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The Diolinoir vine was created around 1970 by André Jaquinet in Pully in the Swiss canton of Lausanne, crossing the Rouge de Doilly (also known as Robin noir) with Pinot Noir, in order to obtain a structured and intense colored wine, act to improve blacks blends of Swiss wines.
In Italy it is an authorized vine in the Valle d'Aosta region.
The berry is black, small, and spherical with blue-black colored skin. The bunch is medium, elongated, and tight with a small, pentagonal, five-lobed leaf.
The Diolinoir variety has medium maturation period and medium vigor.
The Diolinoir vine gives an intense ruby red, full-bodied wine, rich in tannins. It is generally used in blends with other varieties.
The Dolcetto grape has uncertain origin, it is thought it originates in Piedmont, where in the Monferrato area and Liguria it is also called Ormeasco.
The origin of the name is also uncertain: the prevailing theory says that its name is the result of the high sweetness of ripe grapes, dolcetto in Italian indicates a small biscuit, pastry, and whilst Barbera has more acidity and Nebbiolo more tannin, Dolcetto wines have little acidity and a recognisable bouquet, with a softer taste. A second theory believes its name to be the translation in Italian of the Piedmont word “dosset”.
Dolcetto is a red grape and the berry is black, medium, round but not uniform with thin, waxy, bluish-black skin. The bunch is conical, elongated, generally winged, and sparse with a medium, usually lobed leaf and the Dolcetto grape is characterised by early ripening (late September) and good yield.
Dolcetto wines tend to be of a ruby red colour, sometimes with violet hues, with a characteristic nose with intense aromas of liquorice, blackberries and cherries, sometimes showing floral notes, violet in particular. Dolcetto wines are dry, medium-bodied, lively and soft, rarely aged.
The vine Doux d'Henry, according to some would be of French origin, but more likely it's a genuine native of Pinerolo (Rovasenda, 1877), where it is still cultivated today. It is known as Gros d’Henry and Doun d’Henry.
Cultivated mainly in the province of Turin, and in particular in the Pinerolo, this grape has tendency to sag and floral abortion of the bunch making it necessary to grow with other pollinating varieties, and this is why it is rarely found vinified alone.
Its berry is black, medium or large, and spherical with thin but strong skin, slightly waxy, blue-black colored. The bunch is medium to large, conical-pyramidal, and winged, with a medium, three-lobed or five-lobed leaf.
The Doux d'Henry grape has high vigor and time of medium-late maturing. Its production is inconsistent, partly because of its tendency to sag and floral abortion.
The Doux d'Henry vine gives a medium ruby red wine of medium body. The scent is pleasing and not intense. This grape is rarely vinified alone, and the wine is to be drunk young.
The area where Durella grape is grown has a long viticulture history: it seems that in Bolca, a site of the high Alpone valley (in Veronese) famous for the presence of fossils, some fossils have been found that are considered ancestors of this grape.
Durella’s name seems to derive from the endurance of its berry to alterations. In the early decades of the 1900’s the “durello” wine was vinified with maceration of the solid parts and therefore it appeared acidulous, intensely colored and astringent and it contributed very well to the increasement of content of acid in other wines. Towards the sixties wine producers started with a “white” vinification, getting a very nice product. Its distinctive taste and high acidity make it particularly suitable for sparkling wine.
Berry color of Durella grape is white, medium and ovoid with thick and tough, waxy, yellowish or golden green colored peel. The bunch is medium, short and stocky, slightly compact with a medium, three-lobed or entire leaf.
The Durella gives a wine of a straw-yellow color, more or less intense, delicately fruity with a characteristic smell. In the mouth it is very fresh and dry.
The Erbaluce grape is a native variety of Piedmont and its origin is still uncertain. The grape could have come from Monferrato, or according to the most recent theory, the subalpine zone of the Canavese, where the Erbaluce di Caluso produces the only DOCG appellation for the grape .
At the time of the Romans, it appears to have been known as Alba Lux (i.e. dawn light) precisely because of the brightness of its berries. The Erbaluce is a very versatile grape. In fact, thanks to the high acidity and the sweetness of its berries, Erbaluce can give different types of wine, from dry wines to sparkling wines and sweet dessert wines and due to its characteristics it is resistant to the attacks by mold and parasites.
The Erbaluce berry is white, spherical, average with amber colored skin. Its bunch is medium to long elongated conical shape, sometimes winged, medium compact with a medium, five-lobed leaf of light green color with a potentially very high yield, but not constant.
The Erbaluce grape produces a straw colored wine, with high fixed acidity, therefore suitable for ageing, both as a still wine but also as a sparkling wine. Good Erbaluce wines have complex noses and fresh and elegant palates.
The Falanghina grape is a variety thought to derive from the ancient Greek-Balkan strains and takes its name from the Italian “falanga”, the stake supporting the vines.
The Falanghina grape was almost abandoned, but after its vines survived the phylloxera, it gained prominence and went through a period of renaissance and it is now widely cultivated in Campania and beyond, in particular the Sannio Beneventano, the Campi Flegrei and the Caserta areas.
The Falanghina grape is one of the main variety in several wines made in Campania, in together with the other native Campania grapes or on its own, including the DOC Guardiolo, Sant’Agata dei Goti, Sannio, Solopaca and Taburno. The Falanghina grape is also widely used in the production of sparkling wines.
Falanghina berries are white in colour and medium-sized, with a regular, spheroid shape and a thick, firm skin of greyish-yellow. Leaves are small to medium-sized, and wedge-shaped. With a high yield and a consistent productivity, the Falanghina usually matures in the latter weeks of September. The grape manages to retain its main characteristics, even when grown and cultivated in different climates and terrain types.
Falangina wines tend to be straw coloured, pale white wine, with hues of green with a fruity and fresh nose and a velvety and delicate palate. In the last few years, wooden aged Falanghina have started to appear with discreet success.
The Famoso is a white grape variety that was rediscovered in Emilia Romagna after years of neglect thanks to some producers who believed in it and it is now making a return in the wine offer of the region. In the past, due to its characteristic scents and aromas it was often used for the production of table grapes, mostly sold in regional markets.
The Famoso, famous in Italian, is known for its "strong" nose, characteristic that had made winemakers abandon the grape for more “anonymous grapes”. Nowadays, its characteristic nose is what is making winemakers to rediscover the grape and is becoming more and more popular.
The Famoso grape produces a pale straw yellow wine, which can take green reflections, with a very intense fruity and floral nose that reminds of the moscato grape.
The Favorita grape together with the Arneis forms the scientific origin of the white berries Roero and the name Favorita comes from the fact that over the centuries this grape has conquered the hearts of the local vine-growers becoming their favourite grape.
Probably of Ligurian origins, as well as the Vermentino (which is considered to be identical to Favorita) or Pigato (from which it seems to derive), Favorita has the Roero as its land of election since the end of the 18th century, it is in this area, that Favorita can give excellent results, producing white wines of great intensity and liveliness.
The Favorita grape has a white berry, medium to large, spheroid or ellipsoidal, short with medium waxy, greenish skin that becomes golden yellow or amber when well exposed to the sun. The bunch is medium, cylindrical or pyramid with one or two wings, normally loose or medium compact with large, pentagonal or orbicular, five-lobed leaf.
The yield of the Favorita grape is high and production is elevate and constant therefore good wine makers prunes the vine to ensure quality.
Favorita wines have a straw yellow color, bright, with a nose with persistent aromas of citrus and fruit. On the palate Favorita wines are fresh, fruity, refreshing with a soft finish.
Until recently Favorita grapes were used in blends, to add freshness to the grapes that were lacking it, however, in the last few years this has changed, and Favorita wines are becoming slowly more and more available and appreciated. Favorita wines are perfect as an aperitif or to accompany fish or typical Piedmont starter or risotto, dishes complemented by the delicate flavour and acidity of the Favorita wine.
Fernanda Bianca, also known as Cortese and various other names, is a type of white grape primarily grown in Piedmont in the areas of Alessandria and Asti. Fernanda or Cortese is best known for the DOCG wine Gavi di Gavi, which is made in Gavi, in the province of Alessandria. See Cortese for more information
The Fiano grape is widely regarded as one of Italy’s finest white grape varieties, known for producing some of the country’s most elegant and expressive white wines. Renowned for its aromatic complexity, aging potential, and regional character, Fiano is most famously associated with Fiano di Avellino DOCG, a prestigious appellation from the Campania region in southern Italy.
The name Fiano is believed to trace its roots to a population from the Ligurian Apuan Alps. Overwhelmed by Roman expansion in the 2nd century BC, this group reportedly migrated to Campania, bringing their vine cultivation traditions - and likely the Fiano grape too - with them. Over time, the name evolved from Apiano to Afiano, and eventually became Fiano, as it is known today.
This ancient grape has been cultivated in Southern Italy for over two millennia, leaving its mark on the viticultural traditions of regions such as Puglia, Basilicata, and Sicily. However, it is in Campania, particularly in the province of Avellino, that Fiano reaches its highest expression. The Fiano grape thrives in volcanic soils, which are prevalent in Campania and contribute significantly to the wine’s signature minerality and complexity.
Fiano is a white grape variety with medium-sized, ellipsoidal berries that feature a thick, golden-yellow skin covered with a light bloom. The grape clusters are typically small to medium in size, compact, and pyramidal in shape, often with a well-developed wing. The vine’s leaves are medium-sized and orbicular, usually three-lobed or five-lobed, reflecting the traditional features of southern Italian grapevines.
Wines made from Fiano are known for their refined aromatic profile, fresh acidity, and textural richness. High-quality Fiano wines, especially Fiano di Avellino DOCG, often display notes of pear, honey, toasted hazelnuts, white flowers, and minerals, with the potential to develop further complexity with age. These wines can age gracefully for several years, evolving deeper layers of flavor and character.
While Fiano di Avellino DOCG represents the pinnacle of Fiano winemaking, there are also easy-drinking, approachable Fiano wines produced across Campania and beyond. These offer bright fruit flavors and vibrant freshness, making them ideal for casual sipping, seafood dishes, and summer meals.
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