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Gaglioppo is a native Calabrian grape with probably Greek origins, primarily cultivated in the provinces of Cosenza and Catanzaro. As the most widely planted red grape in Calabria, Gaglioppo is a key component in all of the region's red DOC wines, most notably the prestigious Cirò Rosso.
The Gaglioppo grape shares genetic similarities with Frappato, showcasing its unique lineage. This black-berried grape, characterized by medium-sized, spheroid or oval berries, boasts a pruinose, medium-textured, and thick black-brown skin. The bunches are medium to large, pyramidal or conical, and the leaves are medium-sized and pentagonal.
Gaglioppo's versatility allows it to be blended with various other grape varieties, both red and white, in Calabrian red and rosé wines. Common blending partners include Greco Nero, Nerello Cappuccio, Malvasia Nera, Malvasia Bianca, and Greco.
The Gaglioppo grape thrives in slightly expanded farming and pruning systems, ensuring consistent and high-quality yields. This robust grape produces intense ruby red wines with distinct wine aromas that develop into a complex bouquet with age. Gaglioppo rosé wines are characterized by their bright pink hue and vibrant floral and fruity notes.
Gamaret is a red grape variety created in 1970 by Swiss agronomist André Jaquinet through a cross between Gamay and Reichensteiner, a German white grape. Originally developed for blending purposes, Gamaret quickly gained recognition for its potential as a single-varietal wine, offering depth, complexity, and ageing potential. It is closely related to Garanoir - often referred to as its “little brother” - as both share the same parent varieties.
Primarily cultivated in the French-speaking regions of Switzerland, such as Vaud and Geneva, as well as in Ticino, Gamaret was officially registered in Italy’s National Registry of Grapevine Varieties in 1999 and authorised for cultivation in Valle d'Aosta, a region known for its diverse and high-altitude vineyards.
One of Gamaret’s most notable advantages is its excellent resistance to rot, a trait that allows it to ripen longer than Pinot Noir, to which it is often compared in terms of maturation cycle. This extended hang time contributes to the development of vibrant colour, rich fruit concentration, and refined structure in the resulting wines.
Wines made from Gamaret grapes typically display a deep ruby red colour, with expressive and elegant aromas. The bouquet is both fruity and spicy, offering notes of blueberries, black cherries, and black pepper, often complemented by hints of tobacco or cedar when aged in oak barrels. On the palate, Gamaret is medium to full-bodied, with a smooth texture, soft tannins, and a lingering finish. It balances ripe fruit and spice beautifully, making it a compelling choice both in blends and as a varietal wine.
Thanks to its resilience, aromatic complexity, and elegance, Gamaret is increasingly appreciated by winemakers for its strong character and ageing potential.
The Gamay grape, best known for its role in producing Beaujolais wines, is native to France and believed to have originated in the Burgundy region, taking its name from the small village of Gamay. While it is most closely associated with the rolling hills of Beaujolais, Gamay has also found a home in Italy, where it develops unique characteristics influenced by local climates, altitudes, and winemaking traditions.
In Italy, Gamay is primarily cultivated in Valle d’Aosta and parts of Piedmont, where it thrives in high-altitude vineyards. These cooler growing conditions lead to wines with brighter acidity, greater freshness, and occasionally better ageing potential than their French counterparts. The thinner air and cooler temperatures slow the ripening process, concentrating aromas and preserving natural acidity.
Although less common, Gamay is also grown in limited quantities in Friuli-Venezia Giulia, Umbria, and Tuscany, where it is often used in blends to enhance fruit expression and lightness. In these regions, it contributes elegance and balance to local red wines.
Gamay is typically known for its fresh, vibrant, and approachable wines. While the grape is not generally suited for long-term ageing, it shines when vinified using carbonic maceration - a technique that ferments whole grape clusters in a carbon dioxide-rich environment. This process softens tannins and emphasises Gamay’s natural fruitiness, resulting in wines that are light-bodied, aromatic, and easy to drink, with dominant notes of red berries, cherries, and floral hints, often accompanied by a soft, vinous character.
Gamba Rossa, literally meaning "Red Leg," is a rare and ancient red grape variety from Piedmont. Although officially registered under the name Empress of the Red Leg, it is far better known locally by its evocative synonym Gamba di Pernice, “partridge’s leg.” This unusual name derives from the bright red colour of the grape's stalks before veraison (the onset of ripening), which resemble the slender red legs of partridges, birds commonly found in vineyards during that period.
This historic vine has deep roots in the south of the Asti province, especially in the rolling hills of Calosso, and surrounding municipalities such as Costigliole d’Asti and Canelli. It miraculously survived the phylloxera epidemic that devastated European viticulture in the late 19th and early 20th centuries, an era when countless native grape varieties were lost forever. For decades, Gamba Rossa lingered on the brink of extinction, existing only in a few isolated vineyards, until it was rediscovered and brought back into cultivation in the early 2000s. It was officially recognised and entered into Italy’s National Register of Grapevine Varieties in 2007.
Today, Gamba Rossa is a rare treasure of Italian viticulture, producing a distinctive red wine that reflects both tradition and terroir. The wine has a medium garnet red colour, and its aromatic profile is rich and complex. On the nose, it offers intense spicy and balsamic notes, with hints of green pepper, oriental spices, and dried herbs, layered over a core of red fruit, particularly cherry and jammy plum.
On the palate, Gamba Rossa wines are dry, full-bodied, and tannic, often with a notable mineral character that adds length and structure. The spicy notes perceived on the nose return in the mouth, creating a harmonious and persistent finish. When aged, the wine develops even greater depth, making it an intriguing choice for collectors and wine lovers seeking authenticity and complexity.
Due to its rarity and the limited area of cultivation, Gamba Rossa remains a hidden gem.
The Garganega grape is the most important white grape variety of the provinces of Verona and Vicenza and Garganega wines are characterised by aromas of almond and white flowers and tend to be very balanced without any predominant acidity.
The Garganega grape is of uncertain origins, some say that it belongs to the family of Trebbiano, so it would be of Etruscan origins, but others believe it comes from the “greci” group, although its ampelographic characteristics are different from both grapes. Garganega presents similarities with other varieties such as the Nuragus from Sardinia, the Glera, the grape of Prosecco, and the southern Grecanico.
The Garganega grape has several clones, the Garganega Tipica (most common), the Garganega Dario or Grassa (more common in flat areas), the Garganega Verde (most common in the hills near Soave) and finally the Garganega Agostega (earlier and more susceptible to disease, almost totally abandoned today).
The garganega berry is white, medium spheroid, golden yellow with thick and juicy pulp. The bunch is long, cylindrical, with wings, relatively sparse, with the spine that often splits at the tip. The leaf is medium, pentagonal, five lobed.
Wines made from the Garganega grape have a pale yellow colour with great aromatic richness with floral aromas, medium body, good acidity, balanced and velvety.
The most important wine made with Garganega grape is the Soave, in its 2 versions, the Soave and Soave Classic. In 2020 the Soave consortium has approved the creation of crus.
Gavi is one of Italy’s most iconic and celebrated white wines, holding the prestigious DOCG (Denominazione di Origine Controllata e Garantita) status since 1998. Made exclusively from the Cortese grape, Gavi is prized for its refined elegance, vibrant acidity, and surprising ageing potential, making it a favourite among sommeliers and white wine enthusiasts alike.
Produced in the Alto Monferrato area in Piedmont, in the province of Alessandria, the Gavi DOCG production zone borders Liguria, benefiting from a unique combination of continental and maritime influences. This contributes to the wine’s crisp, mineral character and expressive aromatics.
There are three primary labelling variations that fall under the Gavi DOCG umbrella:
Gavi
Gavi di Gavi
Gavi del Comune di Gavi
While all are made under the same strict production rules, the distinction lies in the geographical origin of the grapes. Wines labeled Gavi di Gavi or Gavi del Comune di Gavi are made exclusively from grapes grown within the municipality of Gavi itself. In contrast, bottles labeled simply Gavi are made with grapes sourced from surrounding authorised villages within the DOCG zone. However, it’s important to note that wine quality is determined more by the producer's skill and vineyard practices than by the specific village of origin - exceptional Gavi wines can be found throughout the region.
The Cortese grape, indigenous to Piedmont, is known for its delicate floral aromas, green apple, and citrus notes, complemented by lively acidity and a clean, dry finish. In its classic form, Gavi is light straw-yellow with greenish highlights and displays a bouquet of white flowers, orchard fruits, and hints of almond.
In recent years, advances in viticulture and winemaking techniques have led to a new generation of more complex, structured Gavi wines. Some producers experiment with barrel ageing or extended bottle ageing, showcasing the Cortese grape’s versatility and the terroir’s potential for longevity and depth.
Whether enjoyed young and vibrant or aged for a richer, more layered expression, Gavi DOCG remains a standout in the world of Italian white wines. Its crisp profile makes it an ideal pairing with seafood, shellfish, poultry, and light pasta dishes, while its elegance and finesse make it just as enjoyable on its own.
Gewürztraminer is one of the most distinctive and aromatic white grape varieties in the world. Known for its intensely perfumed bouquet and richly expressive palate, it is a grape that leaves a lasting impression. The name itself, Gewürz meaning “spice” in German, hints at the complex and exotic character this wine brings to the glass.
Originating in the Alpine regions of Europe, Gewürztraminer finds some of its finest expressions in cooler climates, where it can fully develop its aromatic potential without losing freshness. In Italy, it is particularly at home in the northern regions of Trentino and Alto Adige (South Tyrol). These areas offer the perfect combination of altitude, sunshine, and mineral-rich soils, allowing the grape to thrive and produce wines with depth, structure, and a distinctive alpine elegance.
One of the defining features of Gewürztraminer is its naturally high sugar content, which often leads people to assume the wines are sweet. However, many Italian producers craft dry or off-dry styles, allowing the grape’s complex aromas and flavors to shine without overwhelming sweetness. These wines often have a generous body, moderate to high alcohol, and a textured mouthfeel that makes them stand out among white wines.
On the nose, Gewürztraminer is incredibly expressive, typically bursting with notes of rose petals, lychee, passion fruit, and exotic spices, sometimes accented by citrus zest, ginger, and smoky mineral undertones. The palate tends to mirror the bouquet, with an opulent, aromatic profile balanced by acidity and, in the best examples, a touch of bitterness on the finish that adds intrigue.
Because of its intense aromatics and bold flavor, Gewürztraminer can be a challenging food-pairing partner. It doesn’t always work well with delicate dishes or subtle flavors. However, its structure, minerality, and alcohol, especially in the South Tyrolean styles, make it a brilliant match for spicy cuisine, including Thai and Indian. It also complements smoked salmon, pâtés, and strong cheeses like Gorgonzola or Roquefort. As a meditation wine, Gewürztraminer excels, its layered complexity makes it ideal for slow, contemplative sipping.
Gewürztraminer is not a wine for everyone, but for those who appreciate its unique personality and aromatic power, it offers an unforgettable experience.
The Ginestra grape has been present in Campania since 1825, when Acerbi cited it among the species of vine spread around Naples. This grape is now grown in the municipalities of Salerno - Scala, Ravello, Amalfi, Maiori and Minori, but also in Furore, Tramonti, Corby and Positano where, however, it is known by the name of Biancazita. It is spread almost exclusively throughout the Amalfi coast. It is also known as Biancatenera.
The grape Ginestra owes its name to the scent of its berries, which makes it interesting from an oenological point of view, since it favors the presence of floral notes in the wines that with aging develop in hydrocarbon notes, the element that makes it similar to Riesling. It also shows an excellent ability to accumulate sugars, ensuring continued high levels of acidity. As a complementary vine, it falls into the ampelographic base of the DOC Costa d'Amalfi White.
Ginestra’s berry color is white, medium size, elliptical shape with yellow green, slightly waxy skin. The bunch is medium long, conical pyramid, simple and compact with medium-large, wedge-shaped, three-lobed leaves.
The Ginestra grapes give an intense straw yellow colored wine with strong floral notes and good structure and acidity.
The Girò vine is widespread in southern Sardinia, and its origins probably date back to the Spanish domination. Its maximum spread happened during Piemontese domain, in the 18th century. Afterwards, Girò was in danger of disappearing because of the advent of phylloxera in the second half of the 18th century - many preferred planting more productive and less problematic varieties than of Girò.
The Girò was significantly present only in the province of Cagliari. With the recognition of the DOC (controlled designation origin), Girò became Girò di Cagliari DOC in 1979. The vine aroused new interest, especially for its ability to give important liqueur wines.
The berry is medium sized, round, with a thick skin, of more or less intense black-purple color; the flesh is sweet and firm, of neutral flavor. Girò variety has a medium leaf, five-lobed, sometimes three-lobed, of kidney-shaped form. Its bunches can be medium to large, cylindrical-conical, often winged and pyramid, generally semi-loose.
The Girò grape prefers limestone-clay soils, deep and cool, not humid. The ideal climate in spring and summer is hot and dry. It is bred with not much expanded forms and pruning.
Girò has high but inconstant production.
Glera is a white grape variety most famously known as the foundation of Prosecco, one of Italy’s most celebrated sparkling wines. This ancient variety has been cultivated for centuries, and until 2009, it was commonly referred to as Prosecco, named after the village of Prosecco near Trieste in Friuli Venezia Giulia, which is believed to be its place of origin.
In 2009, a pivotal change occurred in the Italian wine classification system: Prosecco was granted DOCG status - the highest designation of quality for Italian wines. To protect the Prosecco name as a geographically designated term and prevent producers outside the DOC/DOCG zones from marketing their wines as “Prosecco,” the grape variety was officially renamed Glera.
This change ensured that only sparkling wines made from Glera grapes grown in the authorized areas of Veneto and Friuli-Venezia Giulia could legally be labeled as Prosecco. Today, Glera remains the primary grape used in the production of Prosecco DOC and DOCG, typically making up at least 85% of the blend.
Glera grapes are known for their delicate aromas of green apple, pear, white peach, and floral notes, and are ideal for producing fresh, light, and aromatic sparkling wines. The grape’s natural high acidity and relatively neutral flavour profile make it perfectly suited for the Charmat method, which preserves its crisp and fruity character.
As global demand for Prosecco continues to grow, Glera has become one of the most widely planted white grapes in Italy.
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