Italian Varieties – T to Z
Red variety of Friuli with harsh tannins that inspired its unique name, translated as “cutting the tongue.”
Red variety of Trentino with deep color, ripe berrry fruit and good acidity.
High acid white variety of Piemonte. Often used in the production of grappa, though a few producers – most notably Massa – make an excellent dry version.
White variety planted throughout much of Italy; generally a blender with modest aromatics and high acidity. Trebbiano di Soave is one of the most highly regarded subvarieties.
Uva di Troia
Also known as Nero di Troia. Excellent red variety found in northern Puglia. Moderate tannins, good acidity and cherry, berry fruit. The principal red variety of Castel del Monte DOC.
White variety of Marche. Generally aged in stainless steel, though a few producers age in oak. Many versions are light with pleasant pear and apple fruit; there are some excellent bottlings that offer more fruit intensity and spice.
White variety of Friuli, primarily in the Colli Orientali DOC. Used to produce a dry white, but also a famous sweet white named Ramondolo. Apricot and pear flavors with lively acidity.
White variety grown in Sardegna, Liguria and the coast of Tuscany (especially in Bolgheri). Very high acidity with flavors of pear, lime and pine and often notes of sea salt with a distinct minerality.
Two distinct examples: Vernaccia di San Gimignano is a refreshing, dry white wiht moderate acidity made as a light, dry white. Vernaccia di Oristano is a sweeter white from Sardegna that is sherry-like.
White from Veneto made as a lush, apricot and honeyed dessert wine called Torcolato.
Name for Moscato in Sicilia; the word is Arabic for “raisin.” Used in the production of Passito di Pantelleria. Honey, apricot and marzipan flavors.
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