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Italian winemaking traditions are much older than the state of Italy itself. The Italians have grown their own grape varieties and are constantly improving winemaking techniques. Even if they make wine from widespread varieties of sunny berries (Chardonnay, Sauvignon, Cabernet), and use modern methods of aging the product in fresh oak barrels, then, in the end, the wine still has an original Italian accent.

History of Italian winemaking

The Apennine Peninsula is an ideal place for growing grapes, so the locals have been engaged in viticulture since ancient times. The ancient Greeks called the southeast of the peninsula Enotria, which probably meant something like “the country of wine”, since even then there were many vineyards there.
With the establishment of the Roman Empire a new round of development of winemaking begins. The Romans were able to improve the technique of growing vines, and also came up with more advanced methods for making wine. But at the end of the Middle Ages winemaking in Italy is in decline. During this period and at the beginning of modern times wine was made by monasteries and peasants mainly for their own use or within the country.
In the middle of the last century, on the one hand, many more varieties of grapes began to be cultivated in Italy, but on the other hand, the technologies for processing the vine and making wine remained very outdated. However, in the 60s At the state level, they began to introduce mandatory regulation of production, which guaranteed the originality and authenticity of the produced wines, and product quality control was tightened. All this gave a powerful impetus to the development of winemaking. In modern Italian winemaking research is ongoing and the latest technologies are being introduced.

Italian wine regions

The peculiarities of the climate and relief of the country make it possible to grow grapes throughout its territory - both on the northern hills and on the southern plains. In total, in Italy there are 20 viticultural regions and over a thousand grape varieties. Some areas have become famous for their varieties that have become famous throughout the world: these are Nebbiolo from Piedmont, Corvina from Veneto, Sangiovese from Tuscany etc.
The famous wine regions in the northwest of Italy are Lombardy, Liguria, Piedmont and Vale d'Aosta, and local famous varieties - berbera, muscat and nebbiolo. It is in the north-west of the country that premium wines are made in a small amount, the most famous of which are Barbaresco, Barolo and Amarone. These wines have an indescribable aroma of roses and resin, with age they develop a shade of "white truffle". Such prestigious wines are very expensive and are bought for special occasions.
From grape varieties grown in Piedmont, wines are obtained at more democratic prices. These include barbera- a red grape variety that gives wine with a juicy fruity flavor. The white grape variety Moscato is also popular, it produces very pleasant sweet sparkling wines "Asti".
The most famous grape variety from Liguria is white vermentino, wines from which acquire different aromas and taste notes: from simple to complex and sophisticated.
Located in northeastern Italy Veneto region make many wines that are sold both in Italy and abroad. The most famous local grape varieties are: prosecco, corvina and recioto di soave. Corwin makes popular wine "Amarone" with an unusual aroma of fruits and chocolate, but not losing the aftertaste of freshness. Hereby Sparkling white wine made from prosecco has become the symbol of Venice..
In the center of Italy, closer to the west coast in the hills is located Tuscany. This is the oldest wine-growing region, which gave the world such grape varieties as Chianti and Sangiovese. The Chianti variety grows on the hills of the same name, the wine made from it is light, easy to drink, has a cherry flavor. The Sangiovese variety has a rich bouquet of wild flowers and red berries, and wines made from it have a soft sweet and sour accent.

As everywhere in the world young wine must be tasted at the place of production, because transportation kills it, and the drink loses its original taste.
Sicily produces over 1.1 million cubic meters of wine annually. The hot Mediterranean climate and incredibly nutritious volcanic soil became the help of such a yield. Grapes on this sunny island grow incredibly fast, and in August the harvest begins. The work of harvesting grapes is incredibly difficult, because during the day the Sicilian sun heats the air to an unmerciful 45 degrees of heat, so all people flee in the shade, waiting for coolness, but that comes only with the onset of night or in case of a successful change in wind direction. Inzolia is one of the most popular grape varieties in Sicily., from which wines are obtained with an unexpected aroma of a duchesse pear and a refreshing taste. White grape variety chardonnay came to Sicily relatively recently(in the middle of the 19th century), but in our time it has already become the pearl of the local region, capturing a significant niche in local winemaking. It is in Sicily that the best Chardonnay in Italy grows. White wine made from Sicilian Chardonnay is poetically nicknamed “a piece of the sun in a glass” due to its rich color, it has notes of fresh citrus aroma.

Italy ranks first in the world in the export of wine and second in its production (after France). Red and white, dry and sweet, fortified and sparkling - this is the range of Italian winemakers for over 3,000 years. And only since 1963, when the Italian government took over control over the quality of wines produced, the technology and the wines themselves have changed significantly.

Wines now, under government standards almost similar to the French Controlled Appellation system, labeled "Denominatione di Origine Controllata" (DOC), finer wines "Denominatione di Origine Controllata e Garantita" (DOCG); this category includes the great Italian wines Barolo, Barbaresco, Vino Nobile di Montepulciano and Brunello di Montalcino. Relatively recently, a new category of “viny typicali” was introduced - these wines are somewhat worse than the French “van de pays”. Wines that do not meet DOC standards, or "vini tipici", are sold as table wines ("vino di tavola").

Italian wines are generally not meant to be stored for a long time. Most of them should be drunk fresh within a year. They quench thirst well, are flexible and fragrant, often with an earthy aftertaste.

In the north-east of Italy, light wines are produced - white and red. They are made from the French grape varieties Merlot, Cabernet Franc, Pinot Noir, Pinot Gris, Sauvignon Blanc and the Italian Veneto variety, from which export wines are made: red Bardolino and Valpolicella and white Soave.

Piedmont is located in northern Italy and is home to the country's most noble grape variety, the red grape Nebbiolo, from which the great wines of Barolo and Barbaresco (corresponding to the DOCG name), Gattinara and Carema are made. Less well-known wines, but no less palatable, are made from Barbera, Dolcetto and Grignolino grapes.

The white wines of Piedmont, made from Cortese grapes, and the sweet sparkling wine Asti Spumante, obtained from Muscat, are also known throughout the world.

In Lombardy, Nebbiolo is used to produce sparkling wines using the champagne method and regular white wines from German and French varieties.

The Trentino-Alto Adige region produces red wines from Cabernet and Merlot and white wines from Silvaner, Riesling and Gevorztra Miner.

Tuscany is famous

Red wine from Florence and Siena - Chianti, which is characterized as a great wine with character and delicacy.

The area called Chianti is very extensive and is divided into seven sections. Chianti Classico is made mostly from San Giovese grapes and is considered the best and meets DOC requirements. However, there are many winemakers in each region, and even expertise will determine the quality of the Chianti rather than its exact origin.

Before the introduction of the DOC legislation, several varieties of white Chianti wine were produced in Italy, but now Chianti wines must be red.

Tuscany also produces DOCG wines: rich in flavor and aroma, Brunello di Montalcino (made from Brunello grapes, also called Sangiovese Grosso) and courageous and well-balanced Nobile di Montepulciano (made from Sangiovese grapes).

The most famous white wine of Tuscany, which has the DOC rank, Vernaccia di San Gimignano is a pleasant dry soft wine.

Umbria, the central province of Italy, supplies a pale golden wine made from the Trebbiano Toscano grape variety and is called Orvieto. It used to be a wine with a mild sweetness, but now it has become dry with a floral aroma and a slight aftertaste of bitterness.

The same province also produces a thin "vin santo" ("holy wine") - a kind of dessert wine. It is obtained from grapes that are dried on straw from the moment they are harvested until the next Easter (hence the name). Vin Santo is aged for five years in barrels, after which it acquires a sweet honey taste and a deep yellow color.

Frascati, Italy's most famous white wine, comes from the Albano hills near Rome. It can be sweet, semi-sweet or dry (most often dry), drink it young.

Many of the wines produced on the Italian islands have DOC status. So, in the south of the island of Sicily, sweet, white wines from Muscat are produced, and in the west - Marsala, the most famous Italian fortified wine.

Dessert wines derived from Muscat come from the island of Sardinia; white dry, slightly sour wine Nuragus di Cagliari (from Nuragus grapes); hard and dark "vini neri" (black wines); rich dessert wine Malvasia di Bosa - it is sometimes fortified.

Glossary:

• Winemaking in Italy

Italy, with its three-thousand-year history of winemaking, firmly takes its place among the major wine-producing countries. More wine is produced and consumed here than in any other country, with the exception of France.

Italian winemaking in antiquity.

Grapevine, with which the Greeks and Etruscans in the IV century. BC. introduced Sicily, Puglia and Tuscany, quickly spread like a carpet all over Italy. However, it was the Romans who spread it across Europe: the map of modern European winemaking practically coincides with the map of winemaking of the Roman Empire in its heyday. Wine became an integral part of the life of the Romans, giving rise to inglorious revelry and inspiring writers and poets. Centuries ago, some Romans, notably Pliny, wrote descriptions of the key factors in growing good grapes, including site selection, tying and pruning vines, harvesting, and aging wine. Although it would be too cruel to say that the Romans managed to do for winemaking in two hundred years what the Italians did in two millennia.

Italian winemaking in the modern era.

Apparently, the fall of Rome heralded the end of the golden age of wine, but the inhabitants of the Apennine Peninsula did not leave winemaking. On the contrary, it prospered under the rule of many independent rulers, whose power over various regions of Italy remained until its unification in 1861. A thousand years of desperate rivalry between city-states led to incredible differences in viticulture, as each federation fiercely defended local varieties of grapes and traditions. Some wine-growing regions, such as Chianti, have remained virtually untouched since the 14th century, while others, such as Brunello di Montalcino, did not appear until the 19th century.

Although Italian winemaking has always had impressive potential, in this country with such ideal conditions for vines and such a high level of domestic wine consumption, there was little incentive to improve the quality of wine. However, the emergence of a true middle class after World War II meant that for the first time Italian winemakers became interested in quality as well as quantity. 50s 20th century were marked by an unprecedented demand for quality wines, and the economic stability required for their production was no less necessary. The heavy, clumsy mass of Italian wine
Delia began to gradually fall on a new course. The activities of cooperatives have lost their former importance, yields have been reduced; new technologies began to be introduced.

In the 1960s “Super-Tuscans” began to appear, in particular, “Sassicaia” - a wine that changed ideas about Italian wines around the world. The best Tuscan stamps were made from "international" varieties, did not follow the restrictions of Italy's respected DOC quality control system, and were so good that collectors from all over the world rushed to buy them at any price. These wines have shown other winemakers that Italian brands can be competitive in the global wine market. What started out as a ploy by producers who decided to reduce yields and improve technology has now turned into mass production of wine from Valle daosta to Sicily.

Contemporary Italian winemaking.

Italy ranks second in the world in wine production and first in their export. Italian winemaking is complex and fragmented, with over a million winegrowers in the country and an average holding size of less than a hectare. Therefore, it is difficult to create world-famous brands here that require constant quality and high production volumes. Italy's favorable climate promises bountiful harvests, and surplus grapes are often processed by cooperatives with their outdated equipment. However, there is another side to the coin: these are modern private estates that control all aspects of production and employ entire armies of agronomists and oenologists, many of whom were trained abroad. Not surprisingly, such producers turn a blind eye to mass production, and some of them go so far as to designate their wines outside the DOC and DOCG systems to avoid their strict restrictions. The reputation of Italian wine has been restored by legendary brands such as Sassicaia from the estate of Tenuta San Guido, although they remain in the minority.

Viticulture and winemaking.

In Italy, there are two main methods of caring for a shrub: tying to stakes and pruning fruit vines, more quality-oriented. Highly staked vines leave more room for grapes, an important advantage given the small size of Italy's vineyards. Yields with this method are usually quite high. In the newer vineyards, vine pruning is more common, similar to that common in France. Nothing but grapes grow on such plots, and the vines are usually planted close together, cut short, and produce high quality grapes. The old-fashioned method of gartering goats does nothing to speed up maturation, and the lack of flavor and color of the wine that this method causes has to be compensated for by prolonging the maceration period. Temperature controlled fermentation is no longer the exception, but the rule, and even some cooperative wineries today can see the sheen of stainless steel.

Red grape varieties and styles of wine.

Italy is a country of "red winemaking", and the reputation of its excellent wines is firmly supported by such outstanding brands as Barolo (Piedmont), Brunello di Montalcino (Tuscany), Taurasi (Campania) and Chianti Classica (Tuscany). ). Italy's warm climate, tempered by sea and mountains, and its meager soils give Italian red wines a rare combination of weight and elegance. Each of the varieties such as Nebbiolo, Sangiovese, and the Sicilian Nerello Mascalese has the potential to produce a wine rich in both extract and alcohol content, yet stylish and capable of aging. As for the varieties Aglianico, Nero d'Avola and Montepulciano, they are not so much refined as muscular, but they age no less thinly.

Italian red wines have an incredible variety of flavors, but black fruit tones and a hint of earth can be found in just about every brand. However, there are many exceptions to this rule, especially in the north, where the local varieties, Teroldego, Refosco and Freisa, show tones of red fruits and even flowers. The great red wines of Italy showcase their terroir in a convincing way: they simply leave the impression of Italy. Italian wines exude charm and genuine local character, while also reflecting a winemaking heritage spanning two millennia.

White grape varieties and styles of wine.

While white and sweet wines were favored in ancient Rome, modern Italy has taken the exact opposite route. Nevertheless, from the north to the south of the country one can find local white varieties (extensive areas of Trebbiano and isolated areas of Vernaccia, Garganega and Greco), each of which has adapted to the local climate. In the very heat of the Italian south, where Chardonnay and Sauvignon Blanc are harvested by the end of July, the local varieties Greco, Fiano and Inzoglia ripen to full ripeness for another two months.

When harvests are kept low, Italian white wines display a characteristic, unique herbal note, coupled with a mineral nuance that emphasizes the character of the variety. Varietal qualities such as the subtle nutty tones of Verdicio, the brighter and stronger floral aroma of Garganega and the distinct fruity taste of Greco are very individual, and at the same time, the wines from them are uniquely Italian. Strong aromas are often paired with equally strong mouthfeel, balanced by remarkably fresh acidity, making them perfect for pasta, risotto and fish. Wines that are so naturally balanced and so versatile to complement food have long been seen as something ordinary, but now they are getting the attention they deserve.

Italy is one of the oldest wine regions in the world, known for its wide variety of types and varieties of wines. Italy is the largest wine producer, followed by Spain and; 45-50 million hectoliters (4.5-5.5 billion litres) are produced annually in Spain, which is approximately one third of the total world production of wine. The total number of vineyards in Italy exceeds one million. Italian wine is exported all over the world, moreover, a fairly large part is sold and consumed within Italy itself. Italians themselves rank fifth in the world in terms of per capita wine consumption.

For the first time winemaking in Italy appeared under the Greeks; however, it was not until the Roman conquest of Italy in the second century BC and the use of advanced Roman irrigation technology that the Italian peninsula began to grow wine on an industrial scale. In addition, it was the Romans who invented such a craft as cooperage (production of wooden barrels), and also began to store and fortify wines in barrels, which increased the shelf life of wine and made it possible to obtain fundamentally new types of alcoholic beverages (fortified wine).

History of Italian wine and Italian winemaking

Wine has been produced in Italy since time immemorial. Ancient Italian wine has been produced from the Vitis vinifera grape variety for many decades, but prior to the Greek colonization of the Italian peninsula, wine production was sporadic and the industry itself did not yet exist.

For the first time, the production of wine on an industrial scale was arranged by the Mycenaean Greeks, who set up their first vineyards in Sicily and southern Italy, moreover, the production managed to improve well by the time the Greeks finally colonized the Italian peninsula (about 800 BC)

After the Greeks ceded the peninsula to the Carthaginians in the second century BC (and the latter had advanced winemaking technologies at that time), wine production received a new round of development. The Italian climate was very suitable for winemaking: in the south of the peninsula, so much area was planted with vineyards that in 92 AD, the Roman emperor Domitian ordered some of them to be cut down to make room for growing other crops for food.

At the same time, in accordance with Roman law, the production of wine outside of Italy was prohibited, which made the wine trade in the provinces a very profitable business. Wine was sold in the provinces, and slaves were bought with the proceeds, who went to work on the plantations. A particularly intensive exchange of wine for slaves took place in Gaul (): local residents and slave traders did not know the measure, did not know how to mix wine with water and did not have the proper exposure to alcohol (even children and teenagers drank wine, but already mixed with water).

After the Roman legislation regarding the production of wine was softened, Gaul immediately began to produce its own wine. Similarly, winemaking developed in another Roman province - Hispania (future Spain). New varieties of grapes appeared, in particular, Biturica, the progenitor of Cabernets Cabernet wine. Since then, Italy has remained the cradle of world winemaking, periodically sharing first place with France (former).

Why did Italy become the parent of winemaking?

There are several reasons for this. The main one is that the climate in Italy is very diverse, ranging from the snowy Alps to the almost African heat in the south. In addition, Italy is a peninsula, and therefore has a very long coastline, which smooths out the climate and sudden temperature changes that are detrimental to vineyards. The third reason is the hilly terrain, which provides a large number of heights, as well as a variety of soils for different grape crops.

Italian wine classification system

Despite the ancient history of Italian winemaking, the first classification of wines in Italy appeared only in 1963. After that, many changes and additions were made to the classification of wines; The modern system of Italian wine classification appeared in 2010, establishing four main categories of wines. The Italian Ministry of Agriculture is responsible for the classification of wines, which regularly makes adjustments to the list, adding or removing specific wines from specific regions.

Today, all wines produced in Italy are usually divided into four types:

• Vini are the cheapest wines, “basic wines”, made according to recipes and from raw materials anywhere in the EU (including Italy, but not necessarily). The label of such wines does not contain any information about the place of production, as well as the variety of grapes used. As a rule, the label only indicates the color of the wine.
• Vini Varietali - wines from a specific grape variety (at least 85%), which can also be produced in any EU country. The label indicates the grape varieties used; at the same time, there is a ban on indicating the place of production.
• Vini IGP are protected geographical indication wines. Such wines are produced in a specific region of Italy, which must be indicated on the label. Wines Vini IGP undergo certain testing for compliance with international quality standards, organoleptic properties, ability to store and transport. In total, there are a little more than one hundred such wines in Italy (118 in 2016).
• Vini DOP (Protected Production Designation wines) - these wines are a high quality mark. The DOP class is divided into two subclasses - DOC and, the highest, DOCG. The wine receives the DOC class mark if it withstands the IGP level for at least 5 years, after which it is tested. As a rule, Italian wines of the DOC class are wines from small areas of Italy in which the climate is designed to be the most suitable for growing wine, as well as in those areas where there are specific winemaking traditions or special varieties of grapes used. If the wine holds the DOC status for at least 10 years, then it goes into the DOCG class - the highest status of Italian wine in the Italian classification. DOCG wines are tasted by a special committee and tested to a very high standard with very strict quality requirements.

DOP level wines may have additional names:

• Classico is the standard wine of this region, which is created in the historical center of the specified territory.
• Superiore is a wine that is stronger than the "regular" Classico by at least 0.5% by volume. As a rule, such a subclass is typical for wines created from grapes harvested with a dry climate. Usually these are wines of higher quality and higher price.
• Riserva - wines that have been additionally aged in a barrel.

Often the “subclass” fits right into the name, for example, Chianti Classico DOCG or Soave Superiore DOCG wine.

In 2007, Barbaresco's wine producers, the Barbaresco Consorzio, announced that they would label their wines in a sub-zone (from Italian Menzioni Geografiche Aggiuntive - additional geographical indications), which became known as MEGA. So, Barbaresco wine can have up to 66 additional MEGA subzones mentioned. Consorzio followed the same path, setting up 181 MEGA subzones for itself. Despite calls from regulators to use MEGA subzones for all regions of Italy in the names, only Barbaresco and Barolo adhere to these recommendations so far.

Italy does not have an official classification of Cru (Cru), although some producers for marketing purposes write Cru in the name of the wine. There is no direct ban on this, however, the word Cru for Italian wine has no meaning and is unofficial. Examples are the Comitato Grandi Cru d'Italia, an organization that brings together several manufacturers under its leadership, a private classification initiative. The second organization that classifies wine according to its internal rules is Qualità-Grandi marchi

Italian wine regions

• Aosta Valley
• Piemonte
• Liguria
• Lombardia
• Trentino-Alto Adige/Südtirol
• Friuli Venezia Giulia
• Veneto
• Emilia Romagna
• Tuscany
• Marche
• Umbria
• Lazio
• Sardinia
• Abruzzo
• Molise
• Campania
• Basilicata
• Puglia
• Calabria
• Sicily

Each wine-producing region is named after the administrative name of the region of the country of Italy. There are 20 regions in total.

The wine of each region reflects the characteristics of the local cuisine, but the wine itself influences the cuisine as much as the cuisine influences the wine. Most of the DOCG wines are located in Piedmont, Lombardy, Veneto and Tuscany, among them such well-known brands as Brunello Di Montalcino. Other famous Italian wine varieties are Amarone Della Valpolicella, Prosecco Di Conegliano-Valdobbiadene, Taurasi, Franciacorta, Chianti and Soave, Verdicchio, Sagrantino, Primitivo, Nero D'Avola.

Recently, young Pino Grigio wine from the Friuli-Venezia Giulia region is gaining popularity.

Used grape varieties

The Ministry of Agriculture and Forestry of Italy has registered and approved 350 varieties of grapes, in total about 500 varieties are used. List of main grape varieties used in Italy:

WHITE ITALIAN WINES

• Arneis (Arneis): a type of grape from Piedmont, which has been grown since the 15th century. It is used for the production of white wines, table and dry wines.
• Catarratto: very common in Sicily and in the commune of Salaparuta.
• Fiano: Grown throughout the southwest of Italy.
• Friulano: a popular variety in the northeast of Italy, grown in the regions of Verona and Friuli: This grape variety was previously called Tokaj, but the name was specifically changed to avoid confusion with the Hungarian wine Tokaj.
• Garganega: The main variety used for the production of Soave, a white wine from Veneto. The variety is popular in northeastern Italy, around Verona.
• Greco di Tufo: Grown in southwestern Italy.
• : white variety grown throughout Italy. It has many sub-varieties and mutations.
• Moscato blanc: Grown primarily in Piedmont, it is mainly used in the semi-sweet wine Moscato d'Asti. Not to be confused with Moscato Giallo and Muscato Rosa, two German grape varieties.
• Nuragus: an ancient grape variety from Sardinia, used in the production of light and tart wines that are consumed as aperitifs.
• Passerina: The characteristic sour taste of this variety is used to produce semi-sweet Italian wines.
• Pecorino: Grown in the Marche and Abruzzo regions, it is used in the production of Falerio dei Colli Ascolani and Offida DOC wines. As a rule, it grows in the mountains and at high altitudes, has a small harvest and ripens early, has a rich aroma and taste.
• Pigato: A sour grape from Ligurdia that pairs well with seafood.
• : A commercially successful grape variety that produces a distinct sour taste. The taste of wine can be both light and very rich and full-bodied.
• Ribolla Gialla: Greek grape variety produced in Venice.
• Trebbiano: one of the most mass-produced and cultivated varieties in Italy. The same variety in France is called Ugni-Blanc.
• Verdicchio: Grown in the Castelli di Jesi and Matelica regions of the Marche, they make the white wine of the same name. The name of the variety comes from the Italian "verde" (green). A few years ago, wines from this variety were called the best wines in Italy.
• Vermentino: also a widely cultivated variety that grows in Sardinia and along the coast of Tuscany and Liguria. Wines made from this grape variety go well with seafood.

RED ITALIAN WINES

• Aglianico del Vulture: Derived from the Aglianico variety, it got its name from the area where it is grown - Vulture Vulture, near Basalicata. The wine from this grape variety obtained the DOC class back in 1971.
• Aglianico: Grown in the regions of Basilicata and Campania. Probably the name of the Dalli Hellenes, so it is believed that the name is a Greek transliteration. The taste is pleasant, sweet, the peel and fruits are very thick.
• Barbera: This variety is the most common red wine variety grown in Piedmont and southeast Lombardy. The largest vineyards with this variety are located directly near the cities of Asti, Alba and Pavia. Barbera used to be said to be a wine you drink while waiting, however, recent vintages have shown that Barbera is a serious variety. In the region near the city of Asti, the famous Barbera d’Asti Superiore wine is produced from this grape, which is supplied even to France and to the international market as a whole (in Russia it can also be found even in small alcohol chains). The wine from this variety is sour, often very dark in color.
• Corvina: the main variety used to create Valpolicella and Amarone wines. Wine Valpolicella is a white wine with a cherry flavor. Wine Amarone is made from raisins, this wine has a specific aroma of dried fruits and raisins, and is also characterized by a fairly high alcohol content. Some Amarone wines are aged over 40 years and are priced to match. Recioto wine is also made from raisins, but Recioto is a table, sweet wine.
• Dolcetto: This grape grows alongside the Barbera and Nebbiolo varieties of Barbera and Nebbiolo in Piedmont, its name translates as "small and sweet", "sweet". Wines from this variety are excellent for daily use, they are given with blackberries, concord and herbs.
• Malvasia nera: This variety makes an excellent sweet wine from Piedmont.
• : not to be confused with the city - this variety grows on the opposite coast in Abruzzo. The grape variety is used to create plum-flavored wines with low acidity and high tannin content.
• Nebbiolo: Considered the noblest grape variety in Italy. Translated from Italian, the name means "little fog", dedicated to the foggy autumn Piedmont. The variety is very difficult to grow, expensive wine is made from it and. Many wines are over 15 years old. Such wines are considered the greatest ("greatest").
• Negroamaro: The cultivar's name translates as "black and bitter". The grape variety is grown throughout Italy, especially in the Puglia region.
• Nero d'Avola: A local wine from Sicily, with fruity notes and clear and strong tannins. Recently, the quality of wines from this variety has greatly increased.
• Primitivo: A red grape in southern Italy, especially in the Apulia region. This variety ripens very early and makes a very strong wine. This grape variety is considered a clone of the Croatian variety Crljenak Kastelanski.
• Sagrantino: native to the region of Umbria, grown in a limited area of ​​250 hectares. The fruits ripen within a few years. Very expensive and rare wines are made from this variety.
• : glory and pride of Tuscany. This grape is the basis for Chianti wine, Rosso di Montalcino, Brunelo de Montalcino, Rosso de Montepulciano. Sangiovese is used for a large number of other signature wines of Tuscany, where it is actively mixed with other varieties of Bordeaux, and Cabernet Franc. This wine is aged for a long time in oak barrels, has a characteristic oaky, woody taste with pronounced tannins and fruits.

Show all grape varieties used in Italy

• Abbuoto; used in the production of red wine; growing in the Lazio region
• Abrusco; used in the production of red wine; grows in the Tuscany region
• Acitana; used in the production of red wine; grows in the Sicily region
• Addoraca; used in the production of white wine; growing in the Calabria region
• Aglianico; used in the production of red wine; grows in the Basilicata and Campania region
• Aglianicone; used in the production of red wine; grows in the Basilicata and Campania region
• Albana; used in the production of white wine; grows in the Emilia-Romagna region
• Albanella; used in the production of white wine; growing in the Marche region
• Albanello; used in the production of white wine; grows in the Sicily region
• Albaranzeuli bianco; used in the production of white wine; growing in the Sardinia region
• Albaranzeuli nero; used in the production of red wine; growing in the Sardinia region
• Albarola; used in the production of white wine; growing in the Liguria region
• Albarossa; used in the production of red wine; grows in the Veneto region
• Aleatico; used in the production of red wine; grows in the Puglia and Lazio region
• Alionza; used in the production of white wine; grows in the Emilia-Romagna region
• Ancellotta; used in the production of red wine; grows in the Emilia-Romagna region
• Arilla; used in the production of white wine; growing in the Campania region
• Arneis; used in the production of white wine; grows in the Piedmont region
• Arvesiniadu; used in the production of white wine; growing in the Sardinia region
• Avana; used in the production of red wine; grows in the Piedmont region
• Avarengo; used in the production of red wine; grows in the Piedmont region
• Baratuciat; used in the production of white wine; grows in the Piedmont region
• Barbarossa; used in the production of red wine; grows in the region of Liguria and Piedmont
• Barber; used in the production of red wine; grows in the Piedmont region
• Barbera bianca; used in the production of white wine; grows in the Piedmont region
• Barbera del Sannio; used in the production of red wine; growing in the Campania region
• Barber Sarda; used in the production of red wine; growing in the Sardinia region
• Bariadorgia; used in the production of white wine; growing in the Sardinia region
• Barsaglina; used in the production of red wine; grows in the Tuscany and Liguria region
• Bellone; used in the production of red wine; growing in the Lazio region
• Besgano bianco; used in the production of white wine; grows in the Emilia-Romagna region
• biancame; used in the production of white wine; grows in the Marche and Emilia-Romagna region
• Bianchetta Trevigiana; used in the production of white wine; grows in the Veneto region, Trentino-Alto Adige/Südtirol
• Bianco d'Alessano; used in the production of white wine; grows in the region of Puglia and Calabria
• Biancolella; used in the production of white wine; growing in the Campania region
• Biancone di Portoferraio; used in the production of white wine; grows in the Tuscany region
• bigolona; used in the production of white wine; grows in the Veneto region
• Blatterle; used in the production of white wine; grows in the Trentino-Alto Adige/Südtirol region
• Bombino bianco; used in the production of white wine; grows in the Puglia region
• Bombino nero; used in the production of red wine; grows in the region of Puglia, Basilicata, Lazio and Sardinia
• Bonamico; used in the production of red wine; grows in the Tuscany region
• Bonarda Piemontese; used in the production of red wine; grows in the Piedmont region
• bonda
• Bosco; used in the production of white wine; growing in the Liguria region
• Bracciola nera; used in the production of red wine; grows in the Liguria and Tuscany region
• Brachetto; used in the production of red wine; grows in the Piedmont region
• Brugnola; used in the production of red wine; growing in the Lombardy region
• Brustiano bianco; used in the production of white wine; growing in the Sardinia region
• Bubbierasco; used in the production of red wine; grows in the Piedmont region
• Bussanello
• Cacamosa
• Caddiu
• Calabrese di Montenuovo
• Caloria
• Canaiolo Nero; used in the production of red wine; grows in Tuscany, Lazio, Marche, Sardinia
• Cannamela
• capretton; used in the production of white wine; growing in the Campania region
• Cargarello
• Carica l'Asino
• carricante; used in the production of white wine; grows in the Sicily region
• Casavecchia
• Cascarolo bianco; used in the production of white wine; grows in the Piedmont region
• Casetta
• Castagnara
• Castiglione
• Catalanesca
• Catanese nero; used in the production of red wine; grows in the Sicily region
• Catarratto bianco; used in the production of white wine; grows in the Sicily region
• Cavrara
• Centesimino
• Cerreto
• Cesanese; used in the production of red wine; growing in the Lazio region
• Cianorie
• Ciliegiolo; used in the production of red wine; grows in the Tuscany and Umbria region
• Ciurlese
• cividin
• Cococciola; used in the production of white wine; growing in the Abruzzo region
• Coda di Cavallo bianca
• Coda di Pecora; used in the production of white wine; growing in the Campania region
• Coda di Volpe bianca; used in the production of white wine; growing in the Campania region
• Colombana nera; used in the production of red wine; grows in the region Emilia-Romagna and Tuscany
• colorino; used in the production of red wine; grows in the Tuscany region
• Cordenossa
• Cornalin; used in the production of red wine; grows in the Aosta Valley region
• Cornarea
• Cortese; used in the production of white wine; grows in the Piedmont region
• Corva
• Corvina Veronese; used in the production of red wine; grows in the Veneto region
• Corvinone; used in the production of red wine; grows in the Veneto region
• Croatina; used in the production of red wine; grows in the Lombardy and Emilia-Romagna region
• Crovassa
• Damaschino
• Dindarella
• Dolcetto; used in the production of red wine; grows in the Piedmont region
• Dolciame
• Dorona di Venezia
• Doux d'Henry
• Drupeggio; used in the production of white wine; grows in the Tuscany and Umbria region
• Durella; used in the production of white wine; grows in the Veneto region
• Enantio
• Erbaluce; used in the production of white wine; grows in the Piedmont region
• Erbamat
• Falanghina Beneventana
• Falanghina; used in the production of white wine; growing in the Campania region
• Fenile
• Fertilia
• Fiano; used in the production of white wine; growing in the Campania region
• Flavis
• Fogarina
• Foglia Tonda
• Forastera; used in the production of white wine; growing in the Campania region
• Forgiarin
• Forsellina
• Fortana; used in the production of red wine; grows in the Emilia-Romagna region
• Francavidda
• Frappato; used in the production of red wine; grows in the Sicily region
• Frauler
• Freisa; used in the production of red wine; grows in the Piedmont region
• Friulano; used in the production of white wine; grows in the Veneto region
• Fubiano
• Fumin; used in the production of red wine; grows in the Aosta Valley region
• Gaglioppo; used in the production of red wine; growing in the Calabria region
• Galatena
• Gallioppo delle Marche
• Gallizzone
• Gamba di Pernice
• Garganega; used in the production of white wine; grows in the Veneto region
• Ginestra
• Girò; used in the production of red wine; growing in the Sardinia region
• Glera; used in the production of white wine; grows in the Veneto region
• Grapariol
• Grechetto; used in the production of white wine; grows in the Umbria region
• Greco bianco; used in the production of white wine; grows in the Campania and Puglia region
• Greco nero; used in the production of red wine; growing in the Calabria region
• Greco nero di Sibari
• Greco nero di Verbicaro
• Grignolino; used in the production of red wine; grows in the Piedmont region
• Grillo; used in the production of white wine; grows in the Sicily region
• Grisa nera; used in the production of red wine; grows in the Piedmont region
• Groppello di Mocasina
• Groppello di Revo
• Groppell di Gentile
• Gruaja
• guardavalle
• Impigno
• Incrocio bianco Fedit 51
• Incrocio Bruni 54
• Incrocio Manzoni 2.15; used in the production of red wine; grows in the Veneto region
• Incrocio Terzi 1
• Invernenga
• Inzolia; used in the production of white wine; grows in the Sicily region
• Italy; used in the production of white wine; growing in the Lombardy region
• Italica
• Lacrima; used in the production of red wine; growing in the Marche region
• Lagarino bianco; used in the production of white wine; growing in the Trentino region
• Lagrein; used in the production of red wine; growing in the Trentino region
• Lambrusca di Alessandria
• Lambrusca Vittona
• Lambruschetto
• Lambrusco Barghi
• Lambrusco di Fiorano
• Lambrusco di Sorbara; used in the production of red wine; grows in the Emilia-Romagna region
• Lambrusco Grasparossa
• Lambrusco Maestri
• Lambrusco Marani
• Lambrusco Montericco
• Lambrusco Oliva
• Lambrusco Salamino
• Lambrusco Viadanese
• Lanzesa
• Luglienga; used in the production of white wine; grows in the Piedmont region
• Lumassina
• Maceratino; used in the production of white wine; growing in the Marche region
• Magliocco Canino; used in the production of red wine; growing in the Calabria region
• Magliocco Dolce; used in the production of red wine; growing in the Calabria region
• Maiolica
• Maiolina
• Malbo Gentile
• maligia
• mammolo; used in the production of red wine; grows in the Tuscany region
• Mantonico bianco; used in the production of white wine; growing in the Calabria region
• Manzoni bianco; used in the production of white wine; grows in the Veneto region
• Manzoni Moscato; used in the production of red wine; grows in the Veneto region
• Manzoni rosa; used in the production of Pink wine; grows in the Veneto region
• Marchione
• Maruggio
• Marzemina bianca; used in the production of white wine; grows in the Veneto region
• Marzemino; used in the production of red wine; growing in the Trentino region
• Mayolet
• Mazzese
• Melara
• Minella bianca; used in the production of white wine; grows in the Sicily region
• Minutolo
• Molinara; used in the production of red wine; grows in the Veneto region
• Monica nera; used in the production of red wine; growing in the Sardinia region
• ; used in the production of red wine; grows in the region Abruzzo, Umbria, Marche, Lazio, Puglia and Molise
• Montonico bianco; used in the production of white wine; growing in the Calabria region
• Montù; used in the production of white wine; grows in the Emilia-Romagna region
• Moradella
• Morone
• Moscatello Selvatico
• Moscato di Scanzo; used in the production of red Muscat wine; growing in the Lombardy region
• Moscato di Terracina
• Moscato Giallo
• Moscato rosa del Trentino
• Mostosa
• Muscat blanc à Petits Grains; used in the production of white wine; grows in the Piedmont region
• Nascetta; used in the production of white wine; grows in the Piedmont region
• Nasco; used in the production of white wine; growing in the Sardinia region
• Nebbiera
• Nebbiolo; used in the production of red wine; grows in the Piedmont and Lombardy region
• Nebbiolo rose
• Negrara Trentina
• Negrara Veronese; used in the production of red wine; grows in the Veneto region
• negretto
• Negroamaro; used in the production of red wine; grows in the Puglia region
• Ner d'Ala
• Nerello Cappuccio
• Nerello Mascalese
• Neret di Saint-Vincent
• Neretta Cuneese
• Neretto di Bairo
• Neretto Duro
• Neretto Gentile
• Neretto Nostrano
• Nero Buono di Cori
• Nero d'Avola; used in the production of red wine; grows in the Sicily region
• Nero di Troia
• Nieddera
• Nigra
• nocera; used in the production of red wine; grows in the Sicily region
• nosiola; used in the production of white wine; growing in the Trentino region
• Notardomenico
• Nuragus; used in the production of white wine; growing in the Sardinia region
• Ortrugo; used in the production of white wine; grows in the Emilia-Romagna region
• Oseleta
• Pallagrello bianco; used in the production of white wine; growing in the Campania region
• Pallagrello nero; used in the production of red wine; growing in the Campania region
• Pampanuto; used in the production of white wine; grows in the Puglia region
• Paolina
• Pascale; used in the production of red wine; growing in the Sardinia region
• Passau
• Passerina; used in the production of white wine; growing in the Marche region
• pavana
• Pecorino; used in the production of white wine; grows in the region Abruzzo, Marche, Umbria, Lazio, Tuscany and Liguria
• Pelaverga; used in the production of red wine; grows in the Piedmont region
• Peleverga Piccolo
• Pepella
• perera
• Perricone; used in the production of red wine; grows in the Sicily region
• Petit Rouge; used in the production of red wine; grows in the Aosta Valley region
• Piccola nera; used in the production of red wine; grows in the Friuli-Venezia Giulia region
• Picolit; used in the production of white wine; grows in the Friuli-Venezia Giulia region
• Piculit Neri
• Piedirosso; used in the production of red wine; growing in the Campania region
• Pignola Valtellinese
• Pignoletto
• Pignolo; used in the production of red wine; grows in the Friuli-Venezia Giulia region
• Pinella
• Plassa; used in the production of red wine; grows in the Piedmont region
• Pollera nera; used in the production of red wine; growing in the Liguria region
• Prié; used in the production of white wine; grows in the Aosta Valley region
• Primetta
• Prodest
• Prosecco Lungo
• Prunesta; used in the production of red wine; growing in the Calabria region
• Pugnitello
• Quagliano
• Raboso Piave; used in the production of red wine; grows in the Veneto region
• Raboso Veronese
• Raspirosso
• Rastajola
• Recantina
• Refosco dal Peduncolo rosso; used in the production of red wine; grows in the Friuli-Venezia Giulia region
• Refosco di Faedis
• Retagliado bianco; used in the production of white wine; growing in the Sardinia region
• Ribolla Gialla; used in the production of white wine; grows in the Friuli-Venezia Giulia region
• Ripolo
• Rollo
• Rondinella; used in the production of red wine; grows in the Veneto region
• Rossara Trentina
• Rossese bianco; used in the production of white wine; grows in the Piedmont region
• Rossese bianco di Monforte
• Rossese bianco di Biagio
• Rossese di Campochiesa
• Rossetto
• Rossignola; used in the production of red wine; grows in the Veneto region
• Rossola nera; used in the production of red wine; growing in the Lombardy region
• Rossolino nero; used in the production of red wine; growing in the Lombardy region
• Roussin
• Rovello bianco; used in the production of white wine; growing in the Campania region
• Ruche
• Ruggine
• Ruzzese
• Sabato
• Sagrantino; used in the production of red wine; grows in the Umbria region
• San Giuseppe nero; used in the production of red wine; growing in the Lazio region
• San Lunardo
• San Martino
• San Michele
• San Pietro
• ; used in the production of red wine; grows in the region Tuscany, Lazio, Emilia-Romagna, Umbria, Marche
• Sant'Antonio
• Santa Maria
• Santa Sofia
• Schiava Gentile
• Schiava Grigia
• Schiva Grossa; used in the production of red wine; growing in the Trentino region
• Schiava Lombarda
• Schioppettino; used in the production of red wine; grows in the Friuli-Venezia Giulia region
• Sciaglin
• Sciascinoso; used in the production of red wine; growing in the Campania region
• Scimiscia
• Semidano
• Sgavetta
• Soperga
• Sorbigno
• Spergola
• Suppezza
• Susumaniello; used in the production of red wine; grows in the Puglia region
• Tamurro
• Tazzelenghe; used in the production of red wine; grows in the Friuli-Venezia Giulia region
• Termarina rossa; used in the production of red wine; grows in the Emilia-Romagna region
• Teroldego; used in the production of red wine; growing in the Trentino region
• Terrano; used in the production of red wine; grows in the Friuli-Venezia Giulia region
• Tignolino
• Timorasso; used in the production of white wine; grows in the Piedmont region
• Tintilia del Molise; used in the production of red wine; grows in the Molise region
• Tintore di Tramonti
• Torbato; used in the production of white wine; growing in the Sardinia region
• Trebbiano d'Abruzzo
• Trebbiano Giallo
• Trebbiano Modenese
• Trebbiano Romagnolo
• Trebbiano Spoletino
• Trebbiano Toscano
• Trebbiano nera
• Tronto
• Ucelyt
• Uva della Cascina
• Uva Longanesi
• Uva Rara; used in the production of red wine; grows in the Piedmont and Lombardy region
• Uva Tosca; used in the production of red wine; grows in the Emilia-Romagna region
• Uvalino; used in the production of red wine; grows in the Piedmont region
• Valentino nero; used in the production of red wine; grows in the Piedmont region
• Vega; used in the production of white wine; grows in the Veneto region
• Verdea; used in the production of white wine; grows in the Lombardy, Tuscany and Emilia-Romagna region
• Verdeca; used in the production of white wine; grows in the Emilia-Romagna region
• Verdello; used in the production of white wine; grows in the Umbria region
• Verdicchio bianco; used in the production of white wine; growing in the Marche region
• Verdiso; used in the production of white wine; grows in the Veneto region
• Verduzzo Friulano; used in the production of white wine; grows in the Friuli-Venezia Giulia region
• Verduzzo Trevigiano; used in the production of white wine; grows in the Veneto region
• Vermentino; used in the production of white wine; grows in Sardinia, Liguria and Piedmont
• Vermentino nero; used in the production of red wine; grows in the Tuscany region
• Vernaccia di Oristano; used in the production of white wine; growing in the Sardinia region
• Vernaccia di San Gimignano; used in the production of white wine; grows in the Tuscany region
• Versoaln; used in the production of white wine; grows in the Trentino-Alto Adige/Südtirol region
• Vespaiola; used in the production of white wine; grows in the Veneto region
• Vespolina; used in the production of red wine; grows in the Piedmont region
• Vienna de Nus; used in the production of red wine; grows in the Aosta Valley region
• Vitovska; used in the production of white wine; grows in the Friuli-Venezia Giulia region
• Vuillermin; used in the production of red wine; grows in the Aosta Valley region

Supertuscany

Supertuscany is a term coined by wine producers from Tuscany and export oriented. The term "Supertuscany" is not associated with the DOC-DOCG classifications traditional for Italian wines. As a rule, the vast majority of Supertuscany wines are medium-sized IGP-class wines. In the vast majority of cases, Super Tuscan wines are made either only from Sangiovese grapes, or by mixing Sangiovese with other grape varieties (Cabernet Sauvignon, Cabernet Franc, Syrah).

The very first Tuscan wine is believed to have been produced by Tenuta San Guido, the brainchild of the Marquis Mario Incisa della Rocchetta, who first planted Cabernet Sauvignon on his Tenuta San Guido estate in 1944. For a long time it was just the personal wine of the marquis, and only in 1971 he began to sell his wine on the open market.

In 1968, a super Tuscan called Vigorello appeared. In 1970, Piero Antinori, whose family has been producing wine for over 600 years, destroyed all the white Chiati grapes in his vineyards and planted Bordeaux varieties there (mainly Merlot and Cabernet Sauvignon). In addition, Piero Antinori inherited many Sassicaia seedlings from his uncle, the Marquis Mario Inquis, which allowed him to make the Super Tuscan wine Tignanello.

All Super Scanian wines do not meet the DOC(G) classification. However, it would be fair to say that recently the number and proportion of wines that are outside the DOC(G) classification has been constantly growing, since the classification turns out to be meaningless if the manufacturer decides to sell wine abroad.

Wines of Italy - The first wine in Italy brought by the Greeks, they also called this territory the “Land of Wine”. Since then, wine has been an integral part of the Italian diet. After the fall of the Roman Empire, winemaking also began to decline, being preserved in monasteries or as a means of subsistence for the poor peasantry. Even in the Renaissance, such large shopping centers as Genoa, Florence and Venice were satisfied with the supply of Bordeaux, Burgundy, Rhine wines. Only in the 19th century did the renaissance of Italian wines begin.

Map of winemaking in Italy.

Italy, known to the Greeks as Oenotria, country of wine, has winemaking traditions much more ancient than France. She has been accumulating them for two and a half thousand years. Occupying the second place in the world in terms of wine production, Italy often even ahead of the undisputed world leader - France. However, only in recent decades has Italy seriously developed its exports. It must be admitted that in recent years, due to the increase in wine exports from Italy, there have been some changes in technology: Italian winemakers produce high-quality wines, but many ancient techniques had to be abandoned.

Winemaking appeared on the Apennine Peninsula before Italy itself was born. The ancient Greeks were the first to process grapes in Italy. Indeed, Italy has remarkable conditions for winemaking. The mild, Mediterranean climate, the mountain ranges of the Alps and the Apennines, protecting the vineyards from the cold northern air and prolonged rains, the landscape changing every tens of kilometers - in general, this determined the existence of a considerable number of microclimatic zones and the variety of grape varieties processed here.

The variety of favorable climatic conditions of this country stretched from north to south is the basis for the production of a huge, incalculable number of wines. It is believed that there are almost three thousand of them - from vintage, high-quality, to unassuming simple canteens. The most famous of them Barolo, Brunello and Chianti have become popular in Europe. And still, Italy lagged behind France, where there were oenological faculties at Universities, and where there was a classification of wines. After the wars of the 20th century, Italy was a backward agrarian country, and the breakthrough of Italy only begins in the 60s.

The winemaking potential of Italy is great. More than half of the approximately 3.6 million agricultural enterprises are engaged in winemaking. Grapes are cultivated throughout the country, in all twenty of its regions. The regions with the largest number of wine producers and areas under grapes Piedmont, Venice, Lazio, Campania, Anulia and island of sicily. More than 250 varieties of grapes are cultivated in the country, including Cabernet Sauvignon, Malvasia, Pinot, Barbera, Merlot, Sangiovese, Nebiollo. Starting from the 30s, cooperatives began to establish themselves, which significantly improved the technique of growing grapes and the quality of wines produced in Italy. At the same time, they successfully use modern equipment and rebuilt production in accordance with the achievements of modern technology. In 1963, the Italian government introduced laws controlling the production of wine, and a special presidential decree was issued - "Disciplinary regulation for the production of wine." Italy followed the path of France and introduced a system for wines controlled items by origin. Such a system was supposed not only to protect high-quality wine, but also to guarantee the consumer the origin of this drink from the specified zone of its cultivation.

Currently, there are four categories of Italian wines that help the consumer understand their hierarchy in terms of quality and, of course, price.

More than 314 wines are made in Italy today DOC (Denominazione di Origine Controllata), that is, with a name controlled by origin. Among them there are 21 wines DOCG (Denomi-nazione di Origine Controllata e Garantita), that is, with a denomination controlled and guaranteed by origin. These wines make up the elite of Italian wines. In addition, there are 124 wines IGT (Indicazione Geographica Tipica), that is, with a geographical indication. The rest of the wines are Vino da Tavola, that is, table wines.