Gaglioppo is a native Calabrian grape with probably Greek origins, primarily cultivated in the provinces of Cosenza and Catanzaro. As the most widely planted red grape in Calabria, Gaglioppo is a key component in all of the region's red DOC wines, most notably the prestigious Cirò Rosso.
The Gaglioppo grape shares genetic similarities with Frappato, showcasing its unique lineage. This black-berried grape, characterized by medium-sized, spheroid or oval berries, boasts a pruinose, medium-textured, and thick black-brown skin. The bunches are medium to large, pyramidal or conical, and the leaves are medium-sized and pentagonal.
Gaglioppo's versatility allows it to be blended with various other grape varieties, both red and white, in Calabrian red and rosé wines. Common blending partners include Greco Nero, Nerello Cappuccio, Malvasia Nera, Malvasia Bianca, and Greco.
The Gaglioppo grape thrives in slightly expanded farming and pruning systems, ensuring consistent and high-quality yields. This robust grape produces intense ruby red wines with distinct wine aromas that develop into a complex bouquet with age. Gaglioppo rosé wines are characterized by their bright pink hue and vibrant floral and fruity notes.
The Gamaret vine is a red grape crossing obtained in 1970 by André Jaquinet from a cross between Gamay and Reichensteiner (German white grape). It is the “little brother” of Garanoir, obtained starting from the same grape varieties.
The Gamaret variety is mostly found in the vineyards of the French-speaking Switzerland and Ticino, and in 1999 it entered the National Registy of grapevine varieties as an authorized variety of the Valle d'Aosta.
Its maturation is similar to Pinot Noir, but contrary to the latter, it is highly resistant to rot. It can then ripen longer, resulting in very colorful wines with spicy aromas and good tannic structure.
Initially Gamaret had been developed to provide blending wines of indigenous wines, but on the way it was discovered that it can lead to very interesting wines when vinified alone and aged in wood.
The Gamaret vine gives a dark ruby red wine. The scent is fruity and spicy, with notes of blueberry and black pepper. On the palate it is medium large and medium-bodied, with soft and elegant tannins.
The Gamay grape is native of France, it is thought to have originated in Burgundy, in the town from which it takes its name however, it is grown in Italy as well, where it produces wines with different characteristics.
The Gamay grape is mainly cultivated in the Aosta Valley and Piedmont, at higher altitude, resulting in wines with higher acidity and longer life, but it is also found in some area of Friuli, Umbria and Tuscany where it is mostly used in blends.
Gamay's wines are not suitable for aging, but when undergoing the carbonic maceration, the grapes produce easy to drink wines with fruity and vinous aromas.
The vine Gamba rossa (Red Leg) is better known with the local synonym “Gamba di Pernice” (partridge’s leg) even if the only synonymous officially recognized is “Empress of the red leg.” The vine owes its unusual name to the fact that before veraison (colorizing of the grapes before ripening) the stalk is bright red and even its shape reminds the legs of partridges, which at that time inhabit the vineyards.
This vine is still present as it miraculously survived the disaster caused in the late 19th and early 20th century by phylloxera, when many varieties disappeared. The Gamba rossa lives among the rows of the municipality of Calosso and surrounding municipalities Costigliole d'Asti and Canelli, all in the south of Asti, and was threatened with extinction before being rediscovered and brought back to life shortly more than ten years ago. It is registered in the National Register of grapevine varieties since 2007.
The vine Gamba rossa gives a wine with a medium garnet red color. The scent is intense, spicy and balsamic, with hints of green pepper and other oriental essences; fruity with predominant notes of jam and cherries. The taste is dry, bodied, and tannic, often with a strong mineral finish, with the return of spicy sensations perceived in the nose.
The Garganega grape is the most important white grape variety of the provinces of Verona and Vicenza and Garganega wines are characterised by aromas of almond and white flowers and tend to be very balanced without any predominant acidity.
The Garganega grape is of uncertain origins, some say that it belongs to the family of Trebbiano, so it would be of Etruscan origins, but others believe it comes from the “greci” group, although its ampelographic characteristics are different from both grapes. Garganega presents similarities with other varieties such as the Nuragus from Sardinia, the Glera, the grape of Prosecco, and the southern Grecanico.
The Garganega grape has several clones, the Garganega Tipica (most common), the Garganega Dario or Grassa (more common in flat areas), the Garganega Verde (most common in the hills near Soave) and finally the Garganega Agostega (earlier and more susceptible to disease, almost totally abandoned today).
The garganega berry is white, medium spheroid, golden yellow with thick and juicy pulp. The bunch is long, cylindrical, with wings, relatively sparse, with the spine that often splits at the tip. The leaf is medium, pentagonal, five lobed.
Wines made from the Garganega grape have a pale yellow colour with great aromatic richness with floral aromas, medium body, good acidity, balanced and velvety.
The most important wine made with Garganega grape is the Soave, in its 2 versions, the Soave and Soave Classic. In 2020 the Soave consortium has approved the creation of crus.
Gavi is a great Italian white wine and whether you think that Gavi di Gavi and Gavi are two different wines or not, that one is better than the other, there is only one appellation, the Gavi DOCG.
Gavi, a DOCG from 1998, is one of the most famous and appreciated Italian white wines and the reason behind some of the wines being labelled Gavi di Gavi or Gavi del comune di Gavi and some only Gavi, lies in the vineyards' locations. A Gavi di Gavi or Gavi del comune di Gavi wine indicates that the vineyards from which the grapes come from are located within the borders of the town of Gavi. Gavi wines on the other side, are made from grapes grown within the appellation area but outside the town of Gavi, and there are good and poor quality wines inside and outside the ”di Gavi” area.
Gavi DOCG is a white wine produced in the Alto Monferrato, in the southern part of the province of Alessandria, Piedmont, north east of Italy, bordering with Liguria and made exclusively from Cortese grapes cultivated in the town of Gavi and surrounding villages, from which it takes its name. The Cortese grape is also widely cultivated outside the DOCG area and Piedmont in general, but the wines produced cannot be labelled as Gavi.
Gavi wines tend to have a light straw colour with green hues and a delicate, fruity nose with apple hints, they are dry, fresh, full and elegant. In the last few years, wine makers have started to produce more structured and complex wines with very good results, proving that the Cortese grape grown in the Gavi area is suitable for ageing in bottle or barrels and can produce long lasting wines.
Gewurztraminer is an aromatic white wine grape variety that does its best in cooler climates and in Italy is widely grown in Trentino and Alto Adige with a natural high sugar content but Gewurztraminer wines are also made dry.
The Gewurztraminer is a very well known and a highly distinctive grape, on the nose and palate, like all the wines made from aromatic or partially aromatic grapes that make the wine a difficult food companion. Due to its structure and minerality, and the alcohol content of many interpretations of South Tyrol, the Gewurztraminer is an interesting wine to try with spicy food, with smoked salmon or blue cheese, exceptional as a meditation wine.
Gewurztraminer wines tend to have aromas of roses, passion fruit and floral notes.
The Ginestra grape has been present in Campania since 1825, when Acerbi cited it among the species of vine spread around Naples. This grape is now grown in the municipalities of Salerno - Scala, Ravello, Amalfi, Maiori and Minori, but also in Furore, Tramonti, Corby and Positano where, however, it is known by the name of Biancazita. It is spread almost exclusively throughout the Amalfi coast. It is also known as Biancatenera.
The grape Ginestra owes its name to the scent of its berries, which makes it interesting from an oenological point of view, since it favors the presence of floral notes in the wines that with aging develop in hydrocarbon notes, the element that makes it similar to Riesling. It also shows an excellent ability to accumulate sugars, ensuring continued high levels of acidity. As a complementary vine, it falls into the ampelographic base of the DOC Costa d'Amalfi White.
Ginestra’s berry color is white, medium size, elliptical shape with yellow green, slightly waxy skin. The bunch is medium long, conical pyramid, simple and compact with medium-large, wedge-shaped, three-lobed leaves.
The Ginestra grapes give an intense straw yellow colored wine with strong floral notes and good structure and acidity.
The Girò vine is widespread in southern Sardinia, and its origins probably date back to the Spanish domination. Its maximum spread happened during Piemontese domain, in the 18th century. Afterwards, Girò was in danger of disappearing because of the advent of phylloxera in the second half of the 18th century - many preferred planting more productive and less problematic varieties than of Girò.
The Girò was significantly present only in the province of Cagliari. With the recognition of the DOC (controlled designation origin), Girò became Girò di Cagliari DOC in 1979. The vine aroused new interest, especially for its ability to give important liqueur wines.
The berry is medium sized, round, with a thick skin, of more or less intense black-purple color; the flesh is sweet and firm, of neutral flavor. Girò variety has a medium leaf, five-lobed, sometimes three-lobed, of kidney-shaped form. Its bunches can be medium to large, cylindrical-conical, often winged and pyramid, generally semi-loose.
The Girò grape prefers limestone-clay soils, deep and cool, not humid. The ideal climate in spring and summer is hot and dry. It is bred with not much expanded forms and pruning.
Girò has high but inconstant production.
Glera is the white variety grape that produces the Prosecco.
The Glera grape was, until Prosecco became a DOCG wine, called Prosecco, named after the village of Prosecco near Trieste from which the grape may have originated.
However, from 2009, the year in which Prosecco became a DOCG wine, to protect its name and therefore prevent wines made with the Prosecco grapes grown outside the DOC/DOCG area labelled as Prosecco, Glera has become the new name of the Prosecco grape.
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