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The Nerello Cappuccio grape is one of the two varieties of Nerello, both widespread in both Sicily and Calabria.
In Sicily, Nerello Cappuccio is mainly found in the Etna area where it contributes to the blend of Etna red DOC wine. The term Nerello derives from the intense color of the grapes, while "cappuccio" derives from the characteristic shape of the plant grown as a small tree. Nerello Cappuccio is also harvested very late, towards the middle of October and from an ampelographic point of view, Nerello Cappuccio has a medium-large leaf and a small, compact bunch, characterized by a shape that resembles a pine cone.
The grape has a regular shape, is small and has a black-blue color and a thick skin covered in bloom. The pulp is juicy, medium sweet with some acidic hints. Nerello Cappuccio has good yield and resists both adverse atmospheric conditions and parasitic infections.
The wines produced with Nerello Cappuccio are of a bright ruby red with purple shades, united with a strong, tempting and fruity scent, with ethereal notes if aged. Nerello Cappuccio often lacks the tannin profile to stand alone as a varietal.
Nerello Mascalese is a red grape variety recently rediscovered and now widely appreciated especially when grown in the Etna wine region where the volcanic terroir creates very different wines, but it also grown in other regions including in the Marsala area where it is used to produce Marsala Rubino.
The Nerello Mascalese is a late ripening grape and it is thought to originate from Sicily and considered a native grape variety, the “Nerello” in its name refers to the color of the berries, black in Italian. Recent DNA testing has suggested that Nerello Mascalese is likely to originate from Sangiovese with other analysis suggesting it to be an offspring of Carricante.
The grape Neretta cuneese is known as an authochthonal variety of Cuneo, although the generic nature of the name (neretta, black in italian), which refers to the color of the berries, can induces confusion.
The grape is rarely used on its own, but in blends with other varieties of the place, often other indigenous grapes, such as Avanà.
The Neretta cuneese berry is black, large, spheroid to ellipsoidal and short with very waxy, rather thick, blue-black skin with gray gradient because of the abundant bloom. The bunch is medium-large, cylindrical with evident wings, very compact with a medium-large or large, between pentagonal and cuneiform leaf.
The grape Neretta cuneese has medium vigor and time of medium-late maturing, high productivity.
The grape Neretta cuneese produces an intense ruby-red wine with a delicate nose and light body with light alcohol.
Neretto di Bairo, often simply referred to as Neretto, is an ancient red grape variety historically cultivated in Canavese, Piedmont, particularly in the municipalities of Bairo, Valperga, and San Giorgio. Despite its long-standing presence, the exact origins of the grape remain unknown.
The variety is known for its challenging cultivation, especially due to inconsistent and low yields, which make its production economically difficult. However, when properly managed, Neretto di Bairo can produce high-quality grapes. Compared to Barbera, which is also grown in the same region, its wines are often less acidic and more balanced.
Beyond Canavese, the vine can also be found in small quantities in the Pinerolo area, though its spread remains modest.
The grape has black, medium-large, ellipsoidal berries with a waxy, thick blue-black skin. Its bunch is medium-sized, cylindrical, often winged, and compact. The leaves are medium, pentagonal, and three-lobed. The vine is vigorous and late-ripening, but prone to mold, contributing further to its low and irregular productivity.
Wines made from Neretto di Bairo are intense ruby red, with a delicate aroma and moderate body. Though not very alcoholic, the wine is balanced and best enjoyed young, making it a charming example of Canavese’s viticultural heritage.
The Nero Buono grape, also known as Nero Buono di Cori, is an ancient and almost forgotten native red grape variety grown almost exclusively in the municipality of Cori, in the province of Latina, just south of Rome. With origins that remain largely unknown, Nero Buono is widely believed to be a native grape of the area, cultivated since ancient times. Long overlooked, it has been revived thanks to the dedication of a few passionate and visionary wine producers who recognised its potential - not just as a blending grape, but as a variety capable of producing exceptional wines on its own.
The Nero Buono vine produces medium-sized, spherical black grapes with thick, waxy, reddish-black skins. The clusters are medium in size, tight, winged, and tapered, and the leaves are medium-large and pentagonal in shape. The grape ripens in the medium-late season and shows moderate vigour. While it has a regular yield, it is not particularly abundant and is highly sensitive to rot, especially during rainy vintages, due to the compactness of its bunches.
When vinified, Nero Buono wines are ruby red in colour, with an intense, fruit-driven aroma. The wine is expressive and full of character, yet typically not high in alcohol, making it elegant and balanced. On the palate, Nero Buono reveals juicy red fruit notes with subtle earthy and spicy undertones, especially when aged. Once used primarily for blending, today it is increasingly appreciated in purity, offering wine lovers a rare and authentic taste of Lazio’s rich viticultural heritage.
Nero d'Avola is the quintessential grape of Sicily, a native grape, originating from the town of Avola in the southeastern part of the island. It is one of the most widely planted and popular red grape varieties in Sicily, earning its reputation as a flagship Sicilian wine. The grape is known for its early flowering and typically ripens by mid-September, making it an ideal variety for the region's warm, dry climate. While it was once predominantly grown in the southern parts of Sicily, Nero d'Avola is now cultivated across the entire island. Its adaptability allows it to thrive in hot, arid conditions, but it can also perform well in cooler and damper environments, expanding its potential growing areas.
Beyond Sicily, Nero d'Avola has spread to various wine-producing regions around the world, including Australia, California, Malta, Turkey, and South Africa. However, its success in these regions has been mixed, as the grape often struggles to fully express its unique character outside of its native terroir.
Nero d'Avola is highly versatile. While it is frequently vinified as a single-varietal wine, it is also commonly blended with other grape varieties, both indigenous to Sicily and international. One of the most notable blends is with Syrah, which has found an ideal home in Sicily's climate. The combination of Nero d'Avola and Syrah produces bold, complex wines with great depth and structure. When cultivated with a low yield, these wines have excellent potential for aging in oak barrels, where they develop additional complexity and texture.
Grapes grown in the town of Marsala and surrounding area, Nero d'Avola is used in the production of Marsala Rubino, a fortified wine that is part of the renowned Marsala wine family. This fortified style, often characterized by its rich, robust flavors, further showcases the grape's versatility and its ability to contribute to a wide range of wine styles, from dry to sweet and everything in between.
In summary, Nero d'Avola is a grape that embodies the spirit of Sicily—bold, expressive, and full of character. Whether grown in its native soil or beyond, it continues to captivate wine lovers with its deep color, intense flavors, and remarkable aging potential.
The Neyret vine is not widespread, with a production quantitatively insignificant both in our days as in the past. The very few citations do come from neighboring France and Switzerland, but its arrival in Valle d'Aosta is rather to be attributed to trade with the Canavese or the rest of Piedmont.
According to DNA tests, the Neyret variety belongs to the group of Piedmont Neretti (such as Neretto del pinerolese or Chatus). Its name comes from the blue black color of its berries and its consequent ability to give life to a very colorful wine.
The berry is black, medium, regular with very waxy, thick and consistent, blue-black skin. The bunch is medium, cylindrical, elongated, with one or two wings and a medium, trefoil leaf.
The Neyret variety has medium vigor and rather uneven production, as a subject to phenomena of lambing and leaking.
The Neyret grape is generally vinified in assembly with other Aosta Valley grapes, such as Nebbiolo, Fumin or Petit Rouge. Consequently, little is known about the tasting characteristics of the product in its purity. The contribution of the Neyret in the blends is an especially intense color.
The Nieddera grape is a rare and ancient red grape variety found in Sardinia, cultivated in very limited quantities, particularly in the provinces of Cagliari, Nuoro, and Oristano. Its name derives from the Sardinian dialect word "Nieddu", meaning black, a reference to the grape's deep, dark skin and the intense color of the wines it produces.
Although the exact origins of Nieddera remain uncertain, some believe it may be related to Carignano, another traditional Sardinian grape. Today, Nieddera is primarily used in the production of IGT Valle del Tirso wines, where it contributes depth, character, and authenticity to regional blends and varietals.
The grape itself is medium-sized, spherical, and black-skinned with a thin, slightly waxy texture. The bunches are typically medium, conical, and sometimes winged, accompanied by pentagonal, five-lobed leaves.
Nieddera yields red wines of notable body, structure, and richness, often marked by deep color, bold character, and excellent aging potential.
Nocera is an ancient red grape variety native to northeastern Sicily, particularly the province of Messina, where it has been cultivated for centuries. Often likened to the Nerello family of grapes - especially Nerello Mascalese and Nerello Cappuccio - Nocera shares some visual and structural similarities but has a unique identity and history of its own.
Historical sources and traditions suggest that Nocera may have been one of the key varieties used in producing the famous Mamertinum and Zancle wines of antiquity, both celebrated by the ancient Romans. Its historical importance and noble reputation were once reflected in its widespread cultivation across Sicily. Today, however, the grape has become increasingly rare, with its presence reduced to a few scattered hectares, mostly concentrated in the vineyards of Messina. A few old vines still survive, offering a direct link to Sicily’s viticultural past.
Nocera has been largely overshadowed in recent decades by more commercially prominent varieties, such as Nerello Mascalese, Nerello Cappuccio, and international grapes. Nevertheless, it remains a critical component in the Faro DOC, one of Sicily’s most historic and elegant red wine appellations, where it is blended with Nerello Mascalese and Cappuccio to add structure, acidity, and aromatic depth.
Though native to Sicily, Nocera has also found success outside the island. It was introduced into Calabria, where it adapted well to the local conditions, and in the mid-20th century, it even made its way to France. In Provence and Beaujolais, it was grown under the names Suquet and Barbe du Sultan, though it has since faded from French vineyards.
Ampelographically, Nocera is recognised by its medium-sized, ellipsoidal black berries, which are covered in a thick, bluish-black skin. The grape clusters are medium in size, typically cylindrical-conical in shape, and tend to be loosely packed or moderately compact. The leaves are medium-sized and entire, with a robust structure suited to Sicily’s hot and windy climate. The vine has good vigour and is known for its ability to maintain high levels of acidity, even in warm growing conditions.
Wines made from Nocera are typically a deep ruby red with violet reflections. On the nose, they reveal a complex bouquet of dark fruit, violets, and subtle herbal or spicy notes. On the palate, Nocera offers a full-bodied, well-structured wine with vibrant acidity, good alcohol levels, and firm tannins. These attributes give it excellent potential for blending and aging, while also making it a strong candidate for varietal vinification, something more winemakers are beginning to explore.
The Nosiola grape is mainly grown in the Trentino, region of northern Italy, specifically in the Toblino and the Valle dei Laghi area, where it is believed to be an indigenous variety and in Lavis, in the province of Trento. This grape thrives on terraces known as “frate” and the grape’s name is thought to derive from the hazelnut like notes found in the wine (linked to the dialect word "nosela") or from the crunchy texture and golden hue of its berries.
Considered one of the most distinctive and iconic local grape varieties in Trentino, Nosiola plays a key role in the production of many white wines from the region. It is particularly notable for being the base of the Trentino DOC Nosiola. Addittionally, the Nosiola grape is also used to make the renowned regional sweet wine, the Trentino Vino Santo. This dessert wine is created through the traditional method of natural drying of the grapes on racks, resulting in a wine with a minimum alcohol content of 16%.
The Nosiola grape itself is medium-sized, spherical, and features a waxy, thin, and firm skin that is greenish-yellow in color. The variety produces a medium-small leaf and a medium-sized, compact, elongated cylindrical cluster with wings. The vine thrives in hilly, sunny, and well-ventilated land, and it has a medium-late maturation period, coupled with medium vigor.
Wines made from Nosiola grapes have a pale straw yellow color with greenish tints. The aromas are delicately fruity, with subtle hints of hazelnut. On the palate, Nosiola wines are dry, with a crisp, refreshing finish that is pleasantly cool, making them a beloved expression of Trentino's unique terroir.
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