Italy's White Grape Varieties
Albarola
In the past the Albarola grape was sometimess mistaken with the Bianchetta Genovese, though there are noteable differences between the two varieties. In Tuscany this grape is cultivated almost exclusively in the Massa Carrara province, near the border with the Liguria region, in particular in the lower end of the Lunigiana zone, where it accounts for about 100 hectares of vineyards. Here the soil and micro-climate favor the maturation of the fruit and provide a healthful environment. This grape is the main variety used to produce the Candia dei Colli Apuani DOC wines, and it's a secondary variety in the Colli di Luni Bianco DOC wine. In addition, it is part of the grapes used to make the IGT Toscano Bianco in the provinces of Pisa and Massa Carrara. In the past the Albarola grape was used mostly in the production of dessert Rinforzato wines (with distilled alcohol added), or Sciacchetrà, made with partially withered grapes. Used in blends with other grape varieties, it produces excellent white wines, bringing to the final product good alcohol content and character.Ansonica
This grape variety has been cultivated on the Tuscany islands and along the coast of the provinces of Grosseto and Livorno where, in the past, it was used as a table grape in addition to a wine grape.It is believed that the first Ansonica vineyards in the region were established on the island of Elba during the 16th century, brought there from the southern regions of Italy. sometime during the 17th and 18th centuries, the vine was brought first to Giglio (Lily) island and then to the mainland, in the Argentario highlands.
The Ansonica Bianca, locally known also as Uva del Giglio, or the Lily Grape, was described in 1938 by authors Dalmasso and Alessio, and in 1964 by Breviglieri. They highlighted the fact that this variety appears to be the same as the Inzolia from Sicily, known there also as Ansoria, Insoria, Anzonica, Insolia, Insolia di Palermo, Ansolica, Nzolia, Nzolia Bianca, Inselica and Ansolia. The theory is that this grape variety was first brought to Sicily, probably from the Middle East, and from there found its way to the southern regions of Italy, Sardinia and Tuscany.
The Tuscan Ansonica presents a variety of genetic variations, in fact, many biotypes with different characteristics have been identified in the region. The wine is straw yellow, with various degrees of intensities, at times with amber colored highlights and sometimes greenish nuances. The perfume is typical of the grape variety.
Arneis
This vine has been cultivated in Piedmont for centuries, and is mentioned in 1800s writings by author Rovasenda. Its name is believed to derive from the local dialect for almond, because of the perfume of the grape. In Piedmont this vine is found in the Roero and Langhe areas in the province of Cuneo. Outside Piedmont the Arneis is found in Sardinia, where the cultivation is authorized in all the provinces. The wine is fine with good personality, a distinctive perfume with intense fruit notes. The body is rich with moderate acidity. With partially withered grapes it produces seductive dessert wines, while it gives less exciting results when made into sparkling wines. Light and easy to drink, Arneis is great with summer fare: salads, prosciutto and melon, or perhaps, a light pasta primavera.Arneis is also refreshing as an "aperitivo," a small glass at the start of the meal. Named after the grape from which the wine is made, Arneis is a medium dry wine with a rich texture and hints of peaches, apricots, and pears. It is best consumed when it is young.
Asprinio Bianco
Better known by the bame of Asprinio d'Aversa, this vine has been cultivated from time immemorial. Though the variety has proved that it can grow trained according to common methods, this truly strong vine is traditionally cultivated in freely expanded fashion, letting the vines wrap around and climb tall tree trunks. The wine is light, acidic and pleasant, and produces an appreciated sparkler as well. The vine is cultivated exclusively in the DOC Asprinio d'Aversa zone, which is split across the provinces of Caserta and Naples. Here it climbs up tall poplar trees according to the traditional method known as alberata. The original growing method is truly exotic and characterizes the landscape.Bellone (Big and Beautiful)
The Bellone grape is widespread in the countryside surrounding Rome. Dubbed by Plinius as uva fantastica (fantastic grape), in some areas is known as uva panepoiché, because the peasant used to eat its big, juicy grapes with bread (pane = bread).This is a vigorous, strong vine which has great resistance to atmospheric adversity and illnesses, which in addition produces abundant fruits, though not consistently year after year. When crushed, it produces fairly abundant juice. It is considered a very interesting grape for native quality vitiviniculture because of its distinctive characteristics. The elevated productivity makes it an ideal vine for cultivation in fresh, fertile soil, especially when extensive foliage trimming is done, to better exploit the typical characteristics.
Biancolella
This vine, mentioned in 19th century books, is found exclusively on the island of Ischia and a few areas in the Gulf of Naples. Known also with the names of Janculella and Bianculillo, this variety thrives in the volcanic soil of the Neapolitan province. The wine has high alcoholic content, is harmonic with good body and deep, straw yellow color. The grapes are used to make either varietals or blended wines.Bombino Bianco
This grape variety is somewhat mysterious. There are no unmistakable threads nor is there any known history for this variety, though some believe that it was originally brought over from Spain.What is certain is that this is one of the most important southern Italian white grapes, especially in the neighboring Apulia region to the east. Known also as Trebbiano d'Abruzzo in the region with the same name, this variety produces some truly excellent wines. In Emilia Romagna it is known as "Pagadebit" (from the local dialect "to repay debts") and "Stracciacambiali" (monthly bill annihilator), because of its traditional high yield, which in times past enabled vintners to to repay debts thanks to its large production. The Bombino Bianco is used in various dry, white blends, as well as in passito (made with semi-dry grapes) and late harvest dessert wines.
Catarratto
Catarratto is a Sicilian white grape variety which is the second most planted single variety in Italy. Catarratto Bianco Lucido, which has a much smaller area under cultivation than Catarratto Bianco Comune, is superior in terms of quality. The variety is planted almost exclusively in the far western province of Trapani and has in the past been much used in the production of Marsala. Today, much of the vine's produce is considered surplus and is either distilled or transformed into grape concentrate.Chardonnay
In the late 1970s, winemakers in northeastern Italy "discovered" that they had Chardonnay in their vineyards (misidentified as Pinot Blanc) and began making Chardonnay wines. In more recent times, Chardonnay has become popular all over Italy, from Piedmont to Sicily, as winemakers try their hand at making world-class white wine with a world-class grape. In general, the Italian versions are leaner and crisper than the Chardonnay norm, and many don't have enough fruit character to sustain their oak aging.Cococciola
This native vine is cultivated mostly in the municipalities of Vacri, Ari and Rocca San Giovanni, in the province of Chieti, and it's rarely found in other regional wine zones. It's used mostly in blends with other grape varieties, especially Trebbiano. The bunch is big, often winged and irregular, compact, and ripens late in the season, around the first part of October. The wines are light straw yellow in color and have medium structure, with high acidity that lasts for long time with a typical light grassy, persistent aroma.Coda di Volpe Bianca (White Fox Tail)
This vine is known in the region with the names Falerno, Durante and Coda di Pecora (Sheep Tail) also. It was grown in very ancient times, and is mentioned in Plinius Naturalis Historia (Natural History). The wine has good alcohol content, gold yellow color, is dry to the palate and has a pleasant aroma.Cortese
The good, mellow wines produced with this grape have earned the vine the name of Cortese (courteous, or fine). In Piedmont it is widely cultivated in the province of Asti, on the right bank of the river Tanaro, as well as in the province of Alessandria, Novara (municipality of Gavi), Cuneo, (lower Belbo Valley). In addition this vine is found in the Oltrepò Pavese area and in the western part of the Veneto region. It is also found in lesser quantities in other Italian regions and overseas. The Cortese grapes produce pleasant wines, often fresh and light, or more complex and structured, with stand-out personality and elegance. Sometimes it's used to make dry sparkling wines.Little known in The United States, Gavi is very dry, delicate wine with pronounced acidity. It has delicate and complex aromas of grapefruit, honey, flowers, and minerals. Gavi is named after the town of Gavi in Northwest Italy’s Piedmont region.
Erbaluce
This ancient vine, whose presence in the region is traced back to the 17th century, got its name from the brightness and luminosity of its grapes (Erba Luce translates to Grass Light). It's cultivated in Canavese, in the Serra d'Ivrea and on the hills surrounding Lake Viverone, in the province of Turin, as well as in some municipalities in the province of Biella. For a long time it has been cultivated in the province of Novara, where it's called Greco (Greek). The grapes have high acidity and can be used to produce a wide variety of wine types: from elegant dry spumanti (sparkling wines), to dry wines with fine perfume and fresh, slightly acid palate, as well as important passito wines, with or without the addition of extra alcohol.Kerner
A dry, medium-high acid white from Alto Adige grown by a few estates.Falanghina
This is certainly one of the greatest Campania vines. It very ancient and, with the passing of time, generated a variety of eco-types and is often referred to as Falanchina, Falernina or Uva Falerna. This variety is cultivated mainly in the provinces of Naples and Benevento and is at the base of various DOC Campania wines. The juice has good acidity and makes a dry wine, though a delicate and warm one.Fiano
A perfumed and flavorful variety that's probably the finest white variety of Southern Italy, grown mainly in Campania. Its wines are medium-bodied and capable of aging, developing aromatic richness as they do.A grape of ancient heritage, Fiano traces its roots to the ancient Romans, who allegedly called the variety "apiano" because its luscious ripe fruit attracted bees ("apis" in Latin).
The town of Avellino is the traditional center of the Fiano-growing district.
Light, straw-yellow color with appealing aromas and flavors of ripe pears, mineral and spice, toasted hazelnuts, apples and given added complexity with grace notes of honey and beeswax that become more evident as the wine warms in the glass.
Full and rich on the palate, lemony citric fruit is carried on a good body with fresh-fruit acidity that becomes almost sharp in the long finish. Full and complex, it shows best when cool, not cold - take it out of the fridge or ice bucket a half-hour or more before serving.
Forastera
This vine is found mostly on the island of Ischia. The wine is straw yellow in color, and is dry and harmonic to the palate. As varietal it produces the DOC Ischia Forastera wine, while blended with the Biancolella grapes generates various wines under other denominations.Garganega
The main variety of Soave, this is one of Italy's unsung native white grapes that's finally earning respect. Producers such as Pieropan have proved that it's capable of making rich, unctuous wines with character and class.Grechetto
Compact, cylindrical, short medium-small bunch with medium-small grapes, yellow colored skin of medium thickness. Characterized by good strength, fertility and production. Ripens relatively early, it's resistant to drought, versatile and of high quality. The wine is alcoholic, with strong ripe fruit flavor, good acidity, sapid, with long, structured finish. When used in blends, adds perfume, flavor and structure to the wines.Greco
Grown throughout Italy's South, this fine variety makes crisp, fairly aromatic (citrusy, floral) wines that have good weight, viscosity, and character.Greco di Tufo, both a grape and a wine, was introduced to Italy by the Greeks over 2000 years ago. It thrives in the volcanic soil just outside the small village of Tufo. This wine is crisp and intensely fruity. Greco di Tufo is usually ready to drink in three to five years and can age up to about twelve years.
Grillo
Sicilian variety which has traditionally been used as the basis for the fortified wines of Marsala but also used to make a honeyed, still dry white with good acidity.Inzolia
Grown mainly in Sicily and in Tuscany a little. Used commonly in white table wines, it has an acidic, nutty flavour.Lacryma Christi del Vesuvio
is one of the oldest wines hailing from Italy's Campania region. According to popular legend, Lacryma Christi's name, which translates to "tears of Christ ", alludes to Lucifer's fall from heaven. As he was cast out, Lucifer took with him a piece of heaven, which he let drop into the Gulf of Naples. Noticing the loss, Christ wept, and where each of his tears landed, the first vines on earth grew.Lacryma Christi Bianco is straw yellow in color with hints of pineapple, white peach and anise on the nose. This well-balanced, nicely-structured white wine shows fine fruit flavors accompanied by a light mineral taste on the palate. Try with antipasti, seafood pasta dishes and grilled fish or pork.
Malvasia
This variety grows throughout Italy. Several white sub-varieties exist, including the better Malvasia Toscana, the ancient and flavorful Malvasia Istriana, and the weaker Malvasia di Candia. It's often paired with Trebbiano, to lend wines a bit of richness, but it has the downside of oxidizing easily. Malvasia produces innocuous whites as well as the rich Vin Santo.Ancient and of Greek origin, it produces wines high in alcohol, and often, with residual sugar. Most are deeply colored whites but some are, usually light, reds. Malvasia is the Italian corruption of Monemvasia, the southern Greek port which, in the middle ages, was famous for its dessert wines. So important was Malvasia during the time of the Venetian Republic that wine shops in Venice were called "Malvasie".
A red Malvasia, called Malvasia Nera, also exists.
Malvasia di Cagliari
The grape-variety Malvasia was brought in Sardinia thanks to the Benedictine monks from Monembasia, a greek town in Morea's district during the Byzantine age.The Malvasia cultivated in Sardinia is typically local and is very different from the many other Italian Malvasias.
In Sardinian language it's called with names as Marmaxia, Manusia, Alvagreca.
It's cultivated also in Cagliari areas but it's in Bosa areas, in the western part of the island (in the province of Nuoro) that this variety finds the best conditions to grow and achieves particular quality.
In fact, in Bosa areas this wine gets particular delicacy and fragrances thanks to the soil, poor in nitrogen but rich in potassium and well exposed to the sun.
The grapes are harvested before they mature; the wine colours go from straw-yellow to golden; its fragrances are intense and aromatic; its taste's dry, very savory and warm.
Unlike Malvasia di Bosa, the Malvasia di Cagliari develops more intense fragrances and savours and a slight aftertaste of bitter almonds.
The grape-variety is cultivated in many districts of Cagliari province; the best results come from Settimo S.Pietro and Sinnai areas.
In the district of Oristano the best results come from Lunamatrona and Collinas areas.
The aging required is 9 months.
Malvasia del Lazio (Latium Malvasia)
The Malvasia del Lazio, or Malvasia Puntinata, is a truly ancient vine. Widespread in the Castelli Romani (Roman Castles) area, in the past the cultivation was progressively abandoned, because of its low production, though the typical characteristics of the variety are fairly outstanding. This vine produces wines with an intense golden yellow color, and when used in blends, give a pleasant round flavor to wines, softening, or eliminating all together, possible tartness typical of other grapes.Malvasia Bianca di Candia (White malvasia from Candia)
Originally from Greece like all other varieties of Malvasia, this specific clone is found throughout south-central Italy. It produces a straw yellow wine, lightly perfumed, sapid and slightly bitter. It's often used in blends, as the varietal wines are harmonious and characteristic only when produced un the classic growing zones.Moscato di Terracina (Muscat from Terracina)
This Moscato variety was called Uva Apiana (the Bee Grape) by the Romans, because the strong perfume and high sugar content of the bunches attract bees much more than other grape varieties. As the name suggests, this grape variety is cultivated around Terracina, where it has been grown since the 17th century. The cultivation of this vine expanded as its characteristically good qualities were discovered.The wine is golden yellow with persistent, aromatic perfume. Sweet and velvety to the palate, it has good structure and medium-long finish.
Marsala
Sicily's most famous wine, Marsala, was first made in the city of that name on the western coast by the Woodhouse firm, which also sold Port. Like its sisters Port and Sherry, Marsala is a fortified wine with an alcohol content of around twenty percent. It is usually made from native Grillo, Catarratto, or Inzolia grapes. For more than a century, Marsala was the equal of Sherry and Madeira, if not Port. By the 1950s, however, it found itself relegated to the kitchen as cooking wine.Today's Marsala is often divided into three different standards, namely oro (golden), ambra (amber), and rubino (ruby). Some marsala makers prefer to categorise it according to terms used for Port wine, such as tawny. There are both sweet and dry types, and various categories (of which we'll mention just a few). "Fine" is aged for a minimum of one year, while "Superiore" is aged for a minimum of two years (some vintners age it for three years). "Superiore Riserva" (often simply "Riserva") is a vintage wine aged in wood for four years, and sometimes as long as six. "Vergine" is aged in wood for a minimum of five years (some firms age it in small oak casks for as long as seven years).
Montonico Bianco
The Montonico grape has been grown in Abruzzo at least since the mid 19th century, especially in the municipalities of Montonico di Bisenti and Poggio delle Rose in the province of Teramo. The bunch is big, long and compact, either cylindrical or pyramid-shaped. Though it ripens lately, reaching full maturity around the second decade of October, its harvest period changes according to the kind of wine it is intended for, in fact, it is harvested early when the must is used as a base for spumante (sparkling) wines, thus preserving its acidity. This vine thrives in cool, tempered environments with low fertility soil. The wines produced with this grape have a more or less deep yellow color, sometimes with greenish highlights, low alcohol content, light fragrance of fruits and spices, are slightly astringent and have good structure.Moscato
The Muscat Blanc a Petits Grains grows all over Italy, making all sorts of wines, from delicate Moscato d'Asti to rich dessert styles; its most famous version is the sparkling wine, Asti. The floral, perfumed notes that Moscato attains in the North are among the most finesseful expressions of this variety anywhere in the world. The golden and red types of Moscato are also used to make certain Italian wines. Another Muscat, Muscat of Alexandria or "Zibibbo," makes some of Southern Italy's dessert wines.Moscato di Sardegna
This grape-variety has been brought to Sardinia by Benedictine monks at the end of the Roman empire, during the byzantine age (550 a.C.).The white variety is the most cultivated nowadays with different names: Muscadellu Sardu, Muscatellò, Muscatellone, Muscadeddu de Ispagna, Nussadeddu.
The wine Moscato di Sardegna is a sparkling wine.
The grape-variety for this wine just covers a few dozen of hectares placed in the Campidano plane near Cagliari and in other zones as Parteolla, Gallura, Anglona (in the northern part of Sassari province), Mandrolisai (in Nuoro's province, where the red variety is cultivated).
Vineyards are dislocated between 200 and 500 meters above the sea: this reason explains the characteristic fresh and fruity "bouquet".
Unlike Moscato di Sorso-Sennori and Moscato di Cagliari, the grapes are harvested normally.
The final results of this "spumantizzazione" are always differents, but we can't reveal certain "secrets" of vinification as winegrowers are very jealous of their traditions.
The aging is not required, and it comes in one typology: Dry, White, Spumante.
Müller-Thurgau
German cross of Riesling and Sylvaner, at its best high in the Trentino Alps. A marvel of commercial engineering but never a high quality grape, this Germanic crossing of what is thought to be Silvaner with Riesling or Chasselas has Dr. Hermann Müller to thank for its dubious notoriety, which plumbs the depths in today's Liebfraumilch. It is an early-ripening grape favoured in cool, northern climates, where it can produce floral, sweet-pea like aromas. It can produce decent wine in Italy's Alto-Adige, Eastern Europe and in England and it formed the basis for the modern New Zealand table wine industry back in the 1970s.Nasco di Cagliari
The Nasco wine has been the first sardinian wine to be praised from wine experts because the best products come from the original grape's growing zone (the Campidano area).It is believed that Nasco is native of these places, even if its official history dates back to the Genoeses and Pisans in the isle (XIII c.a.C.); it has been called "Nascu", from the latin "Muscus" that means "Moss", because of its characteristic fragrances.
In fact, people that taste Nasco wine get struck by fragrances of fresh grapes which gently alternate fragrances of underwood; the taste's velvety and keep a little of slight bitter.
Even Mameli, poet and patriot said about this wine: " It doesn't exist another wine of such luxury, apart from the Moscato, that can compete with Nasco for its wonderful delicacy, for its sweets fragrances and the supreme armony of its body…."
The wine production comes from a few dozens of hectares only: this variety isn't a good producer of grapes and has a low resistance to diseases.
The growing zones for this variety are situated in the eastern part of Cagliari province, in the Campidano plane (province of Oristano) and in districts of Mandrolisai and Alghero for quite some time now.
Grapes are harvested over ripe and a little passito, in order to obtain a higher concentration of natural sugar.
The aging required is of 9 months, and it comes in different typologies; the type "Riserva" has 2 years of aging (1 year in cask).
Nuragus
Nuragus is one of the oldest grape variety in Sardinia.Some experts believe that it's been brought to the island during the XII century b.C. by Phoenicians; others believe that it's a native variety because its name is really similar to the famous neolithic stone contruction of Nuraghi; it's though it spread from the upper Marmilla, all around Nuoro province, to Trexenta and Parteolla up to the plains of Oristano and Cagliari, to the Sulcis-Inglesiente area.
It's always been a variety able to adapt to all kind of grounds, to bear most of the parasites and to guarantee good results in fructification: for this reason it's known as "pagadeppidus"(pay debts), "preni tineddus"(fill up vats), and "ua de is paberus"(poorman's grapes).
The excessive production gave a wine too much alcoholic, missing body and armony: this is why all wine-growers and all wine producers, with the help of experts and modern technologies have known to bring the best out of this wine without changing its nature.
Nuragus is a cool gentle wine, slightly acidic and at times slightly sparkling.
Other varieties which complete it never exceed 15%.
It doesn't need aging period.
Pecorino
Another Trebbiano family vine of uncertain origin, the Pecorino has been grown for centuries in the central regions of Italy, especially Marche and Abruzzo, where it is known also with different denominations. The bunch is medium sized, long, cylindrical- or pyramid-shaped, often with wings, with widely spaced berries. The maturation is medium-early, preceding slightly the Trebbiano Toscano, and is usually harvested in mid September, producing good yield per acre. As a varietal, it produces a typical straw yellow wine with light golden and green highlights; with medium intense and persistent perfume of flowers and fruits, in particular of apples, banana and spices. Medium acidity, slight bitterness and good structure.Pigato
The Pigato vine is believed to have originated in the ancient Tessaglia, region of Greece, but has thrived for centuries in the area of Albenga, so much so to be considered tantamount to a native. It was probably introduced in Liguria toward the end of the 17th century. Its name derives from the local dialect word pigau, o pigou, because of the little rusty-brown speckles which dots the grapes' skin. In Albenga's dialect the speckles are called pighe.Pinot Grigio
Is the Italian name for the French variety Pinot Gris. Like other varieties of French origin, Pinot Gris immigrated to Northeastern Italy more than a century ago; its production has increased since the late 1970's, however, because its wines have found such commercial success.Because of high crop levels and popular taste in Italy, Pinot Grigio most often makes light-bodied, pale, high-acid wines; some producers make more characterful styles, with concentrated flavors of peach or mineral, but none as rich as Alsace Pinot Gris wines. The best Pinot Grigios come from Friuli-Venezia Giulia.
Pinot Bianco
Known as Pinot Blanc in France, this variety has grown in Northeastern Italy for more than a century.In Alto Adige, its wines attain a character and richness unknown from this variety elsewhere in the world. A classic Alsatian and Italian varietal.
Also grown in Germany and Austria as Klevner or Weiss Burgunder, Pinot Blanc is a somewhat vigorous grape that can produce fruity whites that range from crisp and fresh to flabby and oily. The better examples from low yields retain a higher natural acidity. Often used in the production of sparkling wine in the U.S. Notes of apples, stone fruits and sometimes almonds, are common.
In Alsace Pinot Blanc is often blended with its country-cousin the Auxerrois blanc and sold as Pinot Blanc.
Prié Blanc
This is the only white grape native of the region, and takes its name from the typically early ripening of the grapes. Cultivated in the vineyards of the High Aosta Valley, from La Salle to Morgex, this grapes produce an easy to drink, straw yellow colored wine with greenish highlights, strong fruity perfume, intense, dry and fresh to the palate.Riesling
Italic Riesling in our case, has a very controversial origin. Some experts dates the origin back to the Roman Empire and a grape called Aminea Gemella and the ancient wines of Amineo and maybe the white Falerno.This hypothesis is confirmed by the considerable similarities that today reconnect the Italic Riesling with the Greco of Tufo (cultivated today in the Campania region) that is a direct descendant of these two ancient wines.
This vine likes the fresh grounds of the plains, it has a good productivity and it can also adapt itself to different climates.
The wine is bright straw yellow with greenish tones. It is a lightly aromatic and fruity wine with scents that sometimes remember of apple, peach or apricot.
Sauvignon
Italians call the Sauvignon Blanc variety only by its first name; it grows throughout the Northeast, where it makes herbal, intensely flavorful wines; some growers are cultivating it in less traditional areas, such as Piedmont and Tuscany, to make internationally styled wines.Tocai Friulano
While Pinot Grigio gets the lion's share of attention, many fans of Friulian wines favor the Tocai Friulano (toh KYE free oo LAH no) grape — and this variety is the most widely planted white variety in Friuli. Tocai makes light- to medium-bodied wines with crisp acidity; the best of them have a rich, viscous texture and are more flavorful than the Italian norm.Some experts believe Tocai to be Sauvignon Vert, a variety that often passes for Sauvignon Blanc in Chile, although Italy's Tocais are quite different from Chile's Sauvignons. Whatever the variety actually is, it will soon go under a different name, yet to be determined: The European Union has required producers to desist from using the name Tocai by 2007, to avoid confusion with Hungary's classic wine zone, Tokaji.
Trebbiano
Trebbiano, known as Ugni Blanc in France, can make characterful white wines when it is grown carefully, but to a population that takes wine as casually as the Italians do, this variety is a cheap ticket to bland, neutral-tasting, light-bodied, crisp wines.Trebbiano is the most common white variety in Italy, grown almost everywhere but particularly prevalent in the central regions. It has several sub-varieties, or clones, of which Trebbiano Toscano is probably the most planted; other clones include Trebbiano di Romagna, Trebbiano d'Abruzzo (which might actually be Bombino Bianco), Trebbiano Giallo, Trebbiano di Soave, and the relatively fine Procanico. In one manifestation or another, it's the backbone of numerous classic Italian white wines, such as Frascati.
The main aroma and flavor descriptor of Trebbiano-based wines is "vinous" — a fancy way of saying that they smell and taste winey. These wines are usually dry and high in acid, but in recent years many producers seem to be making them with some sweetness, which to our taste eliminates their one virtue — their crisp, refreshing, food-friendly style — without improving the wines' quality one iota.
Trebbiano Giallo (Yellow Trebbiano)
This ancient Roman vine, mentioned by Plinius in its 'Naturalis Historia' ('Natural History') and known also by different local names, such as Greco (Greek, in the towns of Velletri, Cori and Zagarolo), Trebbiano dei Castelli (Trebbiano from the Castles, in the area around Nettuno), as well as Greco Giallo (Yellow Greek) and Rossetto (Little Red) in other areas. It is cultivated mostly in the Castelli Romani (Roman Castles) area. This wine varietal is slightly bitter-sweet.Verdello
Pyramidal, medium-large bunch with small, closed wings and medium round grapes with yellow-green thin skin. The clone is strong and gives good, consistent production, has low fertility, is highly sensitive to lack of water and has discrete quality. The wine is not particularly perfumed and has a slightly bitter taste, is randomly persistent, with high acidity and weak body. It's mostly used in blends.Verdicchio
Verdicchio excels in the Marche region, on the Adriatic coast. It has far more potential for flavor and character than Trebbiano does, making wines with medium body, crisp acidity, and aromas of lemon and sea air. It's used mainly for un-oaked wines that are variedly labeled.Produced in eastern Italy, near the Adriatic coast, Verdicchio is a light, dry wine with good acidity made from grapes of the same name. Verdicchio, unlike most Italian white wines, is capable of aging, but it has a fruity freshness when drunk young. Verdicchio is totally dry with hints of fresh apple and lemon. Relatively inexpensive, this wine has a very good affinity with seafood and fish.