Map of Italian Wine Regions | Wine Folly Map of Italian Wine Regions Articles , Favorite , Infographic , Italy , Wine Regions Italian wine is one of the most difficult regions to get to know. Why? Well for one, the Italians use an esoteric wine labeling system, like the French . But that’s not even the biggest problem. The hardest part is learning all the different grape varieties. At the moment, there are about 350 official Italian wine varieties. There have been rumors that over 2,000 different Italian grapes exist, but this might be a bit of an exaggeration– something Italians do well. See an easy to understand map of Italian wine regions and major wine varieties. Learn about the 20 Italian wine regions and which ones to try first when delving into Italian wines. 2016 Wine Map Update Now Available: Appellation maps to explore all of the major wine producing regions of the world. Discover art made to be handled. Italy produces a huge amount of table wine, vermouth and cooking wines (such as some Marsala). That said, there are 3 major regions that produce the most high quality drinking wines and they are: Veneto, Tuscany and Piedmont. D.O.C.

Wine Meaning means "controlled designation of origin" and is a quality assurance label for Italian wine and cheese. D.O.C.G. is the highest level of this assurance label. I.G.T. Wine Meaning means "typical geographic indication" and is another type of quality assurance label for Italian wine. Wines made with non-Italian grapes like Merlot and Chardonnay often fall under this category (see Super Tuscans ) The list of Italian wine regions is organized by highest volume of D.O.C. wines. This removes all the grapes and wines produced for making vinegar and cooking wine and low quality table wine. Veneto Keep your eyes peeled for reds and a rich white wine called Soave. Veneto is known for the Valpolicella region which is known for producing Amarone della Valpolicella. Besides the great red blends of Valpolicella made with Corvina, Rondinella and Molinara, there are also several fine Merlot-based IGT wines in this area. For white wines, Garganega is the white grape that makes Soave ('swah-vay'), a wine that's rich like Chardonnay. Check out the article below on finding wines from Veneto.

Try red wines from Tuscany as well as a sweet wine called Vin Santo. Tuscany is home to the Chianti region which is the most famous region for Sangiovese. When Sangiovese became the required major grape in Chianti during the 1970's, the other noble grapes (Cab and Merlot) ended up creating a new style of wine: Super Tuscan . For white wines in this region, keep in mind that Trebbiano is Italy's most produced white grape and Vermentino has quite a few taste similarities to Sauvignon Blanc . Try red wines and Moscato d'Asti from this area. Nebbiolo is a grape with high tannin and pale color that has long been famous for its bristling acidity and high tannin . Besides just the great Nebbiolo wines of Barolo, the region is also home to Moscato d'Asti and the underdog varietal: Dolcetto Want more in-depth info? Read the essential guide on Eat the cheese from Parma and drink Lambrusco. Lambrusco has long been thought of as a cheap sweet fruity wine.

Now there are several outstanding off-dry to totally dry Lambruscos from Emilia-Romagna. Lombardy Check out Pinot Nero and Sparkling wines from Lombardy. Valtellina is within Lombardy, close to Lake Como. Nebbiolo is the red wine produced here but it's called Chiavennasca; it's lighter and more 'pinot'-like than its Piemontese sister. Lombardy also produces some great Pinot Noir (they call it Pinot Nero) especially around Oltrepò Pavese. The sparkling wine is called Franciacorta and is made with Pinot Noir, Chardonnay and Pinot Blanc grapes in the same style as Champagne . Umbria Look for great valued Sangiovese and Orvieto (a white wine). Sagrantino is the red grape variety in Umbria that people go crazy over. In Montefalco, you'll find Sagrantino but there's also a fair amount of strawberry-like Sangiovese in the region. The white grape here is called Grechetto which is one of the grapes in Orvieto.

It's minerally and zesty qualities are similar to Pinot Grigio with a distinct green almond flavor. Abruzzo Look for red wines from Abruzzo. Montepulciano is the primary red grape in Abruzzo and the wines are called Montepulciano d'Abruzzo. This is a bit confusing because there is also a Vino Nobile di Montepulciano which is a wine from Tuscany made with Sangiovese. Montepulciano (the grape) makes a dark rich wine with high tannins and an herbaceous character and is similar to Cabernet Sauvignon . Trentino Alto-Adige Look for white wines and sparkling wines. This region is butted up to the Alps and makes fabulous white wines from Pinot Grigio, Pinot Bianco, Gewürztraminer and Müller-Thurgau (the latter two are sweeter). In Trento, they also produce a sparkling wine made with Pinot Noir and Chardonnay that easily rivals the best Champagne.

Look for white wines, particularly Sauvignon and Pinot Grigio Known for several unique and more intensely flavored styles of Pinot Grigio ( including Ramato ) and Sauvignon Blanc with a slightly meaty undertone. The area also produces some very savory and umami tasting Merlot. Marche Try refreshing and aromatic Verdicchio white wines. Marche (Mar-kay) is known for their aromatic white wines. Verdicchio is definitely the most common, but Pecorino (the white wine grape, not the cheese) is an extremely special find. Lacrima is an up-and-coming grape from this area making fruity fun wines that reminded us of Syrah . Puglia Amazing valued reds made with Negroamaro and Primitivo. The fruit forward red wines from Puglia (Apulia) are a great way to get started with Italian wines. Most are very affordable and the region has a great number of esoteric sweet red wines that grow nowhere else in the world. Puglia is also a known value region for Chardonnay . Lazio (~2% DOC production) With Rome located in Lazio, wine production is relatively small.

Still, refreshing and zesty Grechetto can be found here along with Malvasia, an aromatic rich sweet wine. Sicily Try a red wine called Nero d'Avola. Red wines from Sicily are dark, rich and fruit forward because of the warm climate. Nero d'Avola is an awesome red variety that's worthy of nobility . Sardinia You gotta try Cannonau and Vermentino. At some point ampelographers discovered that Sardegna's pride, Cannonau, is actually Grenache. In Sardegna (Sardinia), it tastes more rustic with dried fruit flavors. The wines from Sardegna (Sardinia) are highly aromatic and usually offered at a great value. Campania (~0.5% DOC production) Aglianico is a very high tannin and rustic red wine. Traditionally, it takes about 10 years of aging to be drinkable. Recently Aglianico wines have gained momentum as producers have figured out how to dial back Aglianico's rugged meaty tannins. That said, there's nothing more guttural than a 10 year-old traditional Taurasi.

Also check out Greco, a refreshing white wine with a bitter almond finish. Liguria (~0.2% DOC production) A very beautiful region that was not famous for their wines. Fortunately, some delicious white wine blends have surfaced with a tingle of salinity from the sea air. Perfect seafood wine. There is also a crazy producer of sparkling wines that ages them in the bottom of the sea . Calabria Greco is the white wine of choice in this region. Molise Molise produces some interesting red wines. Basilicata Italian Wine Guide Store Italian Wine This Italian wine guide will help you get the most out of wines from Italy. Learn about the different types of wine from Italy, and get tips on reading wine labels, and pairing Italian food and wine. Italy is the largest producer of wine in the world, having made wine for over 3,000 years. Vineyards grow throughout the country, and there are many different wine labels and provinces in Italy. But in fact, if you want to learns the Italian wine basics, then you only need to worry about a small fraction of that: the three most important wine regions, and a couple of dozen of the leading quality wines.

Italian Wine Regions There are almost two dozen wine regions in Italy, but you can concentrate on the main three. These three top wine-producing regions are: Tuscany – Tuscany is most well known for Chianti made from the Sangiovese grape. This region extends north from Rome in the central western part of Italy. Piedmont – This region is in the extreme northwest portions of Italy, and is known for the Nebbiolo grape from which the full red wines Barolo and Barbaresco are made. Veneto – This is the region around Venice in northeastern Italy. It produces some very drinkable white wines such as Soave. Italian Wine Labels and Classifications The Italian organization which controls the production and labeling of wine is called the Denominazione di Origine Controllata (D.O.C.). There is also a higher quality designation called D.O.C.G. ("G" stands for Garantita). There are about 300 D.O.C. wines and almost 25 D.O.C.G wines. Italian wines are labeled in different ways.

Some are labeled by the grape variety (eg, Sangiovese), some by the wine-making district or village (eg, Chianti), and some have proprietary names invented by the particular vineyard. The best way to become familiar with Italian wine labels is to get to know some of the main brands, such as those listed below. You can also take a look at this article with more information on how to understand the labels on Italian wine bottles. Italian Red Wines There are a much smaller variety of wine grapes grown in Italy than, for example, in France or California. The main red grape varieties are Sangiovese (in Tuscany) and Nebbiolo (in Piedmont). Dolcetto and Barbera grapes are other varieties grown in Piedmont. These are some of the main Italian red wines: Chianti For many people, when they think of Italian wines, they think of having a Chianti table wine with pizza. Chianti is made from the Sangiovese grape in the Tuscany region. There are three quality levels of Chianti: the budget plain "Chianti", the mid-range "Chianti Classico" and the highest quality "Chianti Classico Riserva".

Barolo Made from the Nebbiolo grape variety, Barolo is a full, tannic red wine with high alcoholic content produced in the Piedmont region. It is required to be aged for three years before sale (one year in wood), and the "Riserva" label must be aged for five years. Barbaresco Like Barolo, this is also made from Nebbiolo grapes in the Piedmont region, but Barbaresco is a somewhat lighter red wine. It is aged for a shorter time than Barolo. Italian White Wines Italy is definitely better known for red than for white wine, but there are some popular, economical white wines from Italy. For example, Pinot Grigio (the same grape as Pinot Gris in France ) is a white grape variety common in Italy. Other examples are Soave white, and Frascati. More recent white grape varieties planted in Italy include Chardonnay and Sauvignon Blanc. These are some of the main Italian white wines: Soave Soave is produced in the Veneto region, and is an economical, easy-to-drink white table wine. It is made from the Garganega and Trebbiano grapes.

Asti Asti is a well-known Italian sparkling wine made from the Muscat grape in the Piedmont region. Cortese Cortese is not a well-known wine grape. It has been grown in Northwestern Italy in the Piedmont area since as long ago as the 17th century. It is used to make a light, greenish-colored, refreshing white wine that can make an excellent aperitif when well chilled. I have enjoyed Castalvero Cortese, which was quite affordable in our local wine shop. The aroma is quite citrussy, with a lot of grapefruit and a touch of sweet melon. The taste was nice and light and refreshing - quite tart without being overly acidic. Lots of citrus, especially grapefruit, with some minerality. It's quite a dry wine, although there's a hint of initial sweetness on the tongue, followed by the tart, citrussy finish. Cortese can make a very nice aperitif wine, or it can be paired with light seafood dishes. Italian Wine Regions Italian Wine Regions [ ? ]Subscribe To This Site Italian Wine Regions Which Italian wine regions do you know? Most people know very little about Italian wines. After Chianti most peoples' knowledge dries up.

Yet Italy is practically completely covered with vines, wine producing regions spread out through practically every nook and cranny of the country, including the islands! The most famous Italian wine regions by far are Tuscany (the larger region wherein Chianti sits) and Piedmont. Yet there are dozens of other areas, large and small, that produce a huge variety of wine styles. The types of wine produced here are as diverse as France yet the best have a character that is distinctly Italian. Like France and many other wine producing areas in Europe, many wines are named for the region the wine came from, not for the grapes contained therein. There are more exceptions to this rule in Italy than in France but many of the most famous wines, like Chianti, Barolo, Barbaresco, etc. are named for the region the grapes are grown in, not for the grape. Did you know that the primary grape that Chianti is grown from is called Sangiovese? You learn something everyday! At least you do when you read the Wine Tastings Guide! Below are links to pages that explore the various wine producing regions of Italy, giving you an introduction to the types of wine you can expect to find from them.

There are TONS of regions and sub-regions so we will do our best to keep adding pages. If there is a particular region you are interested in but don't see here, contact us and let us know and we will try to make it a priority to post a page soon! Piedmont : In the northwest of Italy lies the foggy hillsides of Piedmont. These hills produce some of the most profound and sought-after wines of Italy, particularly the complex and seductive wines of Barolo and Barbaresco, made from the Nebbiolo grape. But there is a wealth of other wines available too, at more affordable prices, including Barbera, Dolcetto and even sparkling wines. Barolo Wine : Barolo wines are some of the most famous from Piedmont, often called "the kind of wines". Tuscany : Tuscany is likely Italy's most famous region worldwide, both for tourists and wine lovers. The countryside Florence is full of wine producing appellations. Classically most famous for the wine practically synonymous with Italian wine, Chianti, there are many other sub-regions and styles of wine produced from Tuscany.

Brunello Wine : Brunello di Montalcino is a famous region within Tuscany that produces dark, powerful wines of great complexity. Veneto: Although the Veneto as a whole is less well known, some of the wines produced there are very famous. In particular, the heady, rich wines called Amarone are born here alongside the Valpolicellas. Some of the best examples of Italian sparkling wines, Prosecco, and some whites are also produced here. Essential Guide to Piedmont Wine (with Maps) | Wine Folly Essential Guide to Piedmont Wine (with Maps) December 16, 2013 Blog » Learn About Wine » Essential Guide to Piedmont Wine (with Maps) Piedmont vs. Piemonte If you want to speak as the Italians do, say “Piemonte” (pee-ay-MON-tay). If you’re trying to get a deeper understanding of Italian wine, Piedmont is one of the most useful wine regions to get to know. One reason for this is that Piedmont introduces us to a completely new set of wine grapes to taste and understand. It’s also one of the two most famous regions in Italy for wine (the other is Tuscany ).

Piedmont is in the Po River Valley and it’s home to &frac13; of the population of Italy. When people think of Piedmont, they imagine Barolo and Barbaresco, two famous areas producing age-worthy Nebbiolo wines. In truth, Barolo and Barbaresco only account for 3% of Piedmont’s production, there’s quite a bit more to uncover. So let’s get started with Piedmont wine. Piedmont Wine Guide Monferrato in the Apennines with the Alps in the distance. photo by Stefano Pertusati Piedmont is cupped by the Alps to the North and it looks like something out of a scene in Game of Thrones . To the South you’ll find the Apennines – less stunning – which are more like a set lumpy hills. Despite their modest stature, the slopes heading towards the Apennines is where you’ll find the quality wine production in Piedmont. Why is wine better from the hills in Piedmont? There are two major features affecting the weather in Piedmont: the ice cold Alps and the warm Mediterranean. The tug-of-war (a.k.a.

Diurnal) temperature variation makes the whole area fill up with fog in the morning that slowly burns off during the day. This means the land higher up on the hills gets more sun. More sun = happy grapes = good wine. There are good wines to be found north of the Apennines in the foothills of the Alps. But since this area (around Gattinara) is much cooler, expect much lighter tasting, higher acidity wines. Let’s take a look at the wines of Piedmont: Piedmont Wine Basics Easy to Embed Copy/Paste the code. <br /> <a href=""><img src="" /></a> <p>Original Source: <a href="" title="Piedmont Wine Guide by Wine Folly" rel="dofollow">Piedmont Wine Guide | Wine Folly</a></p> <p> Red Wines of Piedmont 1.Nebbiolo While the production of Nebbiolo wine is less than Barbera, it’s considered the greatest wine from Piedmont. Nebbiolo is a high tannin grape with red cherry, tar and rose flavors with clay-like terroir .

When you taste a Nebbiolo wine , you can feel the grippy tannin towards the front of your mouth. At its best, a Piedmont Nebbiolo wine is enjoyed around the 10-15 year mark and has subtle notes of spice, rose, cherry and fig. There are many subregions in Piedmont that make Nebbiolo wine and thus there are a few stylistic differences to understand. The Nebbiolo grape alone makes up 13 DOC or DOCG certified wines, and the differences between one tiny town and the next are astounding. Diana Zahuranec Wine Pass Italy Barolo DOCG >$60 Barolo is located southwest of the city of Alba in the Apennines. The only vineyards with Barolo DOCG status are on the southern facing hills. While the color of the wine is a pale brick red, it has a bold mouth feel with rigid tannin and slightly higher alcohol content (13% minimum). The wines of Barolo are aged for at least 18 months in barrel and are released after a total of 3+ years. Tip Riserva level Barolo are aged for a minimum of 5 years.

Tip Vigna on a label indicates a single vineyard wine. Tip The older the better; look for Barolo of 10+ years. There are eleven different communes of Barolo with two different main taste styles (based on the soil type: limestone vs. sandstone). The 2 communes to remember that are lighter in style are La Morra and Barolo with limestone-based soils. The communes of Serralunga d’Alba, Monforte d’Alba, and Castiglione Falletto are usually bolder with sandstone soils. Barbaresco DOCG >$40 Barbaresco is located northeast of the city of Alba in the Apennines. Just like in Barolo, Barbaresco awards DOCG status to vineyards on the best south-facing slopes. Barbaresco vs. Barolo There are two main differences. The soils in Barbaresco are mostly limestone-based soils, which means less tannin (like La Morra and Barolo communes above). The climate has less of a diurnal shift which produces grapes that ripen sooner but have thinner skins.

This means Barbaresco tend to have less tannin, color, and phenolics (a.k.a. aroma compounds). Thus, Barbaresco wines are usually lighter tasting and less tannic than Barolo. Ultimately Barbaresco is more approachable to most drinkers. Other Nebbiolo Wines >$20 Barolo and Barberesco are not the only Nebbiolo wines available! You can find excellent Nebbiolo-based wines from all around Piedmont and for usually much less. Look for Langhe Nebbiolo; it’s a region that contains both Barolo and Barbaresco, but includes wines made from ‘declassified’ sites. They are lighter and less tannic, with similarities to Pinot Noir. The following sub-regions also produce Nebbiolo, typically in this lighter style: Albugnano, Carema, Fara*, Ghemme*, Gattinara*, Langhe Nebbiolo, Lessona*, Nebbiolo d’Alba, Roero Rosso, Sizzano* *Nebbiolo is known as Spanna in these areas What the heck is a DOCG? DOCG and DOC are quality designations for products (like wine and cheese) in Italy.

DOCG wines generally have more strict rules and regulations than DOC. 2.Barbera Barbera is the most planted red grape variety in Piedmont and it’s a little less finicky than Nebbiolo. Barbera wines from Piedmont are dark in color and taste of black cherry, anise, and dried herbs. Many Piemontese will assert their favorite wine is Barolo, but Barbera (both d’Asti and d’Alba) is the wine that most often fills their glasses. It is versatile, laid-back, satisfyingly robust, pairs with just about anything – and less expensive. Diana Zahuranec Wine Pass Italy Just like with Nebbiolo, there are some clues to finding good Barbera wines. First, there are only 2 DOCGs for Barbera: Barbera d’Asti and Barbera del Monferrato Superiore. The DOCG wines have more regulations ‘Superiore’ labeled wines which include longer aging and a higher minimum alcohol content. 3.Dolcetto Dolcetto is a bit of a misnomer because the word means ‘little sweet one’: Dolcetto is neither sweet nor ‘little’.

The wines made with Dolcetto are very dark in color with flavors of blackberry, licorice and tar. The wines are not known to age well because they have low acidity but offer plenty of mouth-drying tannin. Many producers in Piedmont are starting to make Dolcetto in a fruit-forward style, attempting to dial back some of the tannin and reveal loads of dark fruit, similar to Merlot . Tip: ‘Vigna’ for Dolcetto, usually means that the wine is aged about 20 months. There are 3 DOCGs that make quality Dolcetto wine: Dogliani, Dolcetto di Ovada Superiore and Dolcetto di Diano d’Alba. Just like with Barbera, pay attention to the words ‘Superiore’. Most of the ‘Superiore’ level Dolcetto wines have 13% alcohol and also have been aged longer which helps smooth out the tannins. Other Piedmont Red Wines The three varieties above make up the majority of the red wines of Piedmont, but there are other more esoteric red varieties!

Here’s a short list with a very basic description of what they’re like: Brachetto a deliciously sweet-and-floral light red wine tasting of strawberries, available in a bubbly style called Brachetto d’Acqui Freisa a delicately flavored light-colored wine with spicy, cherry, strawberry notes. Often made in a sparkling style (such as Freisa di Chieri) Bonarda (a.k.a. Uva Rara, Croatina) a darker ruby-colored wine with bold fruit flavors and tannin, commonly used for blending. Quagliano A very rare grape variety with strawberry and violet aromas made in a sweet style and a bubbly version called Quagliano Spumante . Grignolino Higher tannin wine with strawberry flavors. A US producer exists! Check out Heitz Cellars Pelaverga Cherries, raspberries and fruity light red wine that’s sometimes a bit bubbly. Could be compared to Schiava or Gamay Vespolina Fruity, spicy and tannic often blended with Nebbiolo in regions like Gattinara.

Malvasia di Schierano A highly musky aromatic slightly sweet sparkling wine Ruché A very unique wine from the Ruché di Castagnole Monferrato DOCG that often exhibits roses, pepper, black cherries, and cinnamon with moderately high tannin. White Wines of Piedmont 1.Moscato Bianco Most people don’t realize that Moscato d’Asti comes from the same region as Barolo. Moscato Bianco is a very ancient grape with intense aromatics of roses, mandarin orange, cotton candy and lychee. There are two main styles found in Piedmont: Asti Spumante A fully bubbly sparkling (‘Spumante’) wine that’s sweet with about 9% alcohol. Moscato d’Asti A barely bubbly (‘Frizzante’) wine that’s very sweet with about 5% alcohol. 2.Cortese Perhaps more famous than the variety name of Cortese is the wine called ‘Gavi’ which is the name of the town in the southeast part of Piedmont. Gavi wines are made in a dry style and are known for their lemon-like citrus flavors and tingly acidity.

Cortese has the same mouth-zapping refreshing quality as some Pinot Grigio and Chablis wines. A new style of ‘Blanc de Blancs’? Love Blanc de Blancs Champagne ? Many producers make a ‘Metodo Classico’ Gavi which is in the same style. 3.Arneis The white wine of Roero DOCG, Arneis is a medium-bodied wine that often has bitter almond notes on the finish. The wines are fresh and grassy and somewhat similar to the Sauvignon Blanc in white Bordeaux . Other Piedmont White Wines There are other more esoteric white varieties in Piedmont. Here’s a short list with a very basic description of what they’re like: Erbaluce A brightly acidic wine with high aromatics of spicy herbs. Favorita A dry white with a bitter note on the finish Piedmont Wine and Food Pairings We asked Wine Guide and Translator Diana Zahuranec to help us understand what it’s actually like to live in Piedmont. Naturally, she brought out the local cuisine as one of the not-to-miss items of how Piemontese experience their wines.

Below you’ll find some regional food pairings suggestions: Tajarin –the epicly eggy pasta that’s well suited for Barbaresco wine– can be found at Eataly (NYC). source The traditional cuisine of Piemonte is known for being elegant, flavorful, and rich. In eastern Piemonte, filled fresh-egg pasta known as plin is popularly doused with Dolcetto wine straight from the carafe. Bagna cauda is a savory, hot dip for raw and cooked vegetables made from olive oil, garlic, and anchovies and pairs well with acidic wines that won’t be overpowered such as Barbera or Grignolino. Tajarin is another egg-based fresh pasta, often made with an exaggerated amount of egg yolk (such as 30 tuorli –30 yolks–) and finished with butter, sage, and parmigiano. This pasta pairs beautifully with an elegant Barbaresco or Nebbiolo wine. Expensive, aromatic truffles in the fall are a match made in heaven when served with Barolo. Diana Zahuranec Sources Cultural perspective on Piedmont from Diana Z. who tours people with winepassitaly.it Robinson, Jancis.

Jancis Robinson’s Guide to Wine Grapes . Oxford: Oxford University Press, 1996. Print Robinson, Jancis et all. Wine Grapes . New York: HarperCollins Publishers, 2012. Print Major Italian Red Wines | Italy Major Italian Red Wines bold, full bodied and delicious Submitted by admin on Thu, 05/05/2016 - 00:00 bold, full bodied and delicious From lush, deep red Chiantis to light, fruity Bardolinos, Italy produces some of the world's best red wine. Perfect to add extra luster to Italy's rich cuisine, Italian red wines offer variety, quality, and style. Italy has very diverse wine-growing regions. The cool, mountainous northern region of Piedmont produces crisp, austere wines, whereas the sunny, temperate central region of Tuscany yields bold, lusty, full-bodied sensations. Italian wines have a complexity and earthiness that reflects the soil, the unique Italian grape varietals, and Italian winemaker craft. Over sixty percent of the wine grown in Italy is red wine.

Chianti, Amarone, Barolo, or Barbaresco: Italy offers a myriad of tasty choices. Brunello di Montalcino, one of Italy's best known reds (Megan Cole/Flickr) Amarone Amarone is made from air-dried, predominantly Corvina, grapes. Amarone is produced in the northern Veneto region near Venice, using the "recioto" method. This technique involves picking the "ears", or those grapes that protrude at the outside of a cluster and are most exposed to the sun. The result is a bold, full-bodied wine in a style more common to warm growing areas. Once picked, grapes are air-dried for three to four months, causing them to shrivel and further concentrate their flavors. Grapes lose up to a third of their mass, mostly water, during this process causing the resultant wine to have a high (15-16%) alcohol content. Amarones are aged for five years or more before bottling. Some, but not all, are aged in oak barrels. Amarone (the name means big, bitter one) is lush and complex. It has a powerful, concentrated, almost Port-like texture with hints of mocha.

Best when paired with food, Amarone is ideal with roasted beef or pork and also with cheeses. Barolo A well-made Barolo is one of the world's greatest red wines. Big, powerful and full-bodied with a complex mixture of tastes and textures - wild strawberry, tobacco, chocolate, and vanilla - Barolo gets better and better with age. Frequently referred to as "the king of wines," Barolo is austere and tannic in its youth and requires many years (three years minimum by law) of aging to soften it. Barolo is improved by decanting. Barolo is made in the Langhe hills region of Piedmont, entirely of Nebbiolo grapes. Nebbiolo is a difficult grape to grow well. It thrives in the region's clay, limestone, and sandy soil, preferring to be planted on sunny, south-facing hillsides. Barolo is a perfect accompaniment to substantial meats, rich pastas, and creamy risottos. Chianti Chianti has come a long way from its image of wicker-wrapped bottles with candle drippings alongside a plate of spaghetti. Once cheaply and hastily made, today's Chiantis are well-crafted.

Produced in Tuscany, in central Italy near Florence, Chianti is a government-controlled wine designation. That means all of the wine called Chianti has to be made within the Chianti area. Chianti is produced from primarily Sangiovese grapes, sometimes combined with a little Cabernet Franc, Merlot, or Cabernet Sauvignon. Chianti is subtle and less harsh than a Cabernet Sauvignon and more elegant than a Zinfandel or a Syrah. It has a high acidity and hints of plum and wild cherry. Chianti and any tomato-based sauce are a classic wine and food pairing, but Chianti also goes well with a steak or other grilled meat. Chianti is one of the best-known Italian wines in the world. It comes from a large area of Tuscany, divided in eight smaller: the best one is Chianti Classico (protected by special laws). This wine is made above all of Sangiovese and (in a little part) of Canaiolo Nero. Normally Chianti has fruity scent and taste dry and soft. The quality of this wine depends, above all, on winery.

One of my preferred Chianti was the Ruffino Riserva Ducale Oro. A wine that ages well - so well that for my 40th Birthday I opened a 1958 bottle and it was still good. I am now hoping that the one I will open for my 60th birthday will preserve... Brunello di Montalcino Montalcino is Tuscany's second most famous wine zone, after Chianti. In terms of quality, however, it is the star. Montalcino is a small, medieval town just outside of the town of Siena. The wine district there is a warm, sunny, hilly area with few extremes in temperature, the ideal conditions for grapes to ripen to their fullest. The cool evenings ensure a high acidity. Brunello di Montalcino is created entirely from Sangiovese grapes. Brunello, "the nice, dark one" in local dialect, is Tuscany's most expensive, rarest, and longest-lived wine. By Italian wine law, Brunello must be aged longer than any other wine - a minimum of four years. Brunello is subtle with overtones of blackberry, black cherry, chocolate, sweet vanilla.

Drink it with the hearty dishes of Tuscany. Chianti Wine Basics You are here: Home / Wine Basics / Chianti Wine Basics Chianti Wine Basics (pronounced key-ON-tee ) Everyone loves Chianti, right? But what exactly IS Chianti, and why do so many people love to order it with dinner? To begin, Chianti Classico is inside Tuscany, a region that raises the grapes that one day grow up to be part of Chianti Classico wine (Italy and France often name wines after their region). Typically, the wine is made from a large amount (90% or more) of Sangiovese, a red grape that grows very well in the Chianti Classico region, and blended with small amounts of the white and/or red grapes that also grow locally—as nondescript as Canaiolo Nero to as famous as Cabernet Sauvignon. (It is also possible for a Chianti wine to be made from 100% Sangiovese.) For years the symbol of Italian wine was the straw-covered Chianti flask.

Ever since Laborel Melini came up with the bright idea of shipping wine in these flasks, Chianti has been the symbol of Tuscany, and for Italian wine throughout the world. Unfortunately, those same straw flasks, which are remembered for decorating tacky Italian restaurants with red and white checkered tablecloths, came to symbolize Italy as a producer of cheap wine—an identity that has been tough to shake until fairly recently. In the last 20—30 years, Italian wine producers have worked very hard to dispel this myth, and the effort started first and most aggressively in the Chianti district—the soul of Italian wine. Their quality wine revolution has been a great success, as the greatest wines of Italy rank among the best in the world. Indeed, some excellent wines from the Chianti region, and similar “Super Tuscans” are considered world-class. To be sure we’re on the same page, let’s go over the basics of Chianti. First, Chianti is the name of a region in the heart of Tuscany, and the red wines produced there must contain at least 80-100% Sangiovese grapes to be labeled as Chianti.

There are seven distinct subzones of Chianti; the most important you need to know about are Classico and Rufina—although the other five can produce good wines, these two districts are the most popular. Historically, Chianti Classico is where it all started, and today the general consensus is that the best wine of the region is made there. Almost all producers of Chianti Classico belong to a consortium that acts as a watchdog and ensures that high quality is preserved in the wine. Wines made by these high standards are identified by a black rooster on the neck of each bottle. (Why a rooster? That’s a whole ‘nuther story…) If you are interested in the rules and details of Chianti winemaking as set forth by the consortium, click here: Chianti Classico Wine Consortium Code . For everyday drinking, your best bet is a bottle labeled simply “Chianti” that costs in the $6-10 range from a reliable producer such as Piccini, Fonterutoli, Badia Coltibuono, Castello D’ Ama, Carpineto, Fontodi, Ruffino, and Falchini.

Simple Chianti is high in acidity and has a fruit flavor similar to cherries, making it a great match with everyday foods like pasta with marinara or other red sauce, chicken cutlets, salami sandwiches (a Tuscan staple), pizza, and any of many other foods. When purchasing simple Chianti, get it as young as possible—usually the vintage will be only two or three years old. When you want a Chianti with a bit more “oomph”, such as for a nice veal cutlet, grilled chicken, pasta primavera, grilled eggplant, or similar dish, go with a Chianti Classico or Chianti Rufina in the $12-25 range. Often you can get a Riserva in this price range; this means the wine has been aged in oak for at least three years (usually longer). The oak adds a nice complexity to the wine and vanilla touches to the nose and palate.

When you have a more serious game dish (venison, pheasant, lamb), or serving aged cheeses, you can go for the gusto and get a serious Chianti Classico Riserva from $20 to a ridiculous price such as Castello D Ama “Bellavista”—a wine which can cost in excess of $1000 per case! When faced with a tough decision, settle on your price range and first look for producers you know . If you’re not familiar with too many, the list mentioned above is a reliable starting point. Following are a few pointers … stick with: 1. Chianti Classico; Tuscany's chianti classico wine route: top 10 guide | Travel | theguardian.com Previous | Next | Index Tuscany's chianti classico wine route: top 10 guide Between Florence and Siena, the Chianti region is Tuscany's wine-making powerhouse. Touring the area provides a chance to visit wine-makers for free tastings, stay at gorgeous agriturismi and dine at authentic trattorias Tuesday 2 July 2013 10.58 BST Photograph: John Brunton What is a chianti?

This emblematic wine is made all over the Tuscan countryside, but the historic heart lies in a region between Florence and Siena. In 1716, Cosimo de' Medici III, Grand Duke of Tuscany, decreed that this region could produce what today is known as chianti classico – easily recognisable by the gallo nero, its distinctive Black Rooster label. The key to the unique qualities of chianti classico is the local sangiovese grape, and right now there is a strong movement to return to the ancient traditions of winemaking along with an eco-responsible trend towards organic cultivation. WINEMAKERS TO VISIT Val delle Corti Photograph: John Brunton The perfect first step to understanding the complex world of chianti classico is to make an appointment for a tasting at Roberto Bianchi's six-hectare organic vineyard.

Roberto is a feisty artisan viticoltore, explaining how for years winemakers were too influenced by guidebooks and gurus, who argued that the austere sangiovese grape needed to be offset by a small addition of "international grapes", such as merlot and cabernet sauvignon, to sell to a global market. "At that time," says Roberto, "our authentic wines were totally out of favour but the fashion has turned, and people are beginning to understand that what is interesting here is that each village – Radda to Panzano, Greve to Gaiole – has its own characteristics and personality." Roberto only produces three wines, a great vino di tavola for €6, perfect with a plate of salami, an elegant chianti classico that is almost 100% sangiovese, and an intense riserva in the years he feels the harvest is outstanding.

• Localita La Croce, Radda in Chianti, +39 0577 738215, valdellecorti.it Villa Pomona Photograph: John Brunton Visiting Monica Raspi you quickly get caught up in her enthusiasm for making chianti classicos. Villa Pomona is a typical Tuscan estate, the perfect mix of biodiversity, with four hectares of vineyards, olive groves and woodland, a sprawling farm that includes an old olive mill converted into holiday apartments and her tiny, cluttered cantina crammed with wooden barrels and stainless-steel vats. Monica was born at Villa Pomona, but grew up in Florence and trained as a vet. However, as soon as she heard he mother was going to sell the vineyards, she abandoned her career, did a crash course in oenology, and has been producing her own wines since 2007. The vines are in the process of obtaining official organic certification.

She follows the traditionalist approach, adding the local colorino grape to 95% sangiovese for her €10 chianti classico, while the riserva is aged for 20 months in barrels plus another six months in the bottle before going on sale. • Localita Pomona, Castellina in Chianti, +39 055 7774 0930, fattoriapomona.it Fontodi Rows of vineyards at Fontodi vineyard, Chianti Photograph: John Brunton Fontodi is the exception to the rule that says big wineries charge for tastings, with owner Giovanni Manetti insisting that this is just part of Tuscan hospitality, saying that "even if people stay two hours they don't have to feel they must buy a bottle". And he has certainly created something special here, nestled in the suntrap of the Conca d'Oro beneath the village of Panzano. The whole farm is organic: the 80 hectares of vines and 30 hectares of olive trees.

Between lines of vines he plants barley, to help the cultivation of the grape and to feed his herd of 33 Chianina cattle, the iconic local race that is fast disappearing. He follows biodynamic principles in making his wine, and is currently trying an experiment going back to Greco-Roman times, using terracotta vats rather than wooden barrels. • Panzano in Chianti, +39 055 852005, fontodi.com Le Boncie Giovanna Morganti at the hidden away Le Boncie vineyard, Chianti. Photograph: John Brunton Giovanna Morganti is something of an outsider in the cosy world of chianti classico. Her five-hectare estate has no sign outside, there is nothing on her website, and you definitely need to call first to taste the wines of what some critics hail as the future – and others criticise for being unstable and unpredictable. Along with cult French winemaker, Nicolas Joly, she was one of the founders of the Vini Veri group , that developed into the influential "natural wine" movement across Europe.

Giovanna makes just a chianti classico, adding small amounts of the little-known local grapes mammolo, colorino and foglia tonda to the sangiovese. It is expensive at €19, but understandable when you see the work she puts in, both in the cantina – where the wine ferments in open-topped wooden tanks – and tending the vineyard, which she planted in the ancient alberelo method, with vines growing free, resembling small bonsai trees surrounded by a jungle of wild plants and weeds. • Localita San Felice, Castelnuova Berardenga, +39 0577 359383, leboncie.it OSTERIE AND RESTAURANTS A Casa Mia Photograph: John Brunton Hidden away in a tiny hillside hamlet, A Casa Mia is a brilliant discovery, a genuine old-fashioned osteria with just a dozen tables, hearty portions of Tuscan cucina casalinga (home cooking) at reasonable prices, and run by two lively hosts, Cosimo and Maurizio Simoncini who share the cooking and serving.

The place is packed each night, so always call for a reservation, and although there is a printed menu, let Maurizio reel off the dishes of the day and get caught up in his enthusiasm. The huge antipasti dish is a meal in itself, with panzanella, grilled vegetables, a delicious warm tripe salad, bruschette with plump chopped tomatoes and white beans drizzled with olive oil. Follow it with penne con coniglio (rabbit pasta) or asparagus risotto, alongside a €10 straw-covered flask of chianti. • Via Santa Maria a Macerata, Montefiridolfi, +39 055 824 4392, acasamia.eu . Pastas €12, mains €12-15 Fattoria di Corsignano Photograph: John Brunton While Tuscany has plenty of chic, gourmet restaurants, it can be surprisingly difficult to track down a reasonably-priced trattoria serving authentic cooking. So when a new restaurant like the Fattoria di Corsignano opens up, it is good news for locals and tourists alike. Elena Gallo serves a creative interpretation of rustic cucina contadino.

For wine-lovers, the good news is that the estate's excellent wines are sold at the same price as if you were taking away, while for €35 there is a four-course wine-paired tasting menu. Even the €10 antipasto is almost a meal in itself, with panzanella salad, smoked ham, bruschettas of grilled zucchini and ricotta with red pepper, a crunchy barley cake and fried bacon with prunes. The Fattoria has elegant B&B rooms available from €90, and Elena's husband, Mario, has planted a small seven-hectare organic vineyard, producing not just a potent chianti classico riserva, made from 100% sangiovese grapes, but a light Vino da Tavola at only €6, which he describes as "old-style Chianti like my babbo (dad) used to make". • Localita Consignano, Castelnuovo Berardenga, +39 0577 322545, fattoriadicorsignano.it VINEYARD AGRITURISMI Rignana The B&B at Rignana, a romantic estate in Chianti.

Photograph: John Brunton It is a dusty, bumpy four kilometres off the main road to get to Rignana, the romantic estate of Cosimo Gericke, situated between Panzano and Greve. His agriturismo comprises a medieval chapel, villa, farmhouse and cantina. An olive mill has been converted into a trattoria and there is an infinity pool – a perfect spot for sipping a chilled glass of the winery's crisp, fresh rosato. Cosimo is a charming host, half-German, half-Italian, resembling an eccentric Victorian aristocrat. But he is serious about his wines, having replanted his 13-hectare vineyard when he took over in 1999. Most B&B rooms are in the farmhouse, which has a communal kitchen, but it can be worth splashing out a little extra to stay in the villa, which is decorated with 18th-century frescoes. • Localita Rignana, Via di Rignana, 15, Greve in Chianti, +39 055 852065, rignana.it .

Doubles €100 (in the farm), €130 in the villa (both B&B) Fattoria La Loggia Photograph: John Brunton It is impossible to miss the Loggia, as high above this agriturismo is an incredible suspended garden of giant floating terracotta vases. This fattoria produces wine and olive oil, but the real passion of the owner, Giulio Baruffaldi, is contemporary art. He was one of the pioneers of welcoming tourists to wineries in Chianti – opening the agriturismo in 1986 – and has always had a programme to invite artists and run art courses. Over the years he has amassed a fantastic collection that decorate guests bedrooms, communal salons and are installed all over the gardens of the farmhouse. The rooms here are spacious and luxurious for the price, there is a pool, and barbecue, and the friendly director, Ivana Natali, who has been here for 25 years, is a mine of information when it comes to recommending winemakers to visit. The winery produce a surprising bianco toscano at only €3, while the 2003 chianti classico is a steal at €7.

• Via Collina 24, San Casciano in Val di Pesa, +39 055 824 4288, fattorialaloggia.com . Doubles from €100 B&B Fattoria di Lamole Photograph: John Brunton Paolo Socci is one of the most passionate viticoltore in chianti classico, and this extends not just to exceptional traditionalist wines, but his restoration of a medieval hamlet into a rustic agriturismo – and a commitment to rebuild stone terraces for his vineyard, a system dating back centuries but that has all but disappeared. Guests staying the night are made to feel like part of a big family, and have the use of a pool, large communal areas, and comfy rooms with wooden-timbered ceilings, plus a hearty breakfast. The cantina and agriturismo are situated in Lamole, one of the most beautiful villages in Chianti. Book a time for a proper wine tasting with Paolo and he may well take you off in his jeep to see some of the seven kilometres of terrazze he has painstakingly built.

• Lamole, Greve in Chianti, +39 055 854 7065, fattoriadilamole.it . Doubles €90 B&B REGIONAL SPECIALITIES Antica Macelleria Cecchini The 'singing butcher' Dario Cecchini at Antica Macelleria Cecchini in Panzano, Tuscany. Photograph: John Brunton Dario Cecchini runs his venerable butcher's shop like a theatre, bursting into song or looming behind a whole roast suckling pig ready to wield a fearful-looking knife. The most famous dish in Tuscan cuisine is the Costata alla Fiorentina , a huge T-bone steak, and foodies from around the world come here on a pilgrimmage to place their orders. But this is also perfect to stock up for a picnic with his wonderfully aromatic finocchiona (fennel salami), terrines and even chianti sushi, his take on steak tartare. For a €20 deposit, Dario will provide a hamper (you pay for whatever food you fill it with), and even show you the perfect picnic spot five minutes' drive away.

The Macelleria is always crowded because Cecchini believes in local hospitality, so laid out on a long wooden table are salami, cheeses and his trademark creamy lard infused with rosemary, along with chunks of crusty bread and a giant carafe of red wine – all free for whoever comes in. He also runs Dario Doc , a cheap-and-cheerful burger diner at the back with set menus from only €10. • Via XX Luglio 11, Panzano in Chianti, +39 055 852020, dariocecchini.com Car hire was provided by carrentals.co.uk . Easyjet (0843 104 5000, easyjet.com ) flies to Pisa from Luton, Gatwick and Bristol, and Ryanair (0871 246 0000, ryanair.com ) flies to Pisa from East Midlands, Leeds Bradford, Bournemouth, Liverpool and Stansted.

For more information on the Chianti wine region visit chianticlassico.com (it produces an excellent road map - The Black Rooster Roads , for €3) The Best Wine-Growing Regions in Italy | Frommer's The Best Wine-Growing Regions advertisement Latium (Lazio, outside Rome): The region around Rome is known for predominantly white wines that include Marino, Est! Est!! Est!!!, Colli Albani, and the famous Frascati ("the wine of the popes and the people"). All these are derived almost exclusively from Malvasia and Trebbiano grapes or from combinations of the two. The region's most famous producers of Frascati are Fontana Candida, Via di Fontana Candida 11, 00040 Monte Porzio Catone, Roma (tel. 06-9401881); whose winery, 23km (14 miles) southwest of Rome, was built around 1900; and Gotto D'Oro-Cantina Sociale di Marino, Via del Divino Amore 115, 00040 Frattocchie, Roma (tel.

06-93022226; To arrange visits, contact the Gruppo Italiano Vini, Villa Belvedere, 37010 Calmasino, Verona (tel. 045-6269600; Tuscany & Umbria: Some of Italy's most scenic vineyards lie nestled among the verdant rolling hills of these two stately regions. In fact, the most famous kind of wine in Italy (chianti) is indelibly associated with Tuscany, whereas the (usually white) Orvieto and the (usually red) Torgiano are closely associated with Umbria. One of Tuscany's largest vintners is Banfi, Castello Banfi, Sant'Angelo Scalo, Montalcino, 53024 Siena (tel. 0577-840111; Near Siena are two other good choices: Biondi-Santi, Loc. Greppo 183, 53024 Montalcino (tel. 0577-848087; and Casa Vinicola L. Cecchi, Loc.

Casina dei Ponti 56, 53011 Castellina in Chianti (tel. 0577-54311; Emilia-Romagna: Composed of two distinct areas (Emilia, to the west of Bologna, around the upriver Po Valley; and Romagna, to the east, centered on the delta of the Po), the region is known to gastronomes as the producer of some of Italy's best food, with wines worthy of its legendary cuisine. Emilia's most famous wine is Lambrusco, 50 million bottles of which are produced every year near Modena and Reggio Emilia. Less well known but also highly rated are the Colli Piacentini wines, of which Cantine Romagnoli, Via Genova 20, Villò di Vigolzone 29020 (tel. 0523-870129; is a rising star. Wines from Romagna are made from Sangiovese, Trebbiano, and Albana grapes and are well respected, cropping up on wine lists throughout the country.

The Veneto: The humid flatlands of the eastern Po Valley produce memorable reds and whites in abundance, including everything from soft-white Soaves and pinot grigios to red Valpolicellas and merlots. Important vineyards in the region are Azienda Vinicola Fratelli Fabiano, Via Verona 6, 37060 Sona, near Verona (tel. 045-6081111; and Fratelli Bolla, Piazza Cittadella 3, 37122 Verona (tel. 045-6190256; Smaller, but well respected because of recent improvements to its vintages, is Nino Franco (known for its sparkling prosecco), in the hamlet of Valdobbiadene, Via Garibaldi 147, 31049 Valdobbiadene, Treviso (tel. 0423-972051). For information on these and the dozens of other producers in the Veneto, contact the Azienda di Promozione Turistica, Via Degli Alpini no.

9, Piazza Bra, 37121 Verona (tel. 045-8068680; Trentino-Alto Adige: The two most important wine-producing regions of northwestern Italy are the Alto Adige (also known as the Bolzano or Sudtirol region) and Trento. The loftier of the two, the Alto Adige, was once part of the Austro-Hungarian province of the South Tirol. More Germanic than Italian, it clings to its Austrian traditions and folklore and grows an Italian version of the Gewürztraminers (a fruity white) that would more often be found in Germany, Austria, and Alsace. Venerable winegrowers include Alois Lageder (founded in 1855), Tenuta Loüwengang, Vicolo dei Conti 9, 39040 in the hamlet of Magré (tel. 0471-809500; and Schloss Turmhof, Via Castello 4, Entiklar, Kurtatsch, 39040 (tel.

0471-880122; The Trentino area, a short distance to the south, is one of the leading producers of chardonnay and sparkling wines fermented using methods developed centuries ago. A winery worth a visit is Cavit Cantina Viticoltori, Via del Ponte di Ravina 31, 38100 Trento (tel. 0461-381711; Friuli-Venezia Giulia: This region in the Alpine foothills of northeastern Italy produces a light, fruity vintage that's especially appealing when young. One of the largest and best-respected wineries is Marco Felluga, Via Gorizia 121, Gradisca d'Isonzo, 34072 Gorizia (tel. 0481-99164; Another producer known for its high-quality wines is Eugenio Collavini Vini & Spumanti, Loc. Gramogliano, Via della Ribolla Gialla 2, 33040 Corno di Rosazzo, Udine (tel.

0432-753222; Lombardy: The Po Valley has always been known for its flat vistas, midsummer humidity, fertile soil, and excellent wines. The region produces everything from dry, still reds to sparkling whites with a champagnelike zest. Guido Berlucchi, Piazza Duranti 4, Borgonato di Cortefranca, 25040 Brescia (tel. 030-984381; one of Italy's largest wineries, is especially welcoming to visitors. The Piedmont: Reds with rich, complex flavors make up most of the wine output of this high-altitude region near Italy's border with France. One of the most interesting vineyards is in a 15th-century abbey near the hamlet of Alba: Renato Ratti Cantina, Abbazia dell'Annunziata, La Morra, 12064 Cuneo (tel.

0173-50185; Campania: The wines produced in the harsh, hot landscapes of Campania, around Naples in southern Italy, seem stronger, rougher, and, in many cases, more powerful than those grown in gentler climes. Among the most famous are the Lacryma Christi (Tears of Christ), a white that grows in the volcanic soil near Naples, Herculaneum, and Pompeii; Taurasi, a potent red; and Greco di Tufo, a pungent white laden with the odors of apricots and apples. One of the most frequently visited vineyards is Mastroberardino, Via Manfredi 75-81, Atripalda, 83042 Avellino (tel. 0825-614111; Sicily: Because of its hot climate and volcanic soil, Sicily is home to countless vineyards, many of which produce only simple table wines. Of the better vintages, the best-known wine is Marsala, a dessert wine produced in both amber and ruby tones.

Its production was given a great boost by the British, whose fleet paid frequent calls in Sicily throughout England's Age of Empire. Lord Nelson was an avid connoisseur, encouraging its production and spurring local vintners to produce large quantities. Marsala: You can also visit the best wineries in Marsala: Cantina Pellegrino, Via del Fante 37-39, 91025 Marsala (tel. 0923-719911; Rallo, Via Florio 3, 91025 Marsala (tel. 0923-721633); and Cantine Florio, Via Florio 1, 91025 Marsala (tel. 0923-781111; Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip. advertisement ITALIAN WINES Let us take you to the Land of Wines. “Italian Wines” are distinctly unique.

They are so “Italian!” They have a taste and character all their own, something attributable to Italy’s many different grape varieties, (somewhere between 900-1000 in all), the soil and climatic conditions, as well as the various production techniques that have evolved since the Greeks first brought the wine to Italy almost 3000 years ago. They were so impressed that they named the country “Enotria Tellus", the Land of Vines. With 20 different regions producing wines, some are still produced from a single grape while others are a blend of two or more varieties and are impossible to duplicate elsewhere. Piedmont The North-West Section is a green and ruggedly mountainous zone with flatlands entwined throughout. The best-known wines from this region include popular Barolo, Barbaresco, Barbera and Dolcetto. Venezia (Venezie Region) Veneto produces grapes on high sloping mountain sides as well as on the valley floors. Located in the flatlands of the Piave Valley, north of Venice, this region produces full, characterful wines as Amarone and Valpolicella.

Tuscany Set in the mountainous beauty, where olive trees, vines, and sweetly scented cypress trees populate the hillside, Tuscany is the spiritual home of Sangiovese and Chianti. The air is magnified and the light brilliantly vivid, a reminder that these hills were once home to the likes of Michelangelo and Leonardo. Campania Campania is the fertile southern region of Naples, the Amalfi Coast, and Pompeii. It's home to the best known dry Greco. Sicily Sicily grows more grapes than anywhere in Italy. Some of the great glories of the island are produced from Malvasia, Nero d'Avola and Moscato. Etna Region, in particular, has become one of Italy's most exciting wine regions. Its volcanic soil and distinctive climate create wines with intense minerality and effusive flavors Stay Connected

Question: Which Italian region produces the wine Chianti?
Answer: TUSCANY