Italy is the largest wine-producing nation in the world and has 20 wine regions.  Unlike other countries where grape growing is largely restricted to specific geographical areas, Italian wine is produced nearly everywhere from the top of the boot to the tip of the toe. 

Most serious wine drinkers are well acquainted with Tuscany’s Chiantis and Piedmont’s Barolos and Barbarescos. However, with so many wine regions, each having its own unique terroir, and with over a thousand indigenous grapes, there are many great quality, lesser known Italian wines.

The next time you are at your favourite wine store, try a bottle from one of these lesser-known wine regions.

Abruzzo

This southern region is referred to as ‘the green lung of Italy’. Historically, the area was known for the bulk wine production of Montepulciano and Trebbiano, but wineries are working on changing that.  There is a native light-skinned white grape varietal called Pecorino, that was once thought to be extinct, but is now gaining popularity thanks to its ability to produce ripe and refreshing wines.       

Calabria

Calabria, which is situated at the toe of the boot, has been producing wine for more than 2,500 years. It’s best known for a regional style called Ciro Rosso, made from the Gaglioppo grape.  It is a powerful, flavourful red with earthy notes and persistent fragrance.

Campania

Located in southern Italy, east of Naples, Campania is primarily home to the Aglianico varietal. It has very high acidity and tannins, similar to Piedmont’s Nebbiolo grape.  Thus, Campania is sometimes referred to as the ‘Nebbiolo of the south’. It produces an earthy, hearty red wine that goes well with fatty meats and spicy sauces, and like its Piedmont counterpart, has tremendous aging potential.

Emilia-Romagna

Emilia-Romagna is one of the oldest wine-producing regions and spans most of central Italy. It’s known for Lambrusco, a sparkling red wine made from the grape of the same name. The wine ranges from dry to sweet, depending on the producer. It has high acidity and notes of berry.

Friuli

Friuli is situated in northeastern Italy between the Alps and the Adriatic Sea.  The region was historically known for its white wines, many of which were created from the area’s Friulano grapes.  However, it is now receiving international attention for its red wines, which are composed of international varietals such as Merlot.

Lake Garda

Garda, the largest lake in Italy, is in the alpine foothills, midway between Venice and Milan.  There are several small wine regions scattered along its shores, each with its own specialty.  For example, the Bardolino region produces wines from Corvina, Molinara and Rondinella varietals, similar to those grapes of the Valpolicella region.

The Lugana region has developed a reputation for bold complex white wines from locally grown Trebbiano grapes.

Langhe

The Langhe region is found between the Barolo and Barbaresco appellations in the Piedmont region of northwestern Italy.  Just like Barolo and Barbaresco, Langhe makes its most acclaimed wines from local Nebbiolo grapes.

Liguria

Liguria is in north-west Italy to the south of Piemonte. The eastern half of the region is home to the famous wine-producing Cinque Terre area, while the western side, Riveria Ligure di Ponente, is known for several highly distinctive wines. Rossese is unique, said to be unlike any other Italian red. It’s been likened to both Dolcetto and Valpolicella and yet boasts its own unique complex character.

Sardinia

Sardinia is the second largest island in the Mediterranean Sea.  There are several underrated indigenous wine varietals found there such as Vermentino, Cannonau and Mirto. Wines made from the white grape Vermentino are crisp, acidic and fruity.

The island’s dominant red variety is Cannonau, which is very similar to France’s Chateauneuf-du-Pape.  It has robust fruit and earthy flavours.

Sicily

Sicily is an island off the coast of the tip of Italy’s boot.  Its finest red wines are made from  Nero d’Avola grapes which grow in arid vineyards and produce rich wines with intense flavour.  Similar to Syrah, it has the ability to produce a hearty, fruity and sometimes tannic wine. There are also reds that are produced from the Nerello Mascalese varietal that create elegant, expressive wines.          

Taurasi

In western Italy, south of Umbria is the town of Taurasi.  The local vineyards contain Aglianico, Nebbiolo and Sangiovese grapes which are Italy’s three most distinguished varieties.

Umbria

Umbria is located in the middle of central mainland Italy.  It is bordered by Tuscany to the north and west, Marche to the west and Lazio to the south.  According to some experts, Umbria is home to some of the most undervalued wines in Italy, ranging from crisp, dry Grechetto to bold, ruby red Sagrantino.  Sangiovese grapes are also popular in Umbria.

Sláinte mhaith

The Sangiovese varietal is the most planted wine variety in Italy and has made the Tuscany region renowned for its Chianti wine.  In Chianti, Sangiovese must account for 70% of the blend and in Chianti Classico the minimum rises to 80%.  Other better-known Tuscan wine blends made mainly from Sangiovese grapes include Morellino di Scansano, which must contain 85% and Vino Nobile di Montepulciano, with 70% Sangiovese grapes.

Beyond Tuscany, Sangiovese is widely planted in Lazio, Umbria, Marche (all of which border Tuscany) and Corsica. In Corsica the variety is known as Nielluccio or Niellucciu.

In addition to being a mainstay in many varieties of red wines, Sangiovese is often used for Vin Santo wines, which are a style of Italian dessert wine. Vin Santo is traditionally found in Tuscany.

Sangiovese can come in different stylistic expressions based on where it grows.  There are many different mutations of the variety found throughout Italy, which results in very different tasting wines. From the delicate, floral strawberry aromas of Montefalco Rosso to the intensely dark and tannic wines of Brunello di Montalcino, Sangiovese wines have wide appeal.

Sangiovese is seldom found outside of Italy. Of the approximate 70,800 hectares of Sangiovese grown worldwide, almost 63,000 hectares are grown in Italy, followed by about 1,940 in Corsica, and 800 hectares in each of Argentina and the United States.

Sangiovese is savory and offers a wide range of tastes.  Flavours can vary from very earthy and rustic, as in many Chianti Classico, to round and fruit-forward options. Regardless of where it is grown, it always contains hints of cherry and subtle notes of tomato.

The range of flavours include tart cherry, red plum, strawberry, roasted pepper, tomato, leather, tobacco, smoke, oregano and thyme. 

Sangiovese is often lightly oaked in oak barrels.  The tannin and acidity level is usually quite high with ageability ranging normally from 4 to 7 years, with some varieties from the Brunello di Montalcino region being aged from 10 to 18 years.

Sangiovese pairs with a wide range of foods because of its medium weighted body and savory character. Use Sangiovese wine as a congruent flavour with herbs and tomatoes. This technique will bring out more fruity flavors in the wine.

A Sangiovese with high tannins will pair well with rich roasted meat, cured sausages and hard cheeses.  Vegetarian pairings include butter and olive oil; the richness in the fat helps cut through the wines’ tannins.

Sangiovese is a long-time personal favourite of mine, whether on its own or as the mainstay in a Chianti blend.  If you have never tried Sangiovese, it is well worthwhile seeking it out in the Italian Tuscany section of your local wine store.

Sláinte mhaith