Different grapevine varieties can be used as a source of wine grapes, each having particular characteristics, such as the shapes and colours of the grape berries and bunches and of the grapevine leaves, as well as their different ripening periods and above all for the differing organoleptic characteristics of the wines obtained from them. Carignano, Monica, Sangiovese, Cabernet, Merlot, Syrah, Vermentino, Nuragus, Chardonnay, Nasco.