The Grechetto grape variety is probably of Greek origin, like all grape varieties that contain “greco” in their name. In the past, the term Greco or Grechetto was associated with white grape varieties that exhibited very different characteristics but were likely imported into southern Italy through Magna Graecia. The family of Grechetti spread in Umbria actually comprises two grape varieties, Grechetto di Orvieto (clone G109) and Grechetto di Todi (clone G5). The request to separately register the two varieties in the National Register of Grape Varieties is currently pending (since 1970, only one Grechetto has been listed). Clone G109 (formerly Grechetto di Orvieto) will retain the simple term Grechetto, while the Todi clone has been renamed Grechetto Gentile.
Grechetto, in both clones, is mainly found in Umbria and the surrounding areas of central regions, such as Lazio, Tuscany, and Marche. It can still be considered an indigenous grape variety of Umbria or more broadly of central Italy. The ampelographic and organoleptic characteristics described refer to Grechetto di Orvieto, which will be generically referred to as Grechetto.
The cluster of Grechetto is medium-sized, medium-short in length, and pyramidal in shape, semi-compact, and has two small wings. The berries are medium-small, spherical, with a thick, very pruinose skin of yellowish-green color. It usually ripens in the second decade of September. Compared to Grechetto di Todi, it can express a higher yield due to the greater weight of the cluster, which is significantly reduced with short-pruning training systems, ultimately making it less productive than Grechetto di Todi. Due to the less compact cluster and thicker berries, it is less susceptible to fungal rot and thus better suited for late harvests or drying.
The wine from Grechetto has an intense straw-yellow color, good structure, and quality aromas, which are intense and elegant, with characteristic fruity notes. The alcohol content is generally quite high, and the acidity is low. Grechetto is well-suited to barrel fermentation and the production of sweet wines from late harvests or dried grapes. It is used in purity but also as an enhancer in blends with other grapes, often with Chardonnay.
