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Prugnolo Gentile is a distinguished clone of the Sangiovese grape, cultivated primarily in and around the historic town of Montepulciano in southern Tuscany. It serves as the backbone of two of the region’s most renowned wines: Vino Nobile di Montepulciano DOCG and Rosso di Montepulciano DOC.
While occasionally referred to as Sangiovese Grosso, Prugnolo Gentile is considered distinctive to the Montepulciano area, both in name and expression. Ampelographers and local winemakers believe it is a native clone that has adapted over centuries to the unique soils and microclimate of the region.
Prugnolo Gentile shares many of the core characteristics of Sangiovese - high acidity, firm tannins, and a profile that balances red fruit aromas with earthy and floral undertones. However, in the Montepulciano terroir, it tends to produce wines that are rounder, silkier, and more aromatic, especially when aged in large oak casks.
In the case of Vino Nobile di Montepulciano, the wine must contain a minimum of 70% Prugnolo Gentile, often blended with other authorized local varieties such as Canaiolo and Mammolo. These wines are known for their elegance, complexity, and aging potential, while Rosso di Montepulciano, made with the same grape, is typically lighter, fresher, and more approachable in its youth.
Thanks to its balance between structure and finesse, Prugnolo Gentile is highly regarded by both producers and consumers who appreciate classic Tuscan reds with a noble pedigree and a sense of place.
The Prunesta grape is an authochthonal variety of ancient origin from Calabria. Some believe the Prunesta could be the Capinia grapes mentioned by Pliny. The etymology of the name seems to make it derive from the Latin mist and refers to the abundance of bloom that covers the skin, almost like a fine mist. Traditionally, the grape is also called Uva del Soldato (Soldier’s Grape) or even Ruggia. The grape variety is present mainly on the Tyrrhenian coast of Calabria.
Its black berry color is large and ellipsoidal with waxy, bluish-purple color skin. The cluster is medium, pyramidal or conical, medium compact or loose with medium, orbicular, trefoil leaf.
The Prunesta grape is usually grown using traditional farming systems.
The wine produced from Prunesta grape is of cherry or ruby red color with an intense aroma and dry flavour, slightly tannic and full-bodied.
Since 1987, the University of Florence has been leading an ambitious project to recover and protect the rich genetic heritage of Tuscany’s native grape varieties - many of which were on the brink of extinction. One of the most fascinating rediscoveries to emerge from this research is Pugnitello, a rare red grape that had nearly vanished from Italian vineyards.
Pugnitello takes its name from the Italian word pugno, meaning “fist,” a reference to the small, compact, conical clusters that resemble a clenched hand. Though its exact origins remain unclear, it is believed to have originated in the southern Tuscan province of Grosseto. This ancient variety had long been overlooked, but its unique qualities and strong identity are earning it a growing reputation among winemakers and wine lovers alike.
Morphologically, Pugnitello shares some characteristics with the Montepulciano grape, yet it stands apart in several key aspects. It produces lower yields and has a distinct bunch shape, along with notable differences in flavour and structure. Unlike more well-known varieties, Pugnitello is not currently recognised in any DOC (Denominazione di Origine Controllata) classification. However, it is increasingly found in a number of IGT (Indicazione Geografica Tipica) wines throughout Tuscany, particularly in experimental or small-scale productions focused on authenticity and terroir.
The grape itself features medium-sized, rounded berries with thick, leathery, blue-black skins covered in a generous bloom. Its bunches are compact, short, and pyramidal, and the leaves are medium in size, pentagonal in shape, and typically five-lobed. In the vineyard, Pugnitello displays good vigour and resilience, making it an interesting option for sustainable viticulture.
Wines made from Pugnitello are intensely coloured, showing deep ruby red tones with vibrant violet reflections. On the nose, they offer subtle herbaceous aromas, often accompanied by notes of dark berries and spice. On the palate, Pugnitello wines are full-bodied and structured, with a high alcohol content, balanced acidity, and exceptionally fine tannins. These characteristics make the wine both powerful and elegant, with excellent potential for aging.
The Quagliano vine is native to the Piedmont of the Saluzzo area, where it is still cultivated today. It is a grape of a rather large berry, usable for its organoleptic characteristics also as table grapes, and that in the past, for its diuretic qualities, was also used as the so-called “grape cure”.
The name seems to derive from the dialect "CAIA" that is “curdled”, in reference to the method of vinification.
The berry is black, big, spherical with waxy, thick, black-brown skin. The bunch is large, cylindrical, with two wings, compact with a medium, full, five-lobed leaf.
The Quagliano grape variety is not sensitive to illness or other adversity and shows no particular requirements of soil and climate types. This variety has high vigor and time of late ripening.
This vine gives a light ruby red wine. The fragrance is vinous, with floral notes of violets, the taste is medium bodied and slightly tannic, fine and harmonious.
Raboso is a historic red grape variety native to the Veneto region, particularly thriving in the provinces of Treviso and Venice. Traditionally one of the most widely planted red grapes in eastern Veneto, Raboso has long held cultural and historical significance in the region’s winemaking heritage. Its name is thought to derive from the Italian word "rabbioso" (angry or aggressive), a nod to the grape’s naturally high tannins and acidity, which give the wine a bold, intense character that can be challenging when young, but rewarding with age.
Renowned for its strength and longevity, Raboso became famously known as “il vino del viaggio” - the wine of travel - due to its remarkable ability to withstand oxidation, long sea voyages, and extensive cellaring. This trait made it particularly prized by Venetian merchants and sailors during the Republic of Venice, who relied on its durability as they transported wine across the Mediterranean and beyond.
Raboso is most notably used in two prestigious DOCG wines: Piave Malanotte DOCG, where it is the dominant grape, and Bagnoli Friularo DOCG, where it plays a central role in creating robust and structured blends, including sparkling wines such as Prosecco Rose'. Though it is often blended with other varieties to soften its intense profile, some producers craft pure varietal expressions of Raboso that showcase its full potential, wines with deep ruby color, complex aromas of wild berries, sour cherry, violets, and spicy undertones, along with firm tannins and vibrant acidity.
In the vineyard, Raboso is known for its resistance to disease and its ability to thrive in flood-prone soils near the Piave River. The grape ripens late and yields are typically high, but careful viticultural management can result in deeply expressive wines with great aging potential.
The Rebo grape is named after Rebo Rigotti (1891-1971), researcher at the Experimental Station of San Michele all'Adige (TN), who built this crossing around 1920, with the intention of finding a replacement for the Merlot to be used in less suitable areas.
The Rebo vine is listed as Incrocio Rigotti 107-3 (Merlot x Teroldego). Rigotti obtained a grape capable of giving wines of the indegenous variety Marzemino’s fragrance but supported by the structure of the Merlot.
The grape variety Rebo has spread outside its native Trentino, but the only recognized DOC is the Trentino DOC, the main growing areas include the municipalities of San Michele all’Adige, Volano, Calavino, Cavedine and Padergnone, in the Valley of the Lakes, the home town of Rebo Rigotti.
The Rebo berry is black, medium with waxy, bluish-black skin. The bunch is medium, compact, usually winged with a medium, orbicular, or three-lobed leaf. The Rebo vine has medium vigor and good and constant production.
The grape Rebo produces ruby red wines with fruity noses with hints of underbrush and blackberries. Warm, tannic and full-bodied on the palate.
The Recantina is an ancient and almost forgotten red grape variety native to the Treviso province in Veneto, with its origins deeply rooted in the Montello hills. Historical records and local traditions indicate that Recantina was once widely cultivated across the area. However, like many native Italian varieties, its cultivation dramatically declined following the devastating spread of phylloxera in the late 19th century. Despite its near extinction, a few determined growers and researchers have kept the variety alive, and today, Recantina is experiencing a slow but exciting revival among those passionate about Italy’s native grapes.
Ampelographers - experts in grape classification - have identified two distinct biotypes of the variety: Recantina a pecolo scuro (dark stalk) and Recantina a pecolo rosso (red stalk), both of which exhibit subtle but important differences in morphology and wine expression. The vine is vigorous and productive, with medium-sized, round berries that have a thick, waxy, dark blue-black skin, and a compact bunch structure. The leaves are medium, pentagonal, and five-lobed.
Wines made from Recantina grapes are visually striking, boasting a deep ruby red colour with vibrant purple hues. Aromatically, they are expressive and elegant, offering a complex bouquet of wild berries, violets, black cherries, cloves, and gentle spices. On the palate, Recantina delivers a full-bodied, well-structured wine with robust but refined tannins, a firm backbone, and a long, lingering finish. These characteristics make Recantina wines excellent companions to grilled meats, aged cheeses, and hearty Italian dishes. With proper ageing, the wine’s structure softens, and its aromatic profile becomes even more nuanced and layered.
Refosco dal Peduncolo Rosso is a unique red grape variety from northeastern Italy, best known for its vibrant wines and its distinctive name, which refers to the reddish hue of its grape stems (“peduncolo rosso” meaning “red stem” in Italian). This characteristic sets it apart from other members of the broader Refosco family, a historic group of native Italian grape varieties cultivated in the Friuli Venezia Giulia region for centuries.
Native to Friuli Venezia Giulia, Refosco dal Peduncolo Rosso thrives in the region's climate and well-drained soils, producing some of Italy’s most characterful and expressive red wines. While Friuli remains the heartland of its production, this grape variety has recently found its way into selected Veneto DOC wines, where winemakers are exploring its potential in new terroirs.
This is a late-ripening grape, which means it benefits from a long growing season, allowing it to develop complex aromas and rich phenolic content. Wines made from Refosco dal Peduncolo Rosso are typically full-bodied and structured, with naturally high acidity and a firm tannic backbone. These wines often display notes of dark berries, black cherry, wild herbs, and subtle spice, along with a slightly herbaceous character that adds depth and distinction.
Due to its bold profile and high tannin content, Refosco dal Peduncolo Rosso is sometimes blended with international varieties like Cabernet Sauvignon to round out its flavor and enhance approachability. However, in its purest form, it offers a unique expression of the Friulian terroir, intense, rustic, and deeply rooted in regional tradition.
Refosco dal Peduncolo Rosso wines are ideal for aging, as their natural acidity and tannin structure allow them to evolve beautifully over time. They pair exceptionally well with rich meat dishes, game, and aged cheeses, making them a perfect choice for hearty cuisine.
Whether enjoyed on its own or as part of a blend, Refosco dal Peduncolo Rosso represents one of Italy’s most authentic and underappreciated native grapes. For wine lovers seeking bold flavors and regional character, it’s a variety well worth discovering.
The Refosco Nostrano is a red grape variety with a very important place in the great family of Refosco, which includes the most famous Refosco dal peduncolo rosso and the Terrano. There is no reliable information on its origin, but the first information about the Refosco Nostrano come from the municipality of Torreano and Faedis, in the province of Udine.
Refosco di Faedis and Refoscone are its synonyms, as reported in the national register of grape varieties and it is widely cultivated around the region of Friuli-Venezia Giulia, it was once one of its main varieties, mostly because of its high productivity, but recently has been gradually abandoned and replaced by more “noble” Refosco.
Refosco Nostrano produces medium to large size black berries and almost of oval shape. Its skin is very waxy and bluish-black colored. The bunch is medium-large, pyramidal or cylindrical, elongated, sometimes winged, rather compact with medium, rounded, three-lobed or five-lobed leaves
The Refosco Nostrano grape produces deep ruby red wine with a slightly herbaceous nose and dried plum and blackberry. On the palate is sour and astringent, tangy, sometimes aggressive, with good body and tannins.
The Ribolla gialla is a yellow grape as the name itself indicates, gialla, and an ancient variety of Friuli-Venezia Giulia, cultivated since Roman times in its area of excellence, in the hills around Rosazzo. In Slovenia and Croatia the grape is called Rebula and it is believed that its origin was precisely in the southern Dalmatian islands or farther south to Kefalonia.
Reportedly, the grape was then imported in Friuli by Venetian merchants in more recent times, i.e. around 1100 and its territory of excellence is still the hilly area between Udine and Gorizia, and in the denominations DOC Isonzo, Collio and Friuli colli orientali and DOCG Rosazzo. Excellent results are also achieved with the “rebula” from the Collio Sloveno.
The Ribolla gialla grape has never spread to the plains, preferring dry and hilly terrain where it gives rise to intense and structured wines with its yellow berries, medium, and discoid with a slightly thick, waxy, dotted, whitish yellow skin. The bunch is medium-small, cylindrical-pyramidal, medium compact with medium, rounded leaf.
The Ribolla gialla grape has good vigor and time of average maturity and gives a generally good and regular production. The grape produces pale yellow wines with weak greenish tones with a delicate nose with fruity scents, slightly floral and herbaceous. The wine has good acidity, medium body and a delicate and pleasant texture.
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