The San Lunardo grape’s origins are not very precise. However, it is certain that it has been cultivated on the island of Ischia since 1700. It is believed that the name derives from a religious man who first selected this variety, naming it precisely “Don Lunardo”. Others believe that it comes from local patron saint, “San Leonardo”. The vineyards that contain this variety are becoming less and it is feared that in the future San Lunardo may completely vanish.
San Lunardo’s berry is white, small, short, rounded with skin of medium thickness, firm, and yellow-green colored. The bunch is medium, conical, winged, compact or very compact with a medium-large, pentagonal, five-lobed leaf.
Sangiovese is a red grape variety with ancient and uncertain origins, with the origin of the name even more uncertain. Sangiovese, Italy's most planted grape variety, is a grape that varies significantly its characteristics depending on the climate and altitude at which it is planted. The grape is found everywhere from north to south, but it is Tuscany, where it is used in no less than 25 different appellations, whether on its own or as part of a blend, that can considered its Italian home. The Sangiovese grape is also widely grown in Emilia Romagna and Umbria, the neighbouring regions.
Sangiovese has several clones or varieties, the Sangiovese grosso (big) traditionally used for powerful and slow maturing red wines such as the Brunello di Montalcino, and the Prugnolo Gentile grape used for the Nobile di Montepulciano. The other main clones are the Sangiovese Piccolo (small), used for the Chianti and the "Morellino", variety used in the production of Morellino di Scanzano, wine made in the southern part of Tuscany.
Tuscan grown Sangiovese’s flavours vary from dark fruit to spice, tobacco, leather and characteristics of its wines are marked tannins and high acidity, making it a perfect grape for ageing.
The Sangiovese grape has started to appear outside Italy, from California to Argentina to Australia, due to its adaptability, however, the results so far are mixed.
The Sangiovese grape has ancient and uncertain origins and come in two distinct types: the Sangiovese Grosso, big in Italian, cultivated in Tuscany and the Sangiovese piccolo, small, which is widely planted both in Tuscany and in the rest of the centre of Italy.
The Prugnolo Gentile and Sangiovese di Lamole grapes also belong to the same family of the Sangiovese Grosso
The Sangiovese Grosso is used for traditionally powerful and slow maturing red wines, the most important of all is the Brunello di Montalcino and is considered to be superior to the other Sangiovese grapes.
The Sangiovese grosso is slow and late to ripen and produces rich, alcoholic and long-lived wines.
The Santa Maria grape is a variety present in the DOC Colli Piacentini in the version of “Vino santo”, “holy wine”, of which it is the main component together with the equally little known vine Melara.
It has been registered within the National Register of Grapevine Varieties since 1999, and it is an authorized variety of the Emilia-Romagna.
Santa Maria, or Saint Mary, has white berries of medium size, yellow-green colored skin of firm texture and neutral flavor. The cluster is small cylindrical or truncated cone, short, medium compact with small pentagonal, five-lobed leaves.
Sauvignon or Sauvignon Blanc, together with the Chardonnay, is possibly the most famous and widely planted white grape variety in the world and produce some of the most celebrated and loved white wines.
Sauvignon, which name derives from "sauvage" (wild in french), is a white wine grape variety of French origin, precisely the Bordeaux area and in particular, the Sauterne region, where together with the Semillon and the Muscadel produces the famous white wine.
Sauvignon is also related to Cabernet Sauvignon, being Cabernet Sauvignon a natural crossing of Sauvignon and Cabernet Franc, and both have become two of the most widely planted grape varieties in the world.
Sauvignon is a relatively robust, vigorous vine that adapts to all kinds of soil and ripens early, hence its popularity. Other then France, Sauvignon has found an ideal home in New Zealand, in the Marlborough region, and in Italy, in the cool, sunny alpine slopes of Trentino Alto Adige and Friuli Venezia Giulia mainly, but there are individual winemakers growing the grape all over the north of Italy, usually producing great wines. Italian Sauvignon tends to be unaged and a few producers ferment the wine on its lees.
Sauvignon has at least two varieties, the Sauvignon small and yellow and the Sauvignon big and green, it is a semi aromatic variety that can be immediately recognised thanks to its characteristic nose of gooseberry and its zestiness.
Schiava, now called Vernatsch, is a red grape variety cultivated mainly in Alto Adige, the northern part of the Trentino Alto Adige region, thought to be of Italian origin but also found in Germany and Switzerland.
Schiava or Vernatsch is a late ripening variety and is generally at its best at a young age, its grapes are mostly used to produce light red wine but can also be used to make rosé wines that are darker in colour. In the last few years, a new generation of wine makers, reclaiming ancient vineyards and low yield and experimenting, is trying to change the grape perception producing age worthy, elegant, complex red wines.
The Schioppettino grape is an ancient variety of Friuli-Venezia Giulia, whose origins date back to the Middle Ages, it was mentioned for the first time in 1282. The name Schioppettino comes from its ancient Friuli name, “Scopp”, which is attributable to the crunch of its berries or to the fact that its high acidity once provoked malolactic fermentation in the bottle, making the cap to pop off.
Following the burst of phylloxera, this grape variety had been set aside in favor of more productive varieties, but it has been rediscovered more recently along with other indigenous grape varieties from Friuli, such as Tazzelenghe or Pignolo.
Schioppettino has a black, medium, elliptical berry with very waxy, thick, large, blue-black color skin. Its bunch is large, cylindrical, elongated, simple or winged, medium compact with a medium or large, pentagonal, three-lobed of five-lobed leaf, the grape has a discreet vigor, vintage mid-late maturing. Its sensitivity to diseases and fungi causes a little regular production. .
Schioppettino produces wines with a purplish red color with intense scent, vinous and fruity notes, the palate is fresh and slightly tannic. The best examples of the wines, come from the Prepotto area.
The Sciaglin is an authochthonal grape of Friuli-Venezia Giulia known in the hills of Spilimbergo from the 15th century. The origin of the name comes from “schiavolino”, meaning originating from Slavia, land beyond the Julian Alps. According to others it comes from “s'ciale” or “terraces”, that is, the positions at which the grape variety gives the best results.
Today this grape is grown only in the area of Pinzano al Tagliamento and Castelnovo del Friuli. It gives a wine of great personality.
Sciaglin has a white medium small, slightly oval berry with soft and slightly yellow, waxy, greenish skin. The cluster is medium-small, pyramid and provided with one or two wings.
The Sciaglin vine gives a pale yellow wine with an intense and delicate fragrance, aromatic and spicy notes of elderflower, acacia, and yellow pepper. The taste is dry, warm with good acidity, full-bodied and persistent.
The Sciascinoso grape is of uncertain origin, as well as uncertain is the question of its correspondence with the black grape Olivella. This 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.
The Sciascinoso grape is located in Campania and has been present in the National Registry of vine varieties since 1970. The Olivella nera was recorded in the Register one year later. In the documents regarding all of the vine names coming from the Campania, only Sciascinoso is mentioned - possibly with explanation “locally known as Olivella”, while the Olivella as such is present in the specification of Frusinate IGT (Lazio).
Its berry is black, medium-small, ovoid with consisting, red-black colored skin. The bunch is : medium, conical, moderately compact, winged with medium, pentagonal leaf with seven lobes.
The Sciascinoso variety has medium vigor and medium-early maturity.
The Sciascinoso gives a wine with intense ruby red color with purple hues. It is vinous, fruity with hints of plum, cherry and blueberry. On the palate it is fresh, tannic and consistent.
The Scimiscià grape is a native white variety of Liguria almost completely extinct, nowadays it still exists thanks to the efforts of some sensible producers who have saved a few rows, exclusively in Val Fontanabuona, in the province of Genoa, in the hinterland of Chiavari and Lavagna and in 2003, it was included among the varieties recommended and authorized for the Liguria region.
The name is in dialect and it means “cimiciato”, dotted, because of the presence of small dots on its berry (Pigato has its name for the same reason, from the dialect “picau”, meaning speckled). Scimiscià is a grape of ancient and mysterious origins, its yield is very low and the grapes are very sugary. The Scimiscià grape is mainly used to produce dry wines, although there are dessert wines of extraordinary complexity.
The Scimiscià grape produces wine of a pale yellow colour with greenish reflections, almost crystalline, and an excellent consistency. The scent shows floral and fruity notes, citrus and acacia flowers. The taste is warm and savory, with mineral notes, fine and harmonious.
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