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The Brachetto grape has been grown in the Acqui Terme area, Piedmont, since ancient times. After the advent of phylloxera and the decline of interest in the sweet sparkling wines, the interest for this grape variety had fallen, only to awaken in the last few decades, culminating in 1996 with the granting of the DOCG appellation.
From an ampelographic point, the identification of Brachetto has not been easy: in fact, in Piedmont, there are many varieties with the same common features, from the color of the berry (black) to the aroma. The “Moscato nero” of Roero, known as “Brachettone” and “Brachet”, a non-aromatic grape, are two examples of unauthorized native variety and as such cannot be called Brachetto.
When talking about Brachetto, the most important name is the DOCG appellation Brachetto d'Acqui. This is a bright ruby red colored wine, fresh, well known and appreciated for its aroma with hints of rose and strawberry.
The Brachetto berry is black, medium, and ellipsoidal with waxy, solid, black-dark purple colored skin, medium waxy. The cluster is medium, elongated, cylindrical or pyramidal, winged and medium compact with a medium, orbicular whole or more rarely three-lobed leaf.
The Brachetto grape produces a bright ruby red wine, fresh, refreshing with its distinctive aroma with hints of rose and strawberry.
Brunello di Montalcino is possibly one of, if not the, most famous Italian wine, and it is named after a small Tuscan village located on a hill right in the heart of Tuscany called Montalcino, where the grapes from which it is made, are grown.
The Brunello di Montalcino is one of the best expressions of the Sangiovese grapes, here it is called sangiovese grosso, found everywhere in Tuscany and beyond, however, the microclimate of the Montalcino area allows the grape to ripen more fully and consistently than anywhere else in Tuscany, producing a red wine known for its ability to stand ageing for decades.
The Brunello di Montalcino was one of the first Italian wines to be granted the DOCG status in 1980, the higher status in the Italian wine classification, and is made exclusively using 100% Sangiovese grapes grown in the area, no other grape is allowed. An attempt to modify the “disclipinare”, regulation, has been made to allow other grapes to be included to soften the wine and make it more “international”, more likeable, but it was rejected by the Consortium.
The Brunello di Montalcino is aged for at least 2 years in barrel and 4 months in the bottle and 2 years and 6 months for a total of 5 years before being released for sale. In exceptional vintages, decreed by the Consortium, Brunello di Montalcino Riserva can be produced. The riserva is aged for an extra year.
Cabernet Franc is a historic red grape variety that originates in France and plays a key role in the world-renowned Bordeaux blend, alongside Cabernet Sauvignon and Merlot. The term “Bordeaux blend” refers to this classic combination, which has become a global standard for premium red wine production, influencing winemakers far beyond France.
In Italy, Cabernet Franc is most commonly found in the northeastern regions, especially in Friuli Venezia Giulia, where it has been cultivated for so long that it is often considered a native grape. It is also widely planted in Veneto and, to a lesser extent, in Tuscany. In Tuscany, it is frequently included in Supertuscan blends, adding balance and finesse.
In recent years, Cabernet Franc cultivation has expanded in Tuscany, particularly in the prestigious Bolgheri region. Here, it is prized for bringing elegance and aromatic complexity to the area’s internationally acclaimed wines. The variety is also occasionally found in southern regions, from Apulia to Sicily, though to a much lesser extent.
Cabernet Franc is rarely bottled as a single varietal, with notable exceptions in Friuli Venezia Giulia and increasingly in Tuscany, where producers have begun to appreciate its potential as a standalone wine. When vinified alone, Cabernet Franc typically exhibits a herbal, grassy, and sometimes peppery aromatic nose, a palate with lively acidity and low to moderate tannins, and a medium body featuring notes of red fruit and earthy tones.
It’s a polarizing wine, many wine lovers are drawn to its savory, green notes, while others find its profile challenging. However, when used in blends, Cabernet Franc contributes elegance, freshness, and complexity, especially useful in balancing richer varieties like Merlot or Cabernet Sauvignon.
Cabernet Sauvignon is probably the most famous red wine grape variety in the world, it has French origin, Bordeaux and particularly the Medoc and Graves area, but has successfully spread to almost every winegrowing country in the world making it one of the most planted if not the most, grapes in the world.
Cabernet Sauvignon is the main grape variety in plenty of great wines from all over the world and has a large number of common blending partners, but when blended with Cabernet Franc and Merlot, the wine is commonly known as the "Bordeaux blend". Cabernet Sauvignon wines, independently of their provenance, always seem to have a handful of common characteristics, color, tannin, moderate acidity and aromas of blackcurrant and dark spices making its wines very recognisable.
DNA tests have shown that Cabernet Sauvignon is a crossover between Cabernet Franc and Sauvignon and it is a grape that adapts easily to all climates and soil types.
Italy is not exception, and Cabernet Sauvignon is planted all over the country, from Sicily to Friuli Venezia Giulia, vinified on its own or blended with other grapes, from Supertuscany to Chianti, Cabernet Sauvignon is allowed in dozens of Italian wine appellations and it confers the wine its characteristic bouquet and tannins.
The Cacchione grape is a very versatile grape, spread in Lazio, and especially in the provinces of Rome and Latina.
The Cacchione is a grape variety of ancient origin widely in the Castelli Romani in Roman times and mentioned by Pliny as “grapes pantastica”.The Cacchione is also known as Bellone and makes part of many denominations of Lazio.
The berry is white, medium, round with thick, waxy skin, yellowish with brown streaks. The bunch is medium-large, cylindrical-conical, often winged, compact with a large, pentagonal, five-lobed leaf.
The Cacchione grape requires medium expansion and rich pruning. The most suitable soils are of volcanic origin. This grape has high vigour and a fairly abundant productivity though not constant.
The wines produced with Cacchione grapes are of an intense yellow color, with golden reflections. Intense aroma, fruity with notes of citrus and light mineral accent.
The Caddiu vine is a native black grape, now nearly extinct. Very little is known of this variety.
It is grown mainly in the lower valley of Tirso and is also known by other names, including Caddu in Bosa, Niedda Perda Sarda in Terralba and Caddiu Nieddu in Oristano. It is still present on the whole island and is within the assemblies of all IGT of Sardinia, while it is not mentioned in any type DOP.
The berry is black, medium or large, spherical with thick and substantial, black-purple, medium waxy skin. The bunch is medium or small, semi-tight, cylindrical-conical with a large, pentagonal, five, or more rarely three-lobed leaf.
Caddiu has medium-high vigor and medium and irregular production.
The Caddiu grape gives a ruby red wine with garnet tones. The scent is intense, with well-defined fruity notes of ripe plum and cherry. The taste is warm and full with hints of black cherry, plum and mellow aroma, gently spiced if aged in wood.
Cagnulari is a rare red grape variety primarily cultivated in the province of Sassari, in northern Sardinia, where it accounts for about 13% of local vineyard plantings. Outside Sassari, its presence is minimal, which may explain why it was largely overlooked by historical ampelographers such as Manca dell’Arca and Moris.
Cagnulari shows similarities to Bovale, leading many to suggest a shared Spanish origin. While likely derived from an original Bovale clone, Cagnulari has evolved independently within the Sardinian terroir. The grape is known by different names across the island: in Gallura, it is called Caldarello or Caldareddu, while in Alghero, it goes by Cagliunari, a recognized synonym in official registries.
Although often vinified alongside other red grapes, such as Cannonau, to enhance structure and complexity, Cagnulari gained formal recognition in 1995 as a base variety in Alghero DOC wines. These blends result in robust, characterful wines that reflect Sardinia’s unique viticultural identity.
The Canulari berry is medium-sized, black, spheroid. Its skin is thick, pruinose, black-purple with a medium bunch, cylindrical-conical (sometimes winged), semi-compact and large, three-lobed leaf. Canulari has a medium vigor and is a medium-late ripening grape. These traits contribute to the grape’s resilience and adaptability, especially suited to the hot, dry Mediterranean climate of northern Sardinia.
Cagnulari wines are typically ruby red with a fruity bouquet featuring notes of wild berries. On the palate, the wine is structured, warm, soft, and complex, making it a compelling option for those exploring indigenous Italian red varieties.
The grape variety Calabrese is more widely recognized by its name Nero d'Avola, a famous and highly regarded grape native to Sicily rather than Calabria, despite the name "Calabrese" suggesting otherwise.
This grape has become a cornerstone of Sicilian winemaking and is featured prominently in various appellations across the island. It is frequently used in blends with other varieties, but it also stands on its own as a varietal wine, showcasing its ability to produce wines of remarkable structure, depth, and complexity. These wines often possess excellent aging potential, making Calabrese (or Nero d'Avola) a grape highly prized by both producers and wine enthusiasts.
The Calabrese berry is medium-sized, black, and elliptical or oval in shape, with a thick, waxy skin that is bluish in color. The skin is quite resistant, helping the grape thrive in the hot, sun-drenched Sicilian climate. The bunch is typically medium in size, conical in shape, and often winged, with a compact yet consistent structure. The leaves are large, orbicular, and entire, adding to the overall vigor and reliability of the vine, which has a regular and steady production.
When vinified on its own, Calabrese produces wines that are full-bodied and intense, balanced. These wines often exhibit rich notes of ripe plum and cherry, sometimes accompanied by subtle spicy undertones. The result is a warm, inviting wine that reflects the robust character of the Sicilian terroir. With its deep color and complex aromas, Calabrese wines, especially those aged properly, can be a true representation of Sicily's winemaking tradition, offering an exceptional drinking experience that showcases both power and elegance.
The Canaiolo Nero grape is particularly widespread in central Italy, used in the production of different DOC and DOCG wines. In particular it is used to impart softness to Chianti to stand alongside the Sangiovese.
In addition to the Chianti, Canaiolo nero is used almost exclusively in blends, even for different wines of central Italy.
The berry is black, medium, round and smooth with blue-violet consistent skin with much bloom. The bunch is medium, rather sparse, stubby or pyramidal, with one or two wings and with a medium-small, five-lobed, rarely three-lobed, dark green and opaque leaf.
The grape Canaiolo nero prefers warm climates and hilly terrain, with good exposure. This grape has low vigor and medium age of maturation.
The grape Canaiolo nero gives an intense ruby-red wine, alcoholic, but with low acidity. Blended with Sangiovese adds flavor and aroma.
The Canina nera grape was originally grown in Tuscany and Romagna. In Romagna the vine Canina nera is often confused with the Cagnina (Refosco). In the last century it has been confused with the Canaiolo nero, from Tuscany.
The Canina nera variety is quite rare, still cultivated in a few rows, for family use, for friends and for small local sales. Today it is not vinified in purity anymore, and it is easier to find it blended with other homegrown red grapes.
The main production area is limited to the plain of Romagna, especially in the province of Ravenna. Even rarer is the presence of the Canina nera in Tuscany.
The berry is black, medium-large, spheric, slightly elongated, crimson with very pruinose and black-blue colored skin. The bunch is medium, pyramidal, medium compact, usually equipped with a pair of wings.
There are two different types of Canina nera, which differ in the coloring of the stem (one is green and the other is red).
The vine Canina nera gives a pale red wine, fruity, with hints of berries and wet earth; the taste is pleasantly bitter and edgy.
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