Although Piedmont and Tuscany remain the most prestigious wine production regions, Italy is replete with so many that it is hard to include them all. Still, the following are definitely noteworthy, and should be on any serious oenophile’s radar.
Stretching across Italy’s northeastern Alpine border to the regions of Venice, Veneto has become one of Italy’s top producers of wine that runs the gamut from sweet and bubbly whites to smoky reds. Smaller than the country’s other major wine producing regions of Piedmont, Tuscany, Puglia and Sicily, its location transitions from the chilly Alps to the warmer Italian climes, accommodating a broad variety of grapes and, by extension, wines.
Best known is perhaps the effervescent Prosecco, also called Italian Champagne. Made from Glera grapes grown in the region of Valdobbiadene, it has for many consumers the same effervescent appeal as Champagne but without the higher price tag. Other fruity white wine grapes indigenous to the region include the elusive Garganega, which features appealing citrus, melon and almond touches. The crisp, dry Soave Classico, Suave Superiore and Gambellara are all popular Garganega-based Veneto whites.
For all its contributions to delicious white and sparkling wines, Veneto also delivers when it comes to reds. Present in the warmer areas closer to the Adriatic Sea is a smoky Amarone, as are vineyards of Bordeaux-inspired Cabernet Sauvignon, Merlot and Cabernet Franc. But for all their popularity and desirability, the native Corvina grape is at the heart of the region’s best loved reds. Corvina is used for Bardolino and Valpolicella, two of Veneto’s most noted offerings, as well as the more complex Valpolicella Ripasso.
Friuli-Venezia Giulia
Also located in northeastern Italy and nestled between the Alps and the Adriatic, Friuli-Venezia Giulia’s diverse landscape reflects its wide selection of wines. With Veneto and Trentino-Alto Adige, the region forms what is known as the Tre Venezie, or Three Venices – wine regions which proudly rival Tuscany and Piedmont as Italy’s world-class wine producers. While the grapes used are fairly consistent – non-traditional varietals such as Sauvignon Blanc, Riesling and Pinot Bianco as well as Italy’s own Pinot Grigio and Picolit - the finished products are often impacted by the varying climates. Friulano, the region’s signature white grape, yields classically crisp and fruity whites typical of Friuli-Venezia Giulia’s cooler climate. Friulano wines present a nutty, fennel-driven profile as they age, which only enhances their floral notes. The peachy, highly acidic Verduzzo grape is also abundant, and provides the foundation for equally treasured whites. Due to its natural flavor, it complements sweet wine production and is often dried for use in Italy’s legendary passito wines.
Some of the region’s most in demand wines are made from the delicate Picolit grape. Due to its fragile nature, many harvests have been less than robust, adding to the wine’s value and desirability. More floral and sweet than the region’s famous Pinot Grigio, the wine presents a unique combination of honey and green apples.
More than 80% of Friuli-Venezia Giulia’s vineyards are dedicated to white varietals, with the Collio Goriziano and Friuli Colli Orientale zones on its eastern border being the most renowned.
Emilia Romagna
Italy’s prolific Emilia Romagna region, bordered by Tuscany to the south, Veneto to the north and the Adriatic Sea to the east couldn’t be in better company. The only region with both an east and west coast, it has a winemaking tradition that dates back to the 7th century B.C., establishing it as one of the country’s oldest wine regions. Production delivers both white and red offerings, but Emilia Romagna is most associated with Lambrusco, a sparkling red that points to the region’s early Etruscan influences. Along with Lambrusco, other dominant varietals include Malvasia, Barbera, and Sangiovese, with most used for blending the frizzante or spumante wines from Salamino di Santa Croce, di Sorbara, Grasparossa di Castelvetra, Modena and Reggiano. The region’s best known still wines remain the fruity, mildly acidic red Cagnina di Romagna, and the dry, grassy white Pagadebit di Romagna.
Campania
Enjoying an enviable proximity to the Mediterranean coastline, Campania is southern Italy’s equivalent to Tuscany when it comes to visual beauty and natural gifts. While it has yet to achieve the same level of winemaking renown enjoyed by its elegant neighbor to the north, it is nonetheless beginning to garner more and more attention from serious wine lovers, consumers and even collectors. Because of its geographic positioning, Campania’s volcanic soil (courtesy of nearby Mount Vesuvius) and warm climate produce assertive, powerful red wine varietals including Aglianico, which serves its famous, full-bodied Taurasi and highly tannic Aglianico del Taburno, and the hearty Piedirosso. White varietals include the mineral-driven white Greco, the grape behind Greco di Tufo, which combines tradition and modernity in a single sip, and Fiano, the basis for the ageworthy Fiano di Avellino. The honeyed Falanghina, another light varietal, is used for Falerno del Massico and Galluccio wines.
Sicily
As the largest island in the Mediterranean, Sicily is geographically poised to produce some of Italy’s most dynamic wines. Having the most vineyards in the entire country, it has long been famous for its Marsala, Italy’s version of Brandy-fortified Port wine and as such, been saddled with a reputation for producing exclusively sweet wines. That is a misconception, as the island is home to more than just the sweet; among Sicily’s best wines are many which are not only enjoyable but collectible. Its diverse climate and ideal soils yield an abundance of riches that will surely please a variety of palates.
Indigenous grapes are the backbone of Sicily’s highly acidic and full-bodied red, Nero d’Avola, and the crisp white Grillo and Inzolia. Milder wines are ascending in popularity, such as those made with other native fare including Nerello, Frappato and Carricante. In tandem, the island is known for using international varietals as well, including Chardonnay, Sauvignon Blanc, Syrah and Cabernet Sauvignon to create even more expressive wines.
