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The Notardomenico grape is an ancient red grape variety native to the Brindisi area in the southern Italian region of Puglia. Although this indigenous grape has been cultivated in the region for centuries, it remains relatively unknown and is grown on limited vineyard surfaces, making it one of Italy’s rarest and most intriguing native grapes.
Despite its long-standing presence, Notardomenico is typically grown and vinified as part of a blend rather than on its own. It is most commonly paired with Ottavianello, another local variety from Brindisi, to which it lends its intense aromatic profile. In fact, Notardomenico is known to dominate blends with its bold olfactory expression, often overpowering its blending partner in terms of aroma.
The first known mention of the Notardomenico grape appears in the 1877 viticultural essay by Italian ampelographer Giovanni Di Rovasenda, although, interestingly, he does not provide a detailed description of the variety. The origin of the grape’s unusual and distinctive name remains a mystery to this day, adding to the allure and enigma surrounding it.
Notardomenico berries are black-skinned, medium in size, and typically spheroid but uneven in shape. The skin is thin, tender, and covered with a waxy bloom, displaying a deep violet-red colour at full ripeness. The grape clusters are medium in size and can be conical or cylindrical, sometimes winged. They may be loosely packed or moderately compact, depending on vineyard conditions.
The vine exhibits medium vigour and reaches maturity at a medium-late stage of the harvest season. While Notardomenico is not known for exceptionally high yields, it provides a consistent and decent level of production under the right conditions. The leaf is medium in size, pentagonal or orbicular in shape, and lobed—typical of many traditional Italian grape varieties.
As of now, Notardomenico is not vinified as a monovarietal wine, meaning there are no commercially available wines made purely from this grape. Due to this, there is no detailed organoleptic profile or formal tasting notes describing a 100% Notardomenico wine. However, its contribution to blends - particularly in conjunction with Ottavianello - suggests that it offers a significant aromatic lift, with pronounced and expressive fragrances that bring depth and complexity to the final product.
The Nuragus grape variety is one of the oldest and most historically significant white grape vines cultivated in Sardinia, particularly in the southern provinces of Cagliari and Oristano, where it still covers approximately 3,300 hectares. Despite a gradual decline in recent decades, Nuragus remains the most extensively planted grape variety on the island. Its enduring presence is largely due to its rustic character, exceptional adaptability to diverse soils, and high productivity, making it a reliable and generous vine for growers.
Believed to have been introduced to Sardinia by Phoenician sailors, Nuragus boasts ancient origins that link it to early Mediterranean viticulture. The vine is medium in vigor, with a medium-late ripening cycle, and produces consistent, abundant yields. Its berries are medium-sized, white, sub-oval in shape, and feature a golden yellow skin with a light waxy coating. The bunches are typically medium to large, compact, and conical or cylindrical-conical, often with a winged structure.
Nuragus grapes produce a dry white wine that is pale straw yellow in color, sometimes showing subtle greenish reflections. On the nose, the wine reveals delicate aromas of white flowers, green apple, and light citrus notes. On the palate, it is fresh, fruity, and pleasantly balanced, with moderate alcohol and a clean finish. While it is commonly used for traditional still white wines, Nuragus is also employed in the production of sparkling wines and aromatic blends, showcasing its versatility in modern winemaking.
The Olivella nera grape has uncertain origins and it is also uncertain the question of its correspondence with the vine Sciascinoso. In reality, the confusing situation is due to the fact that the Olivella name was in turn attributed to numerous varieties, because of the resemblance of their berry, for the color and the elongated shape that could remember, precisely, an olive.
This grape is grown in Campania and Lazio, and has been present in the National register of grapevine varieties under the name “Olivella nera” since 1971. The grape Sciascinoso is also recorded in the Register, but one year before Olivella. In the registers that gather all the grapes from Campania only Sciascinoso is mentioned (described sometimes as “locally known as Olivella”), while the Olivella as such is present in the specification of Frusinate IGT (Lazio).
Olivella nera has a medium-small, ovoid berry with consisting, red-black colored skin. Its bunch is medium, conical, moderately compact, winged and the leaf is medium, pentagonal with seven lobes.
The vine Olivella nera has medium vigor and medium-early maturity. The wine it gives is of intense ruby red color with purple hues. The fragrance is vinous, fruity with hints of plum, cherry and blueberry, while the taste is fresh, tannic and consistent.
The Oltrepò Pavese DOCG Metodo Classico is a classic or traditional method sparking wine produced in the province of Pavia, the name translate as “beyond the River Po in the province of Pavia”, and became “as metodo classic” a DOCG in 2007, before it was a DOC and included and still includes all wines made in the area, still, red, rose and white and sparkling (only Martinotti or Charmat method).
Characteristics of the Oltrepo Pavese Metodo Classico, other than the second fermentation taking place in the bottle is a minimum of 15 months on the lees for the NV and 24 months for the “Millesimato”.
According to the disclipinare, regulation, the Oltrepo Pavese Metodo Classico must be made with a least 70% of Pinot Nero grape with the remaining 30% any or combination of Pinot Grigio, Pinot Bianco and Chardonnay grown in the in the Oltrepo’ Pavese wine region, a region located in Lombardy and bordering with Piedmont and Emilia Romagna, a wine region that benefits from an excellent microclimate thanks to their proximity to the river Po.
The Oltrepo' Pavese are is one of the major wine producing Italian wine regions and it is considered the Pinot Nero motherland. Buttafuoco is another very little known wine produced in the area.
For our selection of Italian classic method wines click here
Ortrugo is a lesser-known but historically significant white grape variety native to the Emilia-Romagna, particularly thriving in the province of Piacenza. Its first recorded mention dates back to the Ampelographic Bulletin issued by Italy’s Ministry of Agriculture in 1881, where it appeared under the names Altrugo or Artrugo, likely the origin of its current name. The term Ortrugo is thought to derive from the Italian phrase "altre uve", meaning “other grapes,” which may reference its historical role as a blending variety.
Traditionally widespread throughout Emilia, the cultivation of Ortrugo has declined over time, with many producers favoring more commercially popular grapes. However, a renewed interest in indigenous varieties has led to a resurgence of Ortrugo, especially in its pure varietal form, thanks to the passion and dedication of local winemakers. The grape is known for its distinctive spheroidal white berries with a thick, waxy, greenish-yellow skin, and its large, three-lobed, slightly kidney-shaped leaves. The bunches are typically large, compact, and conical, often featuring a characteristic wing.
Wines made from Ortrugo are typically pale straw-yellow in color and display a delicate aromatic profile with subtle floral and fruity notes. On the palate, they are moderately full-bodied, pleasantly fresh, and exhibit a balanced level of alcohol. While Ortrugo is often blended with other white varieties such as Malvasia Bianca, it also shines as a single-varietal wine and is frequently used to produce frizzante and spumante (sparkling) wines in the Colli Piacentini DOC area. Crisp, refreshing, and versatile, Ortrugo offers a unique expression of the Piacenza terroir.
Orvieto DOC is a renowned Italian white wine appellation that spans the regions of Umbria and Lazio, taking its name from the historic hill town of Orvieto, which sits at the heart of the production zone. The most prestigious wines fall under the Orvieto Classico designation, reserved for wines made from grapes grown in the historic core of the region, where the terroir is particularly suited to white grape cultivation.
The wines are typically blends dominated by Grechetto and Trebbiano (Procanico), but the DOC regulations also allow for the inclusion of other white varieties such as Malvasia, Verdello, and Drupeggio. Orvieto DOC wines are known for their freshness, floral and fruity aromas, and versatility.
Orvieto is produced in a range of styles to suit different palates: Secco (dry), Amabile (medium sweet), and Abboccato (semi-dry). The sweetness level depends on the residual sugar, which is managed by halting fermentation at specific stages - a decision influenced by the vintage’s grape quality and ripeness. In exceptional years, the grapes have naturally higher sugar levels, contributing to richer, more expressive wines.
Elegant and approachable, Orvieto DOC and Orvieto Classico wines are ideal as aperitifs, with light starters, or with traditional Umbrian cuisine, offering a true taste of central Italy’s winemaking heritage.
The Oseleta grape has been intertwined with the landscape of Valpolicella and Monti Lessini since ancient times, playing an unheralded yet crucial role in the region's winemaking heritage. While not explicitly mentioned, Oseleta has long been a silent contributor to the illustrious blends of Recioto and Amarone della Valpolicella.
Believed to be the result of the domestication of indigenous wild grapes, Oseleta languished on the verge of obscurity until a gradual resurgence began in the 1970s. Its name, derived from the fondness that birds exhibit towards its luscious berries, hints at the grape's innate allure and appeal.
Characterized by medium-sized berries adorned with thick, black-blue skin, Oseleta clusters boast a compact, cylindrical-pyramidal shape, occasionally accented by a wing-like protrusion and adorned with petite, pentagonal leaves.
Despite its unassuming demeanor, the Oseleta grape displays moderate vigor and yields a consistent yield year after year. Its true essence, however, lies in the exceptional wine it produces: a bold, intense ruby red elixir that tantalizes the senses with its fruity and spicy bouquet. Tannic, rich, and full-bodied, Oseleta wines lend depth, structure, and vibrant color to blends, cementing its status as a prized component in the winemaker's arsenal.
Ottavianello, better known internationally by its French name Cinsault, is a red grape variety with a fascinating journey across Mediterranean winemaking traditions. Believed to have been introduced to southern Italy from France by the Marquis of Brugnano, the grape took root in the regions of Campania and Apulia, particularly around the towns of Brindisi, San Vito dei Normanni, and Ottaviano - the latter likely giving rise to its Italian name, Ottavianello.
In Apulia, Ottavianello has historically been used in small proportions to enhance the aromatic profile of local red wine blends, adding finesse and soft fruit notes. However, it reaches its purest and most expressive form in the DOC Ostuni Ottavianello, a rare appellation where it is vinified as a single varietal wine, showcasing its unique personality.
The grape is characterized by medium-sized, ellipsoid black berries with a delicate violet hue and a waxy skin. The bunch is typically medium in size, pyramidal, elongated, and moderately compact. Its foliage is also distinctive, featuring a medium-sized, pentagonal leaf with five lobes. The vine has modest vegetative vigor and offers consistent, good yields, making it suitable for quality-focused viticulture.
Wines made from Ottavianello are typically ruby red in color, evolving to garnet with age. The bouquet is subtle and refined, offering olfactory notes of dried fruits such as hazelnuts and almonds, complemented by light spice and a touch of floral or herbal complexity. On the palate, Ottavianello is soft, slightly aromatic, and well-rounded, with persistent flavor and a pleasant, velvety finish.
Though not as widely planted as in the past, Ottavianello is enjoying a quiet revival, particularly among producers dedicated to preserving Apulia’s indigenous and historical varietals.
The grape Pallagrello is one of the native grape varieties that is driving the renaissance of the Campania wines.
The variety is native of Caserta, with two varieties: a white and a black, with small bunches and perfectly round berries, hence the name Pallagrello, small ball in the local dialect “U Pallarel”. Its origin presumably dates back to the ancient Greece, and have evidences that in the Ancient Rome period the grape was known by the name of “Pilleolata”.
The Pallagrello is a complex grape, not very productive and very delicate, the Pallagrello Bianco is harvested mid-September and it needs a well dosed wood approach and has a good evolution in the bottle.
The Pallagrello Bianco, when fermented in wood, has a golden yellow colour, ample bouquet with hints of honey, broom, peach; in the palate is soft, rich and balanced, with a long persistence.In the steel fermented version, the color is straw yellow with scents of apple, pineapple, melon, well balanced and with a good aromatic persistence.
Pallagrello Nero is one of the most fascinating native grape varieties contributing to the renaissance of Campania wines, particularly in the province of Caserta. This rare and ancient variety exists in two forms - Pallagrello Nero (black) and Pallagrello Bianco (white) - and is cherished for its unique character and historical significance. The grape’s name comes from the local dialect “’U Pallarel,” meaning "small ball," a reference to its perfectly round berries and compact clusters.
Although its exact origins are uncertain, Pallagrello is believed to date back to ancient Greece, and there is historical evidence suggesting that during the Roman era it was known as “Pilleolata.” Despite its long-standing heritage, Pallagrello had nearly disappeared until dedicated producers in Campania began reviving it, recognising its potential to produce high-quality, expressive wines.
Pallagrello Nero is a complex and delicate grape variety, known for being low-yielding and requiring careful vineyard management. It ripens late in the season, typically between late October and early November, and benefits from carefully managed oak aging, allowing the wine to evolve beautifully in the bottle over time.
Wines made from Pallagrello Nero are typically deep ruby red in colour, offering remarkable structure and elegance. On the nose, the wine is aromatic and intense, with layered notes of red berries, blackberry jam, tobacco, and subtle spice. The palate is harmonious, soft, and velvety, with a rich mouthfeel and a long, lingering finish. These qualities make Pallagrello Nero one of the most interesting and age-worthy red wines from southern Italy.
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