Italy has 20 wine regions and grows hundreds of grapes, but a few rules make it simple: Italy makes every style of wine; each part of the country has a signature red grape (Nebbiolo in the north, Sangiovese in the center, Aglianico in the south); DOC and DOCG on the label tell you where a wine comes from; and Italian wine is made to drink with food.
At a glance
First and foremost, Italy makes all styles of wine: sparkling, still whites and reds, and rosé, which is called rosato in Italian. Italy also makes many sweet wines, and a wide range of spirits (we'll save those for a different day). Shop Italian wine.
Italy's best-known sparkling wines include Asti Spumante, Prosecco, Franciacorta, Trento DOC, Alta Langa, Oltrepò Pavese and Lambrusco. Many of them are also made in a rosato style. For a region-by-region tour, see Italian Sparkling Wines from Around the Boot.
Below: a Prosecco Superiore from Valdobbiadene, in the Veneto hills.
Italy can be split into three macro areas, North, Central and Southern Italy, and each has one red grape it is best known for.
Below: a Langhe Nebbiolo from the north, a Chianti Classico (Sangiovese) from central Italy and an Aglianico del Vulture from the south.
A white from Sicily, one of the islands where this tip ends: Etna Bianco from Tenuta delle Terre Nere, rated 93 by Robert Parker's Wine Advocate.
Rosé, or rosato, has been popular in Italy for decades. Great areas for rosati include Abruzzo, where they are called Cerasuolo, Puglia, and Lake Garda, where they are known as Chiaretto. Many sparkling wines are also made in a rosato style.
An Italian rosato from Sicily's Etna, made by Tenuta delle Terre Nere and rated 93 by James Suckling.
Italy's sweet wines have long been famous: Vin Santo from Tuscany, best enjoyed with the biscotti called cantucci; Marsala from Sicily; and passito wines from the north such as Recioto della Valpolicella, Recioto di Soave and Recioto di Gambellara. In Sicily you can also find the famed Passito di Pantelleria.
The Tuscan Vin Santo this tip names, in a half bottle, from Chianti Classico producer Fontodi. Serve it with cantucci.
Each of Italy's 20 regions is distinct, with its own traditions, grapevines and specialties. Neighboring regions often grow some of the same varieties, such as Abruzzo and Molise, or Campania and Basilicata. Get a good map of Italy and learn to recognize the names of the regions.
All three macro areas have mountains, including the islands, and most regions also touch the sea. So most regions have both high inland vineyards and coastal vineyards, which tend to grow different grapes. Umbria, known as the green heart of Italy, doesn't touch the sea, but Lago Trasimeno, one of Italy's largest lakes, helps keep its vineyards cool.
Italian wines are classified by denomination and geographical area. The two principal denominations of origin are DOC (Denominazione di Origine Controllata) and DOCG (Denominazione di Origine Controllata e Garantita). Producers can use these or the European versions of the terms. Our guide How to Read an Italian Wine Label explains each one.
Barbaresco is a DOCG, Italy's highest category, so the label says Denominazione di Origine Controllata e Garantita. This one is from Produttori del Barbaresco, rated 95 by Jeb Dunnuck.
When you taste Italian wines, remember that Italians drink wine while eating. Most Italian wines have plenty of acidity, which makes them good partners for food: acidity helps offset both sweetness and savory notes in a dish. Wine in Italy is an everyday affair, so drink like an Italian and travel with your wine glass.
Twenty. Each has its own traditions, grapevines and specialties, though neighboring regions such as Abruzzo and Molise, or Campania and Basilicata, often grow some of the same varieties.
Nebbiolo in the north (Barolo, Barbaresco, Ghemme, Gattinara), Sangiovese in central Italy (Chianti, Brunello, Morellino) and Aglianico in the south (Taurasi, Aglianico del Taburno, Aglianico del Vulture).
Rosato is the Italian word for rosé. It has been popular in Italy for decades: Abruzzo's rosati are called Cerasuolo, and those from Lake Garda are known as Chiaretto.
They are Italy's two principal denominations of origin: Denominazione di Origine Controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG). Producers may use these or the European equivalents.
Most Italian wines have plenty of acidity, which helps offset both sweetness and savory notes in food. In Italy, wine is drunk with meals every day.