grape varieties Italy

... regions like the Tuscan Canestrino and Costoluto Fiorentino, etc. A highlight of Centrale della Frutta is the recovery of the ancient Termarina grape variety, which has found a commercial outlet through the sale of both white and black grapes, as well as processed products, and the red peach, another ancient native variety that Centrale della Frutta is working to revitalize. Sweet and with a typical red flesh color that makes it a truly unique product, it is excellent for making jams.

... organic products of the Agricultural Company are the prized yellow and green-fleshed kiwis, extra virgin olive oil obtained from three different cultivars: itrana, leccino, and frantoio, kiwi and lemon jams, as well as organic wine production from both indigenous and international grape varieties. The varieties used include Bellone, Malvasia Puntinata from Lazio, Grechetto, Vermentino, Merlot, Petit...

... refrigerated systems for crushing through temperature-controlled steel tanks. Through grape selection and meticulous winemaking techniques, Leonardo Sergio, the winery's oenologist, ensures the quality of Castello Monaci.

Piandaccoli is a small winery situated on the hills around Florence, in the heart of the Tuscan countryside. A project of excellence based on the rediscovery of lost grape varieties like Pugnitello, Foglia Tonda, Mammolo, and Barsaglina. Three red wines, three masterpieces of balance and taste: Cosmus, a 100% Sangiovese obtained from a blend of six different clones; In Primis, a blend of Sangiovese, Pugnitello, and Foglia Tonda; Maiorem, a blend of Sangiovese, Pugnitello, Foglia Tonda, Mammolo, and Colorino.

... soils where our grape varieties, Sangiovese, Canaiolo, and Trebbiano, yield a maximum of about 50 quintals of grapes per hectare. Careful pruning, fermentation in cement tanks first and then in oak barrels, are just some of the secrets that make our wine a great wine. From the very first sips, you will be captivated by the aromas, the softness, and the roundness of this nectar, which is the result of our love for our land and the challenging art of winemaking.

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