Grape search results:

• Catarratto

  The Catarratto is a white grape variety widely planted in Sicily, especially in the Trapani area, and take its name from its high yield. Although appreciated by the public, the Catarratto has recently seen a decrease in its production to the benefits of International varieties. However, a few wine makers have kept growing Catarratto and produced high quality wines by reducing its yield.
  
  Catarratto grown in and around the town of Marsala is also used in the production of Marsala Oro and Ambra.
  

  Continue Reading

• Cavrara

  The vine Cavrara, or rather the “Cavrare” (there are at least two varieties) was brought in the upper Vicenza region, between Bassano and Marostica, at the beginning of the 19th century. At the beginning of the next century we find them spread to the province of Padua and Treviso. From World War II onwards the cultivation of this vine has been gradually diminishing, largely because of its uneven productivity. Today it is unfortunately being endangered, despite this it gives wines with interesting qualitative characteristics. The berry is black, medium-large, ellipsoidal with very waxy, thick, medium bodied, blue-black skin. The bunch is medium to long, medium compact with a medium, pentagonal, five-lobed leaf. The Cavrara vine has good vigor and good, although less constant, yield per plant. The Cavrara vine gives a dark ruby red wine with intense aroma. The taste is fresh and very structured.
  

  Continue Reading

• Centesimino

  The Centesimino grape was until recently called Red Sauvignon because of its particular characteristics of herbaceous aroma reminiscent of the irrepressible strength of Sauvignon blanc. Although the two are not kin, Centesimino as well as Cabernet can be considered a semi-aromatic grape. With regard to the nature of the grape, today - thanks to the tests carried out on DNA - it can be said with certainty that the Centesimino is a biotype of “Alicante faentino” and therefore a variety of its own. The Centesimino grape has black berry color of soft skin and not overly colorful although tending to a violet-bluish nuance. The flesh is of no special flavor. Centesimino has a medium bunch with medium-large leaf of a dark green upper surface while the bottom is almost hairless and clearer. Centesimino gives a dark, ruby red wine. The scent has floral notes such as orange flower, dried rose and violet, subtle spicy notes of licorice and anise. The flavor is dry, thin fresh from the right tannin content, clear and evident, but never aggressive, full-bodied and full of pleasant balance and harmonious.
  

  Continue Reading

• Cerasuolo di Vittoria DOCG

  Cerasuolo di Vittoria is a Sicilian DOCG red wine named after the city of Vittoria; it is the only Sicilian wine with the DOCG status.
  
  Cerasuolo di Vittoria is a blend made with Nero d’Avola (between 50% to 70%) and Frappato (between 30% and 50%) grapes grown in the provinces of Ragusa, Caltanissetta and Catania. Within the appellation, three different areas can be found, a coastal area, medium hill and high hill producing very different wines, from rounder, easier to drink, to more elegant, longer life wines.
  
  The Cerasuolo di Vittoria had almost disappeared as appellation due to wineries bottling the single varieties. This until recently, when thanks to a new generation of wineries and winemakers and the increased quality, the wine has seen a resurgence confirmed by the conferment of the DOCG status in 2005 from DOC and making it the only DOCG wine in the whole Sicily.
  
  The Cerasuolo di Vittoria tend to be round, smooth, fruity and it pairs soups, stuffed pasta, red meats, grilled meats, game and typical Sicilian dishes.
  

  Continue Reading

• Cesanese

  The Cesanese grape has no certain origins, the name itself derives from Cesano a town near Rome but no much else. There are two main types of Cesanese, the Cesanese and the Cesanese di Affile and produce different types of wines, the first easier to drink, less complex whilst the second type make more complex, structured wine
  

  Continue Reading

• Chardonnay

  Chardonnay is one of the planet's most celebrated white grape varieties. From its prestigious Burgundian origins to its diverse expressions across Italy's varied terroirs, Chardonnay offers a remarkable spectrum of flavors and styles, cementing its status as a winemaking powerhouse. Chardonnay's global popularity stems from its ability to thrive in diverse climates and soils. This versatility translates into a wide array of wine styles, from crisp and mineral-driven to rich and oak-influenced.
  
  Still Wines: Chardonnay's capacity to produce both high-volume, good-quality wines and low-yield, exceptional wines makes it a winemaker's favorite.
  Sparkling Wines: Chardonnay plays a pivotal role in crafting some of the world's most prestigious sparkling wines, including Champagne and Franciacorta, contributing finesse, structure, and age-worthiness.
  Ageing Capacity: Chardonnay's inherent structure and acidity allow it to age gracefully, developing complex tertiary aromas and flavors over time.
  
  Italy has embraced Chardonnay with enthusiasm, cultivating it across its diverse wine regions. This widespread adoption has resulted in a fascinating tapestry of Chardonnay styles, each reflecting the unique characteristics of its terroir.
  
  Piedmont: Known for its elegant and structured Chardonnays, often displaying notes of white flowers, citrus, and minerality.
  Friuli-Venezia Giulia: Renowned for its aromatic and complex Chardonnays, often showcasing tropical fruit and floral notes.
  Veneto: Offers a range of Chardonnay styles, from crisp and refreshing to richer, oak-aged expressions.
  Trentino-Alto Adige: Produces high-altitude Chardonnays with vibrant acidity and mineral complexity.
  Valle d'Aosta: Known for its crisp and elegant mountain Chardonnays.
  Tuscany: Produces barrel fermented and aged Chardonnays of great character.
  Sicily: Where the warmer climate produces riper styles of Chardonnay, with tropical fruit notes.
  

  Continue Reading

• Chatus

  The Chatus grape variety, also known as Bourgnin, that was once probably widespread in Piedmont, it can be found in the entire Alpine region, from Mondovì to Canavese, to Biella and even in Val d'Ossola. Today the Chatus is cultivated mainly in the surroundings of Dronero (hence the synonym “Nebbiolo di Dronero”), on the hills of Saluzzo and in Pinerolo.
  
  The Chatus has a probable French origin and was once grown by the Savoy in the Massif Central, but later was abandoned, to be only recently reintroduced.
  
  The Chatus is one of the most promising varieties of ancient tradition from an oenological point of view, it can be used both in blends with less structured grapes or on its own to produce wines with a ageing potential.
  
  The berry is black, small, ellipsoidal, and short with very waxy skin, rather thick, blue black coloured. The bunch is medium, pyramidal, with short wings, rather long, compact with a medium, pyramidal, with short wings, compact leaf.
  
  The Chatus grape variety is well suited for thin and acidic soils found in mountain environments. Chatus is a rustic grape variety with late ripening and a good balance between vegetation and production, its productivity is moderate and fairly constant.
  
  Chatus grapes produce deep purple coloured wines, with a spicy and fruity nose, plum and blueberry. The palate is full, with a good acidity, persistent and overall very pleasant.
  

  Continue Reading

• Chianti DOCG

  Chianti is possibly the most famous Italian wine, in Italy and abroad. Chianti is a DOCG red wine from Tuscany currently produced in almost the whole region under 8 sub appellations: Chianti Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano, Rùfina and Montespertoli. However, consumers are little aware of the different appellations and for the majority, the wine is either Chianti Classico or Chianti, with Chianti Classico enjoying a better reputation mainly because of the poor quality chianti that flooded the market in the eighties.
  
  The Chianti DOCG according to its “disclipinare”, government wine making guidelines and wine characteristics, must be made with at least 80% of Sangiovese grapes and the remaining 20% from a list that includes several local grapes, red and whites, each wine maker choosing accordingly to its vineyards and vintage, with nowadays, many opting for a 100% Sangiovese Chianti.
  
  The Chianti Classico DOCG, made from grapes grown in the “classico” area considered the most vocated growing area between the city of Florence and Siena, is also known as Gallo Nero because of the black rooster seal on the neck of the bottle which indicates that the producer is a member of the Chianti Classico Consortium. The main difference between the two “disciplinari” and wines is that the Chianti Classico only allows the use of red grapes in the blend, together with the grape provenance.
  
  The Chianti DOCG is also produced as Chianti Riserva, with the wine requiring at least 2 years of ageing instead of months and Chianti Superiore. All appellations, except the Chianti Classico, can produce the Chianti Superiore.
  
  Lastly, in 2014, a new appellation was created, the Chianti Classico DOCG Gran Selezione, produced only in the “classico” area, with even stricter requirements than the Riserva, starting with at least 30 months of ageing in an attempt to boost the public perception of Chianti and move the Chianti Classico away from the bad reputation that the whole Chianti wine currently has with, until now, very little results.
  

  Continue Reading

• Ciliegiolo

  The Ciliegiolo grape is cultivated in various regions throughout central Italy (Liguria, Tuscany, Marche, Abruzzo, Lazio) although its area of origin and where it is found the most is central Tuscany, where it arrived probably imported from Spain in the 19th century.
  
  The Ciliegiolo grape gets its name from the color and the characteristic aroma reminiscent of cherries. While being able to give excellent wines and support for the Sangiovese in a blend, its cultivation is in sharp decline. The grape Ciliegiolo was mainly used in blends with little alcohol wines, it brought alcohol, softness and a fresh cherry flavor, giving good resistance to aging wines. If vinified in white or with a short maceration can give fresh and fragrant rosé wines. It is also suitable for drying.
  
  The Ciliegiolo berry is black, medium-large, rounded with medium thick, purplish black skin, rich with bloom. The bunch is large, semi-compact or compact, elongated, cylindrical, pyramidal, winged. The leaf is medium or large, pentagonal, three-lobed or five-lobed.
  
  The Ciliegiolo grape prefers hilly terrain, not too wet and not too fertile, in areas with temperate climate, warm and dry. This grape variety is rather vigorous, early maturing; it gives a high and constant yield.
  

  Continue Reading

• Cococciola

  The Cococciola is a native white grape variety from Abruzzo of uncertain origins and it is only grown in the province of Chieti, and while initially its use was mainly in blends with other white grapes, mainly the Trebbiano d'Abruzzo, now it is often vinified and made on its own.
  
  Cococciola’s berries are white, large and spherical with yellow peel that has brown spots and streaks and is thick and consistent. The bunch is medium, cylindrical-conical, compact or tending to compact with large or medium-large leaf, three-lobed or five-lobed.
  
  Although traditionally used as a blending grape due to its ability to produce balanced wines, Cococciola is now found more and more on its own made and sold under Abruzzo's various IGT appellations. The region's Colli Aprutini and Colline Teatine IGTs are the most likely place to start when looking for a 100% Cococciola wine, although the variety has recently been approved for use in single variety wines made under the wider Abruzzo DOC appellation.
  
  The wines produced with Cococciola show a straw yellow color and a delicate nose with notes of white flowers in spring and clear citrus sensations of grapefruit and lemon. In the mouth it has a delicate and balanced fruity flavour of great persistence and pleasantness.
  
  
  

  Continue Reading