Italian wine
Wine is made in every region of Italy, from the Alps in the north to Sicily in the south. The country has hundreds of native grape varieties and a few world-famous names: chianti, barolo, amarone and prosecco. On this page, you'll learn which regions and grapes you need to know.
The most important Italian wine regions and grapes
Italy is too large and varied for one page. That's why we've given the most important regions and grapes their own page.
Veneto
Valpolicella, ripasso and amarone, as well as soave, pinot grigio and prosecco.
About Veneto →
Prosecco
The crisp, fruity bubbles from Veneto and Friuli, for aperitifs and spritzes.
About prosecco →
Primitivo
The warm, fruity red wine from the heel of the boot, the same grape as zinfandel.
About primitivo →
Pinot grigio
Italy's most popular white wine, from Trentino, Friuli, Veneto and beyond.
About pinot grigio →Barolo is one of Italy's greatest red wines. Read why, and how best to serve it.
Each region has its own grape
Italy is one of the world's largest wine-producing countries. Wine is made in all twenty regions, almost everywhere from local grapes. This makes Italian wine rich and sometimes confusing. On the label, it may say a place, such as Chianti or Barolo, or a grape combined with a place, such as Barbera d'Asti or Montepulciano d'Abruzzo. The quality ladder runs from simple wine via IGT, wine from a larger area with more lenient rules, to DOC and DOCG, the designations of origin with the strictest rules. An IGT can nevertheless be excellent: many Super Tuscans from Tuscany carry that designation.
In the northwest lies Piedmont, with Barolo and Barbaresco made from Nebbiolo, juicy Barbera and fresh Gavi. In the northeast lie Veneto, with Valpolicella, Amarone and Prosecco, and the mountainous regions of Trentino-Alto Adige and Friuli, known for Pinot Grigio and other fresh white wines. Central Italy is the land of Sangiovese, the grape behind Chianti and Brunello in Tuscany. Montepulciano grows along the Adriatic coast, and Verdicchio in the Marche. The farther south you go, the warmer and fuller the wine: Primitivo and Negroamaro in Puglia, Aglianico in Campania, and in Sicily Nero d'Avola, Grillo and the wines of Mount Etna. Italian wine often has fresh acidity and a slightly bitter finish. This makes it especially suitable for drinking with food.
In brief
Seven bottles, from north to south
A journey through Italy in seven bottles. We begin in the cool mountains of the north and end in sunny Sicily.
Lavis Classici Pinot Grigio
Pinot Grigio from the high-altitude Trentino region, where the grape produces spicy and fresh white wine.
Gavi La Battistina
White wine made from the Cortese grape from the far south of Piedmont. Fruity and spicy.
San Silvestro Barbera d'Asti
Fresh and straightforward red from Piedmont. Aromatic, with cherries, plums and strawberries.
Zonin Valpolicella Ripasso Superiore
Valpolicella made from corvina, rondinella and molinara, with a second fermentation on amarone pomace. Full-bodied and round.
Piccini Chianti Classico
Sangiovese with some merlot from the original Chianti region, aged for nine months in oak. Elegant and round.
Riporta Primitivo
The hero of the south, from the heel of the boot. A powerful, fruity and smooth red wine.
Planeta La Segreta Nero d'Avola
From Sicily's most important red grape. Plum, cocoa, pomegranate and a hint of spice.
Chianti, brunello, vino nobile and the Super Tuscans: read all about Italy's best-known wine region.
Cherries, herbs and fresh acidity
Cherries & herbs
Much Italian red wine smells of cherries, both fresh and dried, along with herbs, violets or roses. White wine often smells of pear, apple, citrus and almond.
Fresh and firm
Italian wine often has noticeably high acidity, even when it is full-bodied. Red wine from the north and center has firm tannins. Wine from the south is rounder, riper and softer.
Slightly bitter
A slight bitterness on the finish is very Italian, in both red and white wines. That is precisely why the wine tastes so good with food containing tomato, olive oil and cheese.
Flavor profile of an average Italian red wine, such as a chianti or barbera. Amarone and barolo score higher for power, primitivo higher for fruit and lower for freshness.
How to serve Italian wine
Red just below room temperature, the great wines with some air, white and prosecco well chilled.
Red at 15 to 18 degrees
Light red wines such as bardolino, valpolicella and lambrusco should be served chilled, at around 14 to 16 degrees. Chianti, barbera and primitivo at around 16 degrees. Barolo, brunello and amarone can be served at 18 degrees.
More about wine temperature →Let barolo and amarone breathe
The great red wines of Italy have plenty of tannin and power. A young barolo, brunello or amarone benefits greatly from an hour in a decanter. A simple chianti or primitivo can be poured straight away.
Decanters →White and prosecco chilled
Serve pinot grigio, soave, gavi and vermentino at 8 to 10 degrees. Serve prosecco slightly colder, at 6 to 8 degrees. Drink rosato just like white wine, well chilled.
More about decanting →Italian wine at the table
In Italy, wine is part of the meal. The fresh acidity pairs well with tomato, olive oil and cheese, and every region has wines that belong with its own cuisine.
Pasta and pizza
Pasta with tomato sauce, lasagne, pizza and cold cuts. The acidity in sangiovese and barbera balances the tomato. A board with pecorino or parmesan completes the meal.
Braised meat, game and truffle
The great red wines pair well with braised meat, game, mushroom risotto and dishes with truffle. Aged hard cheese is a classic with amarone.
Barbecue and southern food
The ripe, soft reds from the south are delicious with grilled meat, sausages, oven-baked aubergine and dishes with peppers and herbs.
Fish and antipasti
Pinot grigio, gavi, soave and vermentino pair well with fish, shellfish, antipasti and pasta with pesto. Prosecco is the aperitif par excellence, served neat or in a spritz.
The right glass for Italian wine
For barolo, brunello and amarone, choose a tall, large bowl so the wine can breathe. Drink chianti, barbera and primitivo from a spacious red wine glass, white wine from a smaller glass, and prosecco from a flute or tulip glass. These are the glasses we recommend ourselves.
Everything you still wanted to know about Italian wine
Can't find your question here? Read more about wine and food, or get in touch.
To wine and food →What are the best-known Italian wines?
What do DOCG, DOC, and IGT mean?
Which grapes are used in Italy?
How much alcohol is in Italian wine?
Which glass do you use for Italian red wine?
What do you eat with Italian wine?
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