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The Asprinio grape, also known as Ragusa, is a historic white variety native to Campania, particularly prevalent in the Caserta and Naples provinces. With roots tracing back to Etruscan viticulture, Asprinio is believed to have descended from ancient wild vines that were domesticated millennia ago. Even its unique vertical training system, often involving tall poplar trees, reflects these ancient cultivation methods.
Primarily grown in sandy soils, Asprinio has been naturally protected from phylloxera, allowing it to thrive ungrafted. Its naturally high acidity makes it especially suitable for sparkling wine production, whether through the Classic Method (Metodo Classico) or the Charmat (Martinotti) Method. It is the principal grape used in Asprinio di Aversa DOC, a regional specialty.
Asprinio grapes are medium-sized and ellipsoidal, with waxy, medium-thick skins of gray-green color. The bunches are medium, elongated, often winged, and compact to slightly loose, with medium-sized, five-lobed leaves.
Asprinio wines are typically straw yellow with greenish reflections, offering a fresh citrus-driven aroma and vibrant acidity on the palate. Crisp, structured, and refreshing, Asprinio is prized as a base for sparkling wines and is a true expression of southern Italy’s vinous heritage.
The Avanà grape is a native of the province of Turin, and it is widespread mostly in the Val di Susa. Its affinity with some French varieties, such as Troyan and Gamay d'Orléans, suggests an origin beyond the Alps that dates back to the times when the Piemonte made part of the Duchy of Savoy.
This vine has experienced a decline after the advent of phylloxera and is currently a marginal variety. There is no registry of a wine made in purity of Avanà.
The berry is black, medium or medium-large, spheroidal with thick and consistent skin with little bloom, blue colored. The cluster is medium or medium-small, cylindrical, sometimes equipped with a wing, slightly tight or medium loose with a medium or medium-small, orbicular and slightly trefoil leaf.
The Avanà vine gives a ruby red colored wine. The fragrance is delicate with hints of red berries and almonds. It is typically blended with Neretta and Barbera.
The Avarengo grape is native of the Pinerolo area, but it has almost disappeared due to its low and difficult productivity. Rovasenda quoted it in a publication dated 1877 as a vine of Pinerolo. It owes its name to the scarcity (avarezza) of its production.
Long black grapes produced by this vine were consumed at the table and also for diuretic treatment, then it was subsequently also used for the production for the wine.
The berry is black, medium, and spheroid with a resistant skin covered with bloom, black-blue colored. The cluster is medium to large, conical-pyramidal, with 2 or 3 wings, pretty compact with a medium-small, pentagonal, leaf.
The Avarengo vine needs long pruning to balance its vigor, so prefers expanded forms of farming. Its productivity is low and irregular.
This grape gives a not very intense ruby-red color wine. The fragrance is delicate with hints of red berries and almonds. Rarely vinified alone, it is usually blended with Neretta and Barbera.
If Barolo is known as the king of Italian wines, then Barbaresco undoubtedly deserves its title as one of the most noble princes. Elegant yet powerful, this iconic red wine is crafted exclusively from 100% Nebbiolo grapes, cultivated in the Langhe region of Piedmont, specifically in the communes of Barbaresco, Treiso, and Neive. The wine takes its name from the village of Barbaresco, where the tradition and identity of this great wine were born.
Barbaresco earned Italy’s prestigious DOCG (Denominazione di Origine Controllata e Garantita) status in 1980, a guarantee of origin and quality that reflects the wine’s deep cultural and regional significance. According to the disciplinare - the official set of winemaking regulations - Barbaresco must be aged for a minimum of 2 years, including at least 9 months in oak barrels, before it can be released. Wines labeled Barbaresco Riserva must undergo a minimum of 4 years of aging, and are only produced in exceptional vintages that merit long-term cellaring.
Although Barbaresco wines require less aging before release compared to Barolo, this by no means implies that they are less age-worthy. On the contrary, Barbaresco has repeatedly proven its ability to mature gracefully, often revealing complex layers of aroma and flavor over decades.
Stylistically, Barbaresco is known for its finesse, balance, and aromatic charm. In its youth, it typically offers a bouquet of violets or roses, along with notes of red cherry, dried herbs, and subtle spice. The tannins, while firm, are generally softer and more approachable than those found in Barolo, making Barbaresco slightly more elegant and earlier drinking, yet still structured enough to benefit from extended aging.
The key differences between Barbaresco and Barolo lie primarily in terroir, aging requirements, and stylistic expression. Barbaresco comes from vineyards at lower altitudes and with slightly warmer microclimates, which often lead to earlier ripening and softer tannins. However, both wines are reflections of the Nebbiolo grape’s nobility and share the potential to evolve into truly world-class wines.
Whether enjoyed young or cellared for years, Barbaresco continues to capture the heart of wine lovers who appreciate elegance, complexity, and authenticity in their glass.
For the vintage assessment click here.
Barbera is a red grape variety widely planted mainly in Piedmont followed by Lombardy and in various other Italian regions and its cultivation has expanded over the years making Barbera the most planted varietal in Piedmont and together with the Sangiovese, the most planted in Italy.
Barbera is an easy to grow red grape, and whilst in Piedmont is very often vinified on its own to produce the widely known Barbera D’Alba and Barbera D’Asti, outside the region it is mainly found in blends due to its high level of acidity, supporting grapes that are lacking it.
Initially the Barbera was considered an average grape and wine, it is still the everyday wine in Piedmont, considered inferior to the Nebbiolo grape and wines, but over time, thanks to forward thinking wine makers and the use of wood ageing to add tannins, complexity and longevity, its reputation has grown and now Barbera produces excellent red wines.
The Barbera grape is used in many wines, there are dozens of Italian DOC appellations permitting its use, but the most important, 100% Barbera wines, are the Barbera D’Alba, from grapes grown in vineyards located in and around the town of Alba, and Barbera D’Asti, from Asti, both towns located in Piedmont and very close to each other.
Despite Barbera d’Alba enjoying a better reputation than its neighbour in the eyes of many wine drinkers, showing more elegance and less acidity, winemakers from the Asti region, are making outstanding Barbera D’Asti wines, mainly Superiore and Nizza DOCG, until recently part of the Barbera D’Asti DOCG appellation and now appellations on their own with the aim of changing the Barbera D’Asti reputation.
Barbera Bianca is a rare white grape variety native to Piedmont, grown primarily in the area between Ovada and Acqui Terme. Despite its name and a resemblance in bunch shape to the better-known red Barbera, ampelographic studies confirm that the two are not genetically related.
The first recorded mention of Barbera Bianca dates back to 1825, when Acerbi noted its presence in the Valenza area. Later, in 1877, Rovasenda and others described it as a grape of the Oltrepò Pavese. Over time, however, the variety fell out of favor, and today it is extremely rare, surviving only in small pockets of cultivation - mainly in the province of Alessandria.
Though the grape is well-suited to the Piedmontese climate and terrain, its cultivation has declined drastically, and it is now nearly impossible to find in commercial vineyards.
Wines made from Barbera Bianca are straw yellow in color, varying in intensity, and feature a delicate, fruity bouquet. On the palate, they are fresh, fruity, fine, and well-balanced, offering a graceful expression of a nearly forgotten variety.
Barolo is one of Italy’s most revered red wines, made exclusively from 100% nebbiolo grapes grown in a designated area surrounding the town of Barolo and 11 other communes in the Langhe region, near Alba in Piedmont. This area is considered one of the most prestigious in all of Italian viticulture, with five key villages - Barolo, La Morra, Castiglione Falletto, Serralunga d’Alba, and Monforte d’Alba - producing the most distinctive and high-quality expressions of Barolo.
Barolo was one of the very first Italian wines to be awarded the coveted DOCG (Denominazione di Origine Controllata e Garantita) status, a recognition of its historical importance and consistent quality. The official disciplinare - the set of strict production regulations - states that Barolo must not only be made from 100% Nebbiolo grapes grown within the approved zone, but must also be aged for a minimum of 38 months, including at least 18 months in wooden barrels.
In outstanding vintages, producers may set aside wines for extended aging and bottle them as Barolo Riserva, which requires a minimum of 62 months of aging, again with at least 18 months in wood. The choice of barrel size, type of oak, and aging method is left to each winemaker, allowing a broad range of interpretations - from more traditional, austere Barolos aged in large Slavonian oak casks to more modern styles matured in smaller French oak barriques.
In years when conditions are less favorable, responsible producers may choose to "declassify" their Barolo, releasing the wine under a more general Nebbiolo label, thereby maintaining the prestige of the Barolo name.
Stylistically, Barolo is a full-bodied, high-tannin wine with vibrant acidity and remarkable aging potential. In its youth, it often displays firm structure and bold flavors, but over time, Barolo develops an extraordinary complexity - aromas of dried roses, tar, red berries, truffle, licorice, and earthy notes emerge, making it one of the most fascinating wines to age and collect.
Barolo’s reputation as the "King of Italian Wines" is well-earned. It is not only a pillar of Piedmontese winemaking, but also a benchmark for age-worthy red wines worldwide.
For vintage assessment click here.
Bellone is a versatile and ancient white grape variety indigenous to the Lazio region, primarily cultivated in the provinces of Rome and Latina. Also known by its historical synonym Cacchione, Bellone boasts a deep-rooted heritage, with references dating back to Roman times - notably mentioned by Pliny the Elder, who praised it as one of the "grapes pantastica." Today, it remains a vital component of numerous Lazio DOC and IGT wines, especially those from the esteemed Castelli Romani area.
The Bellone grape features medium-sized, round white berries with thick, waxy skins. The skins are yellowish in colour and often streaked with brown when fully ripe. The bunches are medium to large, compact, and cylindrical-conical, sometimes with wings. Bellone vines are vigorous and thrive in volcanic soils, which are prevalent throughout the Lazio region. They perform best with medium canopy expansion and rich pruning techniques. While the grape tends to be abundantly productive, yields can vary depending on vintage conditions.
When vinified, Bellone wines display a vibrant yellow colour with brilliant golden reflections. On the nose, they are fruity and aromatic, typically featuring notes of citrus, stone fruit, and subtle mineral undertones, a hallmark of the volcanic terroir. The palate is refreshing and well-structured, offering a harmonious balance between fruit, acidity, and minerality.
Increasingly recognised for its quality and character, Bellone is enjoyed both in monovarietal wines and as part of regional blends, and it has gained popularity for its ability to produce expressive and food-friendly wines.
The Bervedino is a white grape variety grown in the eastern part of the Colli Piacentini, where it is known under the name of Berverdino. The name probably comes from the amber color that the grapes take in sunlight. In recent years the cultivation has been drastically restricted to the neighboring areas of the Arda Valley (in the province of Piacenza). It is listed in the National Register of Vine Variety and it is annotated in the list of recommended varieties in the province of Piacenza.
Usually it is vinified in blends with other local varieties.
Bervedino’s berry is white, medium, irregular, and nodular with waxy yellow skin with amber hues. Its bunch is medium, pyramidal, and compact with a medium, pentagonal, three-lobed leaf.
The Bervedino grape gives a wine of a light golden color, fruity aroma and fruity, fresh taste that is not lacking in finesse.
Biancame - also known locally as Bianchello or Greco Bianco - is a historic white grape variety primarily cultivated in Italy’s Marche region. Known for its pale-colored berries, from which it gets its name (“bianca” meaning white), Biancame has deep historical roots dating back centuries before the Roman Empire. In fact, ancient records suggest that the grape was already widely grown by 500 BC, and even the Roman historian Tacitus referenced wines believed to be made from Biancame in his account of the famous Battle of the Metaurus. According to legend, the overindulgence of Carthaginian soldiers in the local wine may have contributed to their defeat.
Biancame’s cultural and historical significance is so strong that in 1969 it became the basis for one of Italy’s earliest DOC wines: Bianchello del Metauro DOC, a designation that highlights the grape’s connection to the northern part of the Marche region, particularly along the Metauro River valley.
Today, Biancame is grown primarily along Italy’s Adriatic coast, with cultivation focused in both the Marche and parts of Emilia-Romagna. Its preferred terrain includes coastal and gently hilly zones, where the grape thrives in limestone-rich soils and benefits from cooling sea breezes that help preserve acidity and aromatic finesse.
Ampelographically, Biancame grapes are medium-sized, round, and white, with thin, delicate skins that are yellowish and often dotted with brown freckles and small specks. The clusters are large, tightly packed, and conical in shape, sometimes winged. The vine produces medium to large pentagonal leaves, typically five-lobed, and has good vigor and adaptability to various soil types.
Biancame is most often vinified on its own but can also be blended with other regional white varieties such as Verdicchio. It produces wines that are light to medium-bodied, crisp, and aromatic. In the glass, Biancame wines are a clear straw yellow with bright reflections. The nose offers delicate aromas of green apple, white peach, and floral hints, often accented by subtle spice and minerality. On the palate, the wines are fresh and balanced, with a slightly acidic profile, a pleasant aromatic finish, and a characteristically gentle bitter aftertaste that adds complexity and elegance.
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