The Notardomenico grape has been present in the area around Brindisi since ancient times, although the cultivation surfaces are rather modest. Generally, it is grown and vinified in blends with Ottavianello, another indigenous variety of Brindisi, but it tends to overbear it with its olfactory intensity.
Rovasenda, in his essay from 1877, makes reference but does not provide descriptions of the grape variety. We do not know anything about the origin of Notardomenico’s unusual name.
The berry is black, medium, spheroid, uneven with waxy, thin and tender skin of dark violet-red color. The cluster is medium, conical or cylindrical, simple or winged, medium compact or loose with a medium, pentagonal or orbicular, lobed leaf.
The Notardomenico variety has medium vigor and medium age of maturation, provides discrete productions.
The grape Notardomenico is not vinified in purity. We are therefore not able to provide the organoleptic description of its wine.
The Nuragus vine is still the most widely grown variety in Sardinia although with a tendency to a gradual reduction of the surfaces. The grape variety is present mainly in the provinces of Cagliari and Oristano which covers an area of approximately 3,300 hectares.
Its origin is very old and it is believed that Nuragus came with the Phoenician sailors who first reached the island. The reason for the widespread that this variety has had over the past years must be sought in its rusticity, the adaptability to any type of terrain and, above all, in its productive generosity.
The berry is white, medium, sub-oval, with consistent, medium waxy, golden yellow skin. Its bunch is medium to large, conical or cylindrical-conical, often winged and tight. Nuragus grape variety has medium, orbicular, sometimes three-lobed leaf.
Nuragus grape variety has medium vigor and time of medium-late maturity; the production is abundant and regular.
The Nuragus vine gives a medium alcoholic wine, of delicate straw color, sometimes with slight greenish hues, scents of white flowers, green apples and delicate citrus notes, fruity and pleasantly fresh on the palate. It is used both for traditional vinification, and to produce sparkling or flavored wines.
The Olivella nera grape has uncertain origins and it is also uncertain the question of its correspondence with the vine Sciascinoso. In reality, the confusing situation is due to the fact that the Olivella name was in turn attributed to numerous varieties, because of the resemblance of their berry, for the color and the elongated shape that could remember, precisely, an olive.
This grape is grown in Campania and Lazio, and has been present in the National register of grapevine varieties under the name “Olivella nera” since 1971. The grape Sciascinoso is also recorded in the Register, but one year before Olivella. In the registers that gather all the grapes from Campania only Sciascinoso is mentioned (described sometimes as “locally known as Olivella”), while the Olivella as such is present in the specification of Frusinate IGT (Lazio).
Olivella nera has a medium-small, ovoid berry with consisting, red-black colored skin. Its bunch is medium, conical, moderately compact, winged and the leaf is medium, pentagonal with seven lobes.
The vine Olivella nera has medium vigor and medium-early maturity. The wine it gives is of intense ruby red color with purple hues. The fragrance is vinous, fruity with hints of plum, cherry and blueberry, while the taste is fresh, tannic and consistent.
The Oltrepò Pavese DOCG Metodo Classico is a classic or traditional method sparking wine produced in the province of Pavia, the name translate as “beyond the River Po in the province of Pavia”, and became “as metodo classic” a DOCG in 2007, before it was a DOC and included and still includes all wines made in the area, still, red, rose and white and sparkling (only Martinotti or Charmat method).
Characteristics of the Oltrepo Pavese Metodo Classico, other than the second fermentation taking place in the bottle is a minimum of 15 months on the lees for the NV and 24 months for the “Millesimato”.
According to the disclipinare, regulation, the Oltrepo Pavese Metodo Classico must be made with a least 70% of Pinot Nero grape with the remaining 30% any or combination of Pinot Grigio, Pinot Bianco and Chardonnay grown in the in the Oltrepo’ Pavese wine region, a region located in Lombardy and bordering with Piedmont and Emilia Romagna, a wine region that benefits from an excellent microclimate thanks to their proximity to the river Po.
The Oltrepo' Pavese are is one of the major wine producing Italian wine regions and it is considered the Pinot Nero motherland. Buttafuoco is another very little known wine produced in the area.
For our selection of Italian classic method wines click here
The Ortrugo grape is grown mainly in Emilia, in the province of Piacenza. Ampelographic Bulletin issued by the Ministry of Agriculture in 1881 mentioned Altrugo or Artrugo from which it probably originated the current name. The etymology of the name could result in the meaning of “other grapes”, “altre uve”.
There was a certain period of time when Ortrugo had a good spread throughout Emilia, but today this grape has lost importance and is more easily blended with other varieties, including Malvasia Bianca, though, thanks to the passion of some producers, you can find its remarkable expressions vinified in purity.
The berry is white spheroidal with waxy skin, consistent and very durable, with yellow-green skin slightly dotted. The Ortrugo vine has large leaves, slightly kidney-shaped, three-lobed. Its bunch is large, cylindrical-conical, very compact and often with a wing.
The Ortrugo grape gives a pale yellow wine with slight and fine scents, full-bodied and quite alcoholic. In Piacenza it is also used for the production of champagne or other sparkling wines.
Orvieto DOC is a white wine produced in an area crossing Latium and Umbria regions and named after the Umbrian town of Orvieto that represent the heart of the region and the “Classico” appellation, an area primarily known for its white wines largely made from Grechetto, and Trebbiano, however, in the case of the Orvieto DOC other grape varieties can also be used.
Orvieto DOC is available in different versions, from secco, dry, to Amabile and Abboccato, medium sweet, versions depending on the residual sugar in the wine which is created by ending the fermentation process before it reaches completion and it can change year on year depending on the quality of the vintage and the grapes, in better vintages the grapes have more sugar to start with.
The Orvieto DOC wine also includes the Orvieto Classico appellation, which is produced from grapes cultivated in the historical, most suited, part of the region. Orvieto Classico as well as Orvieto, is available as Amabile and Abboccato.
The Oseleta grape has been intertwined with the landscape of Valpolicella and Monti Lessini since ancient times, playing an unheralded yet crucial role in the region's winemaking heritage. While not explicitly mentioned, Oseleta has long been a silent contributor to the illustrious blends of Recioto and Amarone della Valpolicella.
Believed to be the result of the domestication of indigenous wild grapes, Oseleta languished on the verge of obscurity until a gradual resurgence began in the 1970s. Its name, derived from the fondness that birds exhibit towards its luscious berries, hints at the grape's innate allure and appeal.
Characterized by medium-sized berries adorned with thick, black-blue skin, Oseleta clusters boast a compact, cylindrical-pyramidal shape, occasionally accented by a wing-like protrusion and adorned with petite, pentagonal leaves.
Despite its unassuming demeanor, the Oseleta grape displays moderate vigor and yields a consistent yield year after year. Its true essence, however, lies in the exceptional wine it produces: a bold, intense ruby red elixir that tantalizes the senses with its fruity and spicy bouquet. Tannic, rich, and full-bodied, Oseleta wines lend depth, structure, and vibrant color to blends, cementing its status as a prized component in the winemaker's arsenal.
The Ottavianello vine is best known by its French name, Cinsault. It seems to have been imported from France by the Marquis of Brugnano, who spread through the area around Brindisi (San Vito dei Normanni) and Naples, to Ottaviano, a place that most probably gave it its name.
In Apulia it is sometimes used to add strength to fragrances of certain red grapes and only in the DOC Ostuni we find it vinified in under purity: Ostuni Ottavianello.
The berry is black, medium, ellipsoid, with waxy skin, of delicate violet color. The bunch is medium, pyramidal, elongated and average tightened with a medium, pentagonal, five-lobed leaf.
The Ottavianello vine has discreet vegetative vigor and good productivity.
The grape Ottavianello gives a ruby red wine that over the years can become garnet. It has olfactory hints of nuts (hazelnuts and almonds) and some spices, and a slightly aromatic flavor, soft and persistent.
The grape Pallagrello is one of the native grape varieties that is driving the renaissance of the Campania wines.
The variety is native of Caserta, with two varieties: a white and a black, with small bunches and perfectly round berries, hence the name Pallagrello, small ball in the local dialect “U Pallarel”. Its origin presumably dates back to the ancient Greece, and have evidences that in the Ancient Rome period the grape was known by the name of “Pilleolata”.
The Pallagrello is a complex grape, not very productive and very delicate, the Pallagrello Bianco is harvested mid-September and it needs a well dosed wood approach and has a good evolution in the bottle.
The Pallagrello Bianco, when fermented in wood, has a golden yellow colour, ample bouquet with hints of honey, broom, peach; in the palate is soft, rich and balanced, with a long persistence.In the steel fermented version, the color is straw yellow with scents of apple, pineapple, melon, well balanced and with a good aromatic persistence.
The grape Pallagrello is one of the native grape varieties that is driving the renaissance of the Campania wines.
The variety is native of Caserta, with two varieties: a white and a black, with small bunches and perfectly round berries, hence the name Pallagrello, small ball in the local dialect “U Pallarel”. Its origin presumably dates back to the ancient Greece, and have evidences that in the Ancient Rome period the grape was known by the name of “Pilleolata”.
The Pallagrello is a complex grape, not very productive and very delicate, the Pallagrello Nero is harvested between late October and early November and it needs a well dosed wood approach and has a good evolution in the bottle.
Pallagrello Black produces a red wine of great structure with an intense ruby colour. The nose is characterised by notes of red fruits, tobacco, blackberry jam, the palate is harmonious, soft, velvety and a very long aftertaste.
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