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Spergola was first mentioned in 1811 by Dalla Fossa as one of the best grape varieties of Reggio Emilia in northern Italy. It was often combined with sauvignon blanc confused - for ampelographic rather than organoleptic reasons - until further analysis and DNA profiling proved that they are different varieties. The DNA analyses also suggest a close genetic relationship between Spergola and Pignotello.

In the 19th century, Spergola was an important grape variety in Reggio Emilia, where it is now grown on around 200 ha. Spergola is no longer listed as a synonym for Sauvignon Blanc in Italy's official variety register, but is listed separately and included in the Emilia-Romagna authorised, in particular as the main variety (at least 85 %) in the white Colli di Scandiano and di Canossa DOC. Spergola can be used to produce dry, sparkling or sweet varietal wines. Its high acidity also makes it suitable for the production of sparkling wine.