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The Cannonau grape, a cornerstone of Sardinian viticulture, holds a captivating history that intertwines with the island's rich cultural heritage. While its relationship to the Spanish Garnacha and French Grenache varieties has sparked considerable debate, Cannonau has firmly established itself as a native treasure of Sardinia.
Historically, it was believed that the Cannonau grape arrived in Sardinia from Spain around the 14th century, during the period of Aragonese rule. This theory aligned with the grape's close genetic similarities to Garnacha. However, recent research and archaeological findings have challenged this traditional narrative, suggesting that Cannonau may have originated in Sardinia, predating its presence in Spain. This has led to the current understanding that it is a native grape of Sardinia despite Cannonau sharing genetic similarities with Garnacha and Grenache. Similarities that highlight the grape's widespread presence in the Mediterranean region.
Cannonau is the most widely planted red grape variety in Sardinia, playing a pivotal role in the island's wine production, it thrives in Sardinia's warm, dry climate and diverse terroir, producing wines with distinctive characteristics.
The Cannonau di Sardegna DOC (Denominazione di Origine Controllata) encompasses the entire island, showcasing the grape's versatility and can range from dry reds to sweet and fortified styles, offering a diverse range of flavors and aromas.
Sardinian Cannonau wines are often characterized by their deep color, full body, and rich flavors of red fruit, such as raspberries and cherries, with hints of spice. The Terroir of the different areas of Sardinia, greatly influences the end product of the wine where the unique climate and soils of Sardinia contribute to the grape's distinctive character.
The Capolongo vine is an ancient authochthonal vine from Lazio, recently rediscovered, listed in the National Register of Grapevine Varieties in 2010, along with the vines Maturano b., Lecinaro n., Pampanaro b., Rosciola rs. These varieties have been recovered thanks to an Arsial project (Regional Agency for Agricultural Development and Innovation in Lazio) aimed at identifying the most qualified clones for vines already enrolled in the Regional register of grapevine varieties, to bring out the distinctive elements and allow the development in the territory.
So little is known of this variety and there are very few manufacturers that offer it.
Capolongo has a white, big, round berry with waxy, firm, deep yellow colored skin. The bunch is medium, compact, sometimes winged and the leaf is large, three-lobed or five-lobed.
Caprettone is a white grape variety mainly grown in Campania and precisely the province of Naples, around Mount Vesuvius where produces some outstanding volcanic wines. Historically Caprettone was believed to be a clone of Coda di Volpe but following a DNA analysys, it has been concluded that the grapes are actually two distinct varieties.
The Caprettone grape was mainly used in blend and it is one of the grapes allowed in the Lacryma Christi Bianco DOC, but it is now vinified on its own and bottled under the Vesuvio DOC appellation.
The Caprettone grape has an early to mid ripening and has a moderate acidity level, even in a warm climate. Due to, the until recently, confusion between Coda di Volpe and Caprettone, it is unknown how many hectars of Caprettone grapes are actually planted since the two are cultivated together.
Caprettone wines, especially from grapes grown in the Mount Vesuvius area, tend to be full, with delicate noses of tropical fruit, lively and elegant.
The Caricagiola is a widely cultivated grape variety found predominantly in Sardinia, the island that is believed to be its place of origin. It is particularly prevalent in the Gallura region, where it thrives in the area's unique climate and soil conditions. However, its strong resemblance to the black Vermentino Nero grape suggests that it may also have Ligurian origins. Another theory regarding its provenance links it to Mourvèdre Nero or Bonvendro, a grape variety from southern Portugal, which was once considered a specific biotype of Mourvèdre that was commonly grown in southern France and Spain.
The name "Caricagiola" is derived from its high yielding nature, as the term "Carcaghjolu Nero" translates to "the black one that gives a lot of grapes." Despite its widespread presence across Sardinia, where it is included in nearly all of the island's Indicazione Geografica Tipica (IGT) appellations, it is notably absent from any Denominazione di Origine Controllata o Protetta (DOC or DOP) appellations.
Caricagiola grapes are characterized by their black, medium sized, sub oval berries, which have thick, firm, and highly waxy skin that appears black purple in color. The grape clusters are generally medium in size, semi dense, and take on a conical or cylindrical conical shape, occasionally displaying a winged structure. The vine itself exhibits strong vigor and is known for its abundant and consistent production.
When vinified, Caricagiola produces a deep purplish red wine that is rich in tannins but lacks refinement and harmony. Due to these characteristics, it is rarely used for single varietal wines and is instead almost exclusively blended with other grapes to enhance the structure and complexity of the final product.
The Carignano grape is an authochthonal variety of Sardinia with probable Spanish origin, arrived in Sardinia during the rule of the Aragons in the 14th century. In Spain it is called Carinena, in France (where it is present in the Midi and Langedoc-Rossillon), Carignan.
Its color, the alcohol content and structure make it a great blending wine. The most recent installations led to the creation of the DOC Carignano del Sulcis.
The berry is black regular, ovoid with very waxy, medium thick, blue skin. The flesh is meaty and juicy, slightly pink. The Carignano has a compact, medium-large, with one or two wings bunch and the leaf is medium, pentagonal.
The Carignano grape has good vigor and constant and abundant production. It is sensitive powdery mildew.
The Carignano gives a ruby colored wine, bright, purplish. The fragrance is winey, fruity, mulberry, with the scent of plums and currants and a slightly herbaceous scent that fades with age. The taste is dry, warm, full-bodied, full and persistent, slightly tannic. It lends itself to aging.
The Carricante is a Sicilian white grape variety that probably owes its name to its abundant productivity. Blended with other grapes, Carricante gives finesse and softness to the wine. It is often used in blends with native Sicilian grapes such as Catarratto, Ansonica, Minnella or with red grapes such as Nerello mascalese.
Until the last century it was widely grown throughout the island of Sicily, but the tendency to produce more colored, alcoholic, and structured wines has prompted wineries to gradually replace it, only recently there has been a rediscovery of the grape and its wines.
The Carricante berry is white, medium, sub-ellipsoidal with waxy and yellowish green skin. The bunch is medium, conical, simple or with wing, semi-sparse or sparse with a medium, sub-orbicular or pentagonal, three-lobed or five-lobed leaf. The Carricante vine prefers soils of low expansion breeding, with short and poor pruning. This grape has abundant and constant production.
The grape Carricante vinified alone gives a particularly fine wine, of straw yellow color with green highlights. The wine have good aromas with hints of herbs, fragrant and floral. It has a good structure, it is warm, savory and characterized by a high acidity that makes the grape particularly suitable for aging in wood and producing white wine with a long life span.
The history of this grape variety is shrouded in mystery.
Certainly it is a native grape variety from Campania, mainly cultivated in the province of Caserta. A story passed on by farmers says that the grape was discovered in an old ruin known as “'a casa vecchia”, the old house at the beginning of the 19th century. A vine stump found by chance that escaped the phylloxera that had destroyed all local vineyards.
The vine was then reproduced and replanted and slowly it slowly gained momentum and appreciation. The Casavecchia wine can, according to some, be identified with the famous "Trebulano" wine appreciated by the ancient Romans and Pliny, who considered it one of the best Italian wines.
The grapes of the Casavecchia variety are very large and sparse and this allows the grape to be naturally protected from moulds and diseases, it is harvested from mid-October and gives a very structured wine. From a study carried out by Prof. Moio, the characteristics of the Casavecchia are a low acidity and a high presence of soft tannins. It is a grape that produces wines that lend themselves to long ageing.
The Casetta is a native vine of Vallagarina, situated between the provinces of Trento and Verona, and certainly derives from the domestication of wild vines. In fact one of its synonyms is “Lambrusco a foglia tonda”, which is in contrast to the Enantio or Lambrusco a foglia frastagliata, spread in the same territory. It is particularly widespread among the municipalities of Ala and Avio, in the province of Trento, and Dolcè, Rivoli and Brentino Belluno in the province of Verona.
It seems that the vine takes its name from a family of Marani Ala (TN), known for cultivating this variety on their farms. The Casetta has strains particularly long-lived, and it is not uncommon to find productive plants dating about 70 years ago.
The berry is black medium-large, elliptical with medium thin, blue-black skin. The bunch is medium, conical, winged, and sparse with a medium, pentagonal, five-lobed leaf.
The Casetta vine prefers hilly terrain, no more than 400 m above sea level, and with good exposure. It is not very sensitive to the cold, but the delicacy of its buds makes it sensitive to spring frosts.
The Casetta grape gives an intense ruby red wine, fruity with plant notes. The palate is full-bodied and with good tannins, rich in alcohol and acidity, and with good predisposition to aging.
The Castiglione grape is an exclusive variety of Calabria region, present in the provinces of Cosenza and Reggio Calabria. Its spread is very limited and little is known about this variety. It is vinified in blends but also in purity.
Castiglione has big black ellipsoidal berries with thick, waxy, blue-black skin. Its cluster is medium, pyramidal, stretched, loose or medium-loose with medium, pentagonal, five-lobed leaf.
The Castiglione grape gives a ruby red wine, more or less strong, of vinous and a dry aroma, slightly tannic and acidic and with good body.
The Catalanesca grape was imported for the first time in Campania in 1450 from Catalonia by Alfonso I of Aragon, king of the Due Sicilie (Sicily Kingdom)Two Sicilies and was planted on the slopes of Mount Somma, between Somma Vesuviana and Terzigno. The grape Catalanesca had some spread to the beginning of the century, but little of it has survived until the post-phylloxera period and today it lives only in small plots.
It can be found mainly in the San Sebastiano, Massa di Somma, Pollena Trocchia, Somma Vesuvius, St. Anastasia and Ottaviano. Until 2006 it was listed only as table grapes but then it was added to the classification of vine varieties for wine grapes suitable in the Campania Region, and recommended for the province of Naples.
The Catalanesca white berry is medium and ovoidal with golden color peel turned dark-skinned in the parts that are most exposed to the sun. The bunch is medium to long, cylindrical, curved, straggly.
The wine produced from Catalanesca is straw-colored, bright and consistent. Its scents have notes of weaver’s broom, acacia and magnolia.
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