Italy

Italy’s wine identity is best told by its regions and native grapes. In the north‑west, Piedmont rules with Nebbiolo (Barolo, Barbaresco), Barbera and Dolcetto, and crisp whites like Cortese in Gavi.

In the north‑east, Veneto brings Prosecco (Glera), Soave (Garganega) and Valpolicella (Corvina‑based blends, Ripasso, Amarone).

Trentino‑Alto Adige / Alto Adige contributes alpine whites like Pinot Grigio, Gewürztraminer and Sauvignon, and also Lagrein reds.

In central Italy, Tuscany is Sangiovese’s stronghold—Chianti, Brunello, Vino Nobile—and blends with international grapes in “Super Tuscans.” Umbria, Marche and Lazio lean into whites (Verdicchio, Trebbiano, Grechetto) and lighter reds (Montepulciano, Sangiovese).

In Emilia‑Romagna, one finds Lambrusco (sparkling reds), Sangiovese and regional whites like Albana.

Heading south, Campania gives us Fiano, Greco, Aglianico; Puglia is strong with Primitivo, Negroamaro; and Sicily offers Nero d’Avola, Frappato, and whites like Grillo.