GRAPES & PLACES
Trace the origin from the grape variety.
When you select a variety, the states covered in the article are shown on the map. You can proceed from each state name to a detailed explanation of the region.
Nebbiolo
Nebbiolo
Both Barolo and Barbaresco are made from Nebbiolo. Further north in Valtellina, it is known as Chiavennasca. By tracking the same variety, you see wine regions shift from the hills to the Alpine slopes.
- 1Valle d'Aosta ↗
Northwest · Geography of the province and major appellations
- 2Piedmont ↗
Northwest · Geography of the province and major appellations
- 4Lombardy ↗
Northwest · Geography of the province and major appellations
Sangiovese
Sangiovese
Sangiovese is the flagship variety of Tuscany, but it is also widespread in Romagna. Comparing Brunello and Chianti Classico highlights not only differences in their respective lands but also in authorized blends.
- 8Emilia-Romagna ↗
Northeastern Area · State Geography and Main Appellations
- 9Tuscany ↗
Central · Geography of the region and major appellations
- 10Umbria ↗
Central · Geography of the region and major appellations
Aglianico
Aglianico
The representative regions for Aglianico are Taurasi in Campania and Vulture in Basilicata. When tracing southern Italy’s black grapes, you’ll find they often come from inland hills, not coastal areas.
- 15Campania ↗
South · Geography and key appellations
- 17Basilicata ↗
South · Geography and key appellations
Nerello Mascalese
Nerello Mascalese
Nerello Mascalese, the flagship red variety of Etna. Even around the same volcano, conditions differ between the northern and eastern slopes. Beyond being simply “volcanic”, there are also differences by slope.
- 19Sicily ↗
Island regions · Geography and main appellations
Vermentino
Vermentino
Vermentino is a white grape connecting Sardinia with the coasts of Liguria and Tuscany. Even within the same island, the boundaries of the Gallura and Sardegna appellations differ.
- 3Liguria ↗
Northwest · Geography of the province and major appellations
- 9Tuscany ↗
Central · Geography of the region and major appellations
- 20Sardinia ↗
Island regions · Geography and main appellations
Verdicchio
Verdicchio
Castelli di Jesi and Matelica. These two regions in Marche both grow Verdicchio, but they differ in distance from the sea and the shape of the valleys. Because they share the same grape variety, the differences in location are easier to compare.
- 11Marche ↗
Central · Geography of the region and major appellations
Glera
Glera
Glera is the grape variety; Prosecco is the name of the appellation that includes the region. By distinguishing these two terms on the label, you can also clarify the difference between the wide-ranging Prosecco DOC and the hilly DOCG.
- 6Veneto ↗
Northeastern Area · State Geography and Main Appellations
- 7Friuli-Venezia Giulia ↗
Northeastern Area · State Geography and Main Appellations
Fiano
Fiano
The region of Fiano di Avellino is in inland Irpinia, Campania. This grape variety shows that southern Italian white wines cannot be explained solely by coastal warmth.
- 15Campania ↗
South · Geography and key appellations
Montepulciano
Montepulciano
Montepulciano is the name for both a black grape variety and a town in Tuscany. The same word on a label can refer to a grape in one case and a location in another, producing different wines.
- 11Marche ↗
Central · Geography of the region and major appellations
- 13Abruzzo ↗
South · Geography and key appellations
- 14Molise ↗
South · Geography and key appellations
Primitivo
Primitivo
There are two representative origins for Primitivo in Puglia: Manduria and Gioia del Colle. Even though the grape variety is the same, the site and distance from the sea differ.
- 16Puglia ↗
South · Geography and key appellations
Carricante
Carricante
Carricante, the emblematic white of Etna. Comparing it to the red Nerello Mascalese shows that even within the same volcanic region, there are wines from different varieties and growing locations.
- 19Sicily ↗
Island regions · Geography and main appellations
Corvina
Corvina
Corvina is the key black grape in Valpolicella wines. Even for blends from the same area, the use of grape drying and refermentation leads to significant differences in production method.
- 6Veneto ↗
Northeastern Area · State Geography and Main Appellations
This shows the main relationships covered in the listed articles. It is not a diagram of all cultivation regions or vineyard surface areas. The numbers indicate representative locations within the state and do not represent state borders or appellation areas. Topography:Natural Earth。
FOLLOW THE PROCESS
The difference between drying and fermentation.
By switching the wine/method and selecting a process number, you can check what changes at each stage.
Valpolicella
The basic process without drying or refermentation.Corvina and other varieties are combined. Grape composition and winemaking method are separate pieces of information.
Fermentation of sugar progresses, as does the extraction of color and tannin from the skins.
The maturation method for each individual wine is to be verified according to producer specifications.
Amarone
Dry wines made from dried grapesUses dried grapes, as with Recioto.
As water content decreases, sugars and other components concentrate. At this stage alone, sweetness or dryness is not determined.
By consuming sugar, the wine is finished dry. Even if the starting material has a lot of sugar, the completed wine is not necessarily sweet.
Drying, fermentation, and aging are separate processes. Confirm aging conditions with both appellation regulations and individual product specifications.
Recioto
Sweet wines made from dried grapesWhat Amarone shares is the use of grapes that have gone through a drying process.
As water content decreases, sugars and other components become concentrated. Drying alone does not determine the final sweetness.
Retaining sugar creates a sweet wine. The difference with Amarone lies in this approach to fermentation.
Even when using the same appassimento drying method, the wine can be a different sweet style from Amarone.
Ripasso
Re-ferment the produced wineThe starting point is wine that has already been made. This is different from the drying of fresh grapes.
Skins and other solids remaining from vinification for Amarone or Recioto are used.
Wine is refermented. The subject of processing and the stage differ between appassimento and ripasso.
Even wines with similar blends are changed by this additional process.
This is a schematic diagram highlighting key steps to help understand the differences. The width of each step does not represent time. Specific production procedures and usage conditions vary by designation and wine.
FIELD NOTE 01
Valpolicella Blends
Corvina is used together with Corvinone and Rondinella. Since several grape varieties contribute to the finished wine, an explanation based solely on Corvina is insufficient.
By separating the varieties permitted by the appellation and the blends producers actually choose, the differences between regulations and what’s in bottle become clear.
FIELD NOTE 02
Drying the raw grapes
Both Amarone and Recioto use dried grapes. In addition to both using Corvina, how the grapes are processed becomes a key to understanding the wines.
Sweetness or dryness in both depends on fermentation progress. Grape name or drying alone does not indicate final residual sugar.
FIELD NOTE 03
Ripasso refermentation
In Ripasso, Valpolicella wine is refermented by contact with the pomace leftover from Amarone or Recioto. This is a different process from drying the grapes used as the base material.
The differences between Valpolicella, Amarone, Recioto, and Ripasso can be organized by tracing the process from grape variety composition to treatment of the raw materials and fermentation.
Even among wines made with Corvina, it is necessary to compare blend, grape drying, and refermentation conditions.
PAUSE & REFLECT
Check your understanding.
Can you distinguish between Amarone and Ripasso using only the information that they both use Corvina?
Read the explanation ＋
Not possible. Amarone is a dry wine made from dried grapes; Ripasso uses a technique of refermenting wine with skins, etc. In addition to grape variety, production method information is necessary.
Write in your own words
Write what you have learned, your reasoning, and what you still need to confirm.
Maximum 5,000 characters. This is stored within this browser. Press "Save" to record your note. Saving a blank will delete this note.
View saved notes →Courses related to this question
Corvina: The difference between appassimento and re-fermentation →
Allegrini: Only a portion of the grapes are dried →
Dal Forno Romano: Comparing 2017 Barrel Aging →
Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
About the editorial policy →