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Get Flash PlayerRed Grape Varietals
Aglianico
Grown in Southern Italy, this ancient Greek grape is deep in color with a thick skin. It is used to make the famous Taurasi wine.
Barbera
Found in the Piedmont region of Northwestern Italy, this grape has a high natural acidity and blackberry, black cherry, black raspberry and black plum flavors.
Cabernet
Tuscan Cabernets are full of blackberry, black currant, cassis, eucalyptus, leather, mint and plum flavors. It is often the only variety or a component in the Super Tuscan wines.
Corvina
Medium to port-like with bursting red cherry flavor, this grape is the most important in Valpolicella and Amarone wines, usually blended with Rondinella and Molinara.
Rondinella & Molinara
These two grape varieties are the most important for the blend of the Valpolicalle and Amarone wines produced in Vento giving a distinctive structure and body to the wine.
Dolcetto
Found in the Piedmont region, it is light with a spicy berry fruit flavor.
Gaglioppo
Softly tannic and earthy with a robust red color, it is used in
Calabrian wine.
Lagrein
Indigenous to Alto Adige – soft tannins and low acidity with almost blueberry-like fruit and mineral tones.
Merlot
Found in Northern Italy, this grape has blackberry, cassis, baked cherries, plums, chocolate and mocha flavors. Due to the similar flavors, it is often confused with and blended with Cabernet Sauvignon.
Montepulciano
Widespread throughout Central and Southern Italy, particularly in Abruzzi, this grape has a smoky quality with herbal red flavors. It is used in the medium-bodied Montepulciano d’Abruzzo.
Nebbiolo
Found almost exclusively in Piedmont, this grape has tar and violet flavors and a rich espresso-like bitterness. Its earthy flavor is ideal for making Barolo and Barbaresco wines.
Negroamaro
Southern Italian grape widely grown in the Puglia region, it has a slightly bitter, espresso-like flavor that is perfect for rustic wines.
Nero d’Avola
Known as the “aristocratic red grape of Sicily”, it has a fruity, herbal flavor and is used to make full-bodied, often complex wines.
Pinot Nero
Difficult to make wine from because it mutates easily, this grape is known for its silky texture, earthy aroma and flavors of baked cherries, plums, mushrooms, cedar, chocolate and dry leaves.
Primitivo
One of the leading grapes of Puglia, this grape is similar to a rustic Zinfandel with big, bold berry flavors, and often used as a blending grape.
Sangiovese
Known as Italy’s “most famous grape,” it has a cherry flavor when it is young. When it is aged, it takes on earthy properties such as dried leaves, dried orange peel, and mocha. It is used to make Tuscan Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino. It can also be found in the “Super Tuscan” wines.
Sagrantino
Grown in Umbria, it is dark with bold intense flavors, and used to make one of the region’s top wines, Sagrantino di Montefalco.
Syrah
Known sometimes as a “guy’s grape,” it has strong aromas and flavors such as leather, wild blackberries, smoke, roasted meats, pepper and spice.
Teroldego
Found in Trentino Alto Adige, it is one of the leading grapes of the region, and is used to make highly-structured wines with blackberry fruit
and tar flavors.