
process can give a strong bitter aftertaste. In Tuscany it is often used as
a base for the production of Vin Santo.
X
Millerandage, bud drop, suffers from lack of boron
high
Vigour
Basal bud fertility
semi-erect

This vine has a remarkable vigour and therefore - as a rule - fertile, fresh
and deep soils are to be avoided as there is a risk of physiological problems such as bud drop and millerandage, in addition to poor quality yields.
It expresses itself well in less fertile, poor soils with an average depth. It
suffers spring winds and summer droughts.
Low density cultivation systems make it produce in excess. It adapts well
to high density cultivation systems with spurred-cordon, which also make
the vine produce smaller grape clusters.
average
low
105
Uva di Troia
The legend goes that the origin of this vine is to the city of
Troy Dardania (Anatolia, Turkey), from where it was imported by the Greeks during the times of Magna Graecia.
The name most probably recalls either a town called Troia
in the province of Foggia, Apulia, or a town called Cruja on
the nearby Albanian coast, just across the Adriatic.
Variety Description
Alias names
Barlettana, Uva di Canosa, Tranese, Nero di Troia, Troiano, Vitigno di
Barletta, Uva di Barletta, Uva della Marina.
This variety is commonly cultivated in the provinces of Brindisi, Foggia
and Bari as well as along the whole Apulian coast. It is part of DOC wine
blends such as Cacce mmitte di Lucera, Castel del Monte, Rosso Canosa,
Rosso Barletta, Rosso di Cerignola.

Averagely tolerant to powdery mildew; scarce resistance to downy mildew.
Thanks to the rather consistent skin it can withstand bad weather. It shows
sensitivity to hot winds, typical in southern Italy.

Shoot apex: expanded, hispid, bronzy-green in colour.
Mature leaf: medium, pentagonal with five lobes. U- or lyre-shaped
petiolar sinus with overlapping edges. The leaf surface is smooth and
the underside lanuginose; the leaf lamina is flat and thick; the lobes turn
slightly inwards.
Grape cluster: large, pyramidal-shaped, simple or winged, averagely
compact.
Grape berry: medium, spheroid. The skin is pruinose, thick and consistent,
almost coriaceous and violet in colour. The pulp is succulent. Destemming
is rather difficult.
Phenology
Ripening: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
semi-erect
prostrate
X
high
Vigour
106

This vine does not have any particular requirements with regard to
pedologic aspects and therefore it is suitable for various kinds of soils.
It can adapt to different cultivation systems and pruning techniques and
production is average.
average
Basal bud fertility
low

Sugar
Content
in Babo
pH
Total
Acidity
g/l
19-21
3.2-3.4
4.5-6.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The wines obtained from these grapes are ruby-red in colour with a winy
bouquet, full-bodied and with a good alcohol content. They are usually
employed in blends to improve colour.
Uva Longanesi
This vine was named by Aldo Longanesi, who discovered it
in an estate in Bagnacavallo in the province of Ravenna,
Emilia Romagna. Initially, it was thought to be a biotype
of the Negretto grape, but a close examination of the main
ampelographic characteristics led to a clear distinction
between the two varieties. The subsequent theory that this
vine was linked to the Tempranillo grape was invalidated by
isoenzyme-linked analysis. It may have originated from the
domestication of wild vines, like many Lambrusco grapes
in Emilia.
Variety Description
Alias names
Negretto Longanesi, Longanesi, Bursn, Uva dBursn, Bursona, Uva
Bursona.
This vine is mainly cultivated in the province of Ravenna. It is an authorised variety in the Emilian provinces of Ravenna, Forl, Cesena and
Bologna.
Shoot apex: open, lanuginose, whitish-green in colour with reddish shades
on the edges.
Mature leaf: medium, pentagonal with five lobes. Open U-shaped petiolar sinus and often with shallow lower lateral sinuses. The leaf lamina
is twisted.
Grape cluster: medium, cone- or cylindrical-cone-shaped, elongated,
winged (with one wing), averagely compact or sparse.
Grape berry: medium or medium-large, spheroid. The skin is averagely
pruinose, consistent and blue-black.
Phenology
Veraison: average
Ripening: average
Agronomic Positions
erect
Growth habit
Physiologic aspects

Averagely sensitive to the main cryptogamic diseases with a certain tolerance to botrytis rot. Thanks to the counter-buds that bear fertile shoots it
moderately tolerates late frosts. It tolerates drought. It can be susceptible
to attacks by mites and leafhoppers.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-22
3.3-3.8
6.0-8.5
1200-2000
3000-5000
Total
Polyphenols
%skins/grape seeds

The grapes of this vine give red wines with violet reflections and a floral,
fruity, spicy and herbaceous bouquet; they are bitterish, rather acidic and
astringent on the palate. At the same time, they are full-bodied with a
long flavour and olfactory persistence. Suitable for ageing.
prostrate
X
high
Vigour
Basal bud fertility
semi-erect

Due to its remarkable vigour, this vine is suitable for cultivation in soils
which are not particularly rich. The yield is medium-high and regular.
Medium density cultivation systems with medium, long or short pruning
are suitable. It does not have any particular adaptability problems.
average
low
107
Uva Rara
This vine is often confused with other varieties (Bonarda)
due to alias names and synonyms. It has been present in
current cultivation areas for a long time now.
Di Rovasenda (1877) already identified the Bonarda di
Gattinara vine with the Uva Rara di Voghera, preferring
the second name to the first because it better represented
the aspect of the cluster. Molon (1906) described this vine
under the name Bonarda and quoted that of Uva Rara in
the synonyms.
Variety Description
Alias names
Bonarda di Cavagli, Bonarda di Gattinara, Balsamina or Balsamea nera,
Oriola, Oriana.
This vine is cultivated in particular in the northwest of Italy, especially
in Piedmont, in the provinces of Novara and Vercelli and Lombardy in
the provinces of Pavia and Milan. It is used mostly for blending, making
significant DOC wines such as Sizzano, Boca, Fara, Ghemme, Oltrep
Pavese, Colline Novaresi and San Colombano al Lambro.
Shoot apex: open, cottony, white in colour with slightly pinkish edges.
Mature leaf: large, pentagonal with five lobes; the median lobe is often
elongated. At the base of the shoots it is possible to find leaves with seven
or eight lobes and very large and deep sinuses. The leaf lamina is flat and
bullate with turning edges.
Grape cluster: variable in size usually medium to medium-small, short,
cone-shaped, rather sparse.
Grape berry: medium, spheroid or slightly discoidal. The skin is pruinose
and red-blue in colour.
Phenology
Flowering: average
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
Bud drop with abscission of the flowers

high
108
prostrate
Vigour
Basal bud fertility
semi-erect
average
low

It performs best on hilly ground with clayey, calcareous soils, which
are not particularly deep and with a limited water supply. An excellent
product can be obtained if cultivated in conditions that reduce its vigour.
Generally low density cultivation systems are applied, but this vine can
also adapt well to wall-trained, Guyot or spurred-cordon techniques. The
yield can be penalised by bud drop of the already sparse cluster, especially
if there is an excessive vigour in flowering. In unfavourable years it can be
subject to abscission of the flowers.
Sensitive to powdery mildew but good resistance to botrytis and acid rot
due to the sparse cluster. Normal sensitivity to downy mildew. Good tolerance to hail damage.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-22
3.00-3.30
6.5-7.5
900-1100
2600-3300
Total
Polyphenols
%skins/grape seeds

The wines produced with these grapes have a less intense ruby-red colour
with violet reflections and an elegant bouquet reminiscent of red flowers
like Viola and almost ripe red fruit, balanced and not particularly
structured. The grapes are usually blended with other grapes such as
Croatina or Barbera adding finesse and fragrance.
Aiming at limited production and vinifying these grapes in a pure status
produces wines characterised by a candid and clear elegance with a
slightly bitterish aftertaste.
Verdicchio bianco
It is still unclear today how and when this vine was introduced. It seems to have been cultivated since ancient times
in the Marches. Analogically to other varieties, its name
derives from the green colour of the grapes (from Latin
viridicare, viridis) and from the greenish reflections of its
wine. Di Rovasenda (1881) and Consolani (1914) praised
Verdicchio as one of the best and most valuable white grape
vines in the Marches. Recent ampelographic, chemotaxic and
molecular (analysis of the DNA) research has ascertained
that Verdicchio bianco and Trebbiano di Soave (Cal et all.
1991) have the same identity although they are still listed
as separate varieties in the National Catalogue of Vine
Varieties.
Variety Description
Production is regular. It prefers cultivation systems with renewable

shoots to those with the spurred ones; moreover it is suitable for innovative cultivation systems with medium-high density (4,000-5,500 vines
per hectare).
Alias names
Trebbiano di Soave, Trebbiano di Lugana, Trebbiano veronese.
This vine is common in the Marches under the name Verdicchio, where
it is an important component of the DOC wines Verdicchio dei Castelli
di Jesi and Verdicchio di Matelica. It is also cultivated in Umbria and
Lazio. In Lombardy, in the area around Brescia, it is known as Trebbiano
di Lugano. In Veneto, in the area around Verona, it goes by the name
Trebbiano di Soave.

Good resistance to ordinary fungal diseases. Sensitive to botrytis rot and
to all the factors that induce this disease i.e. excess vigour, extremely
compact clusters, factors that may damage the cluster (leafhoppers and
hail stones). It is particularly sensitive to esca (black goo), a fungal disease caused by Stereum Hirsutum and Phellinus.

Shoot apex: fan-shaped, cottony, whitish-green in colour.
Mature leaf: medium, orbicular or pentagonal with three or five lobes.
Flat or slightly undulate leaf lamina with turning and undulated lobes.
Grape cluster: medium-large, cylindrical-cone-shaped or pyramidalshaped with one or two wings, compact or semi-compact.
Grape berry: medium, spheroid. The skin is averagely pruinose, thin, consistent and yellow-green in colour.
Phenology
Veraison: average
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects

Basal bud fertility
prostrate
Sugar
Content
in Babo
pH
Total
Acidity
g/l
21-24
3.0-3.30
6.5-9.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

Verdicchio or so-called Trebbiano di Lugano can produce important wines
with excellent acidity and structure, which are suitable for fermentation
in wood and barrel ageing. Its aromatic characteristics are complex:
remarkable primary aromas of white flowers, like camomile, as well as
ripe tropical fruit like pineapple and citrus fruits. When developed it gives
off aromatic scents of sage and rosemary often enriched by hydrocarbon
nuances.

high
Vigour
semi-erect
average
low
X
X
X

This vine can adjust well to any kind of soil as long as it is not excessively
fertile and humid, which would give too much room to its vigour. Excellent
results are achieved in clayey soils and clayey-calcareous soils bring out
its utmost aromatic potential.
109
Verduzzo friulano
Acerbi (1825) mentioned a vine called Verduz that had
already been cultivated for over a hundred years in Friuli,
particularly in the province of Udine. The Ampelographic
Bulletin of 1879 named it within the white grape varieties
of Friuli. Poggi (1939) distinguished two types: a first one
called verde (green), which has become extinct, and a second one called giallo (yellow).
Variety Description

Slightly sensitive to downy and powdery mildew; it tolerates botrytis rot
due to its resistant skin. It is sensitive to moth attacks.
Alias names
Verduz, Verduzo, Verduza, Ramandolo.
This vine is cultivated in Friuli Venezia Giulia in the provinces of Udine,
Pordenone and Gorizia. It is part of the production specifications of the
DOCG wine called Ramandolo and of DOC wines such as Colli Orientali
del Friuli, Friuli Annia, Friuli Aquileia, Friuli Isonzo, Friuli Latisana and
Lison-Pramaggiore in all its versions.
Shoot apex: expanded, basically lanuginose, whitish-green colour with
bronze hues.
Mature leaf: medium, orbicular with three lobes or almost whole. Open
V-shaped petiolar sinus. Flat and smooth leaf lamina.
Grape cluster: small, pyramidal-shaped, winged, slightly compact.
Grape berry: medium, slightly ellipsoid. The skin is pruinose, thick, consistent, coriaceous and greenish-yellow in colour or golden where exposed
to the sun.
Phenology
Budding: average
Veraison: average
Flowering: average
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate
X
high
Vigour
semi-erect
average
low
Basal bud fertility

This vine prefers hilly ground with soils of poor fertility, with good exposure to the sun. The yield is good and regular. Medium density cultivation
systems with medium-long pruning are the most suitable.
110
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-22
2.9-3.5
6.0-9.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The wine produced from these grapes is characterised by an intense yellow-golden colour with a bouquet reminiscent of fruity honey and white
flowers. It has moderate body and tannic content. The grapes are suitable
for wilting in special fruit stores.
Vermentino
The origins of this vine are still unknown today. It is thought
to have come from the Iberian peninsula from where it
spread to the northern Tyrrhenian coast around the 14th
century. Acerbi (1825) mentioned this vine particularly
popular in the area of San Remo. The Favorita and Pigato
grapes are identified with Vermentino, but there are contrasting opinions with regard to this.
Variety Description
Alias names
Piccabon, Uva sapaiola, Vermentino bianco, Formentino, Brustiano bianco or di Corsica, Malvasia grossa.
This vine is traditionally cultivated in Tuscany, in the province of Massa
Carrara, and in the more traditional areas of Liguria. Currently, it is one
of the most popular vines in the north of Sardinia. The Vermentino grape
is mainly used for wine-making, but it is also a table grape. It can be
vinified on its own although it is usually part of blends with local white
grape varieties. It is part of numerous DOC wines such as Cinque Terre,
Colli di Luni, Golfo del Tigullio, Riviera Ligure di Ponente, Bianco della
Valdinievole, Bolgheri, Candia, Colli Lucchesi, Montecarlo, Vermentino di
Gallura and Vermentino di Sardegna.

Dry, hilly and sunny soils are ideal for the cultivation of this grape. It is
also possible to cultivate this vine on the plains where it requires deep
soils and low density cultivation systems. It also adapts well to compact
cultivation systems with short pruning (shrub-like). Good tolerance to
salty winds and extended droughts. Average and regular production.
As regards the main cryptogamic diseases it is susceptible to downy mildew, whereas it exhibits moderate tolerance to powdery mildew. Sensitive
to late frosts and hard frosts due to early budding. Sensitive to leafhoppers.

Shoot apex: expanded, cottony, white in colour with crimson-red
edges.
Mature leaf: medium-large, pentagonal with five lobes. U-shaped or
closed lyre-shaped petiolar sinus. Flat leaf lamina, bullate at times,
slightly eave-like.
Grape cluster: medium or medium-large, cylindrical- or pyramidalshaped, averagely sparse.
Grape berry: medium-large, spheroid. The skin is pruinose of average
consistency; the colour is amber-yellow or greenish-yellow.
Phenology
Budding: average
Veraison: late
Sugar
Content
in Babo
pH
Total
Acidity
g/l
17-21
3.2-3.5
4.5-7.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The wine produced is straw-yellow in colour with green reflections. It has
a delicate bouquet and is slightly bitter on the palate. Besides being used
for the production of still and dry wines, it is also suitable for the production of sweet, fortified and sparkling wines.
Flowering: average
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
semi-erect
prostrate
X
high
average
Vigour
Basal bud fertility
low
111
Vernaccia
di San Gimignano
This vine boasts rather ancient origins, in fact the wine
obtained from its grapes, known by the same name, was
already being sold in the 13th century, according to the
Ordinamenti della Gabella of the municipality of San
Gimignano. In the past, Vernaccia was immensely appreciated by the Medici family and the papal courts besides
being mentioned in The Divine Comedy by Dante Alighieri.
In 1932 is was described by Fergola. There are several
theories as to the etymology of the name: the most reliable one traces this vine back to Vernazza situated in the
Cinque Terre, Liguria, from where it is thought to have been
exported to Tuscany.
Variety Description

This vine is suitable for cultivation in clayey-calcareous soils, which are
not excessively fresh. It prefers medium-low density cultivation systems
with medium-long pruning. The yield is regular and abundant.
Alias names
Vernaccia di Toscana.
This vine is traditionally cultivated in the province of Siena, Tuscany, in
particular in the hilly area of the municipality of San Gimignano. It falls
within the production specifications of blends for DOC wines such as Colli
dellEtruria centrale and S. Gimignano Vin Santo. It is also one of the
main components of the DOCG wine called Vernaccia di S. Gimignano.

Good tolerance to the main cryptogamic diseases. Average tolerance to
climatic adversities.

Shoot apex: spherical, cottony, silvery-white in colour with crimson-red
edges.
Mature leaf: medium, orbicular or pentagonal with three lobes. Open Vshaped petiolar sinus, more rarely U-shaped. Flat leaf lamina, undulate
or bullate with flat lobes.
Grape cluster: large, elongated, pyramidal-shaped, sometimes winged
(one wing), semi-compact.
Grape berry: medium, of almost discoid shape. The skin is pruinose, averagely thick and greenish-yellow in colour with amber nuances where
exposed to the sun.
Phenology
Budding: average
Veraison: average
Agronomic Positions
erect
Growth habit
Physiologic aspects

high
112
prostrate
Vigour
Basal bud fertility
semi-erect
average
low
Sugar
Content
in Babo
pH
Total
Acidity
g/l
16.5-20
3.3-3.9
7.5-11.0
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The wines produced from these grapes are pale straw-yellow in colour
with a delicate and characteristic bouquet, moderate alcohol content, dry
in taste and typical bitterish aftertaste.
Vernaccia nera
(Serrapetrona)
Di Rovasenda (1877) described Vernaccia nera as one of
the best red grape vines of the area of Ancona, the Marches.
The first mention of this vine is found in the Ampelographic
Bulletin of 1876, which described its diffusion in the
Marches and Umbria. Felcini (1893) recalled a biotype of
this vine known as Vernaccia di Serrapetrona, from which a
rather appreciated wine with the same name is made.
Variety Description
Alias names
Vernaccia nera, Vernaccia di Cerreto or Cerretana or Selvatica, Vernaccia
di Teramo, Morone.

Elevated tolerance to the main cryptogamic diseases. The grapes are suitable for storing in special fruit storage rooms.
This vine is typical from the province of Macerata, the Marches, where
it is used for the production of the natural sparkling DOC wine called
Vernaccia di Serrapetrona.
Shoot apex: fan-shaped, small, arachnoid, green in colour.
Mature leaf: medium, orbicular with five lobes, more rarely with three.
Open or semi-closed lyre-shaped petiolar sinus. Smooth undulate or
slightly bullate leaf lamina.
Grape cluster: medium, cylindrical-cone-shaped, sometimes winged,
tight.
Grape berry: medium, spheroid or sub-spheroid. The skin is averagely
thick, consistent and violet-black in colour.
Phenology
Veraison: average

Sugar
Content
in Babo
pH
Total
Acidity
g/l
16-17
3.1-3.3
6.0-7.5
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The wines produced from these grapes are deep ruby-red in colour with
a winy bouquet underlined by hints of blackberry, ripe cherry and Viola
and sufficient body.
Flowering: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate

high
Vigour
Basal bud fertility
semi-erect
average
low

The soils suitable for the cultivation of this vine are hilly and marly-arenaceous; under these conditions the yield is abundant. This vine does not
have particular requirements with regard to climate. The most suitable
cultivation system is the arch-like technique with medium-long pruning.
113
Vespolina
This vine has been known since the late 18th century, although it was most probably cultivated in ancient times in
the area around Gattinara, Piedmont. It is rather common
in the provinces of Como and Pavia (Voghera) in Lombardy,
Novara (Ghemme, Gattinara) in Piedmont and Piacenza
(Bobbio) in Emilia Romagna. The name Vespolina, meaning little wasp, is supposed to have derived from the fact
that the sweet grapes attract wasps. The first description
was made by Acerbi (1825), followed by Gallesio (1839),
who called it V. v. circumpadana. In the Oltrep area it was
known almost exclusively by the name Ughetta.
high
Variety Description
Vigour
Alias names
Inzaga, Inzagre, Massana, Nespolina or Nespolino, Novarina, Solenga,
Ughetta, Ughetta di Canneto, Uva cinerina, Vespolino, Vispavola, Uvetta
di Canneto.
This vine is cultivated in the area around Vercelli, the province of Novara
and above all in Oltrep Pavese. It is part of the compositions of DOC
wines such as Oltrep Pavese, Boca, Fara, Ghemme, Colline Novaresi, etc.
Shoot apex: expanded (fan-shaped), cottony, white in colour with a mere
crimson-red touch on the edges.
Mature leaf: medium-small, pentagonal with five lobes. Broad U-shaped
petiolar sinus; upper lateral sinuses either with overlapping edges or
closed, very deep lyre-shaped; lower lateral sinuses either with overlapping edges or closed, rather deep lyre-shaped. The leaf surface is green;
the leaf underside is pale green including the main veins, which have a
cottony aspect to them. The indenture of the leaf profile is rather accentuated concave-convex.
Grape cluster: medium, elongated, cylindrical- or cone-shaped, averagely
compact; usually it has only one very developed wing. Long, herbaceous
and thin prostheca.
Grape berry: medium of regular ellipsoid shape. The skin is slightly
pruinose, rather thin and of limited consistency; the colour is deep blue,
almost black.
Phenology
Budding: average
Ripening: average
Agronomic Positions
erect
Growth habit
Physiologic aspects
114
semi-erect
prostrate
X
The clusters can have problems linked to bud drop
average
low
Basal bud fertility

This vine prefers land which is well exposed to the sun, with fresh and
deep soils that are not subject to drought but with good drainage at the
same time. In spring unfavourable conditions such as water stagnation or
low temperatures can jeopardise the regular development of the flowers,
causing irregularities linked to the setting and further development of the
fruit. Vegetation is often messy due to excessive production of secondary
shoots.
Sensitive to downy mildew, especially the clusters; normal tolerance to
powdery mildew; moderate resistance to frosts. Susceptible to bud drop.
Due to the thin skin it suffers from rain during the ripening period.
Sugar
Content
in Babo
pH
Total
Acidity
g/l
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
18-22
3.2-3.4
5.5-7.5
400-600
2800-3200
Total
Polyphenols
%skins/grape seeds

The grapes are used exclusively for wine-making, producing a coloured,
alcoholic, smooth and velvety wine that is not particularly structured. The
bouquet is enriched by scents of wild red fruit and red flowers. It is often
used in blends with the Barbera, Croatina and Nebbiolo varieties. It gives
smoothness and complexity to blends.
Zibibbo
This vine originates from Alexandria in Egypt and spread
throughout the Mediterranean basin thanks to the Romans.
The name of the Zibibbo grape is thought to derive from the
Egyptian town called El Zibib. Others are of the opinion
that it derives from the north African word zibib meaning
dry grapes. It is classified as a table grape as well.
Variety Description
Alias names
Moscatellone, Moscato di Pantelleria, Salamanna or Seralamanna,
Moscato di Alessandria.
This vine is cultivated in the surroundings of Trapani, Sicily and in particular on the island of Pantelleria. Zibibbo grapes are eaten fresh or
dried as raisins and are used for vinification. The grapes of this Moscato
produce DOC wines such as Pantelleria in several versions: Moscato,
Passito, Passito liquoroso, Spumante and Zibibbo dolce.

The yield is regular and average. Medium density cultivation systems are
suitable with short pruning (shrub-like). High resistance to drought. There
can be problems of affinity if grafted onto the Kober 5 BB rootstock.
It is sensitive to downy and powdery mildew as well as to winter frosts.
Moderately tolerant to acid rot.

Shoot apex: fan-shaped, sub-lanuginose, whitish-green in colour.
Mature leaf: medium with three or more rarely five lobes. Deep Vshaped petiolar sinus that tends to close; sometimes with two tiny
characteristic teeth. Almost flat leaf lamina, slightly bullate; the leaf
underside is glabrous or with slight pubescence.
Grape cluster: large, slightly elongated, cone-pyramidal-shaped,
winged (with one or two wings) averagely compact or tending to be
sparse.
Grape berry: large, sub-spheroid tending to oval. The skin is pruinose,
thick, consistent and yellow-green in colour. The pulp is crisp with an
intense muscatel flavour.
Phenology
Budding: average
Sugar
Content
in Babo
pH
Total
Acidity
g/l
19-25
3.4-3.8
4.5-7
Total
Anthocyans
mg/kg
Total
Polyphenols
mg/kg
Total
Polyphenols
%skins/grape seeds

The wines produced from these grapes are deep straw-yellow in colour
with amber reflections. They are characterised by a bouquet of intense
typical aromas, a sweet taste and high alcohol content. The grapes are
suitable for wilting in the vineyards as well as in special fruit stores.
Ripening: late
Agronomic Positions
erect
Growth habit
Physiologic aspects
prostrate

high
Vigour
semi-erect
average
low
Basal bud fertility
115
115
Table grapes
White grape varieties
This is an ancient vine from Apulia, originating in the province
of Bari.
Alias names: Turchesca, Uva Turca, Turca bianca, Uva di Bisceglie,
Lattuario bianco, Varesana.
The grape cluster is large and averagely compact. The grape
berry is large too, ellipsoid with whitish-yellow skin; the pulp
is very crisp with a simple but pleasant taste. Being a vigorous
plant it requires good exposure. It is difficult to preserve and
transport so it has only local importance, linked to the quality
of its flavour. Ripening: Third period, about three to five weeks
after Chasselas.
Alias names: Incrocio Pirovano 65; Ideal in France; Dona Sofia,

Moscatel italiano in Spain.
The grape cluster is large, cone-pyramidal-shaped, fairly sparse
or compact and winged. The grape berry is large or very large
(8-10 grams), ellipsoid of yellow-amber or golden-yellow colour;
consistent and averagely thick skin; the pulp is crisp and juicy
with a sweet flavour and a pleasant aroma of muscatel when
ripe. This vine has high vigour and production. It requires fertile,
fresh, deep and light soils. To obtain a high-quality product this
vine requires adequate cultivation care. It is suitable for preservation and transportation. Ripening: Third period, after the 15th
September and shortly after Regina.
CHASSELAS DOREE (w)
MATILDE (w)
This vine has ancient French or more probably Swiss origins. In

both countries the grapes are mainly used for vinification.
There are many alias names linked to the numerous cultivation
areas like Chasselas de Montauban, Chasselas de Fontainebleau,
etc. in France, Fendant in Switzerland and Gutedel and Ssstraube
in Germany.
As this variety is spread over a wide area it represents the benchmark of the ripening scale of all table grapes.
The grape cluster is medium and very tight. The grape berry is
medium or small, spheroid with greenish-white skin; the pulp is
juicy with a simple and sweet flavour. This vine has average vigour and can adapt well to different environments. In Italy there
is no particular interest in this variety. Ripening: First period,
second ten days in August.
In 1962 Professor P. Manzo of the Experimental Institute of

Fruit Growing in Rome created this variety by crossbreeding the
Italia x Cardinal vines.
The grape cluster is medium-large, cylindrical-cone-shaped and
winged. The grape berry is large (about 7 grams), ellipsoid and
elongated with yellow-coloured skin; the pulp is crisp, usually
with a pleasant aromatic flavour, sometimes neutral in taste. This
vine is vigorous and productive. It is suitable for preservation and
transportation. Its spread and performance on the markets are
linked to its early ripening period. Ripening: First period, about
one week after Cardinal.
BARESANA (w)
ITALIA (w)
In 1911 Professor Alberto Pirovano created this variety by crossbreeding the Bicane x Moscato dAmburgo vines. At first, this
new variety did not seem to have particularly noteworthy characteristics, it was subsequently reassessed in a different manner and
has became the most appreciated variety worldwide.
116
116
PERLA DI CSABA (w)

In 1904 the vine-grower Stark from Bekecsaba, Hungary, obtained this vine through seed; in its country of origin it is called
Csabagyongye. In Italy it started spreading from Veneto. It has
also spread to other countries.
The grape cluster and berry are medium sized. It has a good
flavour, clearly tasting of muscatel. This vine is productive, but its
grapes are of scarce preservation and not suitable for transportation. Ripening: Very early-second half of July.
PIZZUTELLO BIANCO (w)

This vine probably has Syrian origins. It is thought to have been
spread by the Arabs in North Africa and Europe. It mabye the
Vitis Dactyli mentioned by Pliny. It was described in the 13th
century by an Arab author as originating in Malaga, in Spain.
Alias names inspired by the particular shape of the berry are:
Pizzutello di Tivoli, Pizzutello di Roma, Uva Cornetta, Sperone
di Gallo - in Italy; Teta de vaca, Corazon de cabrito - in Spain;
Santa Paula and Lady Finger - in Argentina; in France it is generally called Cornichon blanc - in Provence it is known as Vessie
de poisson.
The grape cluster is medium, cylindrical-cone- or pyramidalshaped, short and winged. The grape berry is medium or mediumlarge, elongated and pointed or pyriformed or half-moon-shaped.
The skin is irregular green-yellow or golden-yellow in colour; the
pulp has a simple, very sweet and pleasant flavour. This vine is
vigorous and suitable for warm climates. It preserves well while
on the vine, but it is unsuitable for transportation. Ripening: Third
period, about four to five weeks after Chasselas.
REGINA (w)
This vine spread throughout the Mediterranean basin in ancient
times and was described in Italy by Latin authors. It has different ampelographic characteristics depending on the environment
it is cultivated in.
For the above-mentioned reasons many alias names have been
created depending on the countries it is cultivated in. In Italy:
Pergolana in Abruzzo, Inzolia imperiale or Marsigliana bianca in
Sicily, Mennavacca bianca and Uva Marchesa in Apulia, Calabria
and Campania, Regina di Firenze in Tuscany, Boldon in Trentino
Alto Adige. It was imported to France in 1883 at the time of the
Ottoman Empire from the region of Beyrouth (Beirut); due to
its elongated, date-like shape, it was called Dattier de Beyrouth
completely ignoring the fact that it was already widespread in
Turkey, where it was called Razaki. In other countries: Rasaki in
Greece; Waltam cross in Australia, South Africa and the United
States of America; Afuz-Aly and Bolgar in Bulgaria, etc.
The grape cluster is large or very large, elongated pyramidalshaped, winged and fairly sparse. The grape berry is large or very
large (up to 10 grams), not always uniform due to millerandage,
ellipsoid with one or two small and soft seeds. The skin is consistent, golden-yellow in colour; the pulp is crisp with a simple and
pleasant flavour.
This vine is very vigorous and adapts well to different cultivation
environments; it suffers droughts. Excessive insulation can provoke a bronze colouring of the berries. It is suitable for preservation and transportation.
Ripening: Third period, about three to five weeks after
Chasselas.
REGINA DEI VIGNETI (w)

In 1916 Jean Mathiasz from Hungary created this variety by
crossbreeding the Regina Elisabetta x Perla di Csaba vines.
The alias names used all over the world are the translation of the
original Hungarian name.
The grape cluster is medium or large and semi-compact. The
grape berry is large with golden-yellow coloured skin; the pulp

has a pleasant flavour with a slight muscatel aroma. It suffers
from millerandage.
Initially, this vine is very vigorous and productive but it rapidly
declines. The ampelographic characteristics of leaves and shoots
are similar to those of the Regina grape. Ripening: Early, nearly
simultaneously with Chasselas.
SULTANINA BIANCA (w)

This vine has very ancient Anatolian origins from where it was
spread throughout the Mediterranean basin.
There are many alias names: Kishmich in Iran, Coufurogo in
Greece, Sultana, etc.
The grape cluster is medium or large, cylindrical-cone-shaped,
compact and winged. The grape berry is small (3 grams), ellipsoid, uniform and seedless. The skin is thin but resistant, goldenyellow in colour; the pulp is crisp with a simple and sweet flavour.
This vine is very vigorous but it has poor production. It requires
warm and dry climates with fresh, fertile and deep soils. It is
mainly used for drying and supplies an international market of
raisins. Ripening: Second period.
VERDEA (w)
The origins of this vine are unknown, although there are descriptions of it being cultivated in the area around Pisa and Pistoia,
Tuscany since the 14th century. From Tuscany it spread to
Piacenza, Emilia Romagna, as well as Piedmont, where it was
called Verdea.
The aliases are often linked to similar but not identical varieties:
Colombana bianca or San Colombano in Tuscany, Dore dItalie
in France.
The grape cluster is medium or large, short pyramidal-shaped,
winged and compact. The grape berry is medium and spheroid
with yellowy-green coloured skin that tends to become golden
when exposed to the sun; the pulp is juicy with a simple and
sweet flavour. This vine is vigorous with an elevated yield. It
requires fresh and deep soils. This vine has a double aptitude
as it is also suitable for vinification in blends. It is suitable for
preservation and transportation. Ripening: Fourth period, after
mid-September.
VICTORIA (w)
This vine was created in Romania by Victoria Lepodatu and
Gheorghe Condei by crossbreeding the Cardinal x Regina (Afuz
Ali) vines.
This grape variety is common throughout Romania and Greece
from where it was imported and spread by vine-growers from
southern Italy. It is also cultivated in South Africa.
The grape cluster is large and pyramidal-shaped. The grape berry
is large to very large and cylindrical or ellipsoid; the skin is thick,
green-yellow in colour; the pulp is crisp and simple flavoured.
This vine is vigorous with an elevated yield. It is suitable for transportation and therefore has conquered the table grape market.
Ripening: Early, first to second ten days in August.
117
117
ZIBIBBO (w)
Since ancient times this vine has been common all along the
Mediterranean coast, especially the European coast.
For this reason there are many alias names: Moscato dAlessandria,
Moscatellone, Moscato di Pantelleria, Moscatella di Spagna in
southern Italy; Salamanna or Serralamanna in Tuscany; Muscat
Romain, Panse musque, Muscat gros grains and Muscat
dAlexandrie in France; Moscatel de Alejandria, Moscatel de
Malaga, Moscatel de grano gordo in Spain; Moscatel de Setubal
in Portugal and White Hanepoot in South Africa.
The grape cluster is medium to large, elongated, winged and averagely compact or sparse. The grape berry is large or very large
and ellipsoid with greenish-yellow or amber-yellow coloured skin;
the pulp is crisp with an intense muscatel flavour.
This vine is very vigorous with an average yield, which is caused
by bud drop. It requires warm and sunny environments with fertile soils. In Sicily and Calabria it is mostly cultivated for prompt
consumption; on the islands of Lipari and Pantelleria it is mainly
used for the production of dessert wines.
Ripening: Third period.
Red grape varieties

ALPHONSE-LAVALLEE (r)
This vine is thought to have been obtained in the 19th century
by a French vine-grower from Orlans, who dedicated it to the
president of the French Horticultural Society in about 1860.
Alias names: it is generally called Ribier, but it is also known as
Royal in Belgium and Enfes in Turkey.
The grape cluster is medium or large (above 500 grams), cylindrical-cone-shaped, elongated, averagely sparse and winged. The
grape berry is large to very large (7 to 9 grams) and spheroid; the
skin is very pruinose and consistent with a regular and attractive
blue-black colour; the pulp is crisp with a simple but pleasant taste.
The early veraison often induces a much too early harvest. This vine
is vigorous with an elevated yield. It requires warm and sunny climates with fertile, deep and fresh soils. Ripening: Second period.
CARDINAL (r)
In 1939 this vine was created by Snyder and Harmon of the VineGrowing Station of Fresno, California, United States of America,
by crossbreeding the Flame Tokay x Alphonse Lavalle vines. It
was introduced into Europe after 1945.
The grape cluster is medium or large, sparse and winged. The
grape berry is large or very large with irregular red-violet coloured skin; the pulp is simple flavoured. This vine is very vigorous
and requires fertile and fresh soils, which are well exposed to the
sun. Ripening: Early, first to second ten days in August.
MICHELE PALIERI (r)

This vine was created by Michele Palieri from Velletri, Lazio, by
crossbreeding the Alphonse Lavalle x Red Malaga vines.
The grape cluster is large, cylindrical-pyramidal-shaped, sparse
and winged. The grape berry is large or very large and oval with
violet-black coloured skin; the pulp is crisp with a simple but
118
118
sweet taste. This vine is vigorous with an average yield. It is suitable for transportation.
Ripening: Second period.
MOSCATO DADDA (r)

In 1897 this vine was created by Luigi Pirovano of Vaprio dAdda,
Lombardy, from seeds of the Moscato dAmburgo variety.
The grape cluster is medium, cylindrical-cone-shaped, averagely
sparse and with a long wing. The grape berry is medium-large and
spheroid with violet-black or blue-black coloured skin; the pulp is
succulent and sweet and sometimes reminiscent of muscatel.
This vine is very vigorous with an average yield. It has no problems
as to preservation and transportation and it can be considered an
improver variety with respect to the Moscato dAmburgo.
Ripening: Second period.
MOSCATO DAMBURGO (r)

The origins of this vine are thought to lie in Great Britain where
in 1860 it was cultivated in greenhouses and named Black of
Alessandria. Later it spread to other countries. Its previous origins may be linked to the city of Hamburg, Germany, to which its
name refers.
The grape cluster is medium, elongated pyramidal-shaped, sparse
with one or two well-developed wings. The grape berry is medium
or large and slightly ellipsoid; the skin is very pruinose, thin but
consistent, intense violet-black in colour; the pulp is juicy with a
pleasant and distinctive muscatel flavour.
This vine is vigorous and productive. It is subject to bud drop
and millerandage. The branches of the rachis wither quickly and
therefore the cluster divides into several parts. This makes it
difficult to preserve and transport this grape. Ripening: Second
period, about two to three weeks after Chasselas.
Ripening period for table grape varieties

Extremely early
(Second half of July)
Perla di Csaba (w)
Early
Cardinal (r)
(First to second ten days in August) Victoria (w)
Regina dei Vigneti (w)
First period
(Second ten days in August)
Chasselas dore (w)

Matilde (w)
Second period
Sultanina bianca (w)
(Second to third ten days in August) Moscato dAmburgo (r)
Alphonse-Lavalle (r)
Moscato dAdda (r)
Michele Palieri (r)
Third period
(End of August to the second
ten days in September)
Regina (w)
Italia (w)
Baresana (w)
Zibibbo (w)
Pizzutello bianco (w)
Fourth period
(after mid-September)
Verdea (w)
Description of the
clonal characteristics
119
White grape
varieties
Key
Sugar content:
= very low
= low
= average
= high
= very high
Oenological attitudes:
STRUTT = structure improver
ACID
= acidity improver
SAP
= sapidity
AROM = brings in aromaticness
Grape cluster dimension:
Acidity:
= very low
= low
= average
= high
= very high
= very low
= low
= average
= high
= very high
Product:
BEV
= suitable for the production of wines
for prompt consumption
FER
= suitable for the production of still wines
PASS = suitable for the production of so-called
raisin wines
SPUM = suitable for the sparkling wine process
LEGN = suitable for fermentation in wood
UVAGG = suitable for blending
AMAB = suitable for the production of semi-sweet
wines
Production yield:
= very low
= low
= average
= high
= very high
True fertility:
= very low
= low
= average
= high
= very high
120
Variety
Production
yield
Grape cluster
dimension
True
fertility
Sugar
content
Acidity
Oenological
attitudes
Product
AMAB
AL 14 T
PASS
Ansonica
Mass selection Sicily
STRUTT, SAP LEGN
Albana
AL 7 T
Arneis
FEDIT 12 C.S.G.
SMA 108
STRUTT
SMA 123
SMA 130
RAUSCEDO 8
STRUTT
ENTAV-INRA 96
ENTAV-INRA 548
ENTAV-INRA 75
AROM
STRUTT
ENTAV-INRA 76
ENTAV-INRA 95
ENTAV-INRA 277
ENTAV-INRA 809
AROM
STRUTT
AROM
AROM
SPUM, FER
SPUM, FER
LEGN
SPUM, FER
SPUM, FER
SPUM, FER
LEGN
SPUM, FER
FER, LEGN
SPUM,
UVAGG
FER, LEGN
FER, LEGN
SPUM
FER, PASS
Coda di volpe
Mass selection Campania
Cortese
Clonal selection under accomplishment
RAUSCEDO 2
STRUTT,
AROM
SPUM,
FER
Falanghina
Fiano
Mass selection Campania. Clonal selection under accomplishment
Garganega
FEDIT 9 C.S.G.
ISV-CV 69
ISV-CV 84
AROM,
STRUTT
ACID
ACID
PASS,
FER
FER
FER, PASS,
LEGN
Greco
CVT CN15
Biancame
CAB 19
CAB 20
CSV-AP PS 2
CSV-AP PS 3
CSV-AP PS 7
CSV-SP PS 8
BEV
BEV
BEV
BEV
BEV
BEV
Chardonnay
121
Variety
Production
yield
Grape cluster
dimension
True
fertility
Sugar
content
Acidity
Oenological
attitudes
Product
Grechetto e Pignoletto Bolognese

G5 ICA-PG
(Todi)
CAB5 (Pignoletto)
AROM, SAP,
STRUTT
SAP
FER
FER
Incrocio bianco (Garganega x Malvasia del Chianti)

FEDIT 51 C.S.G.
STRUTT
SAP, STRUTT BEV, UVAGG

SAP, ACID
BEV, UVAGG
AROM
UVAGG, FER
AROM
STRUTT
PASS
UVAGG, FER
PASS
Maceratino
CSV-AP MC 1
CSV-AP MC 4
BEV
SPUM
Malvasia bianca di Candia

MALB VV200
MALB VV222
RAUSCEDO 2
Malvasia bianca lunga = Malvasia del Chianti

FEDIT 27 CH
MB Cenaia 2
Malvasia di Candia aromatica = Piacentina

PC MACA 66
AROM
SPUM, AMAB
STRUTT,
AROM
FER
SAP, AROM
FER, SPUM
STRUTT,
AROM
FER
SPUM
PASS
Malvasia Istriana
ISV 1
Malvasia puntinata del Lazio Clonal selection under accomplishment

Malvasia di Sardegna
Mass selection C.F.C. Sardinia
Manzoni bianco (I.M. 6.0.13)
FEDIT 6 C.S.G.
CN 4
CVT AT 57
CVT CN 16
AROM
STRUTT,
AROM
STRUTT,
AROM
AROM
Moscato giallo
Mass selection
Nasco
Nuragus
STRUTT
FER, SPUM
STRUTT
FER, SPUM
SMA-ISV 222
SMA-ISV 237
Moscato bianco
Ortrugo
PC ORT 80
PC ORT 81
122
Variety
Production
yield
Grape cluster
dimension
Passerina
Mass selection the Marches
Pecorino = Vissanello
Mass selection the Marches
True
fertility
Sugar
content
Acidity
Oenological
attitudes
Product
Picolit
ACID
STRUTT
SPUM, FER
SPUM, FER
STRUTT
FER
FER
BEV
STRUTT
FER
STRUTT,
AROM
ACID
ISV 2
STRUTT,
ACID
UVAGG, BEV,
FER
ISV 3
AROM, ACID
BEV, FER
Ribolla gialla
Mass selection Friuli Venezia Giulia
ISV-F 4
STRUTT
PASS
Pinella
FEDIT 7 C.S.G.
FER, SPUM
Pinot bianco
Lb 16
Lb 18
Pinot grigio
FEDIT 13 C.S.G.
RAUSCEDO 6
ISV 1
SMA 505
ENTAV-INRA
52
ENTAV-INRA 53
ENTAV-INRA
457
FR 49-207
2/16 Gm
H1 (Hauser 1)
ISV-F 1 Toppani
FER
STRUTT
FER
STRUTT
FER
FER
FER
FER
FER
Prosecco
FEDIT 8 C.S.G.
(Serprina)
ISV-ESAV 10
ISV-ESAV 19
(Balbi)
FER, SPUM
FER, SPUM
FER, SPUM
Prosecco lungo
Riesling italico
FER, BEV
BEV, UVAGG
BEV
ISV-F 2
ISV-F 3
ISV-F 5
LEGN, FER
LEGN, FER
FER
RAUSCEDO 3
FEDIT 10 C.S.G.
ISV 1
Riesling renano
RAUSCEDO 2
Sauvignon
STRUTT,
AROM
STRUTT,
AROM
LEGN, FER
123
Variety
Production
yield
Grape cluster
dimension
True
fertility
Sugar
content
Acidity
Oenological
attitudes
AROM, SAP
ACID
Product
Sauvignon
ENTAV-INRA 108
ENTAV-INRA
240
ENTAV-INRA 297
ENTAV-INRA
376
Semidano
FER, BEV
FER
BEV
FER
Tocai
FEDIT 19 C.S.G.
ISV-F 3
ISV-F 6
ISV-F 8
RAUSCEDO 5
AROM,
STRUTT
FER
ACID
SPUM
UVAGG
ACID
ACID
PASS
PASS
FER, UVAGG
BEV, FER
BEV
BEV
BEV
BEV, UVAGG
BEV, UVAGG
ACID
SPUM
PASS, FER
STRUTT
FER, LEGN
AROM, ACID
SPUM, FER
STRUTT
LEGN, FER
STRUTT
LEGN, PASS
ACID
STRUTT
BEV
FER
AROM
STRUTT
ACID
FER
BEV
BEV
BEV
BEV
Traminer aromatico
Lb 14
Trebbiano romagnolo
TR 3 T
TR 12 T
Trebbiano toscano
FEDIT 28 CH
FEDIT 29 CH
RAUSCEDO 4
CSV-AP TR 1
CSV-AP TR 2
CAB 19
CAB 20
ENTAV-INRA 384
PROCANICO
T34 ICA-PG
BEV
Verdello
V 27 ICA-PG
Verdicchio
CSV-AP VE 2
CSP-AP VE 5
UNIMI 1-Castelli
di Jesi VLVR 20
UNIMI 2-Castelli
di Jesi VLVR 30
UNIMI 3-Castelli
di Jesi VLVR 50
Verduzzo Friulano
RAUSCEDO 5
Vermentino
CAPVS 3
CAPVS 12
124
Variety
Production
yield
Grape cluster
dimension
True
fertility
Sugar
content
Acidity
Oenological
attitudes
Product
Vernaccia di San Gimignano Mass selection

Vernaccia Sarda
Vespolina bianca
Polyclonal population under selection
Viogner
ENTAV-INRA 642
AROM
FER, LEGN
125
Red grape
varieties
Key
Production yield:
= very low
= low
= average
= high
= very high
126
Sugar content:
= very low
= low
= average
= high
= very high
Grape cluster dimension:
Polyphenols in the grapes:
= very low
= low
= average
= high
= very high
= very low
= low
= average
= high
= very high
True fertility:
Anthocyans in the grapes
= very low
= low
= average
= high
= very high
= very low
= low
= average
= high
= very high
Oenological characteristics:
B = suitable for short term ageing
MB = suitable for medium-short term ageing
M = suitable for medium term ageing
ML = suitable for medium-long term ageing
L = suitable for long term ageing
UV = suitable for blending
Variety
Production
yield
Grape cluster
dimension
True
fertility
Sugar
content
Polyphenols
in the
grapes
Anthocyans
in the
grapes
Ageing
AGT VV411
Taburno biotypes
ML
AGT VV421
Taurasi biotypes
ML
AGT VV401
Vulture biotypes
AGT VV404
Vulture biotypes
UV
UV
RAUSCEDO 2
Barbera
AT 84
RAUSCEDO 4
FEDIT 3 C.S.G.
PC-BA-9
PC-BA-26
MI-B-12
MI-B-34
L
M
ML-L
B
ML
MB
ML
17-BA
Bovale Grande
Mass selection Sardinia
Bovale Sardo
Selection C.F.C. Sardinia
Aglianico
Alicante Bouschet
ENTAV-INRA 803
ENTAV-INRA 804
ENTAV-INRA 805
UV
Ancellotta
FEDIT 18 C.S.G
MB
MB
ML
Brachetto
CVT 20
Cabernet Franc
FEDIT 4 C.S.G.
ISV 1
ISV-F-V-4
ENTAV-INRA 214
ENTAV-INRA 327
ENTAV-INRA 332
ML
ML
ML
L
L
MB
ML
M
ML
ML
L
L
ML
Cabernet Sauvignon
ISV-F-V-5
ISV-F-V-6
RAUSCEDO 5
ENTAV-INRA 15
ENTAV-INRA 169
ENTAV-INRA 338
ENTAV-INRA 685
Cagnulari
Mass selection Sardinia
127
Variety
Production
yield
Grape cluster
dimension
True
fertility
Sugar
content
Polyphenols
in the
grapes
Anthocyans
in the
grapes
Ageing
Calabrese = Nero dAvola Clonal selection under accomplishment

Canaiolo
UV-ML
UV-M
UV-M
M
M
B
MB
CFC 8
ML
Carmenre
RAUSCEDO 9
ISV-F-V-5
M
M
Cesanese
Ciliegiolo
CL 8 CAB
MB
Coda di volpe
Mass selection Campania
Colorino
Corvina
ISV-CV 13
ISV-CV 48
MB
ML
Croatina
PC-BO-1
PC-BO-16
MI-CR-9
MI-CR-10
MI-CR-12
6 CRO
B-UV
M
M
ML
ML
MB
Dolcetto
CN 69
FEDIT 23 CH
FEDIT 25 CH
RAUSCEDO 6
Cannonao
CAPVS 1
CAPVS 2
CAPVS 5
CFC 13
Carignano
CAB 1
CAB 13
UV-B
UV-B
Franconia
Selection of alleged clones Bergamo, Lombardy. Clonal selection under accomplishment
Frappato
Mass selection Sicilia
Fortana=Uva d Oro
128
Freisa
CVT 15
Gaglioppo
Mass selection
Variety
Production
yield
Grape cluster
dimension
True
fertility
Sugar
content
Polyphenols
in the
grapes
Anthocyans
in the
grapes
Ageing
CVT-AT 261
Groppello
Selection Garda, Lombardy-Trentino Alto Adige-Veneto
Lacrima nera
Selection Morro d Alba, the Marches
Grignolino
CVT 113
Lagrein
B
B
B
B
Lambrusco Marani
CAB 8 A
Lambrusco Oliva
Mass selection
Lambrusco Salamino
RAUSCEDO 5
CAB 1
CAB 3
B
B
B
SMA 66
Lambrusco di Sorbara
CAB 21 G
Lambrusco Grasparossa
CAB 7
CAB 14
Lambrusco Maestri
CAB 6
CAB 16
Lambrusco Viadanese= Grappello Ruperti Mass selection

Malbo Gentile= Amabile di Genova Mass selection Reggio Emilia, Emilia Romagna
Malvasia Nera
Mass selection Lecce, Apulia. Clonal selection under accomplishment
Marzemino
SMA 9
Merlot
FEDIT 1 C.S.G.
ISV-F-V-2
ISV-F-V-4
ISV-F-V-5
ISV-F-V-6
ERSA FVG 352
RAUSCEDO 3
ENTAV-INRA 181
ENTAV-INRA 346
ENTAV-INRA 347
ENTAV-INRA 184
ENTAV-INRA 343
ENTAV-INRA 348
ENTAV-INRA 447
M
B
L
M
M
ML
ML
L
ML
L
MB
L
ML
ML
129
Variety
Production
yield
Grape cluster
dimension
True
fertility
Sugar
content
Polyphenols
in the
grapes
Anthocyans
in the
grapes
Ageing
Molinara
ISV-CV-100
MB
AP-MP-1
AP-MP-3
UNIMI-ASSAM
MTP VV301
UNIMI-ASSAM
MTP VV312
UNIMI-ASSAM
MTP VV321
RAUSCEDO 7
ML
ML
ML
MB
Moscato di Scanzo
Nebbiolo
CVT CN 142
CVT CN 230
CN 111
L
L
MB
Negretto
Clonal selection under accomplishment Colli Bolognesi, Emilia Romagna
ML
B
Monica
CFC 41
Montepulciano
Negroamaro
NEG VV606
NEG VV688
Nerello Mascalese
Nero d Avola
Oseleta
Clonal selection under accomplishment Valpolicella, Veneto
Pascale di Cagliari
UV
UV
ENTAV-INRA 400
ML
Pignolo
Mass selection Friuli Venezia Giulia
Piedirosso
M
M
MB
MB
CAPVS 1
CAPVS 15
Petit Verdot
Pinot nero
Lb 9
FR 52/86
GM 18
GM 2/16
GM 20/13
We M 171
130
Variety
Pinot nero
ENTAV-INRA
ENTAV-INRA
ENTAV-INRA
ENTAV-INRA
ENTAV-INRA
115
292
375
386
777
Production
yield
Grape cluster
dimension
True
fertility
Sugar
content
Polyphenols
in the
grapes
Anthocyans
in the
grapes
Ageing
L
ML
ML
MB
L
ML
MB
M
ML
UV-MB
Primitivo
PRI VV501
Raboso di Piave
FEDIT 11 C.S.G.
Raboso Veronese
FEDIT 2 C.S.G.
Refosco dal peduncolo rosso

ISV-F 1
ISV-F 4 TOPPANI
Rondinella
ISV-CV 76
Sagrantino
UNIMI-CAPRAI
25 ANNI
UNIMI-CAPRAI
COBRA
UNIMI-CAPRAI
COLLEPIANO
ML
ML
L
ML
ML
ML
ML
ML
ML
ML
ML
ML
M
ML-L
ML
ML
L
ML-L
ML-L
MB
B
B
M
MB
M
Sangiovese
FEDIT 20 CH
FEDIT 21 CH
FEDIT 22 CH
SS-F9-A5 48
TIN 10
TIN 50
MI-TIN-20
MI-TIN-30
MI-TIN-40
MI-BF-10
MI-BF-50
JANUS 10
JANUS 20
JANUS 50
B-BS-11
BF-30
SG 12 T
RAUSCEDO 24
AP-SG-1
AP-SG-2
AP-SG-5
PECCIOLI 1
MONTALCINO 42
131
Variety
Production
yield
Sangiovese
RAUSCEDO 10
FEDIT 30 ESAVE
FEDIT 38 ESAVE
Syrah
ENTAV-INRA
ENTAV-INRA
ENTAV-INRA
ENTAV-INRA
ENTAV-INRA
174
300
383
470
525
Grape cluster
dimension
True
fertility
Sugar
content
Polyphenols
in the
grapes
Anthocyans
in the
grapes
Ageing
BM
MB
ML
ML
ML
L
M
ML
MB
ML
MB
Teroldego
SMA 138
SMA 152
Terrano
ISV-F 2
Tocai rosso
FEDIT 14 C.S.G.
ISV-C.VI 17
Uva Longanesi = Uva Bursona Selection of alleged clones Romagna, Emilia Romagna
132
Uva Rara
Vespolina nera
MB
LIST OF THE CONSTITUTORS TOGETHER WITH THE IDENTIFYING ABBREVIATION
Aktionsgemeinschaft zur Erhaltung von Rebsorten e.V. Am Romerberg, Alzey (D): H1

Centro Studio Miglioramento Genetico della Vite, CNR, Torino: CVT, AT, CN
Centro Selezione Vite c/o Istituto Tecnico Agrario C. Ulpiani, Ascoli Piceno: CSV, AP
Centro Sperimentazione Agraria e Forestale / Land - u. Forstwirtschaftliches Versuchszentrum - Laimburg,
Vadena / Pfatten (BZ): Lb
Consorzio Interprovinciale Frutticoltura di Cagliari: CFC
Dip.to Produzione Vegetale, Universit Milano (Di.Pro.Ve.-UNIMI) e Associazione Servizi Settore Agroalimentare Marche
(ASSAM), Ancona: UNIMI-ASSAM
Dip.to Produzione Vegetale, Universit Milano (Di.Pro.Ve.-UNIMI) e Valdimaggio-Caprai, Montefalco (PG):
UNIMI-CAPRAI
Dip.to Produzione Vegetale, Universit Milano (Di.Pro.Ve.-UNIMI) e Consorzio Tutela Verdicchio Castelli di Jesi (AP):
UNIMI-CASTELLI DI JESI
Dip.to Produzione Vegetale, Universit Milano (Di.Pro.Ve.-UNIMI) e Vitis Rauscedo Societ Cooperativa Agricola: VV
Dip.to Scienze e Tecnologie Alim. e Microb., Universit di Firenze, U.S.FI PI: SS, BS
Dip.to Coltivazione e Difesa Specie Legnose, Universit Pisa, Dip.to Scienze e Tecnologie Alim. e Microb.,
Universit di Firenze: U.S. PI FI: Montalcino, Peccioli, Cenaia
ENTAV (Etablissement National Technique pour lAmlioration de la Viticulture)
e INRA (Institut National de Recherche Agronomique) (F): ENTAV-INRA
Ente Regionale Sviluppo Agricoltura Friuli Venezia Giulia: ERSA FVG
Institut fr Weinbau und Rebenzchtung, Fachgebiet Rebenzchtung und Rebenveredelung, Geisenheim / Ist. Viticoltura e
Sel.Vite, Sett. Sel.Clonale e Vivaismo Viticolo (D): Gm
Istituto Agrario di San Michele allAdige: SMA
Ist. Agrario di S.Michele a/A e Ist. Sperimentale per la Viticoltura Conegliano: SMA-ISV
Istituti Coltivazioni Arboree (now Di.Pro.Ve. Dipartimento di Produzione Vegetale) - Patologia Vegetale,
Fac. Agraria, Universit Studi Milano: MI, B
Istituti Coltivazioni Arboree (now Di.Pro.Ve. Dipartimento di Produzione Vegetale) - Patologia Vegetale, Fac. Agraria,
Universit Studi Milano con Istit. Tecnico Agrario di S.Michele a/A, Regione Toscana, Villa Banfi S.R.L.: BF, JANUS, TIN
Ist. Coltivazioni Arboree, Fac. Agraria, Universit Cattolica Sacro Cuore, Piacenza: PC
Ist. Coltivazioni Arboree (now Dip. Colture Arboree), Fac. Agraria, Universit Bologna: T, CAB
Ist. Coltivazioni Arboree (now Dip. Arboricoltura e Protezione Piante), Fac. Agraria, Universit Perugia: ICA-PG
Ist. Coltivazioni Arboree e Patologia Vegetale, Fac. Agraria, Universit Sassari: CAPVS
Ist. Sperimentale per la Viticoltura Conegliano: ISV
Ist. Sperimentale per la Viticoltura Conegliano e Camera Commercio Vicenza: ISV-C.VI
Ist. Sperimentale per la Viticoltura Conegliano e Comitato Vitivinicolo Veronese: ISV-CV
Ist. Sperimentale per la Viticoltura Conegliano e Centro Regionale Vitivinicolo Friuli Venezia Giulia: ISV-F
Ist. Sperimentale per la Viticoltura Conegliano ed Ente Sviluppo Agricoltura Veneto: ISV-ESAV
Istituto Statale di Viticoltura, Freiburg (D): FR
Tocchetti G. (now taken over by Vitis Rauscedo Societ Cooperativa Agricola and others): Fedit, C.S.G., CH
Tocchetti G. e C.R.P.V., Tebano (RA): FEDIT ESAVE
Vivai Cooperativi Rauscedo: Rauscedo
We would like to express our gratitude

For the photographs:
to Dr. Angelo Divittini, maker of the photographs taken in the country;
to Dr. Marisa Fontana CRPV, vine-growing and wine-producing chain of Tebano di Ravenna
for the numerous photographs from the archive;
to the Centro Pilota per la Vitivinicoltura of Gorizia;
to Dr. Anna Schneider CNR, Istituto di Virologia Vegetale, Sez. Grugliasco (To)
for the photographs of some varieties from Piedmont;
to Ariedo Prezza, land surveyor, for the search of the missing pictures.
For the co-operation:
to Antonella Lovisa;
to all employees of Vitis Rauscedo.
On the occasion Vitis Rauscedo thanks the vine-growing and wine-producing company
Fahrni Christoph and Isabella of Cevoli di Lari (Pi)
for the annual supply of certified scions of the Sangiovese clone SS-F9-A5-48.
Translation by Simonetta Peters
Revision by Jane Upchurch - Anglomania Language School - Piacenza
Design and realisation: Interattiva Spilimbergo (Pn) tel. 0427 50880
Printing: Grafiche Tielle Sequals (Pn) tel. 0427 93370

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General Catalogue

Aglianico (biotype Taburno)

For information please visit our web site www.vitisrauscedo.com.

Variety Description Cards

wine of controlled denomination of origin

Potential bud fertility

Basal bud fertility

Environmental and cultivation requirements

Resistance to diseases and adversities

Oenological use and wine characteristics

Environmental and cultivation requirements

Oenological use and wine characteristics

Potential bud fertility

Basal bud fertility

Environmental and cultivation requirements

Potential bud fertility

Basal bud fertility

Chemical characteristics of the grapes

Oenological use and wine characteristics

Resistance to diseases and adversities

Ampelographic features of the vine

Oenological use and wine characteristics

Potential bud fertility

Basal bud fertility

Environmental and cultivation requirements

Resistance to diseases and adversities

Ampelographic features of the vine

Possible occurrence of sweet millerandage

Potential bud fertility

Environmental and cultivation requirements

Chemical characteristics of the grapes

Oenological use and wine characteristics

Environmental and cultivation requirements

Cultivation area and regulations

Resistance to diseases and adversities

Ampelographic features of the vine

Oenological use and wine characteristics

Potential bud fertility

Basal bud fertility

Photo CNR, Institute of Vegetable Virology, Section of Grugliasco (Turin), Italy.

Often subject to sweet and green millerandage

Potential bud fertility

Environmental and cultivation requirements

Oenological use and wine characteristics

Environmental and cultivation requirements

Oenological use and wine characteristics

Potential bud fertility

Basal bud fertility

Flowering: average or early

Potential bud fertility

Basal bud fertility

Environmental and cultivation requirements

Oenological use and wine characteristics

Potential bud fertility

Basal bud fertility

Environmental and cultivation requirements

Chemical characteristics of the grapes

Oenological use and wine characteristics

Environmental and cultivation requirements

Resistance to diseases and adversities

Oenological use and wine characteristics

Photo CNR, Institute of Vegetable Virology, Section of Grugliasco (Turin), Italy.