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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.
The Gamaret vine is a red grape crossing obtained in 1970 by André Jaquinet from a cross between Gamay and Reichensteiner (German white grape). It is the “little brother” of Garanoir, obtained starting from the same grape varieties.
The Gamaret variety is mostly found in the vineyards of the French-speaking Switzerland and Ticino, and in 1999 it entered the National Registy of grapevine varieties as an authorized variety of the Valle d'Aosta.
Its maturation is similar to Pinot Noir, but contrary to the latter, it is highly resistant to rot. It can then ripen longer, resulting in very colorful wines with spicy aromas and good tannic structure.
Initially Gamaret had been developed to provide blending wines of indigenous wines, but on the way it was discovered that it can lead to very interesting wines when vinified alone and aged in wood.
The Gamaret vine gives a dark ruby red wine. The scent is fruity and spicy, with notes of blueberry and black pepper. On the palate it is medium large and medium-bodied, with soft and elegant tannins.
The Gamay grape is native of France, it is thought to have originated in Burgundy, in the town from which it takes its name however, it is grown in Italy as well, where it produces wines with different characteristics.
The Gamay grape is mainly cultivated in the Aosta Valley and Piedmont, at higher altitude, resulting in wines with higher acidity and longer life, but it is also found in some area of Friuli, Umbria and Tuscany where it is mostly used in blends.
Gamay's wines are not suitable for aging, but when undergoing the carbonic maceration, the grapes produce easy to drink wines with fruity and vinous aromas.
The vine Gamba rossa (Red Leg) is better known with the local synonym “Gamba di Pernice” (partridge’s leg) even if the only synonymous officially recognized is “Empress of the red leg.” The vine owes its unusual name to the fact that before veraison (colorizing of the grapes before ripening) the stalk is bright red and even its shape reminds the legs of partridges, which at that time inhabit the vineyards.
This vine is still present as it miraculously survived the disaster caused in the late 19th and early 20th century by phylloxera, when many varieties disappeared. The Gamba rossa lives among the rows of the municipality of Calosso and surrounding municipalities Costigliole d'Asti and Canelli, all in the south of Asti, and was threatened with extinction before being rediscovered and brought back to life shortly more than ten years ago. It is registered in the National Register of grapevine varieties since 2007.
The vine Gamba rossa gives a wine with a medium garnet red color. The scent is intense, spicy and balsamic, with hints of green pepper and other oriental essences; fruity with predominant notes of jam and cherries. The taste is dry, bodied, and tannic, often with a strong mineral finish, with the return of spicy sensations perceived in the nose.
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, one of the most renowned Italian white wines, holds DOCG status (Denominazione di Origine Controllata e Garantita) since 1998. Made exclusively from the Cortese grape, Gavi is celebrated for its refined character, crisp acidity, and ageing potential. Whether labeled Gavi, Gavi di Gavi, or Gavi del Comune di Gavi, all these wines come under the same appellation: the Gavi DOCG. The differences in naming stem from the geographical origin of the grapes within the designated production zone.
Wines labeled Gavi di Gavi or Gavi del Comune di Gavi are made with grapes grown specifically within the municipality of Gavi itself, situated in the Alto Monferrato area of southern Piedmont, in the province of Alessandria, bordering Liguria. On the other hand, wines simply labeled Gavi come from grapes cultivated in the surrounding villages that are still within the official DOCG production area. It's important to note that wine quality depends more on the producer and vineyard practices than strictly on whether it’s “di Gavi” or not, excellent wines are made both within and outside the town of Gavi.
The Cortese grape, known for its lively acidity and subtle aromas, is also grown beyond the DOCG zone, but only wines made within the authorised area can bear the prestigious Gavi name. These wines typically show a light straw-yellow colour with greenish reflections, a delicate bouquet of white flowers and green apple, and a dry, fresh palate with a clean, elegant finish. Over the last decade, innovative winemaking techniques and careful vineyard management have led to the production of more structured and age-worthy Gavi wines, sometimes barrel-aged or aged in bottle, further demonstrating the versatility and potential of Cortese grown in the Gavi terroir.
Whether enjoyed young for its vibrant freshness or aged for complexity, Gavi DOCG is a superb example of Italian white winemaking, ideal with seafood, white meats, and light pasta dishes.
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 the white variety grape that produces the Prosecco.
The Glera grape was, until Prosecco became a DOCG wine, called Prosecco, named after the village of Prosecco near Trieste from which the grape may have originated.
However, from 2009, the year in which Prosecco became a DOCG wine, to protect its name and therefore prevent wines made with the Prosecco grapes grown outside the DOC/DOCG area labelled as Prosecco, Glera has become the new name of the Prosecco grape.
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