Italian wine

History

Vines have been cultivated from the wild Vitis vinifera grape for millennia in Italy. It was previously believed that viticulture had been introduced into Sicily and southern Italy by the Mycenaeans, as winemaking traditions are known to have already been established in Italy by the time the Phoenician and Greek colonists arrived on Italy's shores around 1000–800 BC. However, archeological discoveries on Monte Kronio in 2017 revealed that viticulture in Sicily flourished at least as far back as 4000 BC — some 3,000 years earlier than previously thought. Also on the peninsula, traces of Bronze Age and even Neolithic grapevine management and small-scale winemaking might suggest earlier origins than previously thought.
Under ancient Rome large-scale, slave-run plantations sprang up in many coastal areas of Italy and spread to such an extent that, in AD 92, Emperor Domitian was forced to destroy a great number of vineyards in order to free up fertile land for food production.
During this time, viticulture outside of Italy was prohibited under Roman law. Exports to the provinces were reciprocated in exchange for more slaves, especially from Gaul. Trade was intense with Gaul, according to Pliny, because the inhabitants tended to drink Italian wine unmixed and without restraint. Although unpalatable to adults, it was customary, at the time, for young people to drink wine mixed with a good proportion of water.
As the laws on provincial viticulture were relaxed, vast vineyards began to flourish in the rest of Europe, especially Gaul and Hispania. This coincided with the cultivation of new vines, such as biturica, an ancestor of the Cabernets. These vineyards became so successful that Italy ultimately became an import centre for provincial wines.
Depending on the vintage, modern Italy is the world's largest or second-largest wine producer. In 2005, production was about 20% of the global total, second only to France, which produced 26%. In the same year, Italy's share in dollar value of table wine imports into the U.S. was 32%, Australia's was 24%, and France's was 20%. Along with Australia, Italy's market share has rapidly increased in recent years.

Italian appellation system

In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations. The Italian Ministry of Agriculture regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:

Vini da tavola. At the lowest level are table wines. VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification, the alcohol content, the gasification, the phrase "contains sulphites" only if the threshold of 10 mg/L of sulfur dioxide is exceeded. The specification of the color is optional, while the mention of the grape variety is not foreseen.
Vini IGT. IGT wines comply with European Community regulation Nr.823 of 1987. Indication of the grape variety, production year and production area are optional.
Vini DOC. In addition to what is foreseen for IGT wines, the labels of DOC wines must specify the production areas more precisely. These wines cannot be produced with grapes intended for IGT wines, and must necessarily be subjected to chemical-physical and organoleptic analyzes during the production phase. The DOC recognition is exclusively reserved for wines produced in areas recognized as IGT for at least five years. The sub-areas where they are produced can optionally be mentioned on the label. On the label it is possible to mention further characteristics of the wine. The year of production must be mentioned on the label.
Vini DOCG. DOCG wines are subject to more restrictive regulations than those of DOC wines. The DOCG denomination is applied only to wines that have been recognized as DOC for at least seven years and are of particular quality. During bottling, chemical-physical and organoleptic analysis is mandatory, batch by batch, and the individual bottles are marked with a control band placed in such a way as to be damaged when the bottle is opened.
Geographical characteristics

Important wine-relevant geographic characteristics of Italy include:

The extensive latitudinal range of the country permits wine growing from the Alps in the north to almost-within-sight of Africa in the south.
The fact that Italy is a peninsula with a long shoreline contributes to moderating climate effects to coastal wine regions.
Italy's mountainous and hilly terrain provides a variety of altitudes and climate and soil conditions for grape growing.
Italian wine areas

The main wine production areas in Italy, with the wine-growing areas, the main vines and the main wines produced:

Region

Wine-growing region

Main grape varieties

Main wines

Abruzzo|wine regionubl|Montepulciano d'Abruzzo|Trebbiano d'Abruzzo

Italian grape varieties

Italy is the country with the widest variety of indigenous grapevine in the world. Italy's Ministry of Agriculture and Forestry, has documented over 350 grapes and granted them "authorized" status. There are more than 500 other documented varieties in circulation as well. The following is a list of the most common and important of Italy's many grape varieties.

Bianco (White)

Arneis: a variety from Piedmont, which has been grown there since the 15th century.
Catarratto: common in Sicily and the most widely planted white variety in Salaparuta.
Fiano: grown on the southwest coast of Italy.
Friulano: a variety also known as Sauvignon Vert or Sauvignonasse, it yields one of the most typical wines of Friuli. The wine was previously known as Tocai but the old name was prohibited by the European Court of Justice to avoid confusion with the Tokay dessert wine from Hungary.
Garganega: the main grape variety for wines labelled Soave and Custoza, this is a dry white wine from the Veneto wine region of Italy. It is popular in northeast Italy around the city of Verona. Currently, there are over 3,500 distinct producers of Soave.
Greco: grown on the southwest coast of Italy.
Malvasia bianca: a white variety that occurs throughout Italy. It has many clones and mutations.
Moscato blanc: grown mainly in Piedmont, it is mainly used in the slightly sparkling, semi-sweet Moscato d'Asti. Not to be confused with Moscato Giallo and Moscato Rosa, two varietals that are grown in Trentino Alto-Adige.
Nuragus: an ancient Sardinian variety found in southern Sardegna, producing light and tart wines usually consumed as aperitifs.
Passerina: mainly derives from Passerina grapes, plus a minimum percentage of other white grapes and may be still, sparkling or passito. The still version has an acidic profile, which is typical of these grapes.
Pecorino: native to Marche and Abruzzo, it is used in the Falerio dei Colli Ascolani and Offida DOC wines. It is low-yielding but will ripen early and at high altitudes. Pecorino wines have a rich, aromatic character.
Pigato: an acidic variety from Liguria that is vinified to pair with seafood.
Pinot grigio: a commercial grape, its wines are characterized by crispness and cleanness. The wine can range from mild to full-bodied.
Ribolla Gialla: a Greek variety introduced by the Venetians that now makes its home in Friuli.
Trebbiano: this is the most widely planted white varietal in Italy. It is grown throughout the country, with a special focus on the wines from Abruzzo and from Lazio, including Frascati. Trebbiano from producers such as Valentini have been known to age for 15+ years. It is known as Ugni blanc in France.
Verdicchio or Trebbiano di Lugana: this is grown in the areas of Castelli di Jesi and Matelica in the Marche region and gives its name to the varietal white wine made from it. The name comes from "verde".
Vermentino: this is widely planted in Sardinia and is also found in Tuscan and Ligurian coastal districts. The wines are a popular accompaniment to seafood.

Other important whites include Carricante, Coda de Volpe, Cortese, Falanghina, Grechetto, Grillo, Inzolia, Picolit, Traminer, Verduzzo, and Vernaccia.

Rosso (red)

Aglianico: considered to be one of the three greatest Italian varieties with Sangiovese and Nebbiolo, and sometimes called "The Barolo of the South" due to its ability to produce fine wines. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi.
Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry-coloured fruit, and its wine is acidic with a dark colour.
Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito, the wine is now called Amarone, and is high in alcohol and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine.
Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine.
Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style.
Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum-like fruit notes, friendly acidity, and light tannins.
Nebbiolo: the noblest of Italy's varieties. The name refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser-known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina.
Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino.
Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins.
Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels.
Sagrantino: a rare native of Umbria, as of 2010, it is planted on only. Montefalco Sagrantino and Montefalco Rosso wines can also age for many years.
Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, fruit-forward profile.

Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.