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The Bianchetta Genovese grape is a traditional white variety native to the picturesque Liguria region, primarily found in the Genoa area and the Val Polcevera valley. With cultivation dating back centuries, this historic vine has also been documented in parts of neighboring Tuscany, particularly around Carrara, highlighting its long-standing significance in northwestern Italian viticulture. The grape’s name, “Bianchetta,” aptly refers to the light color of its berries, a defining trait that distinguishes it among Ligurian white varieties.
The Bianchetta Genovese grape features medium-small, ellipsoidal berries with thin, slightly waxy skins that vary from greenish-white to yellowish-white. The grape clusters themselves tend to be medium to medium-small in size, conical in shape, and relatively compact. These physical characteristics contribute to the grape’s delicate yet distinct profile.
When vinified, Bianchetta Genovese produces a wine with a delicate straw-yellow color and a fresh, fruity aroma. The wines are typically light-bodied, dry, and crisp, offering refreshing acidity and subtle fruity notes that make them approachable and easy to drink. Best consumed within the first year of release, these wines are prized for their vibrant freshness and light style, making them ideal for warm-weather enjoyment.
Bianchetta Genovese wines pair wonderfully with Liguria’s coastal cuisine, including fresh seafood, shellfish, and vegetable-based dishes such as Pesto alla Genovese pasta and salads. Their lightness and bright acidity also complement antipasti and simple Mediterranean fare, reflecting the region’s culinary traditions.
The grape Bianchetta Trevigiana is of uncertain origin. In fact, as for many varieties with similar names, the name derive from the color of the berries, bianco, white in Italian, and used to indicate a group of white grapes with berries of similar colour. The adjective "Trevigiana" refers to the area where the grape is found.
In the Treviso hills, from the 18th century there are evidence of the existence of a grape called “Bianchetta”, a variety often used in combination with other varieties, such as Verdiso and Glera for the production of Prosecco until the wine became a DOC and DOCG appellation, now only the Glera grape is allowed.
The Bianchetta Trevigiana berry is white, medium, spheroid with waxy, yellowish green color, thick and consistent skin. The bunch is medium, cylindrical or pyramidal, short, with a wing, ultra compact with a medium, pentagonal and trefoil leaf and has high vigor, late maturation, abundant and constant productivity.
The grape Bianchetta Trevigiana prefers deep soils with limestone and following the new Prosecco legislation, it is now mainly used as a table wine or to produce sparkling wine according to the "ancestrale" method, the method once used in the Prosecco production.
Bianco di Alessano is a white grape variety native to Puglia, southern Italy, particularly cultivated in the province of Taranto. Though it is considered a traditional Apulian grape, the earliest documented references to its cultivation date back only to the late 19th century. Since then, it has often been used in blends - most commonly with Verdeca, another native white grape from the same region.
Over time, Bianco di Alessano gradually lost ground to Verdeca, which is more fertile, more productive, and imparts a distinctive greenish hue to the wine. In contrast, Bianco di Alessano tends to produce wines with a much paler straw-yellow colour, making it less visually striking in the glass but still appreciated for its freshness and balance.
The Bianco di Alessano grape is medium-sized, spherical, and white-skinned, with a thick, waxy, yellow-hued skin. The clusters are medium to large, cylindrical-conical, sometimes winged, and generally compact. The leaves are medium-large, orbicular, and well-suited to the vine's typical growth patterns.
The vine thrives in medium-textured, moderately deep soils and prefers training systems with medium canopy expansion and rich pruning. It shows medium vigour and offers an abundant and regular yield, making it a reliable variety for growers in the region.
When vinified, Bianco di Alessano produces simple, straw-yellow coloured wines, light in body and crisp in profile. It is most commonly used in blended white wines, especially with Verdeca, adding freshness and balance without overpowering aromatics or colour.
The Biancolella grape is an ancient white grape variety predominantly cultivated in Campania, particularly in the province of Naples and most famously on the island of Ischia. This historic Italian grape plays a key role in the production of local Ischia white wines, contributing to their distinctive Mediterranean character and aromatic profile.
Biancolella is believed to have originated in Corsica, where it is still grown today under the name Petite Blanche. Its first documented mention dates back to the 19th century, referenced by the renowned Italian ampelographer Giuseppe di Rovasenda. This deep-rooted history makes Biancolella one of the region’s most fascinating and enduring grape varieties.
The Biancolella vine produces medium-sized, spherical to irregular white berries. The grape's skin is thin, delicate, and slightly waxy, typically a pale green hue. Its clusters are medium in size, compact, and either cylindrical or pyramidal in shape, often with two short wings. The vine’s leaves are medium, orbicular, and can be three- or five-lobed—typical of traditional southern Italian white varieties.
Biancolella vines prefer volcanic, loose, and not particularly fertile soils, which are abundant on Ischia due to its volcanic origin. However, the grape is adaptable enough to grow on clay-rich and more compact soils as well. The variety is characterized by low vigor, medium ripening times, and a moderate yield, making it a reliable but not overly productive cultivar, ideal for producing quality-driven wines.
Wines made from Biancolella grapes are typically straw yellow in color with greenish highlights. The bouquet is refined and floral, often showing aromas of juniper, wild herbs, white flowers, and subtle citrus notes. On the palate, Biancolella wines are fresh and elegant, with good minerality and a slightly almond-tinged finish, a hallmark of many fine Italian white wines.
Bombino Bianco is one of the most widely planted white grape varieties in central Italy, with significant cultivation across regions like Emilia-Romagna, Marche, Lazio, and Abruzzo. Known for its exceptionally high yields, Bombino Bianco has earned several traditional nicknames, including "Bonvino" (meaning "good wine") and "Pagadebit" ("debt extinguisher"), highlighting the grape’s reliable productivity and value to growers.
While the origins of Bombino Bianco remain uncertain, some theories suggest it may have Spanish roots. However, historical records confirm its widespread presence in the Roman countryside as early as the early 19th century, cementing its place in Italy’s viticultural heritage.
Traditionally, Bombino Bianco has been used to produce light, fresh, and easy-drinking white wines, often with delicate aromas and moderate alcohol. However, in recent years, winemakers have begun to recognise its true potential - especially when the grape is cultivated with lower yields and subjected to careful, quality-focused winemaking. Under these conditions, Bombino Bianco can produce wines with greater structure, complexity, and ageing potential.
The grape is appreciated for its versatility, both in still and sparkling wines, and is authorised in several DOC and IGT designations, including Trebbiano d'Abruzzo, Pagadebit di Romagna, and others. It is often vinified on its own but may also be blended with other local varieties to enhance freshness and balance.
The Bonarda grape, historically rooted in the picturesque hills of Turin and Alessandria in Piedmont, is a red wine variety that has long been appreciated for its approachable character and deep color. While its exact origins are debated, its name is thought to derive from the Italian word "buono", meaning “good,” a nod to its agreeable taste and versatility in winemaking.
Traditionally cultivated in Piedmont, Bonarda has expanded its reach across Lombardy and Emilia-Romagna, where it is frequently used in regional blends. Its soft tannins, moderate acidity, and bright fruit profile make it an ideal partner for grapes like Barbera and Croatina, contributing structure, color, and subtle aromatic complexity. “Bonarda” can refer to different grape varieties depending of the region. In Piedmont, Bonarda is often another name for Uva Rara, while in Lombardy’s Oltrepò Pavese, Bonarda refers to Croatina, a genetically distinct grape.
During the 1990s, Bonarda experienced a modest resurgence in popularity, particularly in Piedmont, where local producers began blending it with Barbera to enhance aromatic expression and balance. This practice aimed to soften Barbera's naturally high acidity and bring greater roundness and floral nuance to the final wines.
The Bonarda vine is known for its vigorous growth and reliable productivity, which make it appealing to growers. It produces medium to large, compact bunches of grapes with thick, blue-black skins, a feature that contributes to the intense color of the wines. It is a late-ripening variety, requiring careful canopy management and controlled yields to ensure full phenolic ripeness, especially in cooler or wetter vintages. While the vine shows moderate resistance to disease, it can be susceptible to mildew in damp or poorly ventilated conditions.
Wines made from the Bonarda grape are typically deep ruby to purple in color, with a vibrant and juicy personality. They are known for being fruit-forward, offering intense aromas and flavors of red cherry, plum, wild berries, and occasionally delicate hints of violet or spice. On the palate, Bonarda wines tend to be medium-bodied, with soft tannins and moderate acidity, making them highly approachable and easy to drink when young. In some styles, particularly those produced in Lombardy, Bonarda is vinified as a slightly frizzante (lightly sparkling) wine, which adds freshness and a lively mouthfeel.
The Boschera grape is grown exclusively in Veneto, especially in the province of Treviso, especially in the area of Vittorio Veneto, from where it originates.
The Boschera vine is rarely pure and enters the blend Torchiato of Fregona.
The berry is medium, irregular, elliptical with thick, firm, yellowish-green skin, with brown spots and slightly waxy. The bunch is medium, pyramidal, winged, medium compact with a large, pentagonal and five-lobed leaf.
The Boschera variety has medium-late maturing and great vigor. For this reason it is not recommended for fertile land.
The Boschera grape variety gives a golden yellow wine with light green hues. The wine is fruity with citrus notes and a slight tinge of hydrocarbons. The taste is fruity, dry and balanced. It is typically used in blends with other local vineyards.
The Bosco grape is a historic white grape variety cultivated primarily in Liguria, especially in the Cinque Terre region and around Genoa. While its origins remain uncertain, the most widely accepted theory is that Bosco originated in the Cinque Terre, with its name referencing the wooded hills that characterize the landscape, "bosco" means forest in Italian.
Another possibility is that the grape traces its roots to Genoa, with the name derived from the forested areas of the Villa Marchesi Durazzo park.
Bosco plays a crucial role in the production of Cinque Terre Sciacchetrà, a famous sweet dessert wine from Liguria. This grape variety is particularly well-suited to drying on racks, a key step in making Sciacchetrà.
The Bosco grape is characterized by its white, medium-sized, ellipsoidal berries with thick, waxy skin that ranges from greenish-yellow to gray, often appearing darker when exposed to the sun. Its bunches are medium to large in size, conical, winged, and very loosely packed. The leaves are medium in size, pentagonal in shape, and typically have five lobes.
Bosco thrives in dry, hilly terrain, typical of Liguria’s coastal vineyards. However, its production is often irregular due to issues like flower drop and millerandage (uneven berry development).
Typically, the Bosco grape is vinified in blends with other local white varieties such as Albarola, Vermentino, and Bianchetta, enhancing the complexity of Ligurian wines.
The Bovale grape is a testament to Sardinia's enduring connection with the Iberian Peninsula. The Bovale vine's arrival in Sardinia during the Aragonese domination marks a significant chapter in the island's viticultural history. This Iberian transplant, over time, evolved into two distinct varieties, each expressing unique characteristics:
Bovale Sardo (Bovaleddu): This smaller-berried variety is deeply rooted in Sardinian tradition.
Bovale di Spagna (Bovali Mannu/Bovale Grande): Known for its larger berries, this variety retains a stronger connection to its Spanish origins.
Bovale's true strength lies in its ability to enhance and complement other Sardinian grape varieties. While rarely vinified alone, it plays a vital role in creating complex and well-balanced red wines.
The Bovale grape has medium-sized berries, sub-oval, with a thick, black, heavily waxy skin. The bunches are medium, cylindrical-conical, and winged. The leaves are medium, five-lobed.
The Bovale vine exhibits medium vigor and a medium-late ripening period. While its production is generally plentiful, it can be erratic, requiring careful vineyard management.
Bovale's contribution to these blends is invaluable, adding structure, color, and a distinctive character.
The Bovale Grande grape, also known as Bovali Mannu in Sardinian dialect, is a black-skinned variety that has deep historical ties to Sardinia. Originally introduced from the Iberian Peninsula during the Aragonese domination in the late Middle Ages, this ancient vine has gradually adapted to the island's unique terroir. Over time, it evolved into two distinct but closely related varieties: Bovale Grande (Bovale di Spagna) and Bovale Sardo (Bovaleddu), each with its own characteristics and traditional uses in winemaking.
This robust grape is typically not vinified on its own but plays a crucial role in prestigious Sardinian red blends. In particular, Bovale Grande is used alongside Cannonau and Monica in the production of the Mandrolisai DOC, a full-bodied and structured red wine ideal for pairing with roasted meats and hearty dishes. It also contributes to the Campidano di Terralba DOC - also referred to simply as Terralba - where it is often blended with Bovale Sardo to create wines with intense color, rich body, and good aging potential.
From a viticultural perspective, Bovale Grande produces medium-sized, sub-oval black berries with a thick, dark skin covered in a waxy bloom. The grape bunches are medium in size, cylindrical-conical, and often winged, while the vine’s leaves are typically five-lobed. The variety demonstrates medium vigor and matures at a medium-late stage in the season. While the yield can be generous, it tends to be irregular from one year to the next, requiring careful vineyard management.
Despite its adaptability and strong presence in Sardinian viticulture, Bovale Grande is almost never bottled as a single-varietal wine. Its true potential is best expressed when blended, where it adds structure, depth, and complexity to regional DOC wines.
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