Summary
The majority of the grapes grown in the Italian winemaking regions are used in the production of red wines. The most widely planted grape varieties are native Italian grapes. The most popular varieties of native Italian grapes include Barbera, Sangiovese, Montepulciano, Trebbiano, Glera, and Nebbiolo. These are supplemented by grapes from France, such as Merlot and Pinot Grigio (originally Pinot Gris). Italy’s most-planted grape is Sangiovese, which is the variety most responsible for Italy’s famous Chianti wines, quickly followed up by Montepulciano and Merlot. Tastewise, Sangiovese produces wines that are light-bodied, tart and acidic while Montepulciano is more full-bodied with softer tannin and Merlot is a rich, velvety wine with soft tannin. When it comes to white wines Glera is the grape used to produce Prosecco, a type of sparkling wine – this makes up for almost half of Italy’s total wine production. Italian winemakers use at least six varieties of Trebbiano, with Trebbiano Toscano being the most popular – it’s used to make the white wines of many regions and is also a key ingredient in most Italian vermouths. Verdicchio is also widely used, producing a light-bodied wine with a golden colour and mineral notes. Another variety that’s grown in Italy is Pinot Grigio, which can be found all over Northern Italy and is considered to be a rather high-quality.
Climate & Grape varieties
Italy produces around 350 official Italian grape varieties for use in wine and is split into 20 winemaking regions, each with a different microclimate. The climate of Italy varies greatly from north to south because it extends across almost 20 degrees of latitude – similar to that between Florida and Alaska in the United States. The two main zones in Italy are the northwest and south, which both have very specific climate needs for grape growing. The northern regions tend to be cooler due to their higher altitudes while the southern areas usually receive more sunlight exposure. The climate is mostly humid subtropical with mild winters and hot summers, but also varies by location (there are many different microclimates). There’s an abundance of sunshine throughout the year, making Italy one of the sunniest countries in Europe. While the wines of northern Italy are known for their crisp acidity, the warmer climates produce rich reds with high alcohol levels and ripe fruit flavours. Here is a brief description of some Italian winemaking regions: Campania – This area has warm to hot summers where temperatures can reach 32 degrees Celsius (90 Fahrenheit). The volcanic soil is rich in minerals such as calcium, magnesium and iron. These soils produce wines with good acidity levels and these are generally fruit-forward wines that can be quite concentrated when aged for a few years. Campania’s most important grape varieties: Aglianico, Fiano di Avellino, Falanghina and Greco nero Lombardy – This region has hot summers but the high altitude means it tends to stay relatively cool even during the summer months where temperatures average around 22 degrees Celsius (72 Fahrenheit), ideal conditions for producing full-bodied reds from Nebbiolo grapes along with some delicious food. Lombardy benefits from having very fertile soils which gives a great balance of sugar levels needed for the grapes to ripen fully. Piedmont – Here you can find some of the most prestigious wines in all of Italy thanks to great conditions for growing Nebbiolo and Moscato grape varieties with their high acidity levels, these wines tend to have a very long ageing potential too. The cooler climate also allows Sangiovese and Barbera vines to grow well so it’s no surprise that Piedmont is home to many famous Barolo and Barbaresco wines which are made from those two grape varieties as well as Dolcetto. Sicily – This region has quite hot summers but mild winters where temperatures hover around 12 degrees Celsius (53 Fahrenheit), perfect weather for producing full body reds such as Nero d’Avola, Frappato and Nerello Mascalese. Tuscany – Another region with a traditional reputation for producing full-bodied red wines, these are usually made from Sangiovese Grosso grapes. Tuscan reds are more stable during transportation as they have high acidity and fewer tannins than wines from other regions. For the whites, both Chianti and Vernaccia di San Gimignano have become famous international varieties. The sunnier climate in the south offers a more generous growing season with longer days. The warmer weather means that white wines are made from grapes such as Fiano, Greco and Carricante which have lower acidity than their northern counterparts. Veneto – The Veneto region has some of Italy’s wealthiest vineyards, producing the famous Soave white wines. Near Verona in Valpolicella, large amounts of Corvina grapes are used to make rich Amarone wines with complex flavours and high alcohol content. Northern Lombardy – The Oltrepò Pavese DOCG produces both still reds made from Barbera grapes and sparkling whites made from Pinot Nero (Pinot Blanc) grape varieties. Liguria – this region is home to two regional wine routes which offer tours along winding hillside roads between small family-run wineries that produce local specialities such as Pigato, Rossese Bianco and Dolcetto di Ovada DOCG.