Italy Wine Regions

Italy Wine Regions: Iconic Wines, Terroirs, and Estates

Italy Wine Regions

Italy is one of the most celebrated wine-producing countries in the world, boasting a rich tapestry of wine regions, each with its unique terroirs, grape varieties, and winemaking traditions. From the bold reds of **Tuscany** and **Piedmont** to the crisp whites of **Veneto** and the sun-soaked wines of **Sicily**, Italian wine reflects the country’s diverse landscapes and cultural heritage.

Vineyards of Italy: Regions and Their Wine Particularities

Italian Wine Countryside

Italy Tuscany Vineyards

1. Tuscany

Presentation of the Region’s Wines: Tuscany is known for iconic red wines and balanced whites.

Main Wines:

Chianti Classico: Made primarily from Sangiovese, known for red cherry, plum, and herbal notes. Typically aged in large oak barrels (botti) for subtle wood influence, resulting in lively acidity and moderate tannins.
Brunello di Montalcino: Composed of 100% Sangiovese (locally known as *Brunello*). Aged for several years in oak, leading to complex flavors of dark cherry, tobacco, and leather, with firm tannins.
Vino Nobile di Montepulciano: Primarily made from Sangiovese (*Prugnolo Gentile*), blended with other native varieties. Aged in oak for plum, black cherry, and earthy notes.
Super Tuscans: A blend of Cabernet Sauvignon, Merlot, and Sangiovese. Aged in French oak, yielding full-bodied wines with dark fruit, structured tannins, and aging potential.
Vernaccia di San Gimignano: Crafted from Vernaccia, often fermented in stainless steel or aged in oak for more complexity. Shows citrus, green apple, and almond notes.
Vin Santo: Produced from Trebbiano and Malvasia, with grapes dried on straw mats before pressing. Aged in small barrels (*caratelli*) for honey, dried apricot, and almond flavors.
Morellino di Scansano: A red wine from Sangiovese, with cherry, plum, and light spice notes, often aged in both stainless steel and oak.
Bolgheri Rosso: A blend featuring Cabernet Sauvignon, Merlot, and Syrah, showcasing dark fruit, spice, and a smooth finish.

Terroir Notes: Rolling hills, Mediterranean climate, galestro and alberese soils.

Notable Estates and Tasting Notes:

Antinori: Famous for Tignanello, boasting layers of blackcurrant, plum, vanilla, and spice with refined tannins and a long, velvety finish.
Biondi Santi: The birthplace of Brunello, offering wines with deep cherry notes, earthy complexity, and pronounced tannins that age gracefully for decades.
Castello di Ama: Renowned for Chianti Classico, with vibrant cherry, hints of leather, and aromatic herbs, complemented by balanced acidity and subtle oak.
Tenuta San Guido: Creator of Sassicaia, characterized by intense dark fruit, tobacco, cedar, and polished tannins, culminating in an elegant, persistent finish.
Frescobaldi: Known for its long-standing history of producing structured wines with notes of red berries, herbs, and an integrated spice character.
Ricasoli: Historic Chianti Classico producer, showcasing a perfect balance of red fruit, minerality, and soft tannins with a touch of anise.
Castello Banfi: Known for pioneering Brunello di Montalcino with rich flavors of blackberry, mocha, and earthy undertones.
Mazzei: Famed for its Chianti Classico and Super Tuscans, exhibiting rich cherry, plum, and subtle oak nuances.

Piedmont Langhe Wine Region

Piedmont Vineyards

2. Piedmont (Piemonte)

Presentation of the Region’s Wines: Renowned for powerful, structured reds and aromatic whites.

Main Wines:

Barolo: Made from Nebbiolo, featuring red cherry, rose petals, and tar. Typically aged for a minimum of 18 months in oak for firm tannins and a long finish.
Barbaresco: Also crafted from Nebbiolo, with a shorter aging period yielding a more elegant, floral wine with refined tannins.
Barbera d’Alba: Features Barbera, known for its high acidity and red fruit flavors. Aged in both stainless steel and oak for balance.
Dolcetto d’Alba: Made from Dolcetto, showcasing dark cherry and licorice with soft tannins, typically aged in neutral vessels for a fresh profile.
Gavi: A white wine from Cortese, fermented in stainless steel for a crisp, lemon, and green apple profile with a subtle almond finish.
Moscato d’Asti: Produced from Moscato, lightly sparkling with sweet peach, apricot, and honey flavors, fermented in pressurized tanks for frizzante style.
Roero Arneis: A white wine from Arneis, offering floral, pear, and apricot notes with bright acidity, usually fermented in stainless steel.
Langhe Nebbiolo: A more accessible version of Barolo and Barbaresco, aged briefly in oak, showcasing red fruit, floral hints, and earthy undertones.

Terroir Notes: Continental climate, limestone and clay soils.

Notable Estates and Tasting Notes:

Gaja: Produces exceptional Barbaresco with refined red fruit, floral hints, complex spice, and silky tannins that evolve beautifully with age.
Marchesi di Barolo: Renowned for robust Barolos that feature dark cherry, tobacco, and truffle notes, supported by structured tannins and a persistent finish.
La Spinetta: Known for Barbera and Moscato, offering lush, fruit-forward wines with aromatic intensity and balanced acidity.
Giuseppe Rinaldi: Traditional Barolo producer focusing on deep complexity with rose, tar, and licorice notes and a long finish.
Produttori del Barbaresco: A co-op producing consistently elegant Barbarescos with bright cherry, earthy undertones, and refined tannins.
Vietti: Celebrated for single-vineyard Barolos and Barbera, characterized by deep fruit, spice, and remarkable balance.
Aldo Conterno: Esteemed for powerful Barolos with dense black fruit, floral notes, and a firm structure that develops with age.
Elvio Cogno: Known for elegant Nebbiolo wines that showcase red fruit, spice, and a refined, balanced finish.

Veneto Wine Region

Veneto Vineyards

3. Veneto

Presentation of the Region’s Wines: Known for a diverse range of sparkling and still wines.

Main Wines:

Amarone della Valpolicella: Made from dried Corvina, Rondinella, and Molinara grapes (appassimento method). Rich with raisin, plum, and chocolate notes, full-bodied.
Valpolicella: A blend of Corvina, Rondinella, and Molinara, fermented traditionally or with ripasso for added depth, showing cherry and spice.
Prosecco: Produced from Glera, fermented using the Charmat method for a light, fresh profile with apple, pear, and floral notes.
Soave: Made from Garganega, typically fermented in stainless steel, with flavors of lemon, almond, and a crisp, mineral finish.
Recioto della Valpolicella: A sweet red wine made from Corvina and Rondinella grapes, featuring cherry, chocolate, and raisin notes.
Lugana: A white wine from Trebbiano di Lugana, showcasing citrus, peach, and floral aromas with a refreshing finish.
Bardolino: A light red wine made from Corvina and Rondinella, with strawberry and cherry notes, aged briefly for a fresh profile.
Ripasso: A Valpolicella wine re-fermented with Amarone lees for added body and complexity, featuring dark cherry, plum, and subtle chocolate notes.

Terroir Notes: Plains near the Adriatic Sea, volcanic and clay-limestone soils.

Notable Estates and Tasting Notes:

Quintarelli: Produces iconic Amarone with layers of dark fruit, raisin, chocolate, and spice, showing great depth and a long, complex finish.
Allegrini: Known for rich, harmonious Valpolicella and Amarone wines with cherry, plum, and subtle spice complemented by smooth tannins.
Pieropan: Benchmark producer of Soave, characterized by citrus zest, almond, and a pronounced mineral backbone.
Masi Agricola: Famous for Amarone and Ripasso, offering rich flavors of dark cherry, vanilla, and a full-bodied finish.
Tommasi: Renowned for Amarone and Valpolicella, providing wines with concentrated fruit, balanced acidity, and velvety texture.
Zenato: Known for producing refined Lugana and Amarone with floral and citrus nuances and a structured finish.
Bertani: Historic estate celebrated for traditional Amarone with deep red fruit, chocolate, and balanced tannins.
Ca' Rugate: Recognized for quality Soave and Recioto, offering complex fruit and balanced minerality.

4. Sicily (Sicilia)

Presentation of the Region’s Wines: Recognized for robust reds and crisp whites with volcanic influence.

Main Wines:

Nero d’Avola: Made from Nero d’Avola, showcasing dark plum, cherry, and spice. Often aged in oak for added depth and structured tannins.
Etna Rosso: Crafted primarily from Nerello Mascalese and sometimes Nerello Cappuccio. Offers red berry, mineral, and earthy flavors with an elegant structure, usually aged in oak.
Grillo: A white wine from Grillo, fermented in stainless steel to maintain bright citrus, floral, and mineral notes.
Marsala: Made from Grillo, Inzolia, and Catarratto, fortified and aged in oak for nutty, caramel, and dried fruit flavors.
Cerasuolo di Vittoria: The only DOCG wine from Sicily, a blend of Nero d’Avola and Frappato, with cherry, raspberry, and herbal notes.
Catarratto: A white wine offering lemon, floral, and herbal characteristics, fermented in stainless steel for a crisp finish.
Inzolia: A fresh white wine with hints of citrus, almond, and herbs, often fermented in stainless steel for bright acidity.
Zibibbo: A sweet or dry wine made from Muscat of Alexandria, offering intense floral, peach, and orange blossom notes.

Terroir Notes: Warm, sunny climate, volcanic soils around Mount Etna.

Notable Estates and Tasting Notes:

Donnafugata: Known for its diverse portfolio, including Ben Ryé, which has luscious notes of dried apricot, orange zest, and honey.
Planeta: Produces expressive wines with bright citrus, stone fruit, and mineral-driven whites, and robust reds.
Tasca d’Almerita: Balanced wines with red fruit, spice, and Mediterranean herb notes, showcasing depth and elegance.
Benanti: Celebrated for Etna Rosso, presenting vibrant red fruit, volcanic ash, and earthy complexity.
COS: Known for natural winemaking methods with Cerasuolo di Vittoria, showing raspberry, cherry, and a smooth texture.
Cusumano: Modern, fruit-forward wines with black cherry, plum, and fresh acidity.
Firriato: Sustainable wines featuring notes of black cherry, balsamic hints, and balanced tannins.
Feudo Maccari: Offers Nero d’Avola with dark fruit, spice, and a velvety finish.

Trentino Alto Adige Wine Region

Alto Adige Vineyards

5. Trentino-Alto Adige

Presentation of the Region’s Wines: High-quality whites and structured reds from alpine vineyards.

Main Wines:

Pinot Grigio: Made from Pinot Grigio, typically fermented in stainless steel or oak for notes of pear, apple, and a crisp finish.
Gewürztraminer: From Gewürztraminer, known for its lychee, rose, and spice notes. Cold fermentation is used to preserve its aromatic intensity.
Lagrein: A red wine from Lagrein, aged in oak to soften tannins, offering dark fruit, spice, and a medium to full-bodied profile.
Teroldego: Produced from Teroldego, often aged in oak to develop blackberry, cherry, and earthy flavors with bold tannins.
Sauvignon Blanc: Fresh with notes of passion fruit, herbs, and citrus, often fermented in stainless steel for crisp acidity.
Chardonnay: Can be found in both still and sparkling forms, with tropical and citrus notes, often aged in oak for complexity.
Müller-Thurgau: Offers floral and citrus flavors, fermented in stainless steel for a light, refreshing profile.
Schiava: A light red wine with strawberry, cherry, and floral notes, aged in stainless steel for a fresh finish.

Terroir Notes: Mountainous terrain, gravel and limestone soils.

Notable Estates and Tasting Notes:

Elena Walch: Renowned for Pinot Grigio with elegant aromas of pear, subtle florals, and a crisp, mineral-driven palate.
Alois Lageder: Biodynamic wines highlighting citrus, stone fruit, and complex spice with balanced acidity.
Cantina Terlano: Produces age-worthy whites with vibrant acidity, apple, and subtle nutty nuances.
Foradori: Known for Teroldego with dark berries, structured tannins, and earthy minerality.
Kellerei St. Michael-Eppan: Offers Sauvignon Blanc with tropical and herbal notes, and Pinot Blanc with apple and stone fruit.
Franz Haas: Specializes in aromatic whites like Gewürztraminer, with lychee, rose petal, and a long, spicy finish.
Nals Margreid: Expressive varietal wines with rich fruit, balanced minerality, and a clean finish.
Cantina Bolzano: Known for Lagrein and Schiava, producing wines with a distinct alpine character and smooth finish.

Lombardy Wine Region

Lombardy Vineyards

6. Lombardy (Lombardia)

Presentation of the Region’s Wines: Known for sparkling Franciacorta and Nebbiolo-based Valtellina wines.

Main Wines:

Franciacorta: Made from Chardonnay and Pinot Nero, using the traditional method (méthode champenoise), resulting in fine bubbles and notes of citrus, green apple, and brioche.
Valtellina Superiore: Produced from Nebbiolo (locally known as *Chiavennasca*), aged in oak for cherry, rose, and earthy flavors with elegant tannins.
Sforzato di Valtellina: A variation of Nebbiolo made using partially dried grapes for intense dried fruit, spice, and full-bodied richness.
Bonarda: From Croatina, typically showcasing red berry flavors, light tannins, and a vibrant, easy-drinking body.
Lugana: A white wine made from Trebbiano di Lugana, known for its citrus, peach, and floral notes with a refreshing acidity.
Oltrepò Pavese Metodo Classico: Sparkling wine made primarily from Pinot Nero, with citrus and brioche notes.
Curtefranca Bianco: A blend of Chardonnay and Pinot Bianco, showing tropical fruit, vanilla, and a creamy texture.
Curtefranca Rosso: A blend of Merlot, Cabernet Sauvignon, and Nebbiolo, with red fruit, spice, and soft tannins.

Terroir Notes: Morainic soils in Franciacorta, rocky terraces in Valtellina.

Notable Estates and Tasting Notes:

Ca’ del Bosco: Known for refined Franciacorta with citrus, green apple, and hints of brioche, offering an elegant mousse.
Nino Negri: Noted for Valtellina Superiore with complex cherry, rose, and earthy minerality balanced by fine tannins.
Bellavista: Produces Franciacorta with exceptional balance, showcasing floral aromas, citrus, and a creamy texture.
Ar.Pe.Pe.: Specializes in Nebbiolo with delicate cherry, floral notes, and a long, elegant finish that ages well.
Berlucchi: A pioneer in Franciacorta, offering wines with crisp lemon zest, green apple, and a persistent finish.
Conti Sertoli Salis: Known for Sforzato with dried fruit, spice, and a velvety mouthfeel.
Guido Berlucchi: Renowned for high-quality sparkling wines that are vibrant and finely crafted.
Tenuta La Montina: Offers well-crafted Franciacorta with ripe apple, brioche, and a fine, persistent mousse.

7. Campania

Presentation of the Region’s Wines: Celebrated for its full-bodied reds and aromatic whites.

Main Wines:

Taurasi: Made from Aglianico, known for dark fruit, leather, and spice. Aged in oak for a robust structure and firm tannins with long aging potential.
Fiano di Avellino: Produced from Fiano, offering honey, citrus, and floral notes with a rich texture. Often fermented in stainless steel or oak for complexity.
Greco di Tufo: Crafted from Greco grapes, featuring lemon, stone fruit, and a mineral finish. Typically fermented in stainless steel for a crisp profile.
Falanghina: A white wine made from Falanghina, known for citrus, floral, and crisp acidity. Fermented in stainless steel to retain its fresh profile.
Aglianico del Taburno: Similar to Taurasi but often more approachable, with flavors of dark fruit, tobacco, and firm tannins.
Lacryma Christi del Vesuvio: Made from Coda di Volpe and Piedirosso, showing volcanic mineral notes, bright fruit, and a hint of spice.
Piedirosso: A red wine showcasing cherry, herbs, and soft tannins, usually fermented in stainless steel for freshness.
Biancolella: A white wine with floral and citrus notes, typically fermented in stainless steel for a light, refreshing finish.

Terroir Notes: Volcanic soils from Mount Vesuvius, Mediterranean climate.

Notable Estates and Tasting Notes:

Mastroberardino: Known for classic Taurasi with deep black cherry, tobacco, and firm tannins leading to a long finish.
Feudi di San Gregorio: Produces modern, aromatic wines with notes of citrus, honey, and toasted nuts, showcasing depth and freshness.
Terredora di Paolo: Fiano and Greco wines offering refined citrus, floral hints, and a clean mineral finish.
Villa Matilde: Known for producing crisp Falanghina with vibrant citrus and floral notes, complemented by a lively finish.
Luigi Tecce: Artisan Aglianico with bold flavors of dark fruit, licorice, and pronounced tannins.
Quintodecimo: Produces high-quality, full-bodied wines featuring layers of ripe fruit, spice, and a long, polished finish.
Marisa Cuomo: Specializes in Amalfi Coast wines such as Furore Bianco, which are known for exotic floral aromas, saline notes, and a crisp finish.
Cantine Antonio Caggiano: Famous for its bold Taurasi with dark fruit, tobacco, and complex aging potential.

8. Emilia-Romagna

Presentation of the Region’s Wines: Known for sparkling Lambrusco and Sangiovese-based still wines.

Main Wines:

Lambrusco: Made from Lambrusco sub-varieties, known for red berry flavors and a slight fizz. Typically produced using the Charmat method to maintain freshness.
Sangiovese di Romagna: Made from Sangiovese, offering cherry and red currant flavors with medium tannins, often aged in oak for structure.
Albana di Romagna: A white wine made from Albana, with styles ranging from dry to sweet, showing apricot and almond notes. Fermented in stainless steel or oak for complexity.
Trebbiano: A light-bodied white with citrus and green apple flavors, usually fermented in stainless steel to maintain freshness.
Gutturnio: A blend of Barbera and Croatina, showing red fruit, light tannins, and balanced acidity.
Pagadebit: Made from Bombino Bianco, offering floral and citrus notes, light-bodied and refreshing.
Pignoletto: A sparkling or still white wine from Grechetto, known for green apple and citrus flavors.
Malvasia: An aromatic white wine with floral, peach, and apricot notes, usually fermented in stainless steel for brightness.

Terroir Notes: Clay and sandy soils, varied topography.

Notable Estates and Tasting Notes:

Cleto Chiarli: Renowned for high-quality Lambrusco with bright red fruit, lively acidity, and a refreshing finish.
Medici Ermete: Produces complex Lambrusco showing cherry, blackberry, and subtle tannins.
Fattoria Zerbina: Known for rich Sangiovese di Romagna with red fruit, spice, and balanced tannins.
Umberto Cesari: Offers well-rounded Sangiovese with notes of cherry, red currant, and a smooth, long finish.
Cantina della Volta: Specializes in premium Lambrusco with fresh berries, vibrant acidity, and a fine mousse.
San Patrignano: Produces structured Sangiovese and unique Albana wines with floral and nutty notes.
Tenuta Pederzana: Focused on Lambrusco di Sorbara, known for wild strawberry and rose aromas with an elegant finish.
La Stoppa: Recognized for bold, age-worthy wines with organic practices and deep flavors.

9. Umbria

Presentation of the Region’s Wines: Known for its powerful reds and crisp whites.

Main Wines:

Sagrantino di Montefalco: Made from Sagrantino, known for dark berry flavors, high tannins, and bold structure. Often aged in oak to enhance its power.
Montefalco Rosso: A blend of Sangiovese and Sagrantino, sometimes with Merlot or Cabernet Sauvignon, aged in oak for cherry, spice, and a smooth finish.
Orvieto: A white wine from Grechetto and Trebbiano, with notes of lemon, apple, and minerals. Fermented in stainless steel for a dry style.
Trebbiano Spoletino: A variant of Trebbiano, known for tropical fruit and floral hints with vibrant acidity.
Grechetto: A white wine offering stone fruit, almond, and a crisp finish, typically fermented in stainless steel.
Torgiano Rosso Riserva: A blend dominated by Sangiovese, with complex notes of cherry, tobacco, and earth.
Bianco di Torgiano: A fresh white wine with floral and citrus notes, made from Trebbiano and Grechetto.
Canaiolo: A red wine with red fruit and soft tannins, used both as a varietal and in blends.

Terroir Notes: Clay-limestone soils, hot summers with cool nights.

Notable Estates and Tasting Notes:

Arnaldo Caprai: Renowned for Sagrantino with deep black fruit, firm tannins, and earthy undertones.
Lungarotti: Known for Torgiano Rosso Riserva with cherry, tobacco, and a balanced structure.
Antinori – Castello della Sala: Famous for Orvieto with bright citrus, white flowers, and a mineral finish.
Paolo Bea: Produces natural wines with bold flavors, showcasing dried fruit, licorice, and earthy notes.
Tabarrini: Specializes in Sagrantino with dark fruit, chocolate, and integrated tannins.
Scacciadiavoli: Known for powerful Sagrantino with depth and traditional character.
Adanti: Offers balanced Montefalco Rosso with cherry, spice, and smooth tannins.
Decugnano dei Barbi: Produces Orvieto with crisp citrus and minerality.

10. Sardinia (Sardegna)

Presentation of the Region’s Wines: Noted for its Mediterranean-style reds and aromatic whites.

Main Wines:

Cannonau di Sardegna: Made from Cannonau (Grenache), showcasing red fruit, spice, and medium body. Often aged in oak for depth.
Vermentino di Sardegna: A white wine from Vermentino, known for citrus, floral, and saline notes. Typically fermented in stainless steel for freshness.
Carignano del Sulcis: A robust red wine made from Carignano, featuring dark berry, earthy flavors, and a full-bodied profile.
Monica di Sardegna: A red wine from Monica, with red berry and floral notes, often aged in stainless steel.
Nuragus di Cagliari: A white wine made from Nuragus, offering citrus, apple, and a crisp finish.
Malvasia di Bosa: A white wine with sweet or dry styles, showcasing peach, apricot, and floral notes.
Torbatino: A rare red wine from indigenous grapes with earthy and floral characteristics, typically fermented in stainless steel.
Vernaccia di Oristano: A unique fortified wine made from Vernaccia, aged under a veil of yeast (*flor*) for complex, nutty flavors.

Terroir Notes: Warm, dry climate, rocky and calcareous soils.

Notable Estates and Tasting Notes:

Argiolas: Known for expressive Cannonau and Vermentino with vibrant fruit, spice, and a silky texture.
Sella & Mosca: Produces Carignano wines with dark berry, licorice, and well-structured tannins.
Cantina Santadi: Offers rich Carignano with black fruit, earthy tones, and balanced acidity.
Pala: Elegant Vermentino showcasing citrus, floral nuances, and a crisp, saline finish.
Surrau: Modern wines that highlight native grapes with fresh fruit and mineral notes.
Mora & Memo: Produces bright wines with fruit-forward flavors, herbs, and a clean, long finish.
Tenute Dettori: Known for natural, unfiltered wines with intense, deep flavors.
Cantina Sociale di Dorgali: Traditional wines, focusing on Cannonau with ripe berry and earthy nuances.

11. Liguria

Presentation of the Region’s Wines: Known for its crisp whites and light, refreshing reds that pair perfectly with seafood.

Main Wines:

Vermentino: Made from Vermentino, with bright citrus, floral, and saline notes. Typically fermented in stainless steel for a fresh profile.
Pigato: A local variant of Vermentino, featuring lemon, white peach, and herbal hints, with a crisp, mineral-driven finish.
Rossese di Dolceacqua: A red wine from Rossese, offering cherry, strawberry, and floral nuances, with a light body.
Cinque Terre DOC: A white wine blend from Bosco, Albarola, and Vermentino, showcasing citrus, green apple, and minerality.
Ormeasco: A light red wine from Dolcetto, with red fruit and soft tannins.
Sciacchetrà: A sweet wine made from Bosco, Albarola, and Vermentino, with dried fruit and honey notes.
Bianchetta Genovese: A white wine known for its light, fresh character with floral and citrus notes.
Albarola: A white wine with crisp, green apple and citrus flavors, often blended in regional whites.

Terroir Notes: Terraced vineyards on steep coastal slopes with sandy, rocky soils influenced by the Mediterranean Sea.

Notable Estates and Tasting Notes:

Lunae Bosoni: Renowned for Vermentino with ripe pear, herbal undertones, and a crisp, mineral finish.
Durin: Known for Pigato with flavors of lemon zest, stone fruit, and a refreshing, saline touch.
Bruna: Specializes in Pigato showcasing bright acidity, white peach, and floral notes.
Punta Crena: Family-run estate producing Vermentino with vibrant fruit and balanced minerality.
Terre Bianche: Known for Rossese di Dolceacqua with red berry, floral hints, and a smooth, light body.
Bisson: Notable for crisp Vermentino and unique sparkling wines.
Campochiesa: Produces refreshing whites with citrus and mineral complexity.
La Ginestraia: Focuses on well-structured whites with balanced acidity and floral notes.

12. Marche

Presentation of the Region’s Wines: Known for high-quality whites and structured reds.

Main Wines:

Verdicchio dei Castelli di Jesi: Made from Verdicchio, offering notes of lemon, green apple, and almond with a mineral finish.
Verdicchio di Matelica: A more structured version of Verdicchio with stone fruit, citrus, and vibrant acidity.
Rosso Conero: A red wine primarily made from Montepulciano, with cherry, plum, and spice notes, aged in oak for depth.
Rosso Piceno: A blend of Sangiovese and Montepulciano, showcasing red fruit, earthy flavors, and balanced tannins.
Lacrima di Morro d’Alba: A red wine from Lacrima, with floral and dark fruit aromas, aged briefly for a fresh, expressive profile.
Passerina: A white wine with bright citrus, floral, and green apple flavors, fermented in stainless steel for crispness.
Pecorino: Known for its high acidity and flavors of citrus, peach, and herbs, often fermented in stainless steel.
Bianchello del Metauro: A light white wine made from Biancame, with delicate citrus and floral notes.

Terroir Notes: Coastal and hilly areas with clay-limestone and sandy soils.

Notable Estates and Tasting Notes:

Umani Ronchi: Known for structured Verdicchio with citrus, almond, and a crisp finish.
Santa Barbara: Produces expressive Lacrima di Morro d’Alba with floral and dark berry notes.
Fattoria Le Terrazze: Specializes in Rosso Conero with cherry, spice, and balanced tannins.
Garofoli: Offers high-quality Verdicchio and Rosso Conero with depth and finesse.
Ciù Ciù: Notable for organic wines, including Passerina and Pecorino with bright, vibrant flavors.
Velenosi: Produces elegant Pecorino with citrus and floral complexity.
ColleStefano: Renowned for Verdicchio di Matelica with stone fruit and a mineral backbone.
Tenuta San Marcello: Known for distinctive whites with floral and citrus profiles.

13. Calabria

Presentation of the Region’s Wines: Known for bold reds and unique indigenous varieties.

Main Wines:

Cirò Rosso: Made from Gaglioppo, showcasing flavors of red cherry, earth, and spice, often aged in oak for added complexity.
Greco di Bianco: A sweet wine made from Greco Bianco, featuring honey, dried apricot, and floral notes, typically produced through grape drying methods.
Magliocco: A robust red with dark berry, spice, and earthy flavors, aged in oak for structure and depth.
Pecorello: A white wine offering citrus, floral, and herbal notes, fermented in stainless steel to preserve freshness.
Mantonico: A lesser-known white variety with flavors of citrus, stone fruit, and balanced acidity.
Lamezia Rosso: A blend of Gaglioppo, Greco Nero, and Magliocco, showcasing red fruit and spice.
Melissa DOC: Made from Gaglioppo, with a profile of cherry, plum, and earthy undertones.
Zibibbo: A white wine with aromatic floral and citrus characteristics, often used in dry or sweet styles.

Terroir Notes: Coastal and hilly areas with clay and calcareous soils, influenced by the Mediterranean climate.

Notable Estates and Tasting Notes:

Librandi: Renowned for Cirò Rosso with cherry, earthy spice, and a smooth finish.
Statti: Produces Gaglioppo with dark cherry, spice, and a hint of tobacco.
Cantine Viola: Famous for Greco di Bianco with honeyed notes, dried apricot, and floral nuances.
Cote di Franze: Known for expressive Magliocco with red fruit, herbal undertones, and a smooth finish.
Ippolito 1845: Offers a range of wines with vibrant fruit and balanced acidity.
Ferrocinto: Specializes in Magliocco showcasing earthy depth and spice.
Casa Comerci: Traditional producer with Gaglioppo exhibiting rich fruit and structured tannins.
Tenuta del Conte: Notable for Cirò wines with robust fruit and spice notes.

14. Basilicata

Presentation of the Region’s Wines: Defined by its volcanic soils and powerful red wines.

Main Wines:

Aglianico del Vulture: Made from Aglianico, featuring dark fruit, leather, and spice with firm tannins and significant aging potential.
Rosato del Vulture: A rosé wine from Aglianico, offering red berry, citrus, and a crisp finish.
Greco: A white wine with flavors of lemon, peach, and mineral notes, typically fermented in stainless steel.
Malvasia Bianca di Basilicata: A white wine showcasing floral and peach characteristics with a fresh finish.
Moscato di Basilicata: An aromatic wine with notes of orange blossom, peach, and a slight sweetness.
Piedirosso: A red wine with red cherry and subtle herbal notes, often blended for complexity.
Bombino Bianco: A light white wine with floral and citrus flavors, offering a refreshing, crisp profile.
Fiano di Basilicata: A white wine with stone fruit, floral, and mineral notes, typically stainless steel-fermented for brightness.

Terroir Notes: Volcanic soils from Mount Vulture, hilly terrain, warm, dry climate.

Notable Estates and Tasting Notes:

Elena Fucci: Known for Aglianico del Vulture with bold blackberry, tobacco, and a complex, long-lasting finish.
Paternoster: Produces structured Aglianico with dark fruit, leather, and a mineral backbone.
Cantine del Notaio: Offers Aglianico with ripe black cherry, cocoa, and refined tannins.
D’Angelo: Traditional producer of Aglianico with deep fruit, spice, and earthy complexity.
Terra dei Re: Known for powerful Aglianico with vibrant acidity and rich fruit flavors.
Re Manfredi: Produces modern, approachable Aglianico with dark berry, oak spice, and velvety tannins.
Grifalco: Specializes in complex Aglianico showcasing plum, licorice, and robust structure.
Cantine di Venosa: Offers a range of wines, including approachable Aglianico with red fruit and balanced acidity.

15. Abruzzo

Presentation of the Region’s Wines: Renowned for its robust reds and crisp, aromatic whites.

Main Wines:

Montepulciano d’Abruzzo: Made from Montepulciano, with dark cherry, plum, and spice notes, aged in oak for depth and smooth tannins.
Trebbiano d’Abruzzo: A white wine from Trebbiano, featuring citrus, green apple, and almond, typically fermented in stainless steel for freshness.
Cerasuolo d’Abruzzo: A rosé made from Montepulciano, with red berry, floral, and a crisp finish.
Pecorino: A white wine with high acidity, flavors of citrus, peach, and herbs, often fermented in stainless steel.
Passerina: A crisp white wine with citrus, floral, and green apple notes, known for its refreshing finish.
Villamagna DOC: A more concentrated version of Montepulciano, with deep red fruit and robust tannins.
Colline Teramane Montepulciano d'Abruzzo DOCG: A high-quality variant of Montepulciano with dark fruit, spice, and refined tannins.
Montonico: A rare white wine with stone fruit and floral characteristics, offering a unique, fresh profile.

Terroir Notes: Mountainous terrain with clay and limestone soils, benefiting from a Mediterranean climate.

Notable Estates and Tasting Notes:

Emidio Pepe: Renowned for age-worthy Montepulciano and Trebbiano with complex flavors of dark fruit and earthy undertones.
Valentini: Produces exceptional Trebbiano d’Abruzzo with lemon, almond, and a long, mineral finish.
Masciarelli: Known for bold Montepulciano d’Abruzzo with cherry, spice, and a balanced, smooth texture.
Zaccagnini: Offers approachable Montepulciano with dark fruit, smooth tannins, and a hint of vanilla.
Cantina Tollo: Focuses on versatile wines, including rich Pecorino with citrus and mineral notes.
La Valentina: Produces high-quality Montepulciano with balanced fruit and oak integration.
Caldora Vini: Known for modern Montepulciano and refreshing Cerasuolo with red berry and floral aromas.
Fattoria La Valentina: Highlights Montepulciano with elegant fruit, spice, and integrated tannins.

16. Friuli-Venezia Giulia

Presentation of the Region’s Wines: Renowned for its high-quality white wines and complex reds.

Main Wines:

Friulano: A white wine made from Friulano, offering flavors of pear, almond, and a crisp mineral finish.
Ribolla Gialla: A white wine with bright citrus, apple, and floral notes, known for its lively acidity and fresh character.
Sauvignon Blanc: Expressive with tropical fruit, herbs, and a crisp, zesty finish, often stainless steel-fermented.
Pinot Grigio: Known for pear, green apple, and citrus notes, typically fermented in stainless steel for a refreshing style.
Refosco: A red wine made from Refosco dal Peduncolo Rosso, offering dark cherry, blackberry, and spice notes with firm tannins.
Pignolo: A rare red wine with dark fruit, chocolate, and earthy flavors, often aged in oak for added complexity.
Merlot: Smooth and medium-bodied with flavors of red fruit, plum, and subtle oak spices.
Schioppettino: A red wine with peppery and berry notes, offering a unique, spicy character and balanced acidity.

Terroir Notes: Predominantly hilly and mountainous with clay, marl, and sandstone soils, benefiting from both Alpine and Adriatic influences.

Notable Estates and Tasting Notes:

Jermann: Known for Friulano with flavors of ripe pear, almond, and a crisp, mineral finish.
Livio Felluga: Produces iconic white wines like Sauvignon Blanc and Friulano with bright acidity and complex fruit notes.
Venica & Venica: Specializes in Ribolla Gialla and Sauvignon Blanc with aromatic intensity and a fresh palate.
Ronchi di Cialla: Renowned for Schioppettino, with red berry and peppery notes, showcasing depth and structure.
Fantinel: Offers well-crafted Pinot Grigio and Merlot with balanced fruit and a clean finish.
Meroi: Produces bold reds like Refosco with dark fruit, spice, and elegant tannins.
Vigneti Le Monde: Known for expressive whites with bright citrus and floral elements.
Marco Felluga: Offers refined white wines with balanced acidity and nuanced minerality.

17. Molise

Presentation of the Region’s Wines: A lesser-known region producing unique reds and aromatic whites.

Main Wines:

Tintilia del Molise: A red wine from the indigenous Tintilia grape, showcasing red cherry, spice, and herbal notes, often aged in oak.
Montepulciano: Known for dark fruit, plum, and subtle earthiness, often aged in oak for added structure.
Trebbiano: A light white wine with citrus, apple, and floral hints, usually fermented in stainless steel for a clean finish.
Aglianico: Bold with dark fruit, spice, and a firm tannic structure, often aged in oak for depth.
Sangiovese: Light to medium-bodied with cherry and herbal flavors, offering soft tannins.
Falanghina: Aromatic white with flavors of citrus, floral notes, and a touch of tropical fruit.
Pecorino: Crisp and fresh with lemon, pear, and herbal hints, fermented in stainless steel.
Malvasia: A white wine with floral, peach, and apricot flavors, often showcasing bright acidity.

Terroir Notes: Hilly terrain with clay and limestone soils, influenced by both coastal and inland climates.

Notable Estates and Tasting Notes:

Di Majo Norante: Known for Tintilia with cherry, spice, and a long, balanced finish.
Cantine Salvatore: Produces robust Montepulciano with dark fruit and smooth tannins.
Catabbo: Specializes in unique reds with dark fruit, earthy notes, and structured tannins.
Campi Valerio: Renowned for expressive Tintilia with bright cherry, herbs, and spice.
Vinica: Focuses on sustainable and organic practices, producing well-balanced whites and reds.
Terresacre: Offers wines with vibrant fruit, balanced acidity, and smooth tannins.
Borgo di Colloredo: Known for crafting elegant, fruit-driven wines.
Cipressi: Produces distinctive reds with intense fruit and integrated oak flavors.

18. Lazio

Presentation of the Region’s Wines: Famous for its white wines and historic connection to Rome.

Main Wines:

Frascati: A blend of Malvasia and Trebbiano, offering flavors of citrus, apple, and subtle almond, often fermented in stainless steel.
Cesanese: A red wine with dark cherry, plum, and herbal notes, offering medium tannins and a smooth finish.
Malvasia Puntinata: Known for its floral and citrus profile, with a hint of tropical fruit and a crisp finish.
Trebbiano Giallo: A white wine with citrus, floral notes, and bright acidity, typically fermented in stainless steel.
Nero Buono: A unique red with flavors of dark berry, spices, and soft tannins.
Bellone: A white wine showcasing stone fruit, citrus, and saline notes, often produced with minimal intervention for purity.
Grechetto: Known for citrus, pear, and floral notes with a clean finish, usually fermented in stainless steel.
Bombino Bianco: A white wine with fresh citrus, green apple, and light floral flavors, known for its refreshing acidity.

Terroir Notes: Volcanic and clay-limestone soils, influenced by proximity to the Tyrrhenian Sea.

Notable Estates and Tasting Notes:

Casale del Giglio: Produces expressive Cesanese with dark fruit, spices, and balanced tannins.
Cantina Sant’Andrea: Known for Malvasia Puntinata with floral and citrus notes.
Poggio Le Volpi: Offers elegant Frascati with citrus, almond, and a crisp finish.
Marco Carpineti: Focuses on organic practices, producing Grechetto with bright acidity and stone fruit.
Colle Picchioni: Renowned for Nero Buono with dark berry, earthy undertones, and smooth tannins.
Fontana Candida: Known for high-quality Frascati with bright, citrus-forward profiles.
Federici: Produces rich Bellone wines with peach and mineral characteristics.
Castrum Morisci: Offers distinctive wines with balanced fruit and vibrant acidity.

19. Valle d'Aosta

Presentation of the Region’s Wines: Italy’s smallest wine region, known for its alpine wines that capture mountain terroir.

Main Wines:

Petite Arvine: A white wine with flavors of grapefruit, green apple, and floral notes, often showing a salty, mineral finish.
Fumin: A red wine with dark berry, pepper, and herbal characteristics, aged in oak for structure and depth.
Petit Rouge: A red wine showcasing red berry, plum, and earthy notes, known for its medium body and soft tannins.
Torrette: A blend with Petit Rouge as the dominant grape, offering cherry, herbal, and spicy flavors.
Cornalin: A rare red wine with dark cherry, violet, and earthy notes, often aged in oak for complexity.
Mayolet: A light red wine with flavors of cherry, raspberry, and floral hints, showcasing bright acidity.
Chambave Muscat: An aromatic white wine with intense floral, orange blossom, and peach notes, typically made in a dry or sweet style.
Blanc de Morgex et de La Salle: Made from Prié Blanc, offering citrus, green apple, and mineral notes, often fermented in stainless steel.

Terroir Notes: High-altitude vineyards, sandy and rocky soils, influenced by Alpine climate with significant temperature variations.

Notable Estates and Tasting Notes:

Les Crêtes: Known for high-quality Petite Arvine with citrus, floral, and mineral notes.
Cave des Onze Communes: Produces Fumin with dark berry and pepper flavors, exhibiting rich tannins.
Ermes Pavese: Famous for Blanc de Morgex et de La Salle, offering crisp apple, lemon zest, and a mineral finish.
Elio Ottin: Specializes in Torrette with cherry, herbs, and a smooth, balanced finish.
La Crotta di Vegneron: Renowned for Chambave Muscat with floral, peach, and sweet honeyed notes.
Cave Mont Blanc: Produces refined Blanc de Morgex with bright acidity and stone fruit flavors.
Grosjean Vins: Known for Cornalin with deep cherry, spice, and earthy undertones.
Institut Agricole Régional: Offers well-crafted Mayolet with fresh cherry and raspberry notes.

20. Apulia (Puglia)

Presentation of the Region’s Wines: Renowned for robust reds and full-bodied whites, Apulia is one of Italy’s largest wine-producing regions.

Main Wines:

Primitivo di Manduria: Made from Primitivo, known for ripe plum, blackberry, and spice, with a full-bodied profile.
Negroamaro: A red wine with dark cherry, black tea, and earthy notes, often aged in oak for complexity.
Salice Salentino: A blend dominated by Negroamaro, offering flavors of dark fruit, herbs, and subtle spice.
Bombino Bianco: A white wine with flavors of citrus, green apple, and floral notes, known for its refreshing acidity.
Verdeca: A crisp white with notes of citrus, pear, and a hint of almond, usually stainless steel-fermented.
Uva di Troia: A bold red wine with flavors of blackcurrant, plum, and earthy undertones.
Malvasia Nera: A red wine offering berry, floral, and spicy notes, often blended to enhance aromatic complexity.
Fiano: A white wine with flavors of citrus, honey, and floral notes, typically stainless steel-fermented for brightness.

Terroir Notes: Warm, Mediterranean climate with clay and limestone soils, benefiting from coastal breezes.

Notable Estates and Tasting Notes:

Tormaresca: Produces full-bodied Primitivo with rich plum, blackberry, and oak spice.
Masseria Li Veli: Known for Negroamaro with flavors of dark cherry, herbal notes, and smooth tannins.
Leone de Castris: Renowned for Salice Salentino, offering dark fruit, spice, and a velvety texture.
Feudi di Guagnano: Specializes in rich Negroamaro and Malvasia Nera blends.
Cantine San Marzano: Offers Primitivo with ripe fruit, vanilla, and a bold structure.
Produttori di Manduria: Known for classic Primitivo with dark fruit, fig, and a long finish.
Torrevento: Produces Uva di Troia with blackcurrant, plum, and earthy spice.
Varvaglione 1921: Focuses on modern Primitivo and Negroamaro wines with fruit-forward profiles and integrated tannins.