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Grechetto is a white grape grown across central Italy and used mainly for blending. The Grechetto has Greek origins but it has been grown for so long in Italy that it is largely considered to be native to Umbria, where it is most commonly grown, however, it is also cultivated in Lazio and Tuscany. Most notably, this grape is used in the production of Orvieto and the Orvieto Amabile wine where it is usually blended with Trebbiano.
The Grechetto rosso grape was grown exclusively in the province of Viterbo and is present only in the DOC Colli Etruschi viterbesi with a specific type in purity. Currently, however, it is not cultivated and this type of wine is not currently available or is very hard to find on the market.
The berry of Grechetto rosso is black, medium-sized, ovoid, sometimes nodular, and uneven with a slightly waxy, red-bluish skin. The bunch is large, cylindrical in shape, with one or two wings, medium compact and with a medium size, pentagonal, five of medium dark green color leaf.
This red grape variety has a high productivity and the wine it gives is of more or less intense ruby red color, the scent is distinctive, fragrant, and more or less fruity. The taste is dry, fruity, balanced, and persistent.
The Greco grape is a historic and ancient variety, believed to have its origins in Greece, as suggested by its name and the names of other related varieties. Over centuries, as this noble grape was introduced to different regions of Italy, it gradually adapted to the unique terroir - climate, soil, and landscape - of each location. This natural evolution led to noticeable differences in the grape’s characteristics depending on where it was cultivated.
Many wine historians and viticulturists suggest that numerous Italian white grape varieties that include “Greco” in their name are descendants of the original Greek vine. Notable examples include Garganega, the principal grape used in the production of Soave, and Grechetto, a key component in many white wines from Tuscany and Umbria. Both are thought to share ancestral ties with the original Greco grape, which underscores the widespread influence of Greek viticulture on Italian wine traditions.
As the Greco variety took root in Southern Italy, it eventually split into two primary sub-varieties: Greco Bianco and Greco. Greco Bianco, in particular, is closely associated with Calabria, especially the village of Bianco, from which it gets its name. This grape is renowned for producing aromatic and full-bodied white wines that reflect the warmth and richness of the Calabrian landscape.
The most celebrated expression of the Greco grape, however, comes from the Campania region in Southern Italy, in the form of Greco di Tufo DOCG. This prestigious appellation stands for "Denominazione di Origine Controllata e Garantita," Italy's highest quality classification for wines. Greco di Tufo is produced in a specific area north of Avellino, centered around the town of Tufo, named after the distinctive volcanic tuff soil that gives the wine its unique mineral character.
Known for its vibrant acidity, floral aromas, and complex flavor profile with notes of stone fruit, citrus, and flint, Greco di Tufo has earned a reputation as one of Southern Italy’s finest white wines. It’s a wine that beautifully balances elegance with intensity, making it a favorite among sommeliers, wine lovers, and critics alike.
Whether you're exploring Italian wines for the first time or are a seasoned enthusiast, the Greco grape offers a compelling journey through time, culture, and regional expression. From its Greek roots to its Italian renaissance, this grape continues to thrive, delighting palates around the world.
Greco Bianco, a Calabrian gem, stands apart from the better-known Greco of Campania, offering a unique profile and remarkable versatility.
This grape allows for the creation of exceptional wines, spanning from dry, aromatic whites to luscious, sweet dessert wines, rivaling the stylistic range of Riesling. Within Calabria, numerous local variations are called "Greco Bianco," leading to significant confusion. Notably, the "Greco Bianco" varieties of Cirò, Donnici, and Lamezia-Terme are believed to be identical to Guardavalle.
Further north, the "Greco Bianco" of Pollino shares a close relationship with Montonico Bianco. The Greco di Bianco DOC, despite its name, utilizes Malvasia di Lipari, adding another layer of complexity.
The ongoing debate regarding its connection to Pecorello Bianco, with experts offering conflicting conclusions, underscores the need for further research. Greco Bianco, with its diverse expressions and expert endorsements, merits closer attention from wine enthusiasts seeking authentic Italian experiences.
Greco Bianco is mainly grown along the Ionian coast (in addition to Cirotano, in Locride and Bivongese) and it ripens in the third decade of September.
Medium-large and long bunch, sparse, conical in shape, green in color with pink hues on the dorsal part exposed to the sun. Medium-sized, ellipsoidal and short berry, very thick skin, yellow in color, from greenish to straw-yellow tending to amber, pulp of medium consistency.
Slightly expanded training systems (sapling or espalier with horizontal spurred cordon), it has good tolerance to adverse climatic conditions, including drought.
Greco Bianco produces versatile wines, from crisp, dry whites with floral and citrus notes to rich, sweet dessert styles, particularly in Calabria. Its regional variations and the sweet Greco di Bianco DOC showcase its diverse character and winemaking potential.
The Greco Nero grape makes part of a large family of grape varieties so called “Greeks”, whose origin and dissemination, although uncertain, is common as they all seem to have derived from grapes imported from the Greek settlers, the founders of the Magna Grecia. Greco Nero, or Black Greek, is cultivated mainly in Calabria, in the provinces of Catanzaro and Crotone, where it is known as Grecu Niuru or e Maglioccone (in the area of Bivongi).
It was erroneously considered synonymous with Marcigliana or Marsigliana cultivated in the province of Catanzaro, and has also been confused with Aleatico and Verdicchio Nero.
Greco Nero has a black colored berry of medium or small size, with waxy, thin but firm, black skin. The cluster is medium to large, conical, medium compact with medium, orbicular or wedge-shaped, three-lobed leaf.
The wine made of Greco Nero grape is ruby red, vinous and harmonious, often used in blends.
Grenache in French, Garnacha in Spain and Cannonau in Italy, these are only some of the names the grape is known for. Grenache was the most planted grape in the world and certainly the queen of the Mediterranean area until recently, nowadays, despite losing the number one spot, it still remains one of the most planted grape.
Thought to be of Spanish origins, it has been grown all over the Mediterranean area for centuries thanks to the Spanish domination of late 12th century.
Grenache, Cannonau in Italy, is grown in Sardinia and it represents the island's most important red wine and grape variety together with the white Vermentino, is also grown in other areas as Grenache, from Tuscany to Latium, to Umbria with individual vineyards spread all over Italy where it is used as a blending wine.
Grenache is a late ripening grape and produces balanced wines with high alcohol content, if drunk young are very fruity and easy to drink, if aged, its wines become elegant and more structured. Grenache is also often blended or dried to produce dessert wines
The Grillo grape is one of Italy’s most treasured white grape varieties, with deep roots in Sicilian viticulture. Originally believed to be a cross between Catarratto and Zibibbo (Muscat of Alexandria), Grillo thrives particularly well in western Sicily, where its ability to withstand high temperatures and dry conditions makes it an ideal grape for the region’s warm Mediterranean climate. This resilience has cemented Grillo’s reputation as one of Sicily’s flagship white grape varieties.
Known for its semi-aromatic qualities, the Grillo grape naturally produces wines with a high alcohol content and an excellent capacity for ageing. While many Sicilian whites are enjoyed young, Grillo stands out for its ability to develop complexity and depth over time, making it a favorite among both winemakers and collectors looking for age-worthy Italian white wines.
One of Grillo’s most important contributions to Italian winemaking is its role in the production of Marsala wine, Sicily’s world-famous fortified wine. Grown extensively around the Marsala area, Grillo is traditionally blended with other local grapes such as Inzolia and Catarratto to create the distinctive sweet and dry styles of Marsala. However, the best examples of Marsala are often dominated by Grillo, prized for its ability to impart structure, richness, and vibrant acidity to the wine. The grape's natural robustness and balance are key factors in creating Marsala’s long-lasting and complex character.
Beyond fortified wine, Grillo has seen a resurgence as a varietal wine in its own right. When vinified solo, Grillo showcases a stunning expression of Sicilian terroir, producing white wines of notable depth, freshness, and longevity. Its ageing potential often surpasses that of other Sicilian white wines, with the exception of the prestigious whites from the volcanic soils of Mount Etna. Thanks to modern winemaking techniques, Grillo wines today offer a fresher, more aromatic profile.
Visually, wines made from Grillo are marked by a bright, light straw-yellow hue. Aromatically, they open with vibrant fruity notes - think lemon, grapefruit, and white peach - beautifully intertwined with floral aromas of wildflowers and orange blossom. Some expressions, especially those aged on lees or matured in oak, may also reveal subtle hints of almond, honey, and spice, adding layers of complexity to the bouquet.
On the palate, Grillo wines are celebrated for their freshness, elegant structure, and a crisp, mineral-driven finish. A slight salinity often emerges, reflecting the maritime influence of Sicily’s coastal vineyards. This savory edge, combined with lively acidity and a medium to full body, makes Grillo extremely versatile at the table.
Food pairings with Grillo are numerous. Its bright acidity and delicate aromatics make it a perfect match for seafood dishes, including grilled fish, shellfish, crudo di pesce (raw fish preparations), and even sushi. Grillo also pairs wonderfully with fresh cheeses, vegetable-based dishes, and light pasta recipes. Its slightly fuller body allows it to stand up to richer preparations, such as creamy seafood risottos or pasta with clams.
Today, Grillo is enjoying a well-deserved revival, gaining international attention for its quality and versatility.
The Groppello grapes belongs to the family of Groppelli , all originating in the area that goes from Lake Garda to the Val di Non in Trentino . Compared to other Groppelli , the Groppello cultivated in Lombardy produces more intense and full-bodied wines but often , the different sub varieties are mixed together. The Groppello name comes from lump ("node" in the Venetian dialect), as the berries of this variety are closely packed . The Groppello grapes is mainly found in Veneto, Trentino and Lombardy .
The vine Groppello of Mocasina belongs to the family of Groppelli, all originating from the area that goes from Lago di Garda to Val di Non in Trentino. Many Latin authors wrote about this variety, including Virgil and Pliny the Elder. Compared to other Groppelli varieties, Groppello di Mocasina, widespread in Lombardy, produces more intense and full-bodied wines. Often, however, the subvarieties are mixed together.
Groppello name comes from lump (“nodo” in the Venetian dialect), as the berries of this variety are closely packed. Groppello vine is found mostly in Veneto (in the provinces of Vicenza, Verona and Treviso), Trentino and Lombardy (in the provinces of Brescia and Bergamo).
The berry is black, medium, spherical, slightly flattened with skin of medium consistency, covered with bloom, homogeneous, blue-black colored. At times this grape has a slightly herbaceous flavor. Its bunch is small, cylindrical or cylindrical-conical, rarely with a small lump, very compact and with a medium, pentagonal, three-lobed or five-lobed leaf.
The wine made from the Groppello di Mocasina grape variety has a ruby-red color with medium acidity and full-body, soft and round on the palate, slightly spicy.
The vine Groppello di Santo Stefano belongs to the family of Groppelli, all originating from the area that goes from Lago di Garda to Val di Non in Trentino. Many Latin authors wrote about this variety, including Virgil and Pliny the Elder. Compared to other Groppelli varieties, Groppello di Santo Stefano, widespread in Lombardy, produces more intense and full-bodied wines. Often, however, the subvarieties are mixed together.
Groppello name comes from lump (“nodo” in the Venetian dialect), as the berries of this variety are closely packed. Groppello vine is found mostly in Veneto (in the provinces of Vicenza, Verona and Treviso), Trentino and Lombardy (in the provinces of Brescia and Bergamo).
The berry is black, medium, spherical, slightly flattened with skin of medium consistency, covered with bloom, homogeneous, blue-black colored. At times this grape has a slightly herbaceous flavor. Its bunch is small, cylindrical or cylindrical-conical, rarely with a small lump, very compact and with a medium, pentagonal, three-lobed or five-lobed leaf.
Groppello di Santo Stefano prefers loose soil, well exposed, that ensures a good maturation and better defense against attacks of botrytis.
The wine obtained from Groppello di Santo Stefano grape has a ruby color with medium acidity and full-body, soft and round on the palate, slightly spicy.
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