Italian Varieties – D to L

 

Greco vineyards below the town of Montemiletto, Campania (Photo ©Tom Hyland)

 

 D

Dolcetto

A red variety grown in Piemonte that literally means, “little sweet one.” Light tannins, balanced acidity and juicy fruit flavors of raspberry, mulberry and cranberry. Dolcetto produces a wine that is very charming and easy to drink in its youth.

E

Erbaluce

White variety grown in north central Piemonte; the most famous example is Erbaluce di Caluso. High acidity and lemon fruit; versions range from a light dry white to a refreshing sparkling style.

F

Falanghina

Beautiful white variety of Campania, grown in various areas of that region. Very high acidity and fruit flavors ranging from apple and pear in the most simple bottlings to quince and kiwi in the best offerings. Generally not oak-aged, though a few producers do barrel age the wine.

 

 

Falanghina vineyard in Campania (Photo ©Tom Hyland)

Fenile

White variety grown along the coast of Campania; very high acidity and flavors of citrus and pear. Usually part of a blend, along with varieties such as Biancolella and Ginestra.

Fiano

Another beautiful white variety, most famously grown in Campania, though a few producers in Sicily work with it as well. Medium-full to full-bodied, this has fruit flavors of pear and citrus along with distinct notes of honey. Some versions are meant for consumption within 2-3 years, while the most concentrated offerings from the best producers can drink well for 5-7 years, thanks in part to the grape’s excellent natural acidity.

Frappato

A red variety used in the production of Cerasuolo di Vittoria in Sicily. Cherry, berry fruit and very soft tannins. There are a few producers that bottle Frappato on its own.

Friulano

Formerly known as Tocai Friulano, the name was changed to avoid confusion with the Hungarian wine Tokay (this was also done in accordance with European Community regulations concerning protected names of wines). One of Friuli’s great white varieties, with complex aromas of pear, apricot and dried flowers. Lively acidity and a light minerality.

 

G

Gaglioppo

Red variety of Calabria that is the principal grape of Ciro rosso. Raspberry and strawberry fruit with light tannins.

Garganega

The primary grape of Soave. An underrated white variety with aromas of yellow flowers and melon with very good acidity. This grape is as misprounced as any – the correct pronunciation is gar-gan-ah-guh.

Gewurztraminer

One of Italy’s great white varieties, grown primarily in Alto Adige. Gewurz means “spicy” in German – this then is the spicy Traminer. Gorgeous aromatics of grapefruit, lychee and rose petals with lively acidity and distinct notes of white spice. The best versions are quite rich, with some having an oiliness on the palate.

Ginestra

White variety grown along the coasts of Campania- especially in the Costa d’Amalfi DOC. High acidity and fruit flavors of pear and lemon. Usually part of a blended white of the area.

Greco

One of the major white varieties of Campania; flavors of lemon, pear and dried flowers with very good natural acidity and often a note of almond. Medium-full, this generally is not as full as Fiano, but is quite complex. Most famous example is Greco di Tufo, from the province of Avellino.

Grignolino

Beautiful red variety from Piemonte; almost no tannins, with refreshing cherry and strawberry fruit and very good natural acidity. Meant for consumption within 2-3 years of the vintage date.

Grillo

White variety from Sicily; most versions are simple with pleasant acidity and flavors of pear and citrus. Grillo is produced both as a stand-alone variety and also as part of a blended white.

L

Lacrima

Red variety of Marche; most famously as Lacrima di Morro d’Alba. Medium-bodied with cherry, berry fruit, moderate tannins and good acidity. Produced both as a refreshing style for early consumption and a fuller style with more tannins and longevity. 

Lagrein

One of Alto Adige’s most wonderful red varieties with intense color (often deep purple), youthful, but not overly aggressive tannins and very good acidity. Fruit flavors of black plum, black cherry and raspberry. Fruit forward and despite its richness, often quite approachable upon release.

Lambrusco

Red variety most famously grown in Emilia-Romagna. Produces a lighter red wth cherry-berry fruit, zippy acidity and very light tannins. Best known in its slightly sparkling (frizzante) offerings.