There is a very large selection that offers quite a few choices. Among fine wines and regional and national excellences, the fruits of the love for the land that permeates the entire Italian territory have been gathered.

But then let us get to know these excellences.

Red wine

Let's start with red wine, a ruby within the vast selection offered by Italian Wine Lover. Red wine is either liked or disliked, there are no half-measures, someone prefers white and you certainly cannot accuse him of making a mistake.

Within the site are many fine bottles that can be found and are sure to be a hit if you present them at a dinner with friends. There is no shortage of pinot noirs, but also Primitivo di Puglia, a regional excellence, not to mention also Valpolicella, or Amarone.

They are wines of a certain depth, which exactly like all red wines, contain within them not only smells and flavors, but also a piece of history, junctures of different philosophies. What all bottles of red wine have in common, however, is definitely the love for their land, whether you stop in Piedmont, Tuscany, or go all the way down to Puglia, it matters little.

The choice? It is not easy to offer sound advice when you are faced with a range of truly top products. A good part of the choice is made by personal taste, and Italian Wine Lover truly has something for everyone, whether for those who love full-bodied reds such as Cannonau, or for those who are looking for a good table wine, an excellent compromise, appreciated even by those who are not exactly lovers of the genre, such as Sangiovese, a true timeless of the red wine line-up.

In the proposed selection, there is also no shortage of Syrahs, always so fashionable, Schiava, Nero d'Avola, Negramaro, Montepulciano and Merlot safeties that go beyond even personal tastes. A product for every palate. A journey for every sip of what is one of the most prized nectars for centuries to come.

A few simple clicks to have at home only the best, only the best red wines, from the Italian, but also international scene.

White wine

White wine has a history that goes back thousands of years. An alcoholic beverage that has not only graced banquets, even of illustrious figures in world history, but it has accompanied the economic growth of continents such as: Europe, America and Oceania.

A product made by fermenting the must of white berry grapes or black grapes with colorless pulp. To obtain the classic color of white wine, it undergoes through specific treatments that are able to leave the characteristics of the product unchanged.

In Italy, as well as throughout Europe, there are not a few white wines of excellence. White wine is certainly one of the most beloved, a product that, dropping classic preconceptions, the result of a millennial history, that can be paired with any drink, even with meat and pizza.

White wines are not all the same. The great variety that can also be found on Italian Wine Lover is due to the diversity of grape varieties, winemaking methods and even the amount of residual sugar in the wine. It is precisely from this diversity that the various: Aglianico, Chardonnay, Falanghina, Gewurztraminer, Muller Thurgau, Malvasia, Pecorino and many others are born.

Again, the choice is not very easy, considering the breadth of white bottles, the site offers and the world itself. Also, you should consider that each white wine has its own specific personality. In the meantime, one can proceed by selecting white wines between sweet and dry ones. The latter are extremely commonly used, examples being Verdicchio and Vermentino in addition to all those mentioned above.

But sweet white wine is also very popular, often paired with desserts or fruit, great for an aperitif among friends. In short, white wine, besides being a true Italian excellence, is extremely versatile. Italian Wine Lover does nothing but select the best for all wine lovers.

Rosé wine

Rosé wine has only recently seen its comeback. An excellent alcoholic beverage, perfect for pairing with tasty aperitifs, fish dishes and with cheeses, until not so long ago it was thought to be a drink the preserve of women only.

The rosé color has always been misleading, but to this day it is a highly appreciated wine especially if it is of high quality. Italian Wine Lover knows something about this, which for its loyalists has selected a series of rosé wines of the highest quality, such as: Frappato, Aglianico, Negroamaro, and Schiava, as well as a number of organic labels from various areas of the peninsula, particularly Lazio.

Rosé wine is no longer just a trend, but a product that has been able to carve out a large share of the market over time. First of all, let's dispel a thought that has been common for years, rosé wine is not a mixture of white wine and red wine, a practice that is, by the way, prohibited by law.

Rosé wine is made from a special process, with red grapes vinified in white for a rather short period of maceration. The must is then separated from the solid part and continues fermentation as white grapes.

The coloring of rosé wine varies from powder pink to salmon, coral, grapefruit or apricot pink. What characterizes this wine is a bouquet that is delicately reminiscent of a floral bouquet with a hint of berries, cherry and citrus fruits such as grapefruit and orange.

A wine that appears very fresh on the palate, not at all full-bodied due to a limited number of tannins. Much appreciated for its saline and mineral charge.

How to pair such a wine? Excellent pairings with meats, especially those with a delicate taste such as chicken and pork. Perfect for hors d'oeuvres with cured meats and lightly aged cheeses. The ideal serving temperature for rosé wine is between 12 and 14 degrees.  Then they say it is only an aperitif wine.

Sparkling Wines

You hear Sparkling and immediately think of cheers, right? For a proper toast some good sparkling wines are indispensable. A simple wine? Actually, it isn't.

It is an alcoholic beverage that binds a group, a family and leaves a unique feeling of well-being on the palate. It is precisely this feeling that has made people think that sparkling winesare a real medicine. Italian Wine Lover knows all this well and precisely for this reason, it offers a respectable selection of bubbles.

In the selection designed for lovers of the genre, there are: Aleatico, Brachetto, Chardonnay, Falanghina, Malvasia Bianca, Passerina, Pecorino, Primitivo, Merlot, as well as the very classic Ribolla Gialla.

Odes to sparkling wines can find their place in the second century A.D. when a Greek physician, Galen, wrote, "Sparkling wine warms the mouth and tickles the senses, especially those of the head; it infuses warmth into the bowels and digests raw food. It can be employed to wash wounds with a soft woolen cloth soaked in wine."

An admirer of sparkling wine, like many in the past and present. But the relatively modern studies conducted on sparkling wine are the most interesting. It was in the 1700s when physicians began to claim that sparkling wines would be very effective in the treatment of certain diseases. Giving the product such properties was carbon dioxide, which would be able to supply the body with valuable elements such as: sulfur, magnesium, calcium and potassium.

But inexplicably, sparkling wines are also a source of good mood, and this very fact has led to claims that they could be a good solution to mild cases of depression (always without exaggeration). In addition, sparkling wine aids digestion and is diuretic, going against the much-hated water retention.

Finally, it seems that sparkling wines are allies of memory, the phenolic acid that is contained in some grapes used for the production of such wines would be able to counteract senile dementia. Of course, one should never overdo it; in fact, it is recommended to drink 3 glasses of sparkling wine a week to be happy.

Sweet wine

Sweet wine is a different wine than other types; it is characterized by a high sugar content, that gives each bottle a truly unmistakable flavor. There are many sweet and dessert wines that the site makes available to lovers of this particular kind of wine.

In particular we could recommend the following ones: Moscato d'Asti, very well known as a dessert wine, in addition to this, the Brachetto that never goes out of fashion, the Passito del Salento, as well as that of Pantelleria, without forgetting Barolo and Verduzzo.

But sweet wine is not all the same. In fact, there are different processing methods that make it possible to obtain such wines, the use of one, rather than another depends on the climate and the type of grapes that are used.

For example, the Moscato d'Asti we mentioned earlier is obtained by fermenting grapes only partially. In other cases, however, the grapes are dried directly on the vine, leaving the clusters beyond their ripening time.

The Icewines are very special, produced in mountain areas. They are harvested at night, when the temperature drops below zero and the grapes appear frozen, a process that gives a higher concentration of sugar.

Then there are mildew wines that sell produced from grapes that have been attacked by noble rot, such as Botrytis cinerea, which causes the sugar to develop more. Obviously, each sweet wine, depending on the processing it undergoes, acquires different organoleptic characteristics. The choice will range from the extremely light Moscato to the Passito.

How is it paired? The most common pairing is sweet wine with dessert, but it is a wine that also goes well with cheeses.

Abruzzo’s wines

But let us now turn to regional wines. We would like to start with Abruzzo, which rightfully falls within a small group of only 6 Italian wine regions that offer remarkable production volumes.

Italy's green lung, thanks to 3 national parks and rich biodiversity. In this territory, vines have been able to establish themselves between the Apennines and the Adriatic coast.

The Abruzzo's wines also proposed by Italian Wine Lover, are the classic Montepulciano and Trebbiano. Abruzzo's territory is mostly mountainous and wild, unspoiled peaks and rocky walls give way to many tourist resorts such as: Pescasseroli, Rivisondoli and Roccaraso.

Viticulture is favored by the presence of permeable, dry soil and the ability to protect plants from cold, humid winds, thanks precisely to the mountains. An environment in which the vine has found its happy oasis and it has been possible to give birth to wines that are milestones of Italian production.

Production is thus divided, in the province of Teramo the Montepulciano grapes, but also Pecorino and Passerina. Some municipalities then made room for Merlot, Chardonnay, Cabernet Franc and the Cabernet Sauvignon.

In the Pescara area, however, Trebbiano d'Abruzzo, a world-famous wine, comes to life. But 80 percent of the region's wine production is owed to the province of Chieti, where in addition to Pecorino and Passerina, Pinot Grigio also finds its place.

Without a shadow of a doubt, Abruzzo cuisine lends itself very well to pairing with wines, whether sea or land dishes matters little. Cerasuolo d'Abruzzo, for example, pairs perfectly with fish brodetto, but also with ventricina vastese or teramana, Campotosto ham, liver sausages and honey with soppressata.

Montepulciano di Abruzzo, goes well with more complex dishes such as sheep al cotturo, but also spaghetti alla chitarra or the very classic arrosticini. Caciofiore aquilano, on the other hand, goes well with Trebbiano d'Abruzzo.

To end the meal, a Moscatello di Castiglione is recommended to accompany the common Sise delle monache or sfogliatelle di Lama.

Calabrian wines

And here we come to Calabria, another very productive region in terms of viticulture. Calabria is a very rich Italian area, in terms of history and also traditions. The Ionian Sea and the Tyrrhenian Sea bathe it, while it is divided from Sicily by the Strait of Messina.

Mild climate and coastlines that alternate with rocks are the backdrop to this region, that appears extremely wild and mysterious. Good Calabrian wines accompany at the table the dishes of the culinary tradition rich, in very intense and genuine flavors. Many of these are also proposed by Italian Wine Lover. It is no coincidence that the ancient Greeks knew this as the Land of Wine. Home of wines that were even offered to the winners of the Olympics.

Viticulture in the area had to deal with an epidemic of phylloxera, which put it to the test, but nothing stopped the stubbornness of local producers who decided to raise their quality level even higher.

Exactly as happened in Abruzzo, Calabrian wine production has been divided into zones. Those that see more winemaking are those in Cosentino, Lametino, Cirotano, and Locride.

In the Cosentino there are 500/700 meters that have been dedicated to viticulture. Here comes to life one of the region's products of excellence, Terre di Cosenza DOC. But the wine most widely produced is Magliocco Canino. Also well-known are the rosé wines as well as the white Greco Bianco and Guarnaccia.

A pearl in Calabrian production is Moscato di Saracena, an extremely sweet wine that stands out because of its distinctly roasted hints. There are also Gaglioppo, Greco Nero, Aglianico, Trebbiano, Malvasia Bianca, Chardonnay, and Traminer Aromatico.

As for the Reggio Calabria area, on the other hand, the Bivongi DOC appellation finds its place. Particularly well known in this area are the blends that are obtained from the union of national and international grapes. Among them stand out Greco Nero and Nocera, together with Nerelli Mascalese and Cappuccio, wines which give their best only after aging

Finally, in Locride, they find their ideal territory of rare wines such as Mantonico whose grapes are subjected to a light withering to give life to a sweet and fresh wine. Also, Greco Bianco a famous sweet wine that is almost unobtainable.

What offers luxury to Calabria's wines is the region's cuisine, which despite having vast beaches is predominantly land-based. Dishes flavored by the red onion of Tropea and chili pepper, Calabria's red gold.

Dishes to eat with Magliocco Rosato are: Pasta and potatoes a la tigella, lagane and chickpeas. 'Nduja and Caciocavallo cheese in addition to pan-fried pork chops can be paired with Cirò Rosso.

To end the meal, a Pitta 'mpigliata with a Greco di Bianco.

Wines from Campania

Campania, a land as beloved as it is scorned. Campania, beautiful to visit in every corner and to taste in every flavor. Exactly as it excels in cuisine, it certainly cannot fail when it comes to wines.

A region that enchants visitors with its scents, marked by good food, sea and citrus fruits. Golden beaches and clear sea are what have made it known since the time of Ancient Greeks and Ancient Romans.

What makes Campania a privileged land are the mild climate and fertile hilly terrain. Its winemaking tradition has its roots very far back in time, not by chance already the ancient Romans were familiar with this nectar of rare goodness. Very famous was the Falerno produced in the Casertano area.

There are 5 macro-areas that are recognized for what concerns the production of Campania wines: the Casertano area, the Naples area with Ischia and Capri, Irpinia, Beneventano and Cilento.

In the Casertano area, wines take the Aversa DOC designation with Falerno del Massico DOC being produced in a small strip of the coast from Mondragone to Sessa Aurunca where grapes are grown for: Aglianico, Primitivo, Falanghina.

In the last decade, interest in the Alto Casertano area is on the rise, where Casavecchia and the two Pallagrello Bianco and Pallagrello Nero are produced. The sandy soils of the Campi Flegrei give way to Falanghina and Piedirosso wines with a fresh, fragrant flavor.

The limestone of Capri gives way to Falanghina. Wines from Campania perfectly accompany delicious traditional regional dishes. Even pizza finds its companion in the rosé sparkling wine from Sannio made from Aglianico, which replaces the classic beer.

A wine that also accompanies spaghetti with cherry tomatoes from Piennolo del Vesuvio and sauces with San Marzano tomatoes.

Fiano d'Avellino goes with Sea bream alla Positano, spaghetti with colatura di alici from Cetara and Minestra Maritata. If fish has the place of honor in Campanian cuisine, there is no shortage of meat dishes as well, such as Lamb Stew to go with Aglianico del Taburno, mugliatielli the sheep rolls with Taurasi. The powerful Pallagrello nero accompanies baked black Caserta maioalino, while Falerno del Massico pairs with Salsiccia e Friarielli.

And if Pastiera napoletana, sfogliatelle and Zeppole are inevitable to finish, Moscato di Baselice or Passito Sant'Agata de' Goti cannot be missed.

Friulian wines

Friulian wines are an excellence of Italy as a whole and that's why they could not be missing from the selection of Italian Wine Lover, what made Italian wine culture known all over the world. Friuli Venezia Giulia is a region in northeastern Italy, an area that has a good number of wineries and as many as 20 thousand hectares of land under vine. But production expanded enormously during the Renaissance, only to suffer a setback in the latter part of the 1800s when the phylloxera pandemic also arrived here.

Well known are the white grape vineyards that give rise to: verduzzo friulano, ribolla gialla, pinot grigio, picolit, malvasia istriana, and many more. Not a few wines have been able to win DOCG and DOC designations over time.

The vineyards are located mainly in the province of Trieste, but also in the province of Pordenone. What has allowed the excellent development of viticulture in Friuli Venezia Giulia is definitely the excellent soil for growing grapes, the influence of the Adriatic Sea, and the strong temperature range between day and night.

The region has been able to see the evolution of its wine production, thanks to modern techniques used in the environment. However, Friulian wine offers its best only at the table, accompanying a very distinctive cuisine that has felt the influence of neighboring lands. There are many Austro-Hungarian, Slavic, Germanic, Balkan and Jewish influences.

Contaminations that are clear in the Gulash, the Jota (soup made with sauerkraut, beans, potatoes and ribs. Chardonnay accompanies Polenta, but also Montasio, a cheese to be enjoyed fried. Sauvignon, on the other hand, suits eggs and asparagus.

On the Trieste coast the cuisine takes on a much more refined look, with seafood risottos and that with brodetto, to be paired with Pinot Bianco. The savory Collio Friulano perfectly accompanies the soft prosciutto di San Daniele.

Lombardy wines

Lombardy is rightfully included among the largest regions of Italy. Half of the territory is flat, while the north-south areas are home to mountain ranges and the Pre-Alps. Between the Ticino and Brembo rivers lie the large lakes of Iseo and Garda.

In fact, although Lombardy is home to some of the most appreciated wines of the entire peninsula, only a small part of the region seems to have favorable soil for growing vines and thus for being cultivated with grapes. We refer in particular to the areas of Oltrepò Pavese, Franciacorta and Valtellina.

High quality standards and modern winemaking techniques allow the wines to play a role of excellence and thus become the flagship of the entire Italian and especially world winemaking. The climate favors winemaking. Lombardy is characterized by a continental climate with large temperature ranges between day and night, but the piedmont area, on the other hand, offers a temperate climate thanks to good sun exposure.

This is the reason why, in the Valtellina area, grapes find more space, also because of sandy soils given by the crumbling of granite rock that offer grapes many mineral salts for the production of complex and very structured wines. In the Franciacorta area, the soil has: clay, silt, sand and pebbles that allow water drainage and flavor the grapes.

For those who believe that Lombard cuisine has no excellence to go with its wines, here is proof that they are wrong. Lombard cuisine is rich and varied, perfect for pairings with Lombard wines.

Casoncelli, Agnolotti and Tortelli di zucca call for a red such as Valcalepio or an Oltrepò Pavese. Risotto alla Milanese is tasted with San Colombano Rosso, perch and frog risotto, on the other hand, are washed down with the savory Lugana.

Wines from Valtellina Superiore, accompany Pizzoccheri della Valtellina and Polenta taragna. Cassoeula for the bresaola and Brianza salami boards. For the classic Milanese cutlet, here is Pinot Nero dell'Oltrepò. Same wine for the Bollisto misto.

And to end the meal, Moscato Spumante dell'Oltrepò Pavese accompanies the classic panettone, while Valcalepio Moscato Passito is perfect with: torta paradiso, le offelle, polenza e osei or sbrisolona mantovana.

Piedmont wines

Piedmont is an integral part of Italian wine history and culture. Vines have been present in this region since the time of the ancient Romans; there are not a few accounts reported by Titus Livy, Pliny the Elder and Pier de' Crescenzi

It was the 16th century when, in Piedmont itself, certain areas were identified that, in terms of wine production seem to be extremely profitable. We are talking about the areas of Monferrato, which saw the expansion of vine cultivation starting in the 18th century. In the nineteenth century Camillo Benso Conte di Cavour professed to be a great admirer of Barolo, so much so that he offered his contribution to the development of the cultivation of vines precisely in Piedmont.

In 1867 here was the first wine fair organized in Turin, and in 1894 a social winery was founded to produce Barbaresco. To date, the list of Piedmont wines has grown much longer and sees within it Barolo, Barbaresco, Gattinara, Ghemme, Nebbiolo d'Alba, Bramaterra, Lessona, Boca, Carema, Fara, Roero, and Sizzano.

Another mainstay of Piedmontese enology is Dolcetto, made from an indigenous grape variety that owes its name to the high amount of sugar present in the berries. What encourages this vast production of Piedmontese wines? Certainly, the territory that is composed, yes, of many mountainous areas, but also hilly and flat areas such as those of Monferrato.

Vines are cultivated mainly in the hilly area with soils that can be marly-clayey, limestone-marly, sandstone, chalk and conglomerate. Of the soil types that allow the production of wines intended for aging. As for what about pairings? Piedmontese cuisine is almost purely earthy, with meat, fresh pasta, cheeses, mushrooms and truffles.

If Agnolotti alla monferrina goes with Vino Grignolino d'Asti, risotto al Montèvole goes with Timorasso. Gavi Wine is ideal for Stuffed Onions, while Freisa d'Asti is great with Fritto misto. Dolcetto di Ovada wine waters Marendo chicken, and Barbera d'Alba, on the other hand, suits Piedmontese boiled meats.

Gattinara wine accompanies Camoscio alla piemontese. To end the meal, soft macaroons from Mombaruzzo with Arneis Passito wine or Nocciolini di Chivasso with Erbaluce di Caluso Passito wine, also used in zabaglione instead of Marsala.

Apulian Wines

From northern to southern Italy, vine cultivation in Apulia dates back as far as Phoenician times. But it was the Romans who truly appreciated the potential of Apulian wines. Phylloxera also claimed victims in this region, not surprisingly the vine continued its evolution undisturbed until the pandemic got the better of it, just as it did throughout the rest of Italy.

But even in Apulia they were able to make the best of this epidemic and the opportunity was taken to set up a new production system, rebuild vineyards and thus, avoid what could have been a great disaster. It was during this period that grape varieties such as Negroamaro and Primitivo found a place in cultivation, varieties that to this day mark the excellence of Apulian production in the world.

The Apulian territory, washed by both the Adriatic Sea and the Ionian Sea, is characterized by a Mediterranean climate with winters that are not very cold or even particularly rainy. Summers, on the other hand, are warm and breezy, perfect for the ripening of grapes, which are used for the production of structured wines.

The soils are limestone-clay and limestone-sandy, both of which can give character to the wines, offering an intoxicating aroma. On the Apulian soil are the grape varieties of: Montepulciano and Sangiovese. Not to mention again Negroamaro and Primitivo, symbols of Apulian viticulture,

Apulian wines also proposed by Italian Wine Lover, are distinguished by finesse, elegance and very intense taste and fragrance. They pleasantly accompany a cuisine, such as the Apulian one, which also does not lack strong and intense flavors.

Recall, for example, orecchiette with turnip tops and Tiella di patate, also rice and mussels, all dishes that go well with a fresh Locorotondo Bianco or a Minutolo della Valle dell'Itria. Fish soup or cod with baked potatoes and olives are great with a Rosato del Salento, which despite what you think is a very structured wine.

Primitivo di Manduria or Salice Salentino Rosso accompanies meat cooked on the stove, knife-tipped sausage, and trotter. Roast lamb with potatoes is washed down with Castel del Monte Nero di Troia Riserva. To end the meal, here are almond paste sweets with almond dried figs and cartellate to be enjoyed with Moscato di Trani and Primitivo di Manduria. 

Sicilian wines

Sicily also has nothing to envy from other Italian regions when it comes to wine production. In fact, it seems that viticulture in the region dates back to the second millennium B.C., but only the Greeks began to introduce new grape varieties and improve the cultivation techniques used up to this time. The barbarian invasions led to a temporary decline in vine cultivation, which then recovered during Arab rule.

In 1773 an English merchant named John Woodhouse shipped to Sicily 60 casks with a capacity of 400 liters each of Marsala wine to which 9 liters of alcohol had been added, creating a fortified wine that was very successful.

Here in Sicily, phylloxera did no damage; on the contrary, it was a boost for Sicilian wines that saw their demand rise because of the impossibility of having wines from French vineyards. This was precisely the time when the area of the region used for cultivation increased from 100,000 hectares to more than 300,000. But only 10 years later, phylloxera also reached Sicilian vines.

In the 1970s here was the real turning point. Farmers put their will to have fresh, elegant and fragrant products to replace the highly alcoholic and full-bodied drinks that had marked Sicilian viticulture. Here then, the classics: Catarratto, Grillo, Frappato and Nerello, are joined by Chardonnay, Petit Verdot, Cabernet Sauvignon, Cabernet Franc and Syrah.

What favors viticulture in Sicilian land is the heat and the terrain, two-thirds of which appears hilly. Just in the hilly area there is a Mediterranean climate with mild winters and little rain, while the summers are hot, sultry but also very windy. The innermost areas, on the other hand, are characterized by a continental, cold and harsh climate with large temperature ranges.

The different climates allow the grapes to ripen well. The lava, limestone, clay and tuffaceous soils provide the wine with good color intensity and excellent sugar content with a refined fragrance.

Sicilian wines are perfect at the table, with the dishes of a tradition rooted in Norman, Swabian, Hellenic and Arab culture. A gastronomy that combines sea and land. The typical pasta with sardines is accompanied by an Etna Bianco. Bianco d'Alcamo, on the other hand, joins swordfish rolls and Tuna alla ghiotta.

Monreale Nero d'Avola and Cerasuolo di Vittoria offers the perfect dressing to Palermo-style sausages and stewed kid. To complete the meal, here is Passito di Pantelleria with Dolcetti di marzapane, cannoli and cassata siciliana, sweets that have made Sicilian desserts known not only throughout Italy, but throughout the world.

Tuscan wines

Tuscan viticulture got a strong boost from the Etruscans, who inhabited the region for months. Italian literature is full of evidence, not least Dante in the Divine Comedy.

In the land of Tuscany, the passion for wine was not only reserved for the agricultural people, but extended to the Tuscan nobility. There were not a few noble families who devoted themselves to the cultivation of vineyards, examples being the Ricasoli, Antinori and Frescobaldi families.

In 1716 a proclamation by the Grand Duke of Tuscany, Cosimo III de' Medici went on to demarcate the production areas of the wines: Chianti, Pomino, Carmignano and Valdarno, giving them the DOC designation. In 1872, however, Baron Bettino Ricasoli defined the quality standards of Chianti. Thus 2 types were distinguished, one for aging and one for ready drinking in which the addition of a small part of Malvasia was allowed. At the same time Clemente Santi was studying the formula for Brunello di Montalcino.

In 1924, on the other hand, the Consortium for its protection was established for Chianti Classico, which took the black rooster as its emblem. Chianti in 1967 became DOC, while in 1984 Chianti Classico became DOCG.

The great production of Tuscan wines is due to the mild climate of the coast, but also to the Calcareous-Argillaceous soils or with clay mixed with sand, which gives minerals to the wine and a unique flavor.  Tuscan wine and food are an expression of the simple and genuine peasant tradition, where meats are the basis of many dishes.

Chianti accompanies pici with duck sauce, just as Rosso di Montalcino does. The same can be said of Ribollita, the typical Tuscan soup made with stale bread and black cabbage. Not forgetting then, the iconic Florentine steak. Vernaccia di San Gimignano is paired with rabbit alla Vernaccia.

Brunello di Montalcino is perfect with wild boar dishes, while Nobile di Montepulciano is recommended in the company of cheeses such as Pecorino di Pienza. It goes without saying that Tuscan cuisine is not only meat, but also fish. Again, Chianti offers a perfect marriage with cacciucco, for example.

And for dessert? Pour an Aleatico Passito or a Vin Santo from Carmignano or Montepulciano, to be enjoyed with Schiaccia briaca from Portoferraio, schiacciata con grapes from Florence, cantucci from Prato and Panforte from Siena.

Umbrian wines

We have arrived in Umbria, one of the Italian regions that offer a glorious wine-making past. There are many Roman records with Virgil and Pliny. But the rich pottery containing wine is tangible evidence of Umbria's long history of wine-making tradition,

The current Grechetto is one of the greatest examples as far as historical grape varieties are concerned, while the others almost all date back to Italian unification. Previously, wine production was entrusted solely to the Cistercian and Benedictine monastic orders. The Sucano wine that was produced in the Orvieto area dates back to the mid-16th century. It was an amiable wine that was made in tufa cellars where the low temperatures seemed to favor the complete fermentation of the wine.

For centuries the wine of Orvieto was a symbol of the entire wine production of the whole of Umbria.

The wine-growing territory of Umbria is divided into 6 macro areas: the Perugino-Assisano, Torgiano area, the hills overlooking Lake Trasimeno, the Montefalco district, the Colli Martani and todi area, and the Ternano lake basin areas with Amelia and Orvietano.

The qualities of Umbrian wines are due to the pedoclimatic characteristics of the production areas. The hills have good exposure to the areas and the humidity seems to be constantly at the right point for grape growth. Added to all this are the characteristics that affect the flavor of the wine, of soils that are calcareous or Marly-Tufaceous.

Umbrian wines are well-structured, perfect for pairing with a culinary tradition that has its basis in the peasant tradition. So Grechetto from the Colli Martani is a perfect match for Castelluccio lentil soup. Malvasia is for cured meats such as Norcia ham, while Trebbiano spoletino is paired with all truffle dishes, whether black or white.

Montefalco Sagrantino wine is for stuffed pigeon and roast lamb, while porchetted trout pairs perfectly with a structured Grechetto di Todi. For dessert, Vin Santo dei Colli Perugini and Montefalco Sagrantino Passito certainly cannot be missed.

Veneto’s Wines

We conclude this long journey around Italy by stopping in the Veneto region, where the wine tradition has marked the history of all of Italy. The Etruscans started Veneto's wine-making history, but it was the Romans who expanded vine cultivation and introduced completely new methodologies.

A brief period of decline occurred during the barbarian invasions, although wine continued to be produced by the ecclesiastical world. Under the Republic of Venice, viticulture had a very prosperous period, leading to a moment of great development that occurred in the 16th century. A very prosperous period that had a small setback in 1709 when a very cold winter produced much damage to crops.

The effects were disastrous, to such an extent that the effects were also seen the following century. Vines were hit by powdery mildew, downy mildew and phylloxera. These problems led winemakers to incorporate grape varieties from France into their production. It was a move that gave new luster to Veneto wine production, whose wines even today, are successful all over the world.

Among wine regions, Veneto is the largest and most productive. There are many macro-areas in the region: the Veronese for Valpolicella and Soave, the Vicenza area with the wines of the Berici Hills, the Padua area with the Euganean Hills, Venice with its Lison, and Trevignano with the Piave Wines and Prosecchi.

What characterizes the Veneto region are the many reliefs of the Asiago Plateau, Monte Grappa and all the Dolomite groups. Then there is the plain that reaches to the sea with a wide coastal area bounded by the two rivers Po and Tagliamento.

The coastal belt boasts a temperate climate, while the inland area has a more continental climate. But what allows for great wine production are definitely the qualities of the Veneto soil, which varies from the Basaltic soils of the Soave area, to the Tufaceous. calcareous soils of the Garganega, the sandy and clay soils where grapes are grown for the production of fresh wines that should not be allowed to age. 

Venetian’s wines, also offered by Italian Wine Lover, tie in perfectly with Venetian cuisine, a perfect mirror of a tradition linked to ancient peasant and seafaring traditions. A very extensive menu is what awaits us.

Conegliano Valdobbiadene Prosecco Superiore Spumante Extra Dry wine is for the Venetian Cicchetti, while sarde in saor allows the tasting of a Soave Superiore wine. Piave wine accompanies risotto al brodetto, while Colli Berici wine binds to risotto with red radicchio from Treviso.

The classic Baccalà alla vicentina prefers Breganze Vespaiolo wine, while Amarone della Valpolicella is for the Pastissada de caval. And then comes the time for dessert, which is accompanied by Breganze Torcolato wine. Recioto di Soave wine joins Pinsa, while vin santo goes with Mandorlato and Pandoro di Verona. Finally, Fugassa finds its companion in Gambellara wine.