Ottavianello

Ottavianello, better known internationally by its French name Cinsault, is a red grape variety with a fascinating journey across Mediterranean winemaking traditions. Believed to have been introduced to southern Italy from France by the Marquis of Brugnano, the grape took root in the regions of Campania and Apulia, particularly around the towns of Brindisi, San Vito dei Normanni, and Ottaviano - the latter likely giving rise to its Italian name, Ottavianello.

In Apulia, Ottavianello has historically been used in small proportions to enhance the aromatic profile of local red wine blends, adding finesse and soft fruit notes. However, it reaches its purest and most expressive form in the DOC Ostuni Ottavianello, a rare appellation where it is vinified as a single varietal wine, showcasing its unique personality.

The grape is characterized by medium-sized, ellipsoid black berries with a delicate violet hue and a waxy skin. The bunch is typically medium in size, pyramidal, elongated, and moderately compact. Its foliage is also distinctive, featuring a medium-sized, pentagonal leaf with five lobes. The vine has modest vegetative vigor and offers consistent, good yields, making it suitable for quality-focused viticulture.

Wines made from Ottavianello are typically ruby red in color, evolving to garnet with age. The bouquet is subtle and refined, offering olfactory notes of dried fruits such as hazelnuts and almonds, complemented by light spice and a touch of floral or herbal complexity. On the palate, Ottavianello is soft, slightly aromatic, and well-rounded, with persistent flavor and a pleasant, velvety finish.

Though not as widely planted as in the past, Ottavianello is enjoying a quiet revival, particularly among producers dedicated to preserving Apulia’s indigenous and historical varietals.