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Uva di Troia - also known as Nero di Troia - is one of the most distinctive and historic red grape varieties of southern Italy, particularly renowned in the Puglia region. Its evocative name, which translates as “Grape of Troy,” suggests a legendary origin tracing back to the ancient city of Troy in Asia Minor. According to some theories, the grape may have been introduced to Italy by Greek colonists who founded the Apulian town of Troia in the province of Foggia. Other scholars propose an alternative Albanian origin, linking it to the city of Cruja, highlighting the grape’s long and fascinating journey across the Mediterranean.
Today, Uva di Troia is cultivated primarily along the northern coast of Puglia, especially in the areas surrounding Barletta, Andria, Foggia, and Bari. It thrives in the region’s warm, sun-drenched climate and benefits from the cooling influence of sea breezes. While it is widely planted, not all Uva di Troia is the same, there are at least two main biotypes: one producing larger, more loosely packed clusters, and another known locally as Carmosina, which yields smaller, more compact bunches and is considered superior in terms of wine quality.
The grape is black-skinned, medium-sized, and spheroid, with thick, leathery, violet-colored skin covered in a light bloom. The bunches are typically large, pyramidal in shape, either simple or winged, and moderately compact. The leaves are medium, pentagonal, and five-lobed. Uva di Troia is a vigorous vine that adapts well to a variety of training systems and soil types, making it a versatile choice for growers. It ripens in mid to late season and offers medium productivity, with consistency in both yield and quality.
Wines made from Uva di Troia are deeply coloured, often ruby red with violet reflections. Aromatically, they are expressive and generous, with intense notes of violets, blackberries, and licorice, along with hints of spice and dried herbs. On the palate, Uva di Troia wines are typically dry, full-bodied, and well-structured, with a firm tannic backbone, vibrant acidity, and a pleasant warmth from moderate to high alcohol content. These qualities give the wine great aging potential, as well as versatility when paired with hearty dishes, such as roasted meats, aged cheeses, and rich pasta sauces.
Uva di Troia is the backbone of several key DOC wines in Puglia, including Castel del Monte and Rosso Barletta, and plays an essential role in showcasing the region’s winemaking identity.
This grape Uva Longanesi is native of Boncellino (Bagnacavallo, in the province of Ravenna), where the mother plant was discovered by the Longanesi family (known as Bùrson) on their farm. They still produce wine made of this grape.
The vine was found climbing around an oak tree, and initially it was thought it was a biotype of Negretto. Uva Longanesi, the Longanesi’s grape was officially recognized within the National Register of Grapevine Varieties in 2000, and its cultivation has since then expanded rapidly in the provinces of Ravenna, Forlì-Cesena and Bologna.
Uva Longanesi has a black colored berry, medium-large, spherical with blue-black colored skin. Its cluster is cylindrical-conical, elongated, winged, medium compact or loose with medium leaf, pentagonal, five-lobed leaves.
The grape Uva Longanesi gives a ruby red wine with violet hues. The scent is fruity with notes of red berries and the taste is slightly bitter, fresh, tannic and well-structured.
The Verdea is a white grape variety spread in Lombardy but likely with Tuscan origin. It is supposed that the Verdea name derives from the Latin “viridis verde”, meaning green, for the color of the grapes or wine in some greenish reflections.
Dalmasso in 1937 reported a note from the 14th century novelist Francis Sacchetti who spoke of a grape Sancolombana that was supposedly the Verdea. It is also said that it was the Irish man, St. Columban that brought it to Milan when he arrived to Christianize this land devastated by the barbarians, teaching the inhabitants of Colle about grape farming.
The vine has indeed found its wider dissemination in Piacenza and in the Lombard provinces of Milan and Pavia, in particular in the DOC San Colombano area. However, Verdea can still be found in Tuscany (the first mentions date back to the 14th century), where it is known as Colombana. Being ideal for drying it is not uncommon to find it in sweet wines, but also vinified alone.
Verdea has a white berry, medium sized, oval with skin that is slightly covered with bloom, thick, firm, yellowish-green in color. The bunch is medium, conical-pyramidal, short and stocky, with one or two wings, not compact and the leaf is medium, pentagonal, three-lobed or five-lobed.
The vine has Verdea constant and abundant production. The wine made of this grape is pale straw yellow colored with not very intense, neutral flavor.
Verdeca is a white grape variety thought to have its origins in Apulia in southern Italy. The grape is also largely cultivated in the Colli Piacentini area in Emilia-Romagna, Central Italy as well as Apulia and it is mainly used in blends, rarely vinified on its own where it can produce mineral wines.
The Verdeca grape ripens very late and even in warm regions tend to have high acidity and green notes hence it is often used in blend to add these characteristics to grapes lacking them.
Verdello is a white grape variety cultivated primarily in the regions of Umbria and Tuscany, particularly around Orvieto, where it plays a supporting role in the area’s renowned white wine blends. Like many Italian grape names, Verdello derives from the greenish-yellow hue of its berries, though its exact origins remain uncertain. Interestingly, the first official reference to this grape is relatively recent, appearing in 1949 during the Convention and Exhibition of Grapes held in Perugia.
Though often confused with or likened to the Portuguese Verdelho of Madeira, Verdello is a distinct variety with its own characteristics and growing profile. It thrives best in hilly, well-ventilated terrain with medium fertility, and is known for producing abundant and consistent yields. However, it is highly susceptible to powdery mildew and botrytis, making vineyard site selection and proper canopy management essential for healthy growth and quality fruit.
The Verdello grape features medium-small, spherical white berries with thick, waxy greenish-yellow skin streaked with brown. The grape clusters are medium to large, pyramidal and winged, with a compact structure. Leaves are typically medium-sized and orbicular in shape.
While Verdello is rarely vinified as a single varietal, it plays an important role in white wine blends, particularly those of the Orvieto DOC, where it adds freshness and structure. Wines made with Verdello are typically straw yellow in color, offering intense fruity aromas and a fresh, medium-bodied palate. A subtle bitter note on the finish is characteristic and adds to the wine’s complexity, especially when paired with other local white grapes like Grechetto, Trebbiano Toscano, and Malvasia.
Though not widely known outside its native growing zones, Verdello is appreciated by winemakers for its blending potential and contribution to the crisp, lively white wines typical of central Italy’s inland hills. As interest grows in Italy’s indigenous varieties, Verdello may gain renewed attention among wine enthusiasts seeking authentic regional expressions.
The Verdese grape is a rare and ancient white grape variety that has been officially recognized and registered in the National Registry of Grapevine Varieties since 1996. Believed to derive its name from the characteristic greenish hue of its berries, the Verdese vine stands out for its delicate profile and historical roots. This native Italian grape originates from the provinces of Como and Lecco, in the Lombardy region, and plays a quiet yet important role in preserving the viticultural heritage of Northern Italy.
Verdese is primarily associated with the IGT Terre Lariane (Indicazione Geografica Tipica), a designation that encompasses wines produced around Lake Como and the surrounding hills. Although the grape offers potential for distinctive white wines, pure varietal expressions of Verdese are extremely rare. Only a handful of artisanal wineries cultivate and vinify it on its own, making 100% Verdese wines a true niche product for wine lovers and collectors seeking something unique.
More commonly, Verdese is used in blended wines, where it complements other native and international grape varieties cultivated in the same geographic area. Its naturally high acidity and subtle aromatic profile make it a valuable blending partner, often contributing freshness and elegance to the final wine.
Due to its rarity and limited commercial production, Verdese remains a hidden gem within the Italian wine landscape. However, for those interested in indigenous Italian grapes, heritage viticulture, and low-intervention winemaking, discovering a bottle of Verdese, especially in purity, is an experience worth seeking.
Verdicchio Bianco, more commonly known simply as Verdicchio, is one of Italy’s most distinctive white grape varieties. Native to the Marche in central Italy, Verdicchio thrives particularly well in the rolling hills between Jesi and Matelica, where it gives rise to two of the region’s most celebrated appellations: Verdicchio dei Castelli di Jesi DOC and the more inland and lesser-known Verdicchio di Matelica DOC.
The name "Verdicchio" is derived from the Italian word verde, meaning green, referring to the grape's slightly green-tinged skin even when fully ripe, a characteristic that hints at its fresh, vibrant style.
Verdicchio is often associated with fresh, easy-drinking white wines with bright acidity and citrusy aromas, but to stop there would be to underestimate its potential. This noble variety is incredibly versatile and capable of producing structured, complex wines that age beautifully. In fact, some of the best Verdicchios can develop nutty, honeyed notes over time, making them suitable for cellaring.
In addition to still wines, Verdicchio is also used to produce sparkling wines, both using the Charmat (Martinotti) method and the more prestigious Traditional Method (Metodo Classico). You’ll even find sweet and late-harvest Verdicchio wines, further showcasing the grape’s flexibility and character.
In the past decade, Verdicchio has enjoyed a resurgence in popularity, thanks in large part to the work of small, independent winemakers who are committed to quality over quantity. By lowering yields, focusing on organic practices, these producers have elevated Verdicchio from a simple table wine to a serious contender among Italy’s finest whites.
Recent genetic studies have suggested a strong link between Verdicchio and Trebbiano di Soave (also known as Trebbiano di Lugana). It’s believed that Verdicchio may have originated from Trebbiano vines brought to the Marche region centuries ago by merchants from the Veneto. Despite this possible connection, Verdicchio has developed a unique identity, firmly rooted in the terroir of the Marche.
The Verdiso grape is believed to be a native variety of the Euganean Hills, although it has since disappeared from that region. From the early 18th century, Verdiso became established in the Conegliano-Valdobbiadene area, where it was favored for its high productivity, even if this came at the expense of must quality.
Today, Verdiso remains a key supporting grape in blends - particularly with Prosecco (Glera) - as well as with other local varieties. Its high natural acidity makes it especially suited for drying, and it plays an important role in the production of the Colli di Conegliano DOCG Torchiato di Fregona, a passito-style wine.
Verdiso berries are white, medium-large, and ellipsoidal, with thin, waxy, greenish-yellow skin. The bunch is medium-sized, pyramidal and winged, while the leaf is medium, pentagonal, entire or three-lobed.
The vine is known for its good vigor, late ripening, and consistent, abundant yields. Wines produced from Verdiso are straw yellow in color, with intense, fruity aromas. On the palate, the wine is fresh, harmonious, and light in body, with modest persistence. It is primarily vinified in blends, especially in the Conegliano-Valdobbiadene Prosecco area.
Verduzzo Friulano is an indigenous white grape variety native to Friuli Venezia Giulia, one of Italy’s most diverse and esteemed wine regions. It is grown primarily in the province of Udine, where it is commonly referred to as "Verduz" in the local dialect. This historic grape has been cultivated in the region for centuries and continues to be a cornerstone of Friulian viticulture.
Verduzzo Friulano is notable for its versatility, capable of producing both dry and sweet wines depending on where and how it is grown and vinified. In the Grave plains and lower-lying areas, where the climate and soils favour fresher styles, Verduzzo Friulano is typically vinified dry, resulting in elegant white wines with bright acidity, moderate alcohol, and intense fruity notes, ranging from apple and pear to apricot and citrus.
In contrast, in the Colli Orientali del Friuli, where the hills allow for longer ripening periods, Verduzzo Friulano is more often used for the production of sweet wines, including late-harvest and passito (dried grape) styles. These wines are rich and complex, showing notes of honey, dried fruit, and nuts, and often exhibit excellent ageing potential, particularly when matured in wood.
The grape itself has yellow-golden berries with thick, tannin-rich skins, which not only make it suitable for drying but also contribute to the unique structure and mouthfeel of both dry and sweet styles. As a result, even the sweeter expressions retain freshness and balance.
Although sometimes overshadowed by more famous Italian white grapes, Verduzzo Friulano represents a true expression of Friuli’s winemaking identity, offering a wide stylistic range and strong connection to its terroir.
The Verduzzo Trevigiano grape is believed to have been introduced to Veneto from Sardinia in the early 20th century, though no clear link has been established with any Sardinian varieties to date.
Less well-known than its counterpart Verduzzo Friulano, Verduzzo Trevigiano is cultivated mainly in the provinces of Treviso and Venice. Though they share a name, the two grapes differ significantly, especially in leaf and bunch morphology. Verduzzo Trevigiano is rarely vinified on its own, often used instead in blends.
The grape has white, medium-sized berries with slightly thin, green skin. Its bunch is medium, cylindrical-pyramidal, winged, and moderately compact. The leaf is medium-sized, orbicular or pentagonal, and typically five-lobed.
A vigorous vine with good and consistent yields, Verduzzo Trevigiano produces a straw yellow wine with a pleasant, fruity aroma. On the palate, the wine is dry, fairly alcoholic, and shows a slightly bitter finish.
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