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Grechetto is a white-wine grape originating in Greece (hence the name) but now grown almost exclusively in central Italy, notably in the region of Umbria. It is important to not confuse Grechetto with the similarly named but quite distinct Greco grape. Note that this grape’s proper full name is actually “Grechetto di Orvieto”, though almost everyone just calls it Grechetto. (Also note that so-called “Grechetto di Todi” is a different grape altogether, better referred to as “Pignoletto”)
Grechetto was and is often used in blends, notably Orvieto, and not so often bottled as a monovarietal, though with its rapidly rising reputation, that is changing. Formerly, its contribution to Orvieto was usually small (sometimes zero), but nowadays, with its rising prestige, it is included in ever-higher percentages (though 45% is the legal maximum). To bottle a monovarietal, most producers must use the normally lowly designation “Umbria” (lowly because so generic, sort of like “California” for a U.S. wine). The Colli Martani appellation, however, does allow 100% Grechetto wines to be so labelled.
The most noteworthy type of Grechetto is probably the Grechetto di Todi (Todi being a legal D.O.C., or appellation); there is also a Grechetto Spolentino. While the di Todi seems preferred, both sorts have their partisans. (Technically, the di Todi variety is “clone g%” and other Grechettos are “clone g109”.)
The wines are typically light in color, medium-bodied (sometimes even full-bodied), with distinct acidity and tree-fruit and citrus aromas and flavors. It does not usually see oak, but some producers do make oaked bottlings, often with malolactic fermentations (which gives the rich, buttery quality so many Chardonnays possess). Many reviewers also speak of a distinctly nut-like overtone (almonds are usually cited, but also hazelnuts) to the taste, and some minerality.
Grechetto, like many white-wine grapes with long growing seasons, is also used to make sweet dessert wines, in this case wines of some fame.
Factoid: The ancient Roman historian Pliny the Elder, in his work, Historia Naturalis wrote Peculiaris est tudernis (it is typical of Todi), in reference to Grechetto di Todi’s slightly bitter aftertaste.
“The Grechetto vine is low yielding and able to produce concentrated flavors. The grape is primarily used as a blending grape where it adds richness and structure to the wines. It is most often blended with Chardonnay, Trebbiano, Malvasia and Verdello. In Umbria, Grechetto can add herbal and nutty flavors to the wine.”
“Since the late 20th Century, its reputation has significantly improved and Grechetto is now regarded as one of the finest white wine grapes in the region…A low-yielding vine, Grechetto has traditionally been only a minor constituent in Orvieto wine. The modern trend is to utilize Grechetto to the maximum allowed proportions, improving the overall aromatic quality of the blend.”
“Grechetto di Todi DOC has a typical intense straw yellow colour, the aroma is rich in delicate floral and fruity notes, like green apple, pear, pineapple, and citrus with hints of vanilla and spices in the versions refined in oak. The taste is soft, well balanced, pleasantly fruity, so incredibly complex and elegant that it can be matched not only with vegetable-based first courses but also with soft cheeses and white meat, definitely the best companion in our summer meals.”
“Wines produced with Grechetto usually have an average body, sometimes a full body as well, with colors ranging from greenish yellow to golden yellow. The most common wine making technique for Grechetto makes use of inert containers, however some Umbrian producers tend to favor the cask or barrique. Barrique and cask are generally used for wines in which Grechetto is blended to Chardonnay, however it is not uncommon to find 100% Grechetto wines fermented or aged in cask or barrique.”
“The key for the grape seems to be (low) temperature-controlled fermentation to enhance the unique aromatics of the wine. Straw-yellow colour, with greenish tinges, typically, the aromas and flavours of Grechetto are reminiscent of apples, pears, white peaches, wild flowers, and lime citrus, with notes of almonds. Usually made in a medium- to full-bodied style, there’s sufficient acidity to make Grechetto a very good food wine.”
“From this grapes we can produce fine wines characterized by a straw-yellow colour with greenish highlights that become deeply golden when the wine matures through some years or is completely refined in barrique cellars. Wines produced by Grechetto have a mothley [sic] bouquet profile. In fact, the prevailing aromas are the fruity ones like pear and apple, dried fruits (nut), tropical fruit (pineapple, banana, kiwi and grapefruit) and floral scents (hawthorn and broom, sometimes even chamomile and acacia). The refining in barrique cellar gives Grechetto scents of vanilla and cintraging, even though wood organoleptic qualities never prevail on wine’s aromatic characteristics. Tasting says that Grechetto is dry with a balanced acidity and structure. The refining, in barrique cellars, helps acidity perception and, at the same time, brings out wine’s smoothness and structure.”
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Some Descriptions of Grechetto Wines
“The Grechetto vine is low yielding and able to produce concentrated flavors. The grape is primarily used as a blending grape where it adds richness and structure to the wines. It is most often blended with Chardonnay, Trebbiano, Malvasia and Verdello. In Umbria, Grechetto can add herbal and nutty flavors to the wine.”
“Since the late 20th Century, its reputation has significantly improved and Grechetto is now regarded as one of the finest white wine grapes in the region…A low-yielding vine, Grechetto has traditionally been only a minor constituent in Orvieto wine. The modern trend is to utilize Grechetto to the maximum allowed proportions, improving the overall aromatic quality of the blend.”
“Grechetto di Todi DOC has a typical intense straw yellow colour, the aroma is rich in delicate floral and fruity notes, like green apple, pear, pineapple, and citrus with hints of vanilla and spices in the versions refined in oak. The taste is soft, well balanced, pleasantly fruity, so incredibly complex and elegant that it can be matched not only with vegetable-based first courses but also with soft cheeses and white meat, definitely the best companion in our summer meals.”
“Wines produced with Grechetto usually have an average body, sometimes a full body as well, with colors ranging from greenish yellow to golden yellow. The most common wine making technique for Grechetto makes use of inert containers, however some Umbrian producers tend to favor the cask or barrique. Barrique and cask are generally used for wines in which Grechetto is blended to Chardonnay, however it is not uncommon to find 100% Grechetto wines fermented or aged in cask or barrique.”
“The key for the grape seems to be (low) temperature-controlled fermentation to enhance the unique aromatics of the wine. Straw-yellow colour, with greenish tinges, typically, the aromas and flavours of Grechetto are reminiscent of apples, pears, white peaches, wild flowers, and lime citrus, with notes of almonds. Usually made in a medium- to full-bodied style, there’s sufficient acidity to make Grechetto a very good food wine.”
“From this grapes we can produce fine wines characterized by a straw-yellow colour with greenish highlights that become deeply golden when the wine matures through some years or is completely refined in barrique cellars. Wines produced by Grechetto have a mothley [sic] bouquet profile. In fact, the prevailing aromas are the fruity ones like pear and apple, dried fruits (nut), tropical fruit (pineapple, banana, kiwi and grapefruit) and floral scents (hawthorn and broom, sometimes even chamomile and acacia). The refining in barrique cellar gives Grechetto scents of vanilla and cintraging, even though wood organoleptic qualities never prevail on wine’s aromatic characteristics. Tasting says that Grechetto is dry with a balanced acidity and structure. The refining, in barrique cellars, helps acidity perception and, at the same time, brings out wine’s smoothness and structure.”
“Varietal Grechetto produces a dry, straw colored, medium to full bodied aromatic wine.”