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The Moscato di Scanzo grape is of ancient origin and was probably brought to Scanzo hills by Roman legions, as prize of war won over the Gauls in the Bergamo area, although the most remote origins are probably Greek.
It belongs to the family of Moscati, aromatic varieties whose name derives from “muscum”, the musk, whose characteristic flavor is found in grapes and that probably corresponds to “Anathelicon moschaton” of the Greeks. The Moscato di Scanzo is present only in Lombardy and its typical production area is around the town of Scanzorosciate (BG) in Valcalepio.
The Moscato di Scanzo wine became docg in 2009 after being awarded as doc in 2002. It was listed in the National register of grapevines varieties only in 1981, while in the past it was mistakenly confused with Aleatico and Negrara trentina.
Its berry is black medium, with very waxy, solid, and blue-black colored skin. The bunch is medium, pyramid-conical elongated, winged, rather sparse with a medium, five-lobed leaf.
The Moscato di Scanzo grape variety prefers hill lands, dry and with good exposure. Its production is good, but not constant.
After drying, this grape gives a ruby red wine with orange reflections. The fragrance is complex, with notes of dried rose, sage, acacia honey, cinnamon and licorice. The taste is sweet and velvety.
The Moscato di Terracina grape is a local variety of Moscato widespread only in Lazio. It is used both to produce wine and as a table grape. It belongs to the family of Moscati, aromatic varieties whose name derives from “muscum”, the musk, whose characteristic flavor is found in grapes and that probably corresponds to “Anathelicon moschaton” of the Greeks or to the “uva apiana” of the ancient Rome. It corresponds to the French grape variety “Muscat à petit grains”.
Its berry is white, large, and spherical with waxy, yellow-green skin. The bunch has a shape of a pyramid with medium, five-lobed leaves.
The Moscato di Terracina grape variety gives a wine of a straw yellow color with golden hues, with aromatic scent notes of yellow exotic fruits and honey. The taste is fruity and dry.
The Müller Thurgau grape variety is a cross between white grape varieties created in 1882 by the Swiss Hermann Müller, a native of Thurgau, when working on a study for the genetic improvement of the grapes. Until recently it was believed that the originating grapes were Riesling and Sylvaner, but recent DNA studies suggest that the second grape is Chasselas instead of Sylvaner.
The grape variety Müller Thurgau is widely cultivated in Europe, especially in Germany, Switzerland and Italy, and it has been planted in new world countries as well such as New Zealand and Australia. In Italy, Müller Thurgau is grown in several regions, from north to south, but the most important regions are Trentino Alto Adige, found in both Trentino and Alto Adige wine regions, Friuli Venezia Giulia and Veneto. The best examples of Müller Thurgau wines come from vineyards planted at altitude.
Nascetta is a native white grape variety of the Alba area, grown on the hills of Barolo and Novello. Rovasenda, in 1877, in his “Essay about universal ampelography” cites “Anascetta” and describes it as an “extremely delicate grapes and the best wine.”
At the time, in addition to be used in blends, the grape was used for table consumption. Sadly, over time the grape has taken a back seat and today, unfortunately, the Nascetta is grown exclusively in the municipality of Novello, and in a very limited way. Only recently some sensible winemaker has become interested in this particular grape variety and it is being cultivated and made into a wine. The Alba region, except Arneis, doesn't have any major white grape and consequently, great white wines.
The Nascetta grape has excellent oenological characteristics: recent analysis classified it as a semi-aromatic variety with a high content of aromatics. The nose of its wines is mainly formed during fermentation, as is the case of Sauvignon.
The Nascetta berry is white, medium, spheroid to ellipsoidal, short with medium thick, waxy, yellow or golden colored skin. The bunch is medium-large, cylindrical with one or rarely two wings, compact with a medium-small pentagonal leaf and has an early ripening. The grape has a medium-high and constant productivity.
The Nascetta grape produces pale yellow wines with greenish reflections. The nose is intense with floral aromas and hints of iris and acacia flowers, fruit (apple, grapefruit, and tropical fruits) and honey. In the mouth the wine is fresh with citrus notes. Thanks to its good structure, Nascetta wines are also suitable for wood ageing revealing spicy aromas and vanilla taste.
The Nasco vine, one of Sardinia's oldest and most intriguing white grape varieties. From its potential Latin origins to its limited yet prized production, Nasco offers a glimpse into the island's rich viticultural heritage and a taste of its distinctive terroir. The Nasco grape, deeply rooted in Sardinian tradition, carries an air of mystery surrounding its origins. Its name, potentially derived from the Latin "Muscus," meaning moss, and the subsequent Sardinian adaptation "Nuscu," hints at the grape's characteristic musky aroma, a defining feature of its wines. This etymological connection underscores the grape's ancient lineage and its close association with the island's natural environment.
The limited geographical spread of the Nasco vine, primarily confined to the hinterland of the ancient port of Karales (present-day Cagliari), suggests its arrival on Sardinian shores via this vital trade hub. This historical connection highlights the role of maritime commerce in shaping the island's viticultural landscape and the enduring legacy of Karales as a gateway for cultural and agricultural exchange.
The Nasco grape yields wines characterized by a distinctive "musky" scent, a trait that intensifies when residual sugar is present. This characteristic makes Nasco particularly well-suited for the production of dessert wines, especially liqueur wines, which showcase the grape's aromatic complexity and inherent sweetness.
The Nasco vine exhibits medium vigor but presents challenges in terms of productivity and pest resistance. It thrives in hot, dry climates and well-exposed, sunny soils, reflecting Sardinia's Mediterranean climate. Despite its average to sometimes abundant production, its limited yield underscores its rarity and the dedication required for its cultivation.
The Nasco grape produces wines with a beautiful golden-yellow color, a pleasant fragrance, and a sweet, delicate taste, culminating in a slightly bitter aftertaste. Its unique sensory profile makes it a prized ingredient for the production of liqueur wines, capturing the essence of Sardinian sweetness and tradition.
Nasco is one of Sardinia's oldest indigenous grape varieties, offering a glimpse into the island's viticultural history. It has a distinctive musky scent, enhancing the complexity of its wines, especially dessert varieties. Due to its limited production, Nasco wine are rare, making Nasco wines a sought-after experience.
Nebbiolo is a native grape from Piedmont and is behind some of the best and most famous red wines, from Barolo to Barbaresco, the most famous, to Ghemme or Sforzato della Valtellina.
There are two main theories behind the origin of the name Nebbiolo. Both theories say that the name derive from "nebbia", fog in Italian, however, one theory is based on the abundant bloom covering the grapes whilst the other on the harvesting time, the grape is harvested in late October when the vineyards are surrounded by the morning mists.
Certainly this is the most valuable red grape among the Italian grapes. The Nebbiolo grape is cultivated in Piedmont, around the villages of Barolo and Barbaresco produce the homonymous wines, and in Lombardy, in Valtellina where it produces the Sforzato della Valtellina. It is also grown in other regions, but it does not produce grapes with the same characteristics. There are three major clones of the Nebbiolo grape, Lampia, Michet and Rose’ and the majority of wine growers now prefer grow all of them to give the final product a greater complexity.
The Nebbiolo grape is also widely grown and produced in the nearby Aosta Valley, where it is called Picoutener, while in the Piedmont areas of Boca, Bramaterra, Fara, Gattinara, Ghemme, Lessona and Sizzano is called Spanna.
The Nebbiolo berry is black, medium, round-elliptical, thin but with tough, dark purple, very waxy skin. The bunch is medium-large, elongated pyramidal, winged, rather compact. The Nebbiolo grape has a medium size leaf, pentagonal-orbicular, three-lobed, green matte bottle color and is very demanding in terms of land and sun exposure, with remarkable brightness and not too dry soils.
The Nebbiolo is a late ripening grape and gives lightly coloured red wine very similar to the Pinot Nero, with floral and balsamic notes of liquorice, highly tannic when young, with a good alcohol content and acidity, qualities that make it particularly suitable for aging.
The vine term Negrara actually identifies the vertical group of Negrare, different from each other and grown mainly in the Trentino-Alto Adige and Veneto. The most common type and characteristic is the Negrara trentina, but there is also a Negrara or Negronza, which however is different from the trentina variety and was supposedly used in the past around Verona.
These grapes are grown in the province of Verona, in particular in the Valpolicella and along Lake Garda, from where they have spread limitedly in Lombardy (Mantovani Hills and Garda Bresciano) and Trentino.
The berry is black medium-sized, spheroidal or slightly flattened, with thick and tough skin, covered with abundant bloom, blue-black colored. Its cluster is large, pyramidal elongated with one or two wings, compact. The Negrara variety has medium leaf, pentagonal, almost the entire or lobed.
The Negrara vine is never vinified alone, but always blended with local varieties such as Corvina, Corvinone, Rondinella and Molinara. The wine that is obtained is ruby red with violet hues, winy, spicy nose, with hints of green pepper. It is dry and slightly tannic in the mouth, with little body, fruity, quite fine.
The Negretto grape is one of the lesser-known indigenous varieties of Emilia-Romagna, the only Italian region where it is implanted. Its name in the past indicated the vines that had a particularly dark berry. During the post-phylloxera reconstruction period, the Negretto was widely used for its hardiness and in particular its tolerance to disease. This vine was not however particularly indicated for the vinification in purity and was used as a blending wine for its richness in color.
In recent years almost all the old vineyards of this variety had disappeared, and only thanks to those few passionate wine producers who didn’t give up on their efforts to cultivate this old grape some interesting biotypes are saved.
As its name says, the Negretto (meaning black) has a black berry, medium, spherical with waxy skin, medium-thick and tender, black-purple colored. Its cluster is medium, cylindrical-conical, winged, compact with medium size leaf, pentagonal, five-lobed.
The Negretto vine prefers clayey and very fertile lands. It is very sensitive to frost and to botrytis and its production is good and constant.
Negretto gives a deep red amaranth colored wine with violet tones. Its scent is fresh and tangy, with hints of red berries. The taste is sweet, lively, fruity, slightly tannic and pleasantly sour, weak in body and alcohol lightweight.
The Negroamaro grape has uncertain origins, was probably introduced by the Greeks and its name comes from the Apulia dialect "niuru maru", black and bitter, for the characteristic black color of the grape and the slightly bitter wine made from it.
It is widely cultivated in Puglia, particularly in the provinces of Lecce , Brindisi and Taranto, and it is the sixth most cultivated red grape variety in Italy. For many years it has been considered and used in cheap blends and for export, only recently the grape has seen a resurgence and it is being used as a main grape or vinified on its own producing elegant and full bodied red wines
Cultivated mainly in the Locride area, it takes on numerous names. In some areas of Calabria, the name Nerello is also used to indicate Sangiovese.
Ripening is late, usually occurs during the first half of October, the Nerello Calabrese has a medium-large, medium-elongated bunch, conical in shape with several drooping wings and a pointed end, sparse or compact. Medium-sized berry, short ellipsoid, medium-thick skin, well pruinose, color from blue to dark red-violet. The pulp has little consistency.
Grown in particular in hilly or low mountain areas, it is found in old vineyards trained as saplings. Very sensitive to downy mildew and, in some conditions, to mold, acid rot and drought.
The Nerello Calabrese grape is mainly used in blends, but can also be found on its own producing wines with good structure.
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