Italy

The elegance and the refinement of Italian Grand Crus for flavors which we find nowhere else. Red wines are tannic in the aromas of cocoa and spices. White wines, them, are dry and little aromatic. Italy also produces numerous muscatel wines and sparkling wines, in particular with famous Asti.

Italian wine is part of our selection of wines from around the world and offers a remarkable range of styles to match the diversity of the country itself: more than 20 wine-producing regions, each with its own native grape varieties and traditions. Italy is the world's leading wine producer by volume, but above all, it boasts a level of diversity that few countries can rival, from the most tannic red wines to the lightest sparkling styles.

Understanding the Italian wine classification system

Before choosing an Italian wine, it helps to understand the terms used on the label. DOC (Denominazione di Origine Controllata) defines a specific production area, much like the French AOC system. DOCG, with the additional G standing for Garantita, involves stricter quality controls and applies to some of Italy's most prestigious appellations, such as Barolo and Chianti Classico. Below these, IGT (Indicazione Geografica Tipica) allows greater freedom in terms of grape varieties and blends, much like the French IGP classification.

Piedmont and Nebbiolo

In north-western Italy, Piedmont has built its reputation around one outstanding red grape variety: Nebbiolo. It produces Barolo and Barbaresco, two neighbouring DOCGs known for tannic, complex wines designed for long-term ageing, often ten to twenty years. Despite its power on the palate, Nebbiolo is recognisable by its relatively pale colour and characteristic aromas of dried rose, tar and preserved red fruit. Piedmont also produces Asti, a sweet sparkling wine made from Moscato. At the opposite end of the spectrum from structured Barolo, it is ideally suited to dessert or a light aperitif.

Tuscany and Sangiovese

Further south, Tuscany revolves around Sangiovese, the signature grape of Chianti. This red wine, often approachable and highly versatile with food, comes in several quality levels, from straightforward Chianti to the more concentrated and longer-aged Chianti Classico Riserva. Brunello di Montalcino, made from a specific clone of Sangiovese, represents one of the region's most prestigious expressions: a powerful, structured wine that often needs around five years in bottle before fully revealing its character.

Veneto, from Amarone to Prosecco

In north-eastern Italy, Veneto perfectly illustrates the extraordinary range of Italian wine styles. Prosecco, made using the Charmat method, with secondary fermentation taking place in a pressurised tank rather than in the bottle, is popular for its approachable style and affordable price. At the other end of the spectrum, Amarone della Valpolicella is made using a distinctive process in which the grapes are dried for several months before fermentation. This concentrates their sugars and produces a powerful red wine, often around 15% alcohol, with aromas of dried fruit and preserves.

What sets Italian wines apart

Contrary to popular belief, Italian wine is not necessarily heavy or highly tannic. The country grows such a wide variety of native grapes, many of them little known outside their regions of origin, that there is a style to suit almost every taste: from robust, food-friendly reds from Piedmont and Tuscany to light sparkling wines from Veneto and Piedmont, as well as vibrant northern Italian white wines such as Soave and Pinot Grigio. One characteristic many of these wines share is a relatively pronounced natural acidity, reflecting a winemaking culture in which wine has traditionally been made to accompany food rather than to be enjoyed on its own.

How to choose an Italian wine for the occasion

For an everyday meal, Chianti or Prosecco offer excellent value and can be enjoyed without any need for extended ageing. For a special occasion worth waiting for, Barolo or Brunello are best paired with a characterful dish such as game or red meat in a rich sauce, and rewarded by some patience in the cellar. Amarone, rarer and more expensive, is well suited to an exceptional meal or to being enjoyed on its own, as its concentration can easily overpower a dish that is too delicate.