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Writer's pictureKorize Monteiro

Italian Wines



In today's blog, we will talk about the wines of Italy, as we all know Italy is famous all over the world for its wine culture and its excellent wine production. In Italy, there are many wine regions that produce high-quality wines. Today we are going to discover some of the most famous varieties of Italian wines, divided by region.



Piedmont Region:


Barolo: Barolo is considered one of the most famous and awarded wines in Italy, thanks to its rich and complex character, its tannic structure, and its high longevity. Nebbiolo grapes, particularly suitable for the Piedmont region, form the basis of Barolo, which must be aged for at least three years in oak barrels, and for five years if a "reserve" version is obtained. Barolo is characterized by an aroma of roses, violets, tobacco, leather, and cherry, with notes of spices and tannins in the mouth.

Barolo perfectly accompanies strong and tasty dishes, such as hearty pasta with meat sauce, breaded ossobuco, or a plate of aged cheeses.





Barbaresco: Barbaresco is considered one of the best and most refined wines in Italy, thanks to its intense aroma and silky mouthfeel. Barbaresco is also produced mainly from Nebbiolo grapes, grown in the Barbaresco area in the province of Cuneo. The wine must undergo aging for at least two years in oak barrels and must be marketed only after the third year of production. Barbaresco is characterized by an aroma of ripe red fruits, roses, spices, licorice, and tobacco, with an integrated tannin flavor and a silky, lingering mouthfeel. Barbaresco is often compared to Barolo but has a slightly more delicate and feminine flavor compared to Barolo which is more robust and masculine.




Nebbiolo: Nebbiolo is an important red grape variety grown in several Italian wine regions, in particular Piedmont, Lombardy, and Valle d'Aosta. It is the main grape used for the production of fine wines such as Barolo, Barbaresco, and Gattinara. Nebbiolo grapes tend to be difficult to grow and require a particular climate, with cold, dry winters and hot, sunny summers. The wine produced from the Nebbiolo variety is characterized by an intense red color with orange reflections, aromas of ripe wild berries, flowers, spices, and notes of tannin. The flavor is dry, full, elegant, and complex, with a solid tannic structure and good acidity.





Barbera: Barbera wine is generally less tannic than wines made from the Nebbiolo grape, but it can still be an excellent choice to pair with Italian dishes. Some famous Barbera wines include Barbera d'Asti, Barbera d'Alba, Barbera del Monferrato and Dolcetto di Dogliani. It is used to produce dry red wines with a fruity flavor and moderate acidity.

Barbera is known for its ease of cultivation and its ability to adapt to a wide range of soils and climates, making it an important grape variety in many Italian wine areas and also outside Italy. Barbera wine is generally excellent value for money and therefore represents an ideal choice for those who want a tasty wine without having to break the bank.




Dolcetto: Dolcetto is another red grape variety grown in Piedmont, but also in other Italian wine regions. Due to its ease of cultivation, Dolcetto is a popular choice for making light, easy-drinking wines. The wine produced from the Dolcetto grape is generally bright ruby red in color, with notes of ripe red fruits such as cherry and plum, with lively acidity and soft tannins. Dolcetto di Dogliani is one of the best-known wines produced with this grape variety. Dolcetto goes well with various dishes of Italian cuisine, especially pizza, pasta, white meat, and cheese.





Tuscany Region


Chianti: Chianti is a famous red wine produced in the Tuscan wine region, located in north-central Italy. Chianti is produced primarily from Sangiovese grapes, which make up at least 70% of the base wine. Chianti is characterized by an intense ruby red color, with aromas of cherries, plums, spices, and a slight hint of wood. In the mouth, Chianti is dry, with a taste of ripe red fruits, soft tannins, and lively acidity. Chianti is often used as an accompaniment to Tuscan cuisine such as Florentine steak, pasta with meat sauce, and pecorino cheese. Chianti is available in different qualities, including Chianti Classico, Chianti Riserva, and Chianti Superiore.





Brunello di Montalcino: Brunello di Montalcino is produced entirely from Sangiovese Grosso grapes, grown exclusively in the Montalcino area. Brunello di Montalcino is characterized by an intense ruby red color, with aromas of ripe cherries, vanilla, spices, and earthy notes. Brunello di Montalcino is a high-quality wine, ranked as one of the best Italian wines. It goes well with many dishes of Italian cuisine, such as roasted meats and aged cheeses. Brunello di Montalcino requires a minimum aging of five years but can be kept in a bottle for many years.






Vino Nobile di Montepulciano: It is one of the most famous and valuable wines of Tuscany, produced exclusively from the Sangiovese grape, known locally as "Prugnolo Gentile", grown in the Montepulciano area. Vino Nobile di Montepulciano is characterized by an intense ruby red color, with aromas of ripe red fruits, spices, floral notes, and a light woody note. In the mouth, Vino Nobile di Montepulciano is full, smooth, and tannic, with good acidity and long persistence. Vino Nobile di Montepulciano goes well with a variety of Italian dishes, such as pasta with meat sauce, roast meat, and aged cheeses. The wine is generally aged in wooden barrels for at least two years, thus allowing the wine to develop its complex structure and aromatic intensity.





Vernaccia di San Gimignano: It is the first Italian wine to receive the registered designation of origin (DOC), in 1966. Vernaccia di San Gimignano is produced mainly from Vernaccia grapes, grown in the San Gimignano area. The wine is characterized by having a bright straw color, with aromas of white flowers, white pulp fruits, and mineral notes. In the mouth, Vernaccia di San Gimignano is fresh, vibrant, and slightly salty, with good acidity and light bitterness. Vernaccia di San Gimignano is usually served as an aperitif or as an accompaniment to fish, seafood, and pasta dishes with light sauces. Vernaccia di San Gimignano is considered one of the best Italian white wines.





Veneto Region


Amarone: Amarone della Valpolicella is a very fine red wine produced in the Valpolicella wine region in northeastern Italy. Amarone is produced mainly from Corvina, Rondinella, and Molinara grapes, which are harvested by hand and left to dry for a few weeks, so that the water evaporates and the grapes concentrate, thus increasing the amount of sugar and flavors. Amarone della Valpolicella is characterized by intense and deep red color, aromas of ripe fruit, spices, chocolate, and hints of raisins. In the mouth, Amarone is full-bodied, soft, and velvety, with a good amount of tannins and long persistence. Amarone is an ideal wine to accompany meat dishes, aged cheeses, and chocolate, being an ideal choice for special occasions.





Valpolicella: Valpolicella is a red wine produced in the Valpolicella wine region, located in northeastern Italy, in the province of Verona. The wine is produced mainly from Corvina, Rondinella, and Molinara grapes, harvested in autumn and vinified immediately after harvest. Valpolicella is characterized by its ruby red color, with aromas of fresh red fruits such as cherry and plum, with spicy and floral notes. In the mouth, Valpolicella is a light and perfumed wine, with soft tannins and balanced acidity. Valpolicella is a versatile wine that goes well with many dishes of Italian cuisine, especially pasta, pizza, white meats, cured meats, and aged cheeses. There are also some variations of Valpolicella, including Valpolicella Superiore, Ripasso, and Amarone.





Prosecco: Prosecco is a sparkling white wine produced in the Veneto and Friuli-Venezia Giulia regions of northeastern Italy. The wine is produced mainly from the Glera grape, grown in these wine-growing areas. Prosecco is characterized by a light straw color, with aromas of white flowers, green apple, pear, and citrus notes. In the mouth, Prosecco is a light and fresh wine, with a delicate foam and a pleasant acidity. Prosecco is usually served as an aperitif or accompanied by light dishes such as appetizers, seafood, fish, and vegetarian dishes. Prosecco is available in different qualities, including Prosecco Frizzante, Prosecco Spumante, and Prosecco Superiore di Valdobbiadene e Conegliano.





Soave: Soave is a white wine produced in the Veneto wine region, located in northeastern Italy. The wine is produced primarily from the Garganega grape, but may also include other white grapes such as Trebbiano di Soave or Chardonnay in very low percentages. Soave is characterized by its light straw yellow color, with aromas of white fruits such as peach, apple, and pear, and notes of white flowers such as chamomile and broom. In the mouth, Soave is a fresh and lively wine, with good acidity, medium body, and a pleasantly bitter aftertaste. Soave is a versatile wine that goes well with various dishes of Italian cuisine, especially dishes based on fish, seafood, pasta with light sauces, and risotto. Soave is available in different qualities, including Soave Classico, Soave Superiore, and Soave Recioto.





Of course, there are many other types of wine produced throughout Italy, and each region has its own particularities and grape varieties.


A trip to Italy is an opportunity to immerse yourself in a rich and fascinating culture and experience flavors that will stay with you forever. Consult Sinergia Travel and discover our gastronomic and wine itineraries in Italy.


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