The Twenty wine growing regions of Italy are:
Abruzzo - Located east of Rome on the Adriatic Sea, this region is Italy's fifth most prominent wine region.
Abruzzo is home to two DOCGs – Montepulciano d'Abruzzo Colline Teramane and Terre Tollesi/Tullum. There are also seven DOC wine designations - Montepulciano d'Abruzzo and Cerasuolo d'Abruzzo are the most notable red wine appellations while, and the Trebbiano d'Abruzzo and the Controguerra wine appellations are the most notable white wine regions.
Montepulciano (red) and Trebbiano (white) are the most notable grapes of Abruzzo. Other Italian grape varieties include Sangiovese, Passerina, Pecorino and Cococciola while Chardonnay, Cabernet Sauvignon and Merlot are also grown.
Basilicata - A very small region in southern Italy that seems best known for it Aglianico, but Primitivo, Sangiovese and Montepulciano also do well.
Calabria - On the southern peninsula of Italy, this region uses Gaglioppo and Greco Nero grapes for its reds, and makes their whites predominantly from Greco Bianco, Trebbiano Toscano and Malvasia Bianca.
Campania - Calabria is home to Cirò DOC, which produces mostly reds based on the Gaglioppo grape. A small amount of white wines are produced from a blend of Greco Bianco and Montonico Bianco.
Emilia-Romagna - Located in northern Italy, this is one of the country's most prolific wine regions. Producing both whites and reds, the dominant varieties are Malvasia and Lambrusco, Trebbiano, Barbera, Bonarda and Sangiovese.
Friuli-Venezia-Giulia - Bordering Austria, more than 75% of the production of this region is white wine, primarily Pinot Grigio, Sauvignon Blanc, Ribolla Gialla and Friulano. Red wines include Merlot, Refosco and Schioppettino.
Lazio - Located in central Italy, this region is home to the ancient capital city of Rome. The region’s reputation is mainly based on its white wines, Trebbiano and Malvasia di Candia. Red wines are made from Sangiovese, Casanese, Montepulciano, Merlot and Nero di Coro.
Liguria - A small coastal region running along Italy's Mediterranean coast between the French border and Tuscany. Known as the Italian Riviera, this region is known for its wines made from the local white grape Pigato. Another notable white is Vermentino. The reds include Rossese, Sangiovese and Ciliegiolo.
Lombardy - Located at the heart of northern Italy, this is one of Italy's largest and most populous regions. Franciacorta DOCG, along Lake Iseo, is one of the premier metodo classico (traditional method) wines from Italy made from Chardonnay, Pinot Bianco and Pinot Nero. For red wines, Nebbiolo is the main grape in Valtellina Rosso DOC, Valtellina Superiore DOCG and Sforzato di Valtellina DOCG.
Le Marche (mar-Kay) - Bordering the Adriatic Sea, this region's reds include Montepulciano and Sangiovese, while the main white varieties include Malvasia, Trebbiano and Verdicchio.
Molise - One of the nation's smallest wine regions. The white blends comprise mainly Trebbiano Toscano with smaller portions of Bombino, while the reds use Montepulciano combined with a little Aglianico and some Trebbiano Toscano.
Piedmont (peh-ah-MON-tey) - Located in northwest Italy, and bordering Switzerland and France, this 6th highest production region of Italy is famous for its reds made from Nebbiolo, the black grape that produces the region’s most famous wines: Barolo DOCG and Barbaresco DOCG. Two other well known red grapes from this region include Barbera and Dolcetto. Piedmont white wines are less common, but include Cortese and Arneis grapes. The former is the sole grape in Gavi DOCG, while the latter thrives in Roero DOCG. And don’t forget the gently fizzy and sweet sparkling wine Moscato d’Asti, made in the Asti DOCG.
While there are 59 regions in Piedmont, the major sub-regions include:
Asti
Monferrato
Barbera d'Asti
Barbaresco
Barolo - Wines of this region are traditionally made with Nebbiola. While comprised of 11 villages, Barolo, Castiglione, Falletto, Serralunga d’Alba, La Morra and Monforte d’Alba form Barolo’s core villages. The 11 villages are:
Barolo - Winemaking has being going on in Barolo since the 1830s. Located on a high plateau, Barolo wines age very well.
Castiglione Falletto - Although the smallest of Barolo’s core townships, this village has 20 Crus almost entirely owned by one family.
Cherasco - Only a small portion of Cherasco is dedicated to Borolo production amounting to less than five acres.
Diano d’Alba - Having only 35 acres of production, this is the second smallest producer of Borolo.
Grinzane Cavour - Today the village has eight Crus.
La Morra - Home to the largest area of Barolo vines ranging in altitude from 650 - 1640 feet above sea level.
Monforte d’Alba - Known simply as Monforte, this village has 11 Crus producing wines that range from “perfumed and complex” to “full-bodied with gripping tannins.”
Novello - Before the 1990s, this village remained little known with some producers sourcing grapes from here. Today this has changed and has several good vineyards and one of denomination’s premier vineyard sites, Ravera.
Roddi - Having just 57 acres of vines, this village has only one Cru.
Serrallunga d’Alba - Home of some of the most sought-out Barolos this village’s vineyards are located at altitude with southern exposure.
Verduno - This village is located in the norther edge of the denomination and remains little known to all but the most passionate Barolo lovers. There are 12 official Crus in this village producing excellent wine.
Gabiano
Gavi
Langhe
Roero
Dolcetto di Dogliani
Puglia - Located in the far south-eastern corner of the 'boot' of Italy, the sourthern regions of Puglia produce wines that are made from grape varieties unique to the area. Puglian grapes used in the production of red wines are Sangiovese, Primitivo, Negroamaro, Nero di Troia, Bombino Nero, and Montepulciano, while Trebbiano Toscano, Bombino Bianco, Verdeca and even some Chardonnay comprise the white wine grapes.
Sardegna (Sardinia) - An island off the west coast of Italy, this region's red include Cannonau (Grenache), Carignano (Carignan), Cabernet Sauvignon and Bobal. But, the whites seem to prevail with Torbato, Semidano, and Nuragus.
Sicily - The largest island in the Mediterranean, this region has been famous for sweet Muscats, and fortified Marsala. But, the island wines now include regional red varietals such as Nero d'Avila, Frappato, and Perricone and white varietals such as Catarratto, Grillo, Grecanico, Inzolia. Other popular grapes grown include Chardonnay, Sauvignon Blanc, and Cabernet Sauvignon.
Trentino-Alto Adige - The most northern region of Italy. Many grapes are grown in this sunny, high-elevation region. Red include Pinot Nero, Schiava and Lagrein. For whites, Pinot Grigio dominates. Chardonnay is also popular, especially as a base for the traditional-method sparkling wine from Trento DOC. Other varieties from this region include Gewürztraminer, Kerner, Müller-Thurgau, Pinot Blanc, Sauvignon Blanc, Riesling, and Teroldego.
Tuscany - This region is most famous for Sangiovese-based wines such as Chianti, Chianti Classico, Vino Nobile di Montepulciano and Brunello di Montalcino DOCGs.
Bolgheri - A small region on the western side of Tuscany. The Bolgheri Rosso and Bolgheri Superiore wines are labeled without the mention of grapes. But, the 'Super Tuscan' Superiore includes Cabernet Sauvignon, Cabernet Franc and Merlot. Bolgheri Rosso is produced with Syrah and the traditional Tuscan Sangiovese. Either can comprise up to 50% of the wine, as can a maximum 30% of Petit Verdot. Rosso must be aged for at least ten months, while the superiore must mature for 24 months before release.
Brunello di Montalcino - All Brunello di Montalcino wine is made exclusively from Sangiovese grapes.
Carmignano - Wines of this region are dry reds based on the Tuscan blend of Sangiovese (at least 50%), Canaille Nero (up to 20%), Cabernet Sauvignon and Cabernet Franc (10–20% each).
Chianti - Famous sub-region of Tuscany. Local laws require wines to have a minimum of 70% Sangiovese (and 80% for the more prestigious Chianti Classico DOCG). The native varieties Canaiolo and Colorino are also permitted, as are the classics Cabernet Sauvignon and Merlot to a limited degree.
Chianti Classico - The most highly regarded wines come from this zone - Look for the black rooster on the label. It became a separate DOCG in 1996. Laws require wines to have a minimum of 80% Sangiovese. Bottles of Chianti Classico are marked with the DOCG's black cockerel logo.
Annata (Your basic Chianti) - Aged for a minimum of 12 months with 12%+ ABV (Drink now)
Riserva - Aged for a minimum of 24 months with 12.5% ABV (can be aged)
Gran Selezione - Aged for a minimum of 30 months with 13%+ ABV (very agable!)
Vin Santo - Dessert wines that can be either intensely sweet "amabile" style or an almost completely dry "secco", similar in style to fino sherry. Most white Vin Santo del Chianti is Trebbiano and Malvasia Bianca
Chianti Rufina - Chianti Rufina is held in great esteem. This fragrant red is highly regarded for its exceptional character: it is fruity, elegant, well structured and worthy of aging. Like all Chianti, it must comprise at least 70% Sangiovese, with the remainder made up of Canaille, Colorino, Cabernet Sauvignon and Merlot.
Maremma - The focus here is on both dry and sweet wines. These are produced from a wide array of grapes, including the local, traditional varieties and the more well known international varieties.
Vino Nobile di Montepulciano - One of Italy's classic red wines. It comes from the vineyards that surround Montepulciano, 25 miles (40km) southeast of Siena, southeastern Tuscany. The key grape variety grown here Sangiovese.
Montepulciano's red wines were often labeled as Chianti (this town is located within the Chianti Colli Senesi sub-zone). With the arrival of the DOC regulation in the 1960s, it regained its stature and received further dues in 1980 when it was awarded the DOCG classification.
According to the DOCG rules, to be labeled as Vino Nobile di Montepulciano, a wine must come from vineyards on the hills (820–1968ft in altitude) that surround Montepulciano.
Umbria - The only land-locked region in central Italy is bordered by Tuscany, Marche and Lazio. The most popular white grapes in this region are Sagrantino, Trebbiano, Grechetto and Malvasia. Their reds include Sangiovese, Montefalco Sagrantino, Torgiano Rosso Riserva, Montefalco Rosso, Rosso di Torgiano, Colorino, Cilegiolo and Canaiolo.
Valle d'Aosta - Italy's smallest and least populous region that shares boarders with France and Switzerland. This Alpine region produces very little wine. Producing both red and white wines are made here from a selection of both native and introduced grape varieties, the most important of which is Picotendro, the local form of Nebbiolo.
Veneto - Located in northern Italy, this region produces wines such as Pinot Grigio, Valpolicella, Amarone, Soave and Prosecco.
Soave - This wine is produced from grapes grown around the medieval village of Soave. This white wine is made of Garganega (“gar-GAN-nehgah”) grapes.
Valpolicella - Just North of Verona, Valpolicella DOC and Amarone della Valpolicella DOCG are both based largely on black grape Corvina The region of Valpolicella includes:
Classico - There are six designations with this zone: Negrar, Marano, Fumane, San Pietro in Cariano, Sant' Ambrogio and Dolce.
Valpantena - Located to the East of the Classico zone, this zone makes higher quality wines
Est - Literally meaning 'East' this zone is the newest and is located next to the Soave wine region
Common Italian Wines
Amarone Della Valpolicella - Grapes include Corvina, Molinara and Rondinella. Here the grapes undergo a drying process, known as appassimento, for 3 to 4 months. Drying causes the grape's sugar concentration to increase and the acidity to decrease. The wine is dry with high alcohol levels (15-16.5%). Flavors include dried fruit, chocolate and spices with round tannins.
Barbaresco - Made entirely with the Nebbiolo grape, this wine is quite similar to its 'big brother' Barolo in its complexity and fragrance. But a Barbaresco tends to have lighter tannnins and a bit more refined structure. It must have greater than 12.5 percent alcohol and be aged 2 years, with one year in oak or chestnut casks
Barolo (bah-roh’-loh) - Known as "The King of Wines and the Wine of Kings," this wine is made from 100% Nebbiolo grapes in the Piedmont region. Barolo is a full-bodied red wine high acidity and strong tannin that makes it a good candidate for aging. It must have greater than 12.5 percent alcohol, be aged a minimum of 3 years, with two of those years in oak or chestnut casks.
Bolgheri - These wines are made from Cabernet Sauvignon and Cabernet Franc.
Brunello de Montalcino - This wine is made entirely from Sangiovese and has a firm, tannic structure. This wine is released five years after the harvest year; Riserva is released after six years. In either case, the wine must spend two years aging in wood.
Brachetto (bra-keh’-toe) - Primarily from the Piedmont region of Italy near Alessandria and Asti. This grape is used to make brachetto d'Acfqui which is a deep red sparkling wine.
Chianti (k’yahn-tee) - Produced with >70% Sangiovese along with Canaiolo, Colorino, Cabernet Sauvignon, Merlot and Cabernet Franc. Chianti is a small region within Tuscany, but a wine calling itself “Chianti” is allowed to be made almost anywhere in Tuscany. Because of this, Chianti has 8 sub-zones.
Colli Senesi: Aged for 6 months.
Colline Pisane: Aged for 6 months.
Colli Aretini: Aged for 6 months.
Montalbano: Aged for 6 months.
Montespertoli: Aged for 9 months (min.)
Classico: Aged for a year (min.)
Rùfina: Aged for a year (min.)
Colli Fiorentini: Aged for a year (min.)
Dolcetto (dohl-chet’-oh) - Literally translates to "little sweet," this grape produces a fruity, low-acid wine.
Gavi (gah’-vee) - Made from the Cortese grape, this is a dry, crisp white wine with citrus and mineral notes.
Lambrusco (lam-broos’-coh) - Made from the grape variety Lambrusco, this wine is widely known as a sweet fizzy wine. Yet, better Lambrusco wines are not sweet. They are dry and just slightly fizzy (called frizzante) from being fermented in pressurized tanks.
Marsala (mar-sah’-lah) - This is most often known as a cheap cooking wine. But, this wine is named for the ancient port city of Marsala, can be first-rate when made by first-rate producers. This fortified wine is made primarily from Grillo, Catarratto bianco and Inzolia grapes, but may include small amounts of Perricone, Nero d'Avola and Nello Mascalese.
Montepulciano (mon-ta-pull-channo): Montepulciano wines are from Marche, Molise, northern Puglia and most notably, Abruzzo. All of these regions are along the eastern coast of Italy and benefit from the cooling winds off the Adriatic Sea. These wines displaying notes of cherry, crushed herbs and tobacco.
Moscato d’Asti (moss-cah’-to dah’ss-tee)
Orvieto (ohr-v’yay’-toh)
Prosecco (pro-seh-coh) - Sparkling wine made in the Veneto region from the Prosecco grape (also known as Glera)
Rosso di Montalcino (ross-oh dee mon-tahl-t’chee’-noh)
Sassicaia (sah-see-cah’-yah)
Soave (Swah-vah) - Made from Gargenega grapes in the village of Soave in Northern Italy. Flavors include citrus zest, melon peach, marjoram and saline solution, with an oily richness.
Super Tuscans - Created to break out of the traditional grape requirements, these wines will include Merlot, Cabernet Sauvignon, Sangiovese and Cabernet Franc.
Taurasi - This wine is made with at least 85% of the indigenous Aglianico grape, but many of the top producers use 100% This wine in naturally high in acidity and tannins.
Tignanello (tee-n’ya-nell’-oh)
Valpolicella (vahl-poh-lee-t’chell-ah)
Verdicchio (vair-deek’-ee-oh)
Verduzzo (vair-doot-soh)
Vernaccia di San Gimignano (vair-nah’-t’chah dee san-d’jee-mee-n’yah’-noh)
Vin Santo (veen sahn’-toe)
Vino Nobile di Montepulciano (veen-no noh’-bee-leh dee mon-teh-pool-t’cha’-noh)