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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 arguably the most famous Italian red wine, named after the picturesque hilltop village of Montalcino, located in the heart of Tuscany. This prestigious wine is made exclusively from 100% Sangiovese grapes, locally known as Sangiovese Grosso, a superior clone known for its rich structure and ageing potential.
What makes Brunello truly unique is the microclimate of the Montalcino area, which allows the Sangiovese grapes to ripen more fully and consistently than in other parts of Tuscany. The result is a bold, complex red wine celebrated for its depth, elegance, and ability to age gracefully for decades.
Brunello di Montalcino earned its DOCG status (Denominazione di Origine Controllata e Garantita) in 1980, Italy’s highest classification. The regulations are strict: only Sangiovese grapes from within the Montalcino territory are permitted, and all attempts to modify the disciplinare (production rules) to include other grape varieties have been firmly rejected by the Consorzio del Vino Brunello di Montalcino, preserving the wine’s authenticity and heritage.
By law, Brunello must be aged for a minimum of 2 years in oak barrels and at least 4 months in bottle, for a total of 5 years before release. In outstanding vintages, a Brunello di Montalcino Riserva may be produced, which requires at least 6 years of ageing, including extended time in wood and bottle.
From its rich history and rigorous standards to its exceptional character, Brunello di Montalcino stands as one of the most iconic expressions of Italian winemaking- a must for collectors and connoisseurs around the world.
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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.
Cacchione is a highly versatile and ancient white grape variety native to Lazio, particularly widespread in the provinces of Rome and Latina. Also known as Bellone, Cacchione has deep historical roots, having been cultivated in the Castelli Romani area since Roman times, with early mentions by Pliny the Elder, who referred to it as one of the prized “grapes pantastica.” Today, it plays an important role in many Lazio wine denominations, contributing to both monovarietal wines and blends.
The Cacchione grape features medium-sized, round white berries with thick, waxy skin, typically yellowish with brown streaks when ripe. The bunches are medium to large, compact, and cylindrical-conical, often with wings. The leaves are large, pentagonal, and typically five-lobed.
Cacchione thrives in volcanic soils and requires medium canopy expansion and rich pruning for optimal results. The vine has high vigour and tends to be fairly productive, though yields can vary year by year depending on climate conditions and vineyard management.
Wines made from Cacchione grapes are known for their intense yellow colour with golden reflections. On the nose, they are fruity and aromatic, with distinct notes of citrus, ripe fruit, and a subtle mineral undertone, reflecting the volcanic terroir. These wines are fresh, structured, and well-balanced, making them a perfect choice for wine lovers seeking authentic Italian white wines with both history and character.
The Caddiu grape is a rare and nearly extinct native red grape variety from Sardinia. Known for its deep historical roots and regional diversity, Caddiu is primarily cultivated in the lower Tirso Valley, although it can still be found in scattered vineyards across the island. It goes by several local names, such as Caddu in Bosa, Niedda Perda Sarda in Terralba, and Caddiu Nieddu in Oristano. While it is included in the blends of all IGT (Indicazione Geografica Tipica) wines from Sardinia, it is not currently recognised under any DOP (Denominazione di Origine Protetta) classifications.
The Caddiu vine produces medium to large, spherical black berries with thick, black-purple skin and a medium waxy bloom. The bunches are medium to small, semi-compact, and typically cylindrical-conical in shape. The plant exhibits medium to high vigor with irregular yields, which has contributed to its gradual decline over the years.
Despite its rarity, Caddiu offers impressive oenological potential. It yields a ruby red wine with garnet reflections. The aroma is intense and fruity, featuring notes of ripe plum and cherry. On the palate, the wine is warm and full-bodied, with flavours of black cherry and plum, complemented by mellow, gently spiced undertones - especially when aged in oak. This combination of structure, richness, and aromatics makes Caddiu a fascinating grape worthy of rediscovery by winemakers and wine lovers alike.
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.
Canaiolo Nero is a historic red grape variety that is particularly widespread throughout central Italy, especially in Tuscany, Umbria, and Lazio. Most notably, it plays a vital supporting role in the production of Chianti DOCG, where it is blended with Sangiovese to impart softness, roundness, and aromatic complexity to the wine. Though rarely vinified on its own, Canaiolo Nero continues to be an important blending component in several DOC and DOCG wines across central Italy.
The Canaiolo Nero grape features medium-sized, round black berries with smooth, blue-violet skins covered in a generous waxy bloom. The bunch is typically medium-sized, loose or moderately compact, often stubby or pyramidal in shape, and sometimes with one or two wings. The vine’s leaves are medium-small, dark green, opaque, and most often five-lobed, though occasionally three-lobed.
This variety thrives in warm, hilly climates with good sun exposure and well-drained soils. It has low vigour, a medium ripening period, and stable productivity. Though not as widely celebrated as Sangiovese, Canaiolo Nero plays an essential role in the structure and balance of many traditional Tuscan red wines.
When vinified, Canaiolo Nero wines are typically intense ruby red in colour, with notable alcoholic strength and low acidity. On the palate, the grape contributes roundness and soft tannins, while also enhancing the aromatic profile of the blend, adding subtle red fruit notes and floral nuances.
Canina Nera is a rare and little-known black grape variety that has its roots in the regions of Tuscany and Romagna, central Italy. Though once more widespread, the variety is now primarily cultivated in a small area of the Romagna plain, particularly in the province of Ravenna. It survives in only a handful of old vineyards, often grown by local families for personal consumption or sold in small quantities through local networks. Its cultivation in Tuscany is even rarer today, with just a few remaining traces.
Over the years, Canina Nera has often been confused with other grape varieties, adding to its obscurity. In Romagna, it has long been mistaken for Cagnina, which is actuallyRefosco dal Peduncolo Rosso, while in Tuscany, it has been confused with Canaiolo Nero, another native red grape. Despite the mix-ups, Canina Nera is a distinct cultivar with its own unique characteristics and historical significance.
This variety is no longer vinified on its own and is typically blended with other native red grapes in small-scale, traditional winemaking. Its main value today lies in its cultural heritage and the rustic, old-world style wines it helps create wines that are reflective of the land, the people, and the past.
Ampelographically, Canina Nera features medium to large spherical berries that are slightly elongated. The skin is thick, dark blue to black, and heavily covered in bloom (pruinose). The bunches are medium-sized, pyramidal in shape, moderately compact, and often have one or two wings. Interestingly, there are two known biotypes of Canina Nera, differentiated by the color of the grape stem, one with green pedicels and the other with red.
In terms of viticultural behaviour, the Canina Nera vine is robust and well-suited to flat terrain. However, due to its limited productivity and lack of commercial appeal, it is rarely planted in new vineyards. It remains mainly in the hands of passionate growers and heritage conservationists.
Wines made from Canina Nera are typically pale red in colour, often light and rustic in style. On the nose, they are marked by aromas of wild berries, damp earth, and a faint herbaceousness. The palate is dry, slightly bitter, and lively, edgy in structure, with moderate acidity and a modest alcohol level. While not powerful or polished, these wines offer a raw and genuine taste of Romagna’s lesser-known viticultural history.
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