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The Semidano grape is a white grape variety of uncertain origin, though it is believed to have arrived in Sardinia during ancient times, possibly introduced by Phoenician or Roman traders through the historic ports of Karalis (Cagliari) and Nora. Like Nuragus, another indigenous Sardinian grape, Semidano became established in the Campidano di Cagliari area, where it has been documented since 1780. Traditionally, it was used to soften the wines produced from the more acidic Nuragus grape.
However, the phylloxera epidemic of the 19th century devastated Semidano vineyards. Due to its high sensitivity to the pest, the grape was nearly wiped out, and subsequent replanting efforts prioritized more productive varieties like Nuragus. As a result, Semidano faced near-total abandonment for decades.
Today, Semidano is cultivated in limited quantities, primarily in the Campidano di Oristano, particularly around the town of Mogoro, which is considered ideal for this grape. In recognition of its unique characteristics, the DOC Sardegna Semidano and its subzone Semidano di Mogoro were officially established in 1996 by the Italian Ministry of Agriculture and Forestry.
The Semidano has a medium sized berry, spheroid, with a thick to very thick amber-yellow skin, heavily waxed and resistant. Its bunch is medium, cylindrical-conical, compact or semi-compact with a medium, orbicular, typically five-lobed leaf. The grape has a medium vigor, mid-season ripening, with average but irregular yields.
Wines made from Semidano grapes are pale yellow with a delicate, intensely aromatic bouquet. Typical aromas include floral and fruity notes, with hints of peach, apricot, and citrus. On the palate, Semidano wines are fresh and vibrant, thanks to their natural acidity, and well-balanced by a moderate alcohol content.
The Sgavetta vine is an ancient autochthonous red grape variety from Emilia-Romagna, with its earliest records of cultivation dating back to the 19th century, particularly in the area between Modena and Reggio Emilia. Despite its historic roots, the grape has seen a sharp decline in cultivation over the decades, primarily due to the increasing popularity of more commercially viable varieties, especially those in the Lambrusco family.
Sgavetta produces medium-sized, black, spheroidal berries with very waxy, blue-black skins. The bunch is medium-sized, pyramidal and elongated, often winged and quite loose, while the leaf is medium, pentagonal, and five-lobed. The vine displays good vigor, reaches average maturity, and is known for reliable and regular yields.
Though rare, the wines made from Sgavetta grapes are deep purple in color, with an intense, vinous aroma. On the palate, they are light, fresh, and exhibit a slightly tannic finish, making them a pleasant and approachable choice, particularly as a young red wine.
The Spergola grape owes its name to the fact that the main clusters are always accompanied by a smaller cluster, it has been present in the region of Emilia-Romagna, in the zone of the Colli di Scandiano and Canossa since the 15th century. Although in recent years it has been almost forgotten, or in other cases confused with Sauvignon, it is now coming back.
The Spergola is a variety that seemed doomed to extinction, but some sensible winemaker have managed to save it using ungrafted vine dating back before the phylloxera, a pest of grapevines worldwide.
Spergola has small, white berries with waxy, greenish yellow coloured skin. The bunch is pyramidal, winged, medium dense.
The Spergola grape produces a wine with a straw yellow color and pale greenish highlights. The nose is characterised by floral and fruity notes of green apple. The palate is fresh, balanced and good persistence.
A Supertuscan is not a wine but a category of wines, and as the name implies, a wine, red wine, made in Tuscany.
If you have watched Andrea’s video you may recall Andrea describing the Italian appellation system as very restrictive and limiting for Italian winemakers, while not guaranteeing, ensuring, the quality of Italian wines from a consumer point of view.
DOC and DOCG wines are not, by definition, better than table or IGT wines.
Supertuscan is the the response of Tuscan winemakers to the limitation of the Italian appellation system, to the limitations of DOC and DOCG wines. Winemakers decided to cut ties with an outdated system and started creating wines according to their and their grapes characteristics and not according to rules written by someone with no knowledge about their vineyards. The first Supertuscan wines were in fact sold as table wine, the only category that allowed the winemaker to really create without any limitation, until 1992 when the IGT category was introduced and table wines disappeared from the labels to be replaced with IGT.
Supertuscans came about in the 70, but the actual name came after, to indicate great wines that did not meet the DOC/DOCG requirements. In the 70' and 80' there was great emphasis on the appellation, appellation was synonym with quality, Supertuscan was created to balance "table wine" written on the label, to tell wine drinkers that these wines were only table wine because did not fit any other category, not because of their poor quality.
Sassicaia was the wine that gave birth to the movement, and nowadays every Tuscan winery makes at least one Supertuscan so that the name itself has lost its original meaning and purpose. The success of the category has also been driven by the premium prices consumers were happy to pay for them compared to the other Tuscan wine, with only a few exceptions, such as the Brunello di Montalcino,.
A definition of Supertuscan doesn’t exist, Supertuscan were normally blends of Sangiovese and other grapes, from Cabernet Sauvignon to Merlot, to Petit Verdot but are now often single grape variety wines. For the purpose of this guide, a Supertuscan wine can be defined as a red wine made in Tuscany, aged, with a long lifespan, great complexity and structure. A great wine... when properly made
Susumaniello is a red grape variety believed to have originated from Dalmatia, that has thrived in Apulia, particularly in the Brindisi province, for centuries. Its name, derived from the Italian phrase "caricare il somaro" (meaning "to load the donkey"), reflects its historically high yield.
This grape is known for its unique growth pattern - while young vines produce abundant fruit, yield declines significantly as the vine matures. Fully mature vines produce only 1-1.2 kg of grapes per plant, but these low yields result in high sugar concentration and balanced acidity, making it ideal for premium wines. Historically, Susumaniello was used for sweet extract production, supplying wineries in northern Italy. However, as demand for these extracts diminished, the grape nearly vanished.
Recently, winemakers have revived Susumaniello due to its potential for high quality wines. It is now vinified as a single varietal or blended, often with Negroamaro and Malvasia Nera di Brindisi, to create well structured wines with excellent aging potential.
Susumaniello has a medium sized, spheroid shape, black berry with a waxy, medium-thick blue-tinged skin. The bunch is medium, elongated, pyramidal, compact, and composed and the leaf is pentagonal, five-lobed, and medium in size.
Susumaniello wines are deep ruby red with a high alcohol content. They exhibit intense fruit forward and vegetal aromas. On the palate, these wines are full bodied, with well structured tannins and refreshing acidity, making them ideal for aging.
With its growing recognition and limited production, Susumaniello is becoming a prized grape for wine enthusiasts seeking bold and distinctive Apulian wines.
The Syrah is a red grape with debated origins, but its renaissance and modern home is in France, precisely in the Rhone Valley. In Australia, Syrah, known as Shiraz has developed such a distinct personality that it is essentially regarded as a distinct grape variety.
The Syrah name seems to come from the city of Shiraz, in Persia, but DNA analysis also indicated affinity with the Teroldego and the Lagrein grapes from Trentino Alto Adige. In Italy Syrah is grown everywhere, from Aosta Valley to Sicily, but is more often cultivated in the central and southern Italy because it produces better results in warmer regions. Syrah is also now widely found in Tuscany where it is used in Supertuscany blends or bottled on its own. The Cortona area, south of Tuscany, has proved to produce outstanding and age worth Syrah wines.
The grape has proved successful around the world and Syrah wines are produced in many styles, both as part of a blend due to its deep color and high tannins or on its own. Syrah can produce very complex wines capable of aging and improving over many decades but can be quite floral when young, becoming spiced as it ages.
Taurasi DOCG is one of Italy’s finest and most underrated red wines, often referred to as “the Barolo of the South” due to its remarkable structure, complexity, and ageing potential. Despite its outstanding quality, Taurasi remains relatively unknown outside of Italy.
This bold red wine comes from the heart of Irpinia, a prestigious winemaking area in Campania. Irpinia is also home to two of Italy’s most acclaimed white wines, Fiano di Avellino DOCG and Greco di Tufo DOCG, making it a unique region for both red and white wines.
Taurasi DOCG is primarily made from the Aglianico grape, with up to 15% of other locally grown red grapes permitted by law. However, many top producers choose to make Taurasi exclusively from 100% Aglianico to express its full character.
According to the official disciplinare (wine production regulations), Taurasi must contain at least 85% Aglianico grapes grown within the designated DOCG zone and must be aged for a minimum of 3 years, including at least one year in wooden barrels. In exceptional vintages, producers may release a Taurasi Riserva DOCG, which requires a minimum of 4 years of ageing.
While Taurasi DOCG is the flagship red wine of Irpinia, the surrounding areas also produce excellent wines under the Irpinia Campi Taurasini DOC appellation. These wines are also made primarily from Aglianico but with less stringent ageing requirements, making them more approachable in their youth while still showcasing the grape's vibrant acidity and depth.
If you're a fan of structured, age-worthy reds like Barolo or Brunello, Taurasi DOCG deserves a place in your wine collection. Its deep flavors of dark fruit, spice, and earthy undertones develop beautifully over time, making it an exceptional choice for cellaring or enjoying with hearty dishes.
Tazzelenghe is a rare and powerful Friuli-Venezia Giulia native red grape variety, specifically the Colli Orientali del Friuli area near the towns of Buttrio and Cividale del Friuli. Deeply rooted in the region’s winemaking tradition, its name is derived from the Friulian dialect and translates to “tongue cutter” (taglialingue), a vivid reference to the wine’s intense tannic structure and sharp acidity, which together produce a bold, cutting sensation on the palate.
Long overshadowed by more commercial varieties, Tazzelenghe has recently enjoyed a modest revival, thanks to a growing interest in indigenous grapes and authentic expressions of terroir. Genetic studies have shown a close relationship between Tazzelenghe and Refosco Nostrano, another native variety of the region.
From a viticultural standpoint, Tazzelenghe is a vigorous and late-ripening vine, capable of producing abundant and regular yields under the right conditions. It grows best in the well-drained, marl and sandstone soils typical of the Friulian hills, where it benefits from excellent exposure and a favorable microclimate.
The berries are medium to large, round and slightly flattened, with a waxy blue-black skin that contributes to the wine’s deep pigmentation. The bunch is medium in size, cylindrical and sometimes winged, while the vine’s leaves are medium, pentagonal, and typically three-lobed.
Wines made from Tazzelenghe are intensely ruby red and notable for their bold character, marked by pronounced tannins, vibrant acidity, and a savory, earthy depth. While these qualities can make the wine austere in its youth, aging transforms Tazzelenghe into a wine of great elegance and complexity. With time, the tannins soften, the acidity integrates, and the wine develops layers of spice, dark fruit, and forest floor notes.
Often vinified as a monovarietal wine, Tazzelenghe can also be blended with other native grapes such as Refosco or Schioppettino to temper its aggressiveness and round out the palate. It pairs exceptionally well with robust cuisine—think aged cheeses, game meats, and traditional Friulian dishes.
Timorasso is an ancient and noble white grape variety considered native to the Tortona area in Piedmont, northwestern Italy. Historical records trace its presence in the region back to the Middle Ages, where it thrived for centuries, becoming the most widely planted grape in the area. However, the combined impact of the phylloxera epidemic, the devastation of the Second World War, and rural depopulation led to a sharp decline in its cultivation. For decades, Timorasso was nearly forgotten, replaced by easier-to-grow and more productive varieties.
In recent years, a passionate group of visionary winemakers has led a remarkable revival of the Timorasso grape. Their efforts have brought renewed attention to its extraordinary potential, unlocking a new generation of high-quality wines. Thanks to its naturally high acidity and complex aromatic profile, Timorasso is now celebrated for producing structured, age-worthy white wines with remarkable depth and character. Many examples mature beautifully in oak barrels, revealing additional layers of complexity over time.
The Timorasso grape is characterized by its medium-to-large spheroid berries with a thick, waxy, yellowish-green skin. The bunches are typically medium to large, pyramidal in shape - often three-winged -and moderately compact. The vine itself is vigorous, with a consistent and reliable yield, and a mid-early ripening period. Its leaves are medium-sized, pentagonal, and typically three to five-lobed.
Wines made from Timorasso display a brilliant straw-yellow color with golden reflections. The nose is intense and intricate, offering floral aromas of acacia and hawthorn alongside fruity notes of peach, honey, and exotic tropical fruits. On the palate, Timorasso wines are dry, full-bodied, and fresh, with vibrant acidity, balanced alcohol, and a fine, harmonious finish.
Tintilia is an indigenous grape variety found exclusively in Molise, southern Italy, the second smallest Italian region. Little known outside the region, Tintilia derives its name from its intense deep violet to black color. For years, it was mistakenly thought to be a variant of Bovale, a grape found in Sardinia. However, genetic studies disproved this theory, and in 2002, Tintilia was officially recognized in the National Register of Grapevine Varieties as a unique and exclusive variety of Molise.
Due to its low-yield production, Tintilia was historically abandoned in favor of Montepulciano. However, it has recently been rediscovered for its exceptional quality, capable of producing wines with rich color, fragrant aromas, well structured body, balanced acidity, and refined tannins. This versatility allows winemakers to craft both fresh, easy drinking wines and aged, complex wines.
Tintilia berry is small, elliptical, black with medium-thick, waxy blue-black skin; the cluster is medium to long, loosely packed; the leaf is medium, pentagonal or orbicular and it is a late ripening, drought-resistant, low yielding grape.
Tintilia wines are deep red, nearly purple, with a unique aroma profile featuring grassy and fruity notes such as artichoke, asparagus, and plum. On the palate, they offer fresh acidity, elegant tannins, and a well balanced alcohol content, making them ideal for aging.
As interest in native Italian grape varieties grows, Tintilia is gaining recognition as a premium wine choice for those seeking authentic, terroir driven wines.
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