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The Pampanaro grape is an ancient authochthonal variety of Lazio, recently rediscovered, listed in the National Register of grapevine varieties in 2010, together with Capolongo b, Maturano n, Lecinaro b, Rosciola rs.
These varieties have been recovered thanks to an Arsial project (Regional Agency for Agricultural Development and Innovation in Lazio), aimed at identifying the most qualified clones for vines already enrolled in the Regional register of grapevine varieties, to bring out the distinctive elements and allow the development in the territory. So little is known of this variety, and there are very few manufacturers that offer it.
Its berry is white.
Passerina, a vibrant white grape variety that graces the vineyards of Central Italy, primarily in the picturesque regions of Marche and Abruzzo. While its origins remain shrouded in mystery, Passerina's unique character and adaptability have earned it a cherished place among Italian wine enthusiasts. Passerina thrives in the rolling hills of Marche and Abruzzo, but its presence extends to Emilia-Romagna and Lazio, showcasing its resilience and appeal across diverse terroirs.
The grape's rich history is reflected in its numerous aliases, including Campolese, Pagadebito Gentile, Trebbiano di Teramo, and Uva Passera, each hinting at its regional significance.
The name "Passerina" itself, derived from the Italian word for sparrow ("passero"), alludes to the birds' fondness for the grape's ripe, succulent berries, a testament to its irresistible sweetness.
Passerina wines exhibit a fascinating range of styles, reflecting the unique terroir of each region. From crisp, dry whites to elegant sparkling wines, Passerina offers a versatile palate experience. A hallmark of Passerina wines is their captivating bouquet, characterized by prominent notes of ripe citrus fruits, including lemon, grapefruit, and mandarin, often accompanied by subtle floral and herbal undertones. Passerina's natural acidity and aromatic complexity make it an ideal candidate for sparkling wine production, resulting in vibrant and refreshing bubbly creations.
The wine pairs well with a large variety of food, from seafood, to light pasta dishes.
The Pavana grape, a historic red variety, has long-established roots in northern Italy, particularly in Veneto and Trentino-Alto Adige. Its name is believed to derive from a mispronunciation of padovana, referring to Padua, hinting at its possible area of origin. The Pavana vine has been cited by renowned 19th-century ampelographers, including Acerbi, Rovasenda, and Molon, highlighting its traditional importance in the region's viticulture.
This black-berried variety is characterized by its large, spherical berries with thick blue-black skin, and its medium to large conical bunches, often winged and moderately compact. The five-lobed, pentagonal leaf is typical of this vine, which displays medium vigour and a late ripening cycle, making it well suited to specific microclimates in the Alpine foothills.
Wines made from Pavana grapes are ruby red in colour with a bouquet that is fruity, reminiscent of wild berries, and carries light vegetal notes. On the palate, the wine is fresh, fruity, with a slightly bitter and subtly sour finish, which contributes to its unique and rustic character. Though not widely cultivated today, Pavana remains a local rarity and a valuable genetic resource for winemakers seeking to preserve regional diversity and authenticity.
Today, it is often used in blends or small-scale varietal bottlings aimed at highlighting native Italian grape varieties and offering something different. As interest grows in indigenous grapes and sustainable viticulture, Pavana is slowly being rediscovered by a new generation of wine enthusiasts and producers.
The Pecorello grape is a lesser-known but increasingly appreciated white grape variety native to the Calabria region, in southern Italy, particularly thriving in the province of Cosenza. This minor varietal has been cultivated locally since at least the late 19th century, where it has held a quiet yet enduring presence in the region’s viticultural traditions.
While one of its synonyms includes “Pecorino”, it’s important to clarify that Pecorello is a completely distinct grape variety from the better-known Pecorino grape grown in central Italy. Despite the similarity in names, these grapes are genetically unrelated, and each carries unique characteristics that reflect their regional origins.
The Pecorello grape is characterized by white berries of medium to small size and a spheroid shape. Its skin is thick and substantial, with a medium waxy bloom and a distinctive amber hue. The grape bunch is typically medium in size, cylindrical or conical in form, moderately compact to loose, and is paired with medium-large leaves that are orbicular and either entire or three-lobed.
In terms of viticultural performance, Pecorello displays medium to high vigor and tends to ripen from mid to late season. It is known for its average but reliable production levels, making it a manageable and sustainable choice for growers who seek quality over volume.
When vinified, Pecorello yields a pale yellow wine with an intense aromatic profile. Although it is rarely bottled as a single varietal, it plays an important role in blends, contributing to both white and rosé wines, and occasionally even to lighter red wines. In these blends, Pecorello imparts a distinct elegance and aromatic finesse, enhancing complexity and balance.
Despite its relative obscurity, Pecorello is gaining recognition among wine enthusiasts and producers alike who are drawn to indigenous Italian grape varieties with unique terroir expression. As interest in local and sustainable viticulture grows, the Pecorello grape stands out as a prime example of Calabria’s rich winemaking heritage and biodiversity.
The Pecorino grape is a white variety rooted in the Marche region that carries an air of mystery regarding its origins. Though its beginnings are somewhat obscure, Pecorino has found a significant home in Abruzzo, alongside its native Marche and Latium. Over the past decade, this grape has enjoyed a notable resurgence, having previously played a supporting role in blends. Now, driven by a renewed appreciation, Pecorino vines are being replanted and the fruit vinified on its own, yielding impressive wines with considerable structure. It's steadily carving out its place as another esteemed Abruzzese white wine, standing shoulder to shoulder with the renowned Trebbiano d'Abruzzo. Indeed, Pecorino is proving its mettle in producing fantastic white wines, whether enjoyed in their youthful vibrancy or with the added complexity of age.
The very name "Pecorino" whispers of the land and its traditions. Derived from "Pecora," the Italian word for sheep, it tells a tale of Abruzzo and Marche, regions steeped in a long history of sheep farming. The connection is no accident; sheep are drawn to the Pecorino grape, its early ripening making it one of the first sweet treats available from the vineyards. This early availability meant the sheep were often found nibbling on the ripening bunches. This natural attraction has lent its name to a grape now celebrated for the quality and character it brings to Italian white wine.
The wines obtained from Pecorino grapes are gaining significant recognition for their distinctive character. On the nose, Pecorino wines frequently showcase enticing aromas of white flowers, such as acacia and hawthorn, intertwined with notes of fresh fruit like green apple, pear, and that characteristic ripe peach. A subtle minerality, a whisper of the nearby Adriatic in coastal regions, often adds another layer of complexity to the aromatic profile.
On the palate, Pecorino wines typically deliver a refreshing and lively acidity, balanced by a pleasingly full body and a round mouthfeel. This structure allows them to pair beautifully with a range of cuisines. You'll often find a persistent finish with a subtle savory or almond-like note. Whether enjoyed young, where their fresh fruit and floral notes shine, or with some bottle age, which can lend greater depth and complexity, Pecorino wines offer a versatile drinking experience. Their growing popularity is a testament to their quality and their ability to express the unique terroir of their growing regions, particularly in Abruzzo, making them a must-try.
The Pedevenda vine is one of the oldest grape varieties, most of them forgotten, grown in the province of Vicenza. Its main use is for the production of the famous Torcolato (raisin, wine typology Breganze), although in some cases interesting dry wines have been obtained.
The first information about its cultivation date back to 1754, when Valerio Khanates aka Aureliano Acanti, includes “the grateful Pedevenda” among the famous wines of the Vicenza territory. Even Acerbi in 1825, and Zadar in 1901, speak of this vine, the first one citing it as Pexerenda and the other as Peverenda. The origin of the name is unknown.
The berry is white, medium, and oval with thick and consistent golden-yellow rose skin. The bunch is medium-large, elongated pyramidal, usually with a wing uttered, and with a medium or small, three-lobed leaf.
The Pedevenda grapevine has good vigor and vintage mid-early maturing.
The Pedevenda vine gives a straw yellow colored wine, with good acidity and structure.
Pelaverga is an ancient red grape variety native to the Saluzzo area in northwestern Italy and historically known in the Turin region under the name "Cari." This lesser-known but distinctive vine was introduced to the town of Verduno in the 17th century by Blessed Sebastiano Valfrè, who brought vine cuttings from the Saluzzo region. Over time, due to its low yields and delicate cultivation requirements, the grape was on the brink of extinction.
Fortunately, in the 1970s, a group of dedicated Verduno winegrowers recognized its potential and took action to preserve and revive Pelaverga, ensuring its survival and reestablishment in Piedmont's viticultural heritage.
The grape itself features large, black, elliptical berries with thick, waxy, blue-purple skin, forming medium to large clusters that are typically conical or pyramidal and compact. The leaves are medium-small, pentagonal, and five-lobed. Pelaverga prefers dry, well-exposed hilly terrain, where it thrives best. However, it is sensitive to bunch rot, which can affect production consistency.
The vine is of medium vigor, with medium-late ripening and fairly regular medium-high productivity under the right conditions.
Wines produced from the Pelaverga grape are ruby red with purple hues, known for their elegant, fruity aromas with subtle spicy undertones and delicate notes of black currant. On the palate, these wines are dry, medium-bodied, and low in alcohol, making them exceptionally food-friendly and refreshing, especially when lightly chilled.
Pelaverga Piccolo is a rare red grape variety with ancient, somewhat unclear origins, though it is widely accepted that it comes from the town of Verduno in the Langhe region of Piedmont, Italy. Still cultivated primarily in Verduno today, this distinctive variety may have made its way from Saluzzo centuries ago. However, it has significant differences from the Pelaverga grown in that area—most notably, the smaller berry size, which gives rise to the name "piccolo" (meaning "small").
The grape is black-skinned, medium-small in size, and ranges in shape from spheroid to ellipsoid. It has short clusters with blue-purple skin covered in a waxy bloom that gives it a silvery-gray cast. The bunches are medium to large, conical or pyramidal with one or more wings and a fairly loose structure. The leaves are medium-large, pentagonal, and typically three-lobed.
The Pelaverga Piccolo vine is known for its high vigor and mid-to-late ripening, with a production level that is medium to high and relatively consistent. Despite its rarity, it remains an important part of Piedmont’s winemaking heritage.
Wines made from Pelaverga Piccolo are ruby red with violet reflections, offering a vibrant and fruity bouquet accented by delicate spicy notes, often recalling white pepper. On the palate, these wines are typically dry, elegant, and fresh, with moderate tannins and a light-to-medium body, making them an excellent pairing for cured meats, light pasta dishes, and soft cheeses.
The Pepella grape is cultivated only on the Amalfi coast, mainly in the municipalities of Tramonti, Ravello and Scala. The first mention dates back to Rovasenda in 1877 who mentions it in the “Essay about universal ampelography”, referring to a table grape in the province of Naples called Pepe.
It is estimated that its introduction in the Amalfi coast is rather recent, in any case not earlier than the late nineteenth century. Its name is due to a phenomenon that leads to disparities in the size of the berries, so the cluster will generally have some normal berries and others the size of a peppercorn.
This grape is now almost eradicated - the few remaining strains are very old and can only be found in the vineyards of ancient cultivation and usually planted with other varieties of the Amalfi coast, as Biancatenera, Biancazita and Ripolo, with which composes the assembly of Doc Costa Amalfi white, in the province of Salerno.
The berry is white, small or very small, uneven, elliptical with yellow green, slightly waxy skin. Its bunch is medium long, tapered pyramidal, winged, and sparse with medium, pentagonal, five-lobed leaves.
The Pepella grape gives a straw yellow color wine with green hues. The fragrance is fruity with notes of apricot, honey and exotic fruits. On the palate is fresh with good body. Its features make it suitable for drying.
The Perera grape, locally known in the Valdobbiadene area as “Pevarise,” is a rare and historic white grape variety that once played a starring role in the rolling hills of Italy’s Prosecco-producing heartland. Particularly abundant in the prized sub-zones of Santo Stefano and San Pietro di Barbozza, Perera was historically sought after for the exceptional quality and distinctive flavour of its berries.
The grape’s name is thought to derive from its subtle pear-like taste (“pera” in Italian) found in the juicy pulp, or possibly from the berry’s unique shape, which resembles an inverted pear. This sensory profile made Perera a favourite among local growers and winemakers, valued for both its character and its ability to bring aromatic complexity to the wines of the region.
Perera’s story mirrors that of many European grape varieties. The arrival of the phylloxera plague in the late 19th century devastated vineyards across the Veneto, and Perera was particularly susceptible. Its vines were so severely affected that the variety nearly vanished from cultivation.For decades, Perera remained a footnote in viticultural history - until it was gradually rediscovered by passionate local winemakers who recognised its potential in high-quality sparkling wine production. Today, it is still considered a rare variety, but its revival has been driven by its role in the DOC and DOCG Prosecco appellations, where it is typically blended with Glera (the main Prosecco grape) and Verdiso to enhance aroma, texture, and flavour complexity.
Perera is a white-berried variety with medium-sized, spherical grapes covered in a waxy bloom. The berries are yellow-golden at full ripeness, developing a warm glow in the vineyard’s late summer sun. Clusters are medium to large, conical or pyramidal in shape, often with one or two small wings. They are moderately compact, housing a pentagonal, three-lobed leaf of medium-to-large size.
The Perera vine exhibits considerable vigour and has a late ripening cycle, making it well-suited to the cool autumn nights of the Prosecco hills. However, it is sensitive to millerandage (irregular berry development), which can make its yields less predictable. This irregular production has historically made it more challenging for growers to maintain, further contributing to its rarity today.
When vinified, the Perera grape produces wines of straw-yellow colour with golden highlights, a vibrant and inviting appearance that hints at its aromatic depth. The nose is intensely fruity and expressive, often showing notes of pear, apple, and delicate floral tones. On the palate, Perera is full-bodied yet harmonious, with a rounded mouthfeel and a persistent fruity finish. In Prosecco blends, Perera’s role is to lift aromatics and add fruit-forward richness, balancing the freshness of Verdiso and the delicate floral elegance of Glera. Its influence is subtle but significant, contributing to the layered complexity that defines some of the finest DOC and DOCG Proseccos.
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