These 10 Grape Varieties Are Italy’s Best-Kept Secrets

Red Grapes

Aglianico – Love inky, full-bodied reds? Then Aglianico is just the ticket. This dark-skinned grape is cultivated in southern Italy, primarily in the Campania and Basilicata regions. Notes of black fruits, cracked pepper, smoked meats, licorice, and leather dominate the wines’ flavor profiles — think Northern Rhone meets Southern Italy. These wines are marked by medium to full-bodied flavors, high acid, and high levels of tannins.

Ciliegiolo – For wines with a bit more of a quaffable nature, check out Ciliegiolo. The grape gets its name from the Italian word for ‘cherry,’ which lends itself to the wine’s light and fruit-forward flavor profile. Ciliegiolo wines are mostly produced in Umbria and Tuscany, the latter of which makes bolder and more structured expressions. These wines are juicy, high in acid, and noted with flavors of white pepper, wet soil, and of course, red cherries. If you love Sangiovese, New World Pinot Noir, and/or Gamay, this is the grape for you.

Primitivo – This dark-skinned Puglian variety is big, boisterous, and screams to be served with equally rustic cuisine. The grape most likely arrived in Italy from Croatia, located just across the Adriatic Sea. Primitivo is also believed to be related to and/or the same thing as Zinfandel, though that’s a whole ‘nother story. However, if you enjoy classic California Zin, it’s almost certain that you’ll love Primitivo — think of it as Zinfandel’s more rustic, countryside cousin. These wines are flavor-packed, intensely colored, and marked by high levels of tannins and alcohol.

Sagrantino – If you love your reds as dry as possible, then Sagrantino may just be your new favorite grape. This dark-hued variety is central Italy’s claim to red wine fame and is mostly cultivated in Umbria, particularly around the town of Montefalco. When produced varietally, Sagrantino-based wines usually show smoky flavors of black cherries, pine, and leather, with generous amounts of oak typically used in the vinification process. Lay these bottles down in the cellar to let them integrate for a bit, though if drinking young, pair them with something equally robust — think skirt steak, rack of lamb, or hearty pizzas.

Negroamaro – Negroamaro is somewhat of a Goldilocks variety, in that the wines are generally just right. Not too light and not too austere, these medium-bodied reds are produced in the heart of Puglia (most notably Salice Salentino) and are marked by medium levels of tannins and ample acidity. Notes of red fruit, baking spice, and earth lead to crowd-pleasing flavor profiles that pair well with a variety of foods. Pair with classic #SundaySupper favorites and let the good times roll.