In the Northeast, Corvina gives wines with crisp acidity, low tannins and fairly light color, although two clones exist, and the one known as Corvinone gives deeper-colored wine higher in alcohol and tannin. Rondinella and Molinara are used in the same areas as Corvina, since they ripen earlier, although they have less aroma and finesse.
Aglianico is a warm-weather grape from the south that gives wine that is rustic and full-bodied, but shows good depth of character. It is considered the best black grape of Southern Italy, and is grown in Campania, Calabria, Apulia, and Basilicata, where it is known as the base of Taurasi and Aglianico del Vulture. The fruit has a ripe red and black berry nose with a distinct earthy, minerally note chock full of wild herbs and spices.
Other black varieties from the south of Italy include Piedirosso from Campagnia and Uva di Troia from Puglia, both of which show great potential. They are mostly used in blends. Negroamaro from Puglia is thick skinned; giving dark, tannic wine with a tart berry edge, and the best wines have a hearty, rustic edge. It is popular in the Salento peninsula. Nero d’Avola, used in Sicily (notably in Corvo), gives full body and ripe, dark berry, herb-inflected earthy fruit.
Primitivo from Puglia is a relative of the American Zinfandel by way of Croatia. It formerly gave high alcohol wines used for blending, but better examples show robust, brambly, black currant or raisined aromas and spicy flavors on the palate. When it ripens unevenly, it can show ripe and unripe, green flavors at the same time.
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