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A few exported Italian reds of note:
Lambrusco, from Emiglia-Romana, a light
red, slightly fizzy, and best served cold. These wines are unique and lovely.
Amarone, a wine made in the Veneto region from the Valpolicella grape, produces
a dense, raisin-like red wine, produced from very ripe, dried out grapes. The
Valpolicella grape also makes lighter red wines from the region of the same
name - Valpolicella. Down in Abruzzi, the red wine of note is the Montalpulciano
d'Abruzzo. Here, the grape is Montapulciano, not to be confused with Vino Nobile
di Montalpulciano of Italy - that's made with a Sangiovese clone in Tuscany.
Montapulciano d'Abruzzo can be somewhat rustic, but it's a great value for the
round, red, fleshy fruit it gives in the mouth. Easy drinking and none too tannic
Summing it up
Other Reds: Lambrusco, from Emiglia-Romana, Amarone, from Veneto, Valpolicella from Valpolicella
(in Veneto), Montalpulciano d'Abruzzo from Abruzzi.
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