DELIVERY FROM £4.95
FREE DELIVERY FOR ORDERS OVER £100
The Diolinoir vine was created around 1970 by André Jaquinet in Pully in the Swiss canton of Lausanne, crossing the Rouge de Doilly (also known as Robin noir) with Pinot Noir, in order to obtain a structured and intense colored wine, act to improve blacks blends of Swiss wines.
In Italy it is an authorized vine in the Valle d'Aosta region.
The berry is black, small, and spherical with blue-black colored skin. The bunch is medium, elongated, and tight with a small, pentagonal, five-lobed leaf.
The Diolinoir variety has medium maturation period and medium vigor.
The Diolinoir vine gives an intense ruby red, full-bodied wine, rich in tannins. It is generally used in blends with other varieties.
The Dolcetto grape has uncertain origin, it is thought it originates in Piedmont, where in the Monferrato area and Liguria it is also called Ormeasco.
The origin of the name is also uncertain: the prevailing theory says that its name is the result of the high sweetness of ripe grapes, dolcetto in Italian indicates a small biscuit, pastry, and whilst Barbera has more acidity and Nebbiolo more tannin, Dolcetto wines have little acidity and a recognisable bouquet, with a softer taste. A second theory believes its name to be the translation in Italian of the Piedmont word “dosset”.
Dolcetto is a red grape and the berry is black, medium, round but not uniform with thin, waxy, bluish-black skin. The bunch is conical, elongated, generally winged, and sparse with a medium, usually lobed leaf and the Dolcetto grape is characterised by early ripening (late September) and good yield.
Dolcetto wines tend to be of a ruby red colour, sometimes with violet hues, with a characteristic nose with intense aromas of liquorice, blackberries and cherries, sometimes showing floral notes, violet in particular. Dolcetto wines are dry, medium-bodied, lively and soft, rarely aged.
The Doux d’Henry grape, also known locally as Gros d’Henry or Doun d’Henry, is a rare and lesser-known red grape variety primarily cultivated in the Pinerolo area in the province of Turin, in Piedmont. While some early sources speculated that the grape might have French origins, most notably the 19th-century ampelographer Giovanni G. Rovasenda (1877), it is now widely accepted that Doux d’Henry is a native Italian variety, deeply rooted in the local viticultural history of the Pinerolo hills.
Doux d’Henry is a vigorous and medium-late ripening vine, but it is also notably delicate in its reproductive cycle. The grape has a tendency toward sagging (drooping of the bunch) and floral abortion (failure of flowers to develop into fruit), which significantly reduces its yield and contributes to inconsistent production from year to year. For this reason, it is often grown alongside other pollinating varieties, and it is very rarely vinified as a single-varietal wine.
From an ampelographic perspective, the berries are black, medium to large, and spherical, with a thin but resilient skin that has a slightly waxy texture and a characteristic blue-black colour. The bunches are medium to large, typically conical-pyramidal in shape, often with visible wings. The leaves are medium in size, either three-lobed or five-lobed, and present a classic structure common to many Piedmontese varieties.
When vinified, Doux d’Henry produces a ruby red wine of medium body with a pleasant, though not intense, aromatic profile. The flavour is subtle and easy-drinking, making it suitable for early consumption rather than long-term ageing. Due to its agronomic challenges and low productivity, Doux d’Henry is rarely found on the commercial market, but it remains a valuable part of Piedmont’s viticultural biodiversity, championed by a handful of producers and researchers aiming to preserve the region’s native grape heritage.
The Durella grape is a historic white variety native to the Veneto region, particularly in the Alpone Valley near Bolca, an area renowned for its prehistoric fossils. Remarkably, some fossilized grape remains found in Bolca are believed to be ancient ancestors of the Durella vine, highlighting the area's deep-rooted viticultural heritage.
The name Durella likely derives from the grape's resilient, thick-skinned berries, which are known for their resistance to spoilage and disease. In the early 20th century, Durella was traditionally vinified with maceration, resulting in highly acidic, intensely colored, and astringent wines. These wines were often used to enhance the acidity of blends.
By the 1960s, winemakers began to experiment with white vinification techniques, which yielded a more refined and balanced expression of the grape. Thanks to its naturally high acidity and vibrant character, Durella is now primarily used to produce sparkling wines, including both Charmat and traditional, classic method styles.
The Durella grape has a medium-sized berry, white, ovoid with thick, tough, waxy skin; yellowish to golden-green in color with a medium, short, compact, and stocky bunch and a medium, typically three-lobed or entire leaf. Durella is a hardy and late-ripening grape, with excellent disease resistance and acidity retention.
Wines made from Durella grapes are typically straw-yellow in color, with a delicate, fruity aroma and a distinctively fresh, dry palate. Its bracing acidity makes it ideal for crisp still wines and particularly well-suited for sparkling wine production under the Lessini Durello DOC designation.
The Erbaluce grape is a native variety of Piedmont and its origin is still uncertain. The grape could have come from Monferrato, or according to the most recent theory, the subalpine zone of the Canavese, where the Erbaluce di Caluso produces the only DOCG appellation for the grape .
At the time of the Romans, it appears to have been known as Alba Lux (i.e. dawn light) precisely because of the brightness of its berries. The Erbaluce is a very versatile grape. In fact, thanks to the high acidity and the sweetness of its berries, Erbaluce can give different types of wine, from dry wines to sparkling wines and sweet dessert wines and due to its characteristics it is resistant to the attacks by mold and parasites.
The Erbaluce berry is white, spherical, average with amber colored skin. Its bunch is medium to long elongated conical shape, sometimes winged, medium compact with a medium, five-lobed leaf of light green color with a potentially very high yield, but not constant.
The Erbaluce grape produces a straw colored wine, with high fixed acidity, therefore suitable for ageing, both as a still wine but also as a sparkling wine. Good Erbaluce wines have complex noses and fresh and elegant palates.
The Falanghina grape is a variety thought to derive from the ancient Greek-Balkan strains and takes its name from the Italian “falanga”, the stake supporting the vines.
The Falanghina grape was almost abandoned, but after its vines survived the phylloxera, it gained prominence and went through a period of renaissance and it is now widely cultivated in Campania and beyond, in particular the Sannio Beneventano, the Campi Flegrei and the Caserta areas.
The Falanghina grape is one of the main variety in several wines made in Campania, in together with the other native Campania grapes or on its own, including the DOC Guardiolo, Sant’Agata dei Goti, Sannio, Solopaca and Taburno. The Falanghina grape is also widely used in the production of sparkling wines.
Falanghina berries are white in colour and medium-sized, with a regular, spheroid shape and a thick, firm skin of greyish-yellow. Leaves are small to medium-sized, and wedge-shaped. With a high yield and a consistent productivity, the Falanghina usually matures in the latter weeks of September. The grape manages to retain its main characteristics, even when grown and cultivated in different climates and terrain types.
Falangina wines tend to be straw coloured, pale white wine, with hues of green with a fruity and fresh nose and a velvety and delicate palate. In the last few years, wooden aged Falanghina have started to appear with discreet success.
The Famoso grape - meaning "famous" in Italian - is a white grape variety from Emilia-Romagna that has recently experienced a revival after decades of neglect. Once forgotten, it has been rediscovered by passionate local producers who recognized its potential and unique aromatic qualities, reintroducing it to the region’s wine scene.
Historically, Famoso was prized for its intensely fragrant aromas, which made it a popular choice for table grapes, especially in local markets. However, its strong aromatic profile eventually fell out of favor, as winemakers shifted toward more neutral, commercially versatile varieties.
Today, the very trait that once led to its decline, its distinctive nose, is what is driving its renaissance. Winemakers are once again embracing Famoso for its expressive bouquet, and it is quickly gaining popularity among those seeking characterful, aromatic white wines.
The Famoso Grape produces wine of a pale straw yellow, sometimes with greenish reflections, intensely floral and fruity, with notes reminiscent of Moscato, including white flowers, tropical fruits, and citrus. In the palate the wines are fresh, vibrant, and aromatic, making it ideal for both still wines and semi-aromatic blends.
The Favorita grape together with the Arneis forms the scientific origin of the white berries Roero and the name Favorita comes from the fact that over the centuries this grape has conquered the hearts of the local vine-growers becoming their favourite grape.
Probably of Ligurian origins, as well as the Vermentino (which is considered to be identical to Favorita) or Pigato (from which it seems to derive), Favorita has the Roero as its land of election since the end of the 18th century, it is in this area, that Favorita can give excellent results, producing white wines of great intensity and liveliness.
The Favorita grape has a white berry, medium to large, spheroid or ellipsoidal, short with medium waxy, greenish skin that becomes golden yellow or amber when well exposed to the sun. The bunch is medium, cylindrical or pyramid with one or two wings, normally loose or medium compact with large, pentagonal or orbicular, five-lobed leaf.
The yield of the Favorita grape is high and production is elevate and constant therefore good wine makers prunes the vine to ensure quality.
Favorita wines have a straw yellow color, bright, with a nose with persistent aromas of citrus and fruit. On the palate Favorita wines are fresh, fruity, refreshing with a soft finish.
Until recently Favorita grapes were used in blends, to add freshness to the grapes that were lacking it, however, in the last few years this has changed, and Favorita wines are becoming slowly more and more available and appreciated. Favorita wines are perfect as an aperitif or to accompany fish or typical Piedmont starter or risotto, dishes complemented by the delicate flavour and acidity of the Favorita wine.
Fernanda Bianca, more widely known as Cortese, is an important white grape variety native to Italy’s Piedmont region, particularly in the provinces of Alessandria and Asti. Though it goes by several local synonyms - including Fernanda, Courteis, and Corteis - it is most celebrated under the name Cortese, which is synonymous with the production of the prestigious Gavi DOCG wine, especially from the town of Gavi in Alessandria.
Fernanda Bianca thrives in the rolling hills and limestone-rich soils of southern Piedmont, where it benefits from the region’s continental climate. The grape produces wines that are fresh, crisp, and mineral-driven, with aromas of white flowers, citrus, green apple, and subtle almond notes on the finish. The wines typically exhibit a bright acidity, making them ideal for pairing with seafood, light pasta dishes, and vegetable-based cuisine.
Historically, Cortese has been recognised since at least the 17th century and was widely planted for its reliability and ability to retain acidity even in warmer vintages. While Gavi remains its most famous expression, Fernanda Bianca is also used in several other DOC wines and continues to play a key role in preserving indigenous Italian viticulture.
If you're looking to explore more about this grape, including its viticultural characteristics and regional expressions, see our article on the Cortese grape for in-depth insights.
The Fiano grape is widely regarded as one of Italy’s finest white grape varieties, known for producing some of the country’s most elegant and expressive white wines. Renowned for its aromatic complexity, aging potential, and regional character, Fiano is most famously associated with Fiano di Avellino DOCG, a prestigious appellation from the Campania region in southern Italy.
The name Fiano is believed to trace its roots to a population from the Ligurian Apuan Alps. Overwhelmed by Roman expansion in the 2nd century BC, this group reportedly migrated to Campania, bringing their vine cultivation traditions - and likely the Fiano grape too - with them. Over time, the name evolved from Apiano to Afiano, and eventually became Fiano, as it is known today.
This ancient grape has been cultivated in Southern Italy for over two millennia, leaving its mark on the viticultural traditions of regions such as Puglia, Basilicata, and Sicily. However, it is in Campania, particularly in the province of Avellino, that Fiano reaches its highest expression. The Fiano grape thrives in volcanic soils, which are prevalent in Campania and contribute significantly to the wine’s signature minerality and complexity.
Fiano is a white grape variety with medium-sized, ellipsoidal berries that feature a thick, golden-yellow skin covered with a light bloom. The grape clusters are typically small to medium in size, compact, and pyramidal in shape, often with a well-developed wing. The vine’s leaves are medium-sized and orbicular, usually three-lobed or five-lobed, reflecting the traditional features of southern Italian grapevines.
Wines made from Fiano are known for their refined aromatic profile, fresh acidity, and textural richness. High-quality Fiano wines, especially Fiano di Avellino DOCG, often display notes of pear, honey, toasted hazelnuts, white flowers, and minerals, with the potential to develop further complexity with age. These wines can age gracefully for several years, evolving deeper layers of flavor and character.
While Fiano di Avellino DOCG represents the pinnacle of Fiano winemaking, there are also easy-drinking, approachable Fiano wines produced across Campania and beyond. These offer bright fruit flavors and vibrant freshness, making them ideal for casual sipping, seafood dishes, and summer meals.
Before we say ciao, why not join our newsletter & stay up to date on everything happening on planet Italyabroad.com
0 
