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Riesling is a white aromatic grape that can produce outstanding wines, because like the Chardonnay, it is an age worthy wine, generally light in alcohol, with a beautiful and refreshingly high acidity.
The Riesling grape comes from Germany, where it is still the main grape, precisely the Rhine wine region, and from there planted in many other countries, including Italy, mainly Alto Adige and Friuli Venezia Giulia, it is in cool climates that the grape gives its best, however, there are the first attempt of growing the grape in warmer climate and despite the grape not producing great wines, the resulting wines are still very enjoyable without the ageing that characterise the best Rieslings.
The Riesling grape also produces some fantastic botrytised sweet wines, including the Canadian Ice Wine.
Riesling pairs well with many food types, but it is with spicy food that it really excels. Spicy food and Riesling are a pair made in heaven. Riesling is living a sort of renaissance due to very poor and sweet wine that has flooded the world a couple of decades ago, dry Riesling is crisp, due to its high levels of acidity, and has floral aromas.
The Riesling Italico grape variety, despite its name, is said to be of French origin, and from there has spread in several other countries. There are significant differences between the Rhine Riesling, the German one, and the Italian Riesling, both from the grape size and shape that the wines made, Riesling Italico produces “easier” wines but the blend of the two grapes, in any proportion, always produces great wines.
The Rondinella grape is a native of Verona and its origin remains unknown. Recognized by the ampelographers only at the end of the 19th century, Rondinella owes its name probably to the black bluish colour of its berries, reminiscent of the dove plumage.
The Rondinella grape is usually used in blends with other loval varieties, especially in the area of Valpolicella and Bardolino - Corvina, Molinara and Corvinone – to produce the local wines, Bardolino and the Valpolicella family of wines. Due to its high sugar content, the grape is used not only in the production of the Amarone but also in the Recioto della Valpolicella.
The Rondinella has a black, medium, spheroid berry with very waxy, solid skin of purplish black colour. The cluster is medium-large, pyramidal, winged, medium compact with a medium, pentagonal, five-lobed leaf.
The Rondinella grape is very versatile and adapt easily to different types of soils and climates, being a rather rustic vine, and has a high yield.
The vine Rondinella vinified alone (which rarely happens) gives an intense ruby red wine, with a delicately fruity scent, medium body, good acidity, and little tannins.
The Rossese grape is a red grape variety with uncertain origins, though it is believed to have originated in southern France before making its way to Liguria, where it found its ideal growing conditions in the Dolceacqua area. Today, Rossese is cultivated almost exclusively along the Italian Riviera, near the French border.
The Rossese grape is known for its medium-small, ellipsoidal berries with a blue black violet and waxy skin. The grape clusters are typically medium to large, pyramidal in shape, and may have one or two wings, while the leaves are pentagonal and medium to large in size. Its name is thought to be derived from its reddish hue, emphasizing its deep color and strong visual appeal. Rossese vines are pruned and trained so that their lush summer foliage shades the base and roots, shielding them from the intense midday sun. This method helps preserve the vine’s vitality and contributes to the grape’s balanced ripening.
The Rossese grape variety is known for its mid early maturation, vigorous growth, and abundant yields. It produces ruby red wines that are delicate yet expressive, offering floral and spicy aromas with hints of rose and black pepper. On the palate, Rossese wines are elegant, harmonious, and full-bodied, with a smooth texture and a subtle, slightly bitter finish.
Thanks to its **unique flavor profile and historical significance**, **Rossese di Dolceacqua** remains a prized hidden gem of **Italian winemaking**, celebrated for its **distinctive character and strong ties to Liguria’s winemaking heritage**.
The Rossese Bianco, white, grape owes its name to the intense amber or even pink shades on the fully ripe grapes that were exposed to the sun. There are other synonyms of Rossese bianco, both in Liguria di Levante and di Ponente, but there are not always phonological similarities with Rossese bianco delle Langhe, Piedmont.
White grape varieties called Rossese were widespread in Liguria (Rossese bianco is part of the Cinque Terre appellation grapes allowed) and Piedmont, mainly around Alba and Mondovi, in the past. Nowadays, the cultivation of Rossese bianco is limited to the towns of Sinio and Roddino Alta Langa.
The white berry of the Rossese bianco is small, spheroid with thick, very waxy, greenish yellow colored skin with light gray accents. The bunch is large, wide, conical, well developed, medium compact with a medium leaf.The grape has rather a poor vigor and its productivity is average but alternating, depending on the vintage.
The wines made with Rossese bianco grapes have a good alcohol content, are fresh and lively, with typical fruity notes (green apple and citrus). The taste is full-bodied, with lively acidity, balanced, and with good persistence on the palate.
The Rossese di Dolceacqua is a red wine crafted from the Rossese grape variety, which thrives in the rugged, steep terrains of Liguria’s Riviera di Ponente, west of Genoa. The challenging landscape makes vineyard maintenance and grape harvesting particularly labor intensive, requiring all vineyard operations - from pruning to harvesting - to be done entirely by hand. This manual labor intensive process is one of the main reasons why many vineyards in the region have been abandoned over time.
The Rossese di Dolceacqua DOC wine is produced in a designated area comprising 14 communes, spread across the picturesque Val Nervia and Valle Crosia. The vineyards sit at elevations ranging between 300 and 600 meters above sea level, benefiting from the Mediterranean climate and the cooling influence of the nearby Ligurian Sea.
To comply with the official DOC regulations, Rossese di Dolceacqua must be made with at least 95% Rossese grapes, with the remaining 5% consisting of non aromatic native red grape varieties. The result is a refined, light colored red wine that showcases bright acidity, medium body, and minimal tannins - unless aged in wood. Known for its elegant, fruity character, this terroir driven wine pairs beautifully with regional cuisine and embodies the rich winemaking heritage of Liguria.
Whether enjoyed young for its fresh, vibrant flavors or aged to develop greater complexity, Rossese di Dolceacqua remains a hidden gem among Italian wines, offering a truly distinctive expression of Liguria’s viticultural excellence.
Rossignola is an indigenous red grape variety native to the province of Verona, primarily found in the wine-producing areas of Bardolino and Valpolicella. While its cultivation is now closely tied to this region, records of Rossignola only date back to the 19th century, making it a relatively recent addition compared to other historic Italian vines.
Though once more widely grown, the Rossignola vine has seen a decline in cultivation due to its naturally light body, making it especially suitable for rosé wines rather than full-bodied reds. Nevertheless, it remains a component in several local DOC wines.
The grape features medium-sized black berries with thin, waxy, red-purple skins. Its bunches are medium in size, compact, truncated-pyramidal in shape, and sometimes winged. The vine produces medium, five-lobed leaves and is known for its good vigor and consistent yields.
Wines made from Rossignola are ruby red with purple reflections, offering intense, fairly complex aromas and a medium body. They are fresh on the palate with a pleasant flavor, although Rossignola is rarely vinified on its own. Instead, it is commonly blended with other local varieties in Bardolino and Valpolicella to enhance aromatic complexity and freshness.
The Rossola Nera vine is an exclusive variety grown solely in the Valtellina region of northern Italy. While it does not appear explicitly in the names of local wines, Rossola Nera is an important component in blends made from indigenous grapes, valued particularly for the vibrant acidity it contributes. This acidity plays a crucial role in enhancing the wines’ freshness, aging potential, and overall balance.
The grape’s name likely derives from the dark, reddish color of its berries. Rossola Nera grapes are medium-sized, spherical, and possess thin violet skin, which contributes to the deep ruby red hues found in the wines. The grape clusters are medium-sized, cylindrical, and compact, accompanied by medium-small, pentagonal, three-lobed leaves typical of the variety.
From a viticultural perspective, Rossola Nera exhibits excellent resistance to cold spring temperatures, which is vital in the alpine climate of Valtellina. It also displays good vigor and fertility, producing grapes that are naturally high in acidity, a prized trait for winemakers aiming for freshness and longevity in their wines. However, the variety is susceptible to certain diseases such as botrytis and powdery mildew, which require careful vineyard management.
Wines crafted with Rossola Nera are ruby red, characterized by their crisp acidity and freshness. In blends, this grape adds brightness and structure, making it an essential contributor to the distinctive style of Valtellina’s red wines.
The Ruchè grape is a rare and ancient variety that finds its true home in the rolling hills of Monferrato, in Piedmont, northwestern Italy. While it is now widely accepted that Ruchè is native to this region, its origins have long been debated. Some believe the grape arrived from Spain centuries ago, while others suggest its ancestors were brought over from France by monks, who planted it near the former San Rocco monastery in Portacomaro. This religious link may have inspired the name “Ruchè,” possibly derived from the word for “fortresses” or, as others suggest, from “rocks,” reflecting the grape’s preference for steep, rocky vineyard sites.
Ruchè vines are known for their medium-high vigour and consistent productivity. The grape bunches are medium to large in size, elongated and often winged, with loose clusters. The berries are black, medium-sized, and spheroid, with a thick, waxy skin. The leaves are typically three- or five-lobed and pentagonal in shape.
From a winemaking perspective, Ruchè produces elegant, aromatic red wines that stand out for their distinct personality. In the glass, Ruchè wine is a deep ruby red with characteristic purple hues. On the nose, it offers intense and refined aromas, with prominent notes of cherry, wild berries, and geranium flowers. On the palate, Ruchè is full-bodied, smooth, and velvety, often featuring a generous alcohol content balanced by soft tannins and a lingering finish.
In recognition of its exceptional quality and limited production area, Ruchè di Castagnole Monferrato was granted DOCG status—Italy’s highest wine classification—further securing the grape’s identity and connection to its unique terroir.
Sagrantino is a red grape variety native to Umbria, where it is primarily cultivated in the Montefalco area. Though still relatively limited in production, the cultivated area of Sagrantino is slowly expanding due to increasing interest in its unique character and ageing potential.
The origin of the name "Sagrantino" remains uncertain. It is believed to derive either from "sagra" - a local term for a town's food festival - or from "sacrestia" (vestry), as the wine may once have been used in religious ceremonies or masses.
Historically, Sagrantino was used almost exclusively to produce passito-style wines, made from dried grapes, prized for their intensity and sweetness. However, beginning in the 1970s, a shift occurred as winemakers began focusing more on the secco (dry) style, which now dominates modern production.
The Sagrantino vine is known for its vigorous growth, low yields, and thick-skinned berries, which contribute to the grape's naturally high tannin levels and deep color. It thrives in the clay-limestone soils of Umbria, particularly around Montefalco, where it benefits from warm days and cool nights that help preserve acidity and develop complex aromas. The vine is late-ripening, requiring careful management and extended hang time to achieve full phenolic maturity, which is essential for balancing its intense tannic structure.
Sagrantino is notable for having one of the highest tannin levels of any grape variety in the world. These firm tannins, combined with rich fruit and structure, give the wines exceptional longevity and ageing potential. In the glass, Sagrantino wines are typically dark and opaque, offering aromas of blackberry, black cherry, plum, and spice. On the palate, they are bold, full-bodied, and complex, often requiring several years of bottle age to fully soften and develop.
The most renowned expression of the grape is Sagrantino di Montefalco, a DOCG wine that showcases the depth and power of this remarkable variety.
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