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Grechetto is an ancient white grape variety cultivated across central Italy, primarily in the regions of Umbria, Lazio, and Tuscany. Although its name suggests Greek origins - most likely introduced to the Italian peninsula centuries ago - the Grechetto grape has been so deeply rooted in Italian viticulture that it is now considered indigenous to Umbria, where it thrives in the region’s rolling hills and temperate climate.
Grechetto is a thick-skinned grape, which makes it highly resistant to rot and ideal for late harvesting. It contributes structure, richness, and distinct nutty and herbal notes to the wines in which it is used. While it can be vinified on its own, Grechetto is most often blended with other varieties, particularly Trebbiano Toscano, to produce the famed Orvieto DOC wines, including Orvieto Amabile, a semi-sweet expression of the style. These blends typically result in fresh, fruity, and well-balanced white wines with crisp acidity and floral aromas.
Beyond Orvieto, Grechetto is gaining recognition for its potential in single-varietal wines, where its full body and textured palate allow it to stand out. Modern winemakers are increasingly exploring its qualities, crafting expressive and age-worthy whites that reflect the terroir of central Italy.
Grechetto Rosso is a rare and nearly extinct red grape variety that was once cultivated exclusively in the province of Viterbo, located in northern Lazio, central Italy. Historically, this distinctive grape was used in the production of a unique wine under the Colli Etruschi Viterbesi DOC, where it was vinified in purity. However, Grechetto Rosso is no longer commercially cultivated, and wines made entirely from this grape are now extremely rare or practically unavailable on the market.
The Grechetto Rosso grape is notable for its medium-sized, black, ovoid berries, which often appear irregular or slightly nodular in shape. The skin is a rich red-bluish hue with a faint waxy coating. The bunches are typically large, cylindrical, and winged, moderately compact, and accompanied by medium-sized, pentagonal leaves of a medium to dark green tone.
Despite its obscurity today, Grechetto Rosso was once appreciated for its high productivity and the wines it produced. In the glass, Grechetto Rosso wines display a ruby red colour of varying intensity. The aroma is distinctive, fragrant, and often marked by fruity notes. On the palate, the wine is dry, fruity, well-balanced, and persistently flavourful, offering a profile that would likely appeal to modern drinkers interested in indigenous Italian varieties and historic wines.
As interest in forgotten or heritage grape varieties grows, Grechetto Rosso may yet experience a revival. For now, it remains a rare piece of Lazio’s viticultural heritage.
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.
Greco Nero, also known as Black Greek, is part of a broad and historically significant family of grape varieties known as the "Greeks." These grapes are believed to have originated from ancient Greek settlers who introduced viticulture to southern Italy during the era of Magna Graecia. Though the precise origins and dissemination of these varieties remain somewhat uncertain, they all share a common cultural and genetic heritage linked to Greek colonisation.
Today, Greco Nero is cultivated almost exclusively in Calabria, particularly in the provinces of Catanzaro and Crotone, where it is known locally as Grecu Niuru or Maglioccone, especially in the Bivongi area. In the past, the variety was erroneously considered synonymous with Marcigliana (or Marsigliana) in the province of Catanzaro, and it has also been confused with Aleatico and Verdicchio Nero due to similarities in appearance.
The Greco Nero grape is characterised by medium to small black berries with thin but firm, waxy skins. The bunch is typically medium to large, conical, and moderately compact. Its leaves are medium in size, orbicular or wedge-shaped, and generally three-lobed, contributing to its easily recognisable foliage.
Greco Nero wines are typically ruby red in colour, with a vinous and harmonious profile. While the grape is often used in blends, it has the potential to offer elegance and character in varietal expressions when vinified with care. Its balanced profile and versatility make it a valuable component in Calabrian red wine production, helping to preserve the rich viticultural heritage of southern Italy.
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.
The Groppello grape is a historic red variety native to northern Italy, belonging to a broader family of grapes known as Groppelli. These closely related varieties are traditionally grown in a geographical corridor stretching from Lake Garda in Lombardy to the Val di Non in Trentino-Alto Adige.
Among the various types of Groppello, the one cultivated in Lombardy - particularly around Lake Garda - is known for producing more intense, structured, and full-bodied wines compared to its counterparts in other regions. However, in practice, different sub-varieties of Groppello are often vinified together, making it difficult to distinguish between them in commercial production.
The name Groppello is believed to derive from the Venetian word "gropo", meaning "knot" or "lump," a reference to the grape’s tightly packed clusters of small, dark berries. This dense formation of grapes gives the variety its distinctive appearance and contributes to the richness of its wines.
Groppello is mainly found in Veneto, Trentino, and Lombardy, where it plays a key role in various DOC wines, including the celebrated Valtenesi DOC and Riviera del Garda Classico DOC. These wines are typically fragrant, medium-bodied, and well-balanced, with notes of red berries, spices, and a gentle tannic structure - making them ideal for pairing with regional cuisine or enjoying slightly chilled in warmer months.
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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