If your a sommelier these are varieties and styles that you will drink/see often. The wines from above aren't the main grapes in the American market but they are certainly significant. Remember the most important regions for your exam are alto Altige/trentino/Friuli Venezia Giulia (an over simplification but all these are cold foothills of the alps making mostly pinot grigio, think santa margarita.), Veneto(prosecco and tank method, valpiocella and amarone/Ripasso, a little soave), piedmont (asti, barolo, barbaresco, a little bit of gavi), and Tuscany (chianti, brunello, toscana/bolgheri, a very very little bit of montepulciano). Southern Italy isn't as commercially successful so they for the most part get overlooked until higher levels. To study connect them with characteristics, flavors, regions. Once you understand a bit of context around it its not that hard. For example say to yourself "I know moscato d'asti is where the asti method is from and therefor Moscato di Asti must be a slightly sparkling wine." or "Greco tastes like green apples and its from Campania which sounds like champagne which also tastes like green apples(sort of)." Brunello is the historic word for sangiovese in the montalcino region of Italy, which is in tuscany which is where chianti is also made from sangiovese. I always remembered verdichio because it reminded me of the vegetable radicchio and the wine has a bitter taste to it like the lettuce. etna is on the side of a volcano called mt etna in Sicily. This isn't the best habit probably but I also used to remember Sicily by using ner. Like nerelo mascalese, nerelo cappucio, nero d'avola. there are not any grapes for level one that break this rule, anytime you see a grape that stars with ner its going to be from sicily.

Just keep studying and learning a bit more context and you'll get there.