The grape Bianchetta Genovese, as its name indicates, it is present in Liguria, especially in the Genoa and Val Polcevera areas. The Bianchetta Genoveseis is a very old vine, whose cultivation goes up to Tuscany, in Carrara. As in many similar cases, the origin of its name is due to the very light color of its berries.
The Bianchetta Genovese berry is white, medium-small, ellipsoidal with slightly waxy, thin skin of greenish-white or yellowish-white color. The bunch is medium or medium-small, conical, compact.
The Bianchetta Genovese gives a wine of straw-yellow color, delicate fragrance, fruity, fresh, dry and light taste, to drink within its first year of life.
The grape Bianchetta Trevigiana is of uncertain origin. In fact, as for many varieties with similar names, the name derive from the color of the berries, bianco, white in Italian, and used to indicate a group of white grapes with berries of similar colour. The adjective "Trevigiana" refers to the area where the grape is found.
In the Treviso hills, from the 18th century there are evidence of the existence of a grape called “Bianchetta”, a variety often used in combination with other varieties, such as Verdiso and Glera for the production of Prosecco until the wine became a DOC and DOCG appellation, now only the Glera grape is allowed.
The Bianchetta Trevigiana berry is white, medium, spheroid with waxy, yellowish green color, thick and consistent skin. The bunch is medium, cylindrical or pyramidal, short, with a wing, ultra compact with a medium, pentagonal and trefoil leaf and has high vigor, late maturation, abundant and constant productivity.
The grape Bianchetta Trevigiana prefers deep soils with limestone and following the new Prosecco legislation, it is now mainly used as a table wine or to produce sparkling wine according to the "ancestrale" method, the method once used in the Prosecco production.
The vine Bianco di Alessano is present in Puglia, especially in the province of Taranto. The first documents about its cultivation in the area are recent enough (end of the 19th century), and since then the variety of Bianco di Alessano was often vinified in blends with vine Verdeca. It has gradually lost its importance with regard to the latter, the most fertile and productive and capable of transmitting more color (greenish) to wine, compared to straw yellow very discharge of Bianco di Alessano.
The berry is white, medium, spherical with thick, waxy, yellow skin. The cluster is medium-large, cylindrical-conical, simple or with wing, compact with a medium-large, orbicular leaf.
The Bianco di Alessano vine grows best on medium-textured soils and moderately deep, with rearing medium expansion and rich pruning. It has medium vigor, abundant and regular production.
The Bianco di Alessano grape gives a simple straw-yellow colored wine. This grape is often blended with the Verdeca grape.
The Biancolella grape is widespread in Campania, in the province of Naples and especially in the island of Ischia, where the Biancolella contributes to the production of local white wines. It is a very ancient grape and is said to come from Corsica, where it is still grown under the name Petite Blanche. Its first mention dates to the 19th century, by Rovasenda.
The white berry of Biancolella is of medium size and spheroidal sometimes erratic shape. The skin is thin, soft, waxy, pale green colored. Its cluster is medium, cylindrical or pyramidal, compact, often with two short wings with medium, orbicular, three-lobed or five-lobed leaf.
Biancolella prefers not very fertile soil, loose, of volcanic origin, but can also be cultivated on clayey and compact soils. Biancolella grape has low vigor, medium ripening period, and makes an average production.
The Biancolella grape gives a straw-colored wine with greenish reflections. Its fragrance hints of juniper and slightly almond aftertaste.
Bombino Bianco is one of the most planted grape variety in central Italy (it is found in Emilia Romagna , Marche , Latium and Abruzzo ), the grape is known for the high yields, from which it gets the name of "Bonvino" (good wine) or "Pagadebit" (debt extinguisher). Its origin are not known, some believe it is a native grape of Spain, but was already very popular in the Roman countryside from the early '800, The White Bombino produces light white wines , but reveals huge potentials when grown with low yields and carefully made.
The Bonarda grape variety is originally from Piedmont , particularly the hills of Turin and Alessandria but has now spread to all Piedmont, Lombardy and Emilia Romagna. The Bonarda name derives from “buono”, good in Italian, for its characteristics and is often used in blends from the three regions above.
In the mid-1990s, the grape experienced a slight revival as Piedmontese producer sought to add more aromatics to their Barbera wines by blending in Bonarda.
The Boschera grape is grown exclusively in Veneto, especially in the province of Treviso, especially in the area of Vittorio Veneto, from where it originates.
The Boschera vine is rarely pure and enters the blend Torchiato of Fregona.
The berry is medium, irregular, elliptical with thick, firm, yellowish-green skin, with brown spots and slightly waxy. The bunch is medium, pyramidal, winged, medium compact with a large, pentagonal and five-lobed leaf.
The Boschera variety has medium-late maturing and great vigor. For this reason it is not recommended for fertile land.
The Boschera grape variety gives a golden yellow wine with light green hues. The wine is fruity with citrus notes and a slight tinge of hydrocarbons. The taste is fruity, dry and balanced. It is typically used in blends with other local vineyards.
The Bosco grape is grown in Liguria, in Genoa and the Cinque Terre area. Its origins are ancient and uncertain. The most likely hypothesis is that it originates from the Cinque Terre, and that its name refers to the wooded hills that characterize them – in Italian “bosco” means the forest.
Another hypothesis is that its origin is rather Genoese and that the name derives from the forest located in the park of the Villa Marchesi Durazzo in Genoa.
Bosco contributes to the production of the famous sweet wine “Cinque Terre Sciacchetrà”.
Its berry is white, medium and ellipsoidal with thick, waxy, greenish-yellowish, gray skin, darker in the sun. The bunch is medium or medium-large, conical, elongated, winged, very sparse with a medium, pentagonal and five-lobed leaf.
This grape prefers dry hilly grounds. Its production is inconsistent, because of leaking and millerandage bunches.
The Bosco grape is particularly suitable for drying on racks and is usually vinified together with Albarola, Vermentino and Bianchetta.
The Bovale grape is a testament to Sardinia's enduring connection with the Iberian Peninsula. The Bovale vine's arrival in Sardinia during the Aragonese domination marks a significant chapter in the island's viticultural history. This Iberian transplant, over time, evolved into two distinct varieties, each expressing unique characteristics:
Bovale Sardo (Bovaleddu): This smaller-berried variety is deeply rooted in Sardinian tradition.
Bovale di Spagna (Bovali Mannu/Bovale Grande): Known for its larger berries, this variety retains a stronger connection to its Spanish origins.
Bovale's true strength lies in its ability to enhance and complement other Sardinian grape varieties. While rarely vinified alone, it plays a vital role in creating complex and well-balanced red wines.
The Bovale grape has medium-sized berries, sub-oval, with a thick, black, heavily waxy skin. The bunches are medium, cylindrical-conical, and winged. The leaves are medium, five-lobed.
The Bovale vine exhibits medium vigor and a medium-late ripening period. While its production is generally plentiful, it can be erratic, requiring careful vineyard management.
Bovale's contribution to these blends is invaluable, adding structure, color, and a distinctive character.
The vine Bovale grande arrived in Sardinia from the Iberian Peninsula during the Aragonese domination, and with time it has formed two distinct varieties: Bovale sardo or Bovaleddu and Bovale di Spagna or Bovali mannu (Bovale grande).
It is fermented together with other black varieties to obtain the valuable wines for roast: in particular, together with Cannonau and Monica, it makes part of the blend for the preparation of wine DOC Mandrolisai. Also in conjunction with the Bovale di Spagna it is used for the DOC Campidano di Terralba or Terralba.
The berry is black, medium, sub-oval with a thick, black, very waxy skin. The bunch is medium, cylindrical-conical, winged with a medium, five-lobed leaf.
Bovale variety has medium vigor, and time of medium-late maturing. Its production is plentiful but erratic.
Bovale vine is never vinified alone, but blended with other varieties in the area.
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