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The Lagrein grape is a native red grape variety of Alto Adige, north of Italy, with its name thought to be deriving from Val Lagarina. In fact, it is almost certain that the name Lagrein derives from Lagara, a colony of Magna Grecia that produced a wine known as “Lagaritanos”.
Until the 18th century the name Lagrein was mainly associated usually to the white grape Lagrein bianco, which was probably the most important variety in the surroundings of Bolzano, especially in the “Gries” area.
Lagrein Rosso (“roter Lagrein”) firstly appears in 1525 and there are two different biotypes with different size and shape of the bunch, Lagrein a grappolo corto (short cluster) and Lagrein a grappolo lungo (long cluster) and there are two types of wine made from Lagrein: rosé (Kretzer) and dark (Dunkel).
The lagrein has a black berry, medium, oval with a waxy, consistent and thick skin, blue-black colored, very homogeneous. The bunch is medium, tending to pyramidal, short and stocky, with one or two wings, rather compact with a medium, tending to pyramidal shape, short and stocky, with one or two wings, rather compact.
The Lagrein grape has a good yield and ripens late, with high acidity and low tannins.
This Lagrein grape produces a deep ruby red wine with a fruity nose, the taste is dry, fresh and full-bodied and it suited for wood ageing. When made rosé, the wine accentuates its fresh characteristics.
Lambrusco more than a single grape is a collective name used for a large group of red grape varieties, currently over 60, a red grape and the name of a wine made with said grape and originates from Emilia-Romagna and Lombardy.
As per the Lambrusco wine, it is a slightly sparking, “frizzante”, red wine from one of the eight Lambrusco denominazione di origine controllata (DOC) regions: Colli di Parma Lambrusco, Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara, Lambrusco Salamino di Santa Croce, Reggiano Lambrusco, Colli di Scandiano e Canossa Lambrusco, Modena Lambrusco, and Lambrusco Mantovano (the only DOC outside Emilia Romagna).
Traditionally, Lambrusco wines were bottle fermented but nowadays, the majority of them, go through the second fermentation in large steel tanks. This is the Martinotti/Charmat/tank method – this method is also used for the production of Prosecco. Lambrusco wines were initially made to be drunk young, but in the recent years a new wave of winemakers has proved that a good Lambrusco can age well and some of them even started to make wines using the classic method (metodo classico) with, sometime, amazing results.
Lambrusco wines have different levels of dryness / sweetness , including “secco” (bone dry / dry), “amabile” (off-dry / sweet) and “dolce” (very sweet) but the best wines come in their “secco” version. Lambrusco tends to have a lively acidity and a berry nose and it matches perfectly charcuteries and cheeses.
The Lambrusco Barghi has uncertain origin, probably Tuscan. It was cultivated extensively up to the ‘60s in the estates of Count Corbelli in Castelnovo di Sotto and in Rivalta, in the province of Reggio Emilia.
It is one of the many varieties of Lambrusco grapes cultivated in Emilia-Romagna, and like the others probably comes from wild vines, which grow in profusion in a spontaneous way in the Apennine hills and that were called by the Latin “Lambrusca vitis”.
The berry is black, medium or medium-large with waxy, thick skin, very resistant to botrytis. The bunch is medium-large, often winged, medium in length, reddish-blond with a five-lobed leaf, with medium deep sinuses, serrated on the edge.
The Lambrusco Barghi has medium to high vigor and average productivity.
The Lambrusco Barghi gives an intense ruby red wine. The scent has elegant aromas, with fruity notes. The taste is medium acidic.
The grape Lambrusco di Sorbara is an indigenous variety of ancient origin, derived by domestication of wild vines (Vitis Lambrusca, also mentioned by Pliny the Elder), also known as “uzeline” or “oseline” for the fact that they were growing in a spontaneous way on the edge of the woods, plundered by the birds.
The Lambrusco di Sorbara gets its name from the village of Sorbara in the municipality of Bomporto, near Modena. The grape is characterised by the floral abortion phenomenon and this is due to a flowering anomaly which causes a considerable loss of product (production losses can exceed two-thirds of the harvest), it is now understood that this phenomenon, typical of the Lambrusco di Sorbara, is caused mainly by pollen sterility.
This particular characteristic of the grape Lambrusco di Sorbara helps to make it unique, easy to remember because this peculiarity distinguishes it from all other types of Lambrusco.
The Lambrusco di Sorbara berry is black, medium, and sub-round with thick, substantial, very waxy, blue-black skin. The bunch is medium, pyramidal, winged and typically sparse with a medium, pentagonal leaf, it prefers loose soil, sandy and permeable, the grape is prone to leaking and millerandage. This grape has very high vigor and a mid-late maturing.
The Lambrusco di Sorbara produces ruby red colored wines with a pinkish froth (the lightest of the four varieties of Lambrusco of Modena province). The nose is fresh, very fine, with a characteristic and distinct hint of violet. On the palate, the wine is fresh and delicate, fruity, balanced.
The Lecinaro grape is a rare and ancient native white variety originating from the Lazio region in central Italy. Once on the brink of extinction, this unique grape has recently been rediscovered and brought back to life through the dedicated efforts of local agricultural experts and preservation initiatives. In 2010, Lecinaro was officially registered in Italy’s National Register of Grapevine Varieties, marking an important step toward its revival and recognition. It was listed alongside other historic native grapes from Lazio such as Capolongo, Maturano, Pampanaro, and Rosciola, all of which form part of the region's rich viticultural heritage.
The rediscovery and preservation of Lecinaro were made possible thanks to an ambitious project led by ARSIAL (Agenzia Regionale per lo Sviluppo e l’Innovazione dell’Agricoltura del Lazio), the Regional Agency for Agricultural Development and Innovation. This project was specifically designed to identify the most promising clones of traditional vines already present in the Regional Register of Grapevine Varieties. By selecting and studying these ancient varieties, the initiative aimed to highlight their distinctive characteristics, promote biodiversity, and encourage sustainable viticulture in Lazio’s varied terroirs.
Despite its registration and increasing recognition among wine experts and historians, Lecinaro remains an extremely rare variety. Very few vineyards are currently cultivated with this grape, and wines made from it are exceptionally limited in production.
Lecinaro is characterised by its white-skinned berrie, adding to its uniqueness in a region often associated with bold reds and structured whites. Its potential in enology is still being explored, but early results suggest that Lecinaro can produce wines with freshness, subtle aromatic complexity, and strong links to the regional identity of central Italy.
The Lugana wine is a hidden gem. Despite being widely exported, the Lugana wine is still relatively unknown outside Italy and even within, and its demand is mainly driven by tourists returning home from a holiday on the Lake Garda.
The Lugana wine is made with Trebbiano di Lugana that has recently changed its name to “Turbiana” to avoid any confusion with any of the other Trebbiano grape grown all over Italy, because of its poor reputation, and the Lugana DOC wine region is situated on the southern part of the Lake Garda, divided between Veneto and Lombardy.
The Lugana wine has always been associated with a light, easy to drink wine, a wine to drink whilst sitting outside, in a summer evening, however, in the last few years there has been a push towards the production of better Lugana wines, even for the basic Lugana, and the first results are slowly showing promising signs, the grape and the wine are proving to be much more than an easy to drink dry white wine. If you want to know more about the Lugana DOC trends read Andrea’s post.
The Lugana DOC appellation allows the following wines to be called Lugana:
Lugana, Superiore (requires 1 year maturation not necessarily in oak), Riserva (aged for min. 24 months, 6 months in bottle, not necessarily in oak), Vendemmia Tardiva (late harvest) and Spumante, very limited production following both the Charmat and Metodo Classico.
The Lumassina grape, also known locally as Mataòssu, is an ancient and little-known white variety native to the coastal hinterland of Savona, in Liguria, Italy. It thrives particularly well in the hilly areas near Noli and Finale Ligure, especially in the scenic Varigotti district, where it has been cultivated for generations.
The name Lumassina in the Ligurian dialect translates to “little snail,” and this connection is more than linguistic. According to tradition, the wine made from Lumassina is best enjoyed with a local delicacy: a plate of snails, known regionally as lumasse. This charming food-and-wine pairing highlights the close bond between the grape and Ligurian cultural heritage.
Historically, Lumassina was identified toward the end of the 19th century as a native Genoese variety. However, its cultivation has since become more prominent in the province of Savona, where it is prized for its adaptability and the unique character it imparts to local wines.
Viticulturally, Lumassina is a vigorous vine with abundant yields and a late ripening period. Its white berries are medium-small, spherical to ellipsoid in shape, with thin, greenish skin covered by a fine waxy bloom. The clusters are medium to large, pyramidal, and compact, often with two or three distinct wings. The vine's leaves are medium to large, wedge-shaped, and typically three-lobed or entire.
Wines made from Lumassina are known for their pale straw-yellow hue and fresh, vibrant character. On the nose, they offer delicate floral and fruity aromas, enriched by subtle notes of dried fruit and honey. On the palate, these wines are crisp, persistent, and lightly bitter on the finish, making them perfect companions to seafood, traditional Ligurian dishes, and of course, lumasse.
The Maceratino grape, a rare and ancient white variety, has been cultivated for centuries in the Marche region, particularly in the province of Macerata, from which it takes its name. Its cultivation extends into neighboring areas such as Ancona and Ascoli Piceno, where it plays a key role in the production of Bianco Piceno DOC and Colli Maceratesi DOC wines.
Believed to be part of the Greci group - a collection of ancient grape varieties introduced to Italy by early Greek settlers - Maceratino is also known by several synonyms, including Maceratino Greco and Maceratino Castellano.
Today, this native Italian grape is increasingly rare, even in its historical heartland. The decline in its cultivation is largely due to the dominance of Verdicchio, a more commercially viable grape with stronger enological characteristics and lower production costs, which has overshadowed even more noble varieties like Maceratino.
Maceratino features white, medium-sized, spheroidal berries with a medium-thick, waxy skin that ranges from yellow-golden to brown-streaked. The clusters are typically medium-large, cylindrical-conical, and compact, while the leaves are large, orbicular, and lobed.
The vine is known for its abundant and consistent yields, showing adaptability to different soils, climates, and exposures. Depending on the biotype, the grape can vary in sugar content and productivity.
Wines made from Maceratino grapes are typically pale straw yellow in color. The nose is delicately fragrant, while the palate is dry, neutral, and fruity, with a light body. These qualities make it a subtle but elegant choice among Italian white wines.
Magliocco Canino is a unique grape variety cultivated in the sun-drenched regions of Calabria, Marche, and Sicily since antiquity. This exceptional grape, a distinguished member of the Magliocco family, stands out for its remarkable oenological potential, yielding wines of unparalleled elegance and finesse.
Magliocco Canino traces its roots to ancient times, it is a testament to the rich viticultural history of Southern Italy. The origins of its intriguing name remain shrouded in mystery, with theories suggesting it may derive from the grape's small, fist- or hammer-shaped bunch.
Primarily cultivated along the Tyrrhenian coast of Calabria, particularly in the provinces of Cosenza and Catanzaro, Magliocco Canino thrives in the region's unique microclimate.
The Magliocco Canino grape boasts a medium-sized, elliptical berry with a deep black hue and a waxy, medium-thick skin, exhibiting a captivating color palette from red-violet to blue-black. The grape clusters are medium-sized, conical, and moderately compact, adorned with large, verdant leaves.
Magliocco Canino wines are renowned for their elegant and refined character, displaying a vibrant ruby-red color and an aromatic bouquet of dried fruits. The wine offers a harmonious and smooth taste, characterized by low acidity and excellent aging potential.
Malbec is a dark-skinned grape variety originally from southwestern France, historically used in Bordeaux blends and still prominent in the Cahors region. While its French roots are undeniable, Malbec has become an international star thanks to its transformation into Argentina’s flagship grape, producing bold, fruit-forward red wines that have captured global attention.
In Italy, Malbec - sometimes spelled Malbech - is grown in small quantities across various regions, including Abruzzo, Friuli Venezia Giulia, Apulia, Sardinia, Sicily, Tuscany, and Umbria. Despite this wide geographical spread, Malbec is rarely bottled as a single-varietal wine in Italy. Instead, it is most often used as a blending grape to enhance structure, colour, and body in both native and international-style wines.
One of the most notable uses of Malbec in Italy is in the production of red Supertuscanwines. In these bold and expressive blends, Malbec is commonly paired with Sangiovese and other international grapes such as Cabernet Sauvignon and Merlot. Its contribution adds richness and depth, while also lending a subtle spiciness and soft tannins.
Although Malbec has existed in Italy for quite some time, it has only recently begun to draw more interest, largely because of its rising global profile. For many years, it remained a little-known variety outside of its French homeland, until Argentina’s success with the grape reshaped its reputation on the world stage. Argentine Malbec wines are now celebrated for their deep colour, ripe fruit flavours, and smooth finish, qualities that are also beginning to be appreciated in the limited Italian expressions of the grape.
Malbec vines are hardy and adaptable, thriving in a variety of climates and soils. In Italy, the grape typically benefits from warmer conditions, which help bring out its signature notes of plum, blackberry, and spice. When used in blends, it adds balance, colour intensity, and aromatic complexity.
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