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Italy: Diverse, Unique and Sophisticated!

Here we explore Italy and the beautiful wines it can create.

Northern Italy

Located in the foothills of the Alps and on the extensive plain of the Po River. IT has a moderate climate with dry, short summers. The alps form a barrier that extends across Italy’s northern border and shelter the vineyards from rain. The local rivers including the Po and the lakes such as Garda provide a moderating influence to the inland areas. Areas close to the sea can be wetter and subject eiifccregdudcvrkufkkdvnbejcbrgccgjegkltfbbel

to fungal disease.

These vineyards were traditionally planted with high yielding vines at low density. Equally, vineyards use a pergola system to create a vine canopy with the fruit hanging beneath the leaf canopy. The protects from sunburn as well as increasing air circulation, minimising rot.

The pergolas create high acidity, low sugar wines – ideal for sparking and also when wines are to be made from dried grapes (free from damage and disease). However vertical shoot positioning is now becoming more popular.

Trentino – Alto Adige

Alto Adige (Alto Adige DOC)

Centred around Bolzano in the foothills of the Alps, it is Italy’s most Northern wine region. Terraced vineyards on south-east and south-west valley of the River Adige. It has a moderate climate which short dry summers and low rainfall during the growing season. Altitude gives good diurnal range (temp variation within the day) ideal for making aromatic whites and light bodied reds.

Pinot Grigio is the big grape here, tends to be dry in style, light/medium bodied and high acidity, with citrus & green fruit flavours, making it a very refreshing drink.

Schiava is the black grape (Italian variety) producing light fruity wines with low/medium tannins and red fruit flavours.

Trentino (Trentino DOC)

Directly south of Alto Adige where the valley is wider, the vines are planted on the valley floor as well as the slopes. Slightly warmer climate than Alto Adige with similar rainfall and sunshine levels, lower latitude, and mountains to the west that protect from the cooling influence of Lake Garda.

Pinot Grigio is the big grape here, tends to be dry in style, medium bodied and medium acidity, with riper stone fruit flavours. Altitude wines are more like those from Alto Adige.

Merlot and Teroldego are the black grape varieties. The latter are full bodied, med/high tannin, high acidity with black fruit aromas. Often matured in oak.

Veneto

One of Italy’s largest regions producing Soave and Valpolicella. The region is from the southern end of Lake Garda to Venice in the east. And from the foothills of the Alps down to the plain of the River Po. It has a warm climate with moderate rainfall. Altitude offers cooling influence and diurnal range whilst breezes from Lake Garda cool the west. The plains are affected by the River Po and have fog and moist air and so is subject to disease and rot.

Prosecco DOC has much of it’s area in the Veneto although some are in Fruili-Venezia Giulia. This uses the Glera grape.

Pinot Grigio is created in high volume for the inexpensive international market.

Soave (Soave DOC & Soave Classico DOC (from the foothills))

East of Verona and has two distinct parts; foothills to the north and plains to the south. Foothills are clay and volcanic rocks and are cool…which helps to slow down the ripening =leading to grapes with full flavour ripeness yet high acidity. The wines can mature for a few years. The plains are sandy and alluvial that aid ripening to make fruitier wines with medium acidity for drinking young. Gargenega is the grape that produces the Soave wine. Fruit forward wines.

Valpolicella

North west of Verona with similar topography to Soave. Clay and volcanic in the North, sandy and alluvial in the south. The main grape is Corvina, an Italian grape native to the region, with thin skin, moderate colour, low/med tannins and high acidity.

Wines made from the entire region can be Valpolicella DOC, whilst those from the foothills can be Valpolicella DOCG

These wines are fruity with red cherry flavours, rarely have oak and are made for early drinking.

Passito Method

Used to increase structure and flavour concentration. Grapes are picked early when they still have high acidity, then dried inside to concentrate the flavours & sugars.

They are then fermented in the winter months. There are 2 types;

1. Amarone – dry or off dry in style. Full bodied with high alcohol, med to high tannins with red berry and spicy flavours. Usually aged in oak.

2. Recioto – sweet style – grapes are so sweet that the fermentation stops naturally. Intense red fruit flavours, high alcohol and full body with med/high tannins.

Ripasso Method

Uses grape skins from a fermenting Amarone della Valpolicella and just before fermentation finishes, the skins are drained off. These skins remain unpressed and are added to a vat of Valpolicella that has just finished fermenting. Natural yeasts that are also transferred start a further fermentation of the sugars to give more colour, flavour and tannin.

Wines made like this can be labelled Valpolicella Ripasso DOC.

Piemonte

Located in the North West, at the foot of the mountains (literal translation) protected by the rain shadow of the Alps. The climate is moderate and continental with long cold winters and summers that can be subject to storms, hail and fog. Some moderation comes from the River Po and Lake Maggiore to the north. It has foothills of 150-600m which provide good aspects for grape production.

The major black grapes are Nebbiolo, Barbera and Dolceto whilst the white grapes are Cortese (Gavi) and Muscat.

Famous regions are round Asti and Alba. Barolo DOCG and Barbaresco DOCG are the most prestigious. There is no IGP quality standard, all reach PDO.

Barolo

Horseshoe shaped valley spanning several villages with steep (300-500m) south facing slopes. Made from Nebbiolo (100%) with high levels of acidity & tannin, but little colour. Grapes ripen slowly at this altitude and develop aromatic and sour cherry & herb flavours.

Typically from many villages, but occasionally you get from a single village (so the name will be on the label). Best wines come from named villages, like the cru system in France.

Barolo DOCG must be matured for 36 months before release of which 18 months must be in oak. They benefit from aging to soften the tannins.

Barberesco

South facing slopes of lower altitude than Barolo. Also famous for Nebbiolo grapes. This plus the influence of the River Po means the grapes ripen earlier and is therefore fruitier and less perfumed. Barberesco DOCG should be aged for 24 months before release with 9 months in oak. They have single named vineyards as opposed to villages.

Gavi

South eastern Piemonte. At altitude and with sea breezes result in long and slow ripening of Cortese. Labelled Gavi DOCG and Gavi di Gavi if it’s from Gavi town. The wines are pale with light body, high acidity and aromas of citrus and green fruit.

Cool fermentation in steel tanks is the normal, although some use oak for fermentation & lees stirring to add complexity.

Asti & Alba

Wide area where there are a number of DOC and DOCG. Here you get Barbera di Asti for example. Moscato is famous for producing sparkling fizz.

Central Italy

Widely associated with Sangiovese. But is also well known for refreshing whites on the local and international markets.

South of the Po River, we’re dominated by the Apennine mountains, which run the length of the Italian peninsula. Vines are planted in the hills and valleys of the mountains where altitude provides a moderating influence to the hot climate. The coastal regions also benefit from the cooling sea breezes.

Tuscany

Chianti

in the foothills of the Apennines between Pisa, Florence and Sienna. Divided in to 7 sub regions. Mostly Sangiovese, but the wines are typically blends.

Chianti DOC is used for mass production wines. Higher quality use Chianti DOCG and often name the town. Chianti Classico DOCG is separate from these and is a smaller sub region of vineyards at altitude to lengthen the ripening cycle of the Sangiovese giving wines of greater acidity and more herbal aromas.

Chianti Classico Riserva DOCG must be aged for 24 months of which at least 3 months must be bottle aged. Grand Selecione is the best as sourced from single vineyard.

Southern Tuscany

Lower altitude than those to the north and have warmer climate, however they are cooled by the coastal breeze. Brunello de Montalcino DOCG and Vino Nobile di Montepulciano DOCG are best known appellations.

Brunello should be 100% Sangiovese and have 60 months aging, 24 months of which spent in oak. They can be downgraded to DOC in a poor year and they are

then called Rosso….

The Coast & ‘Super Tuscans’

Cooled by the sea breezes rather than altitude the ‘Super Tuscans’ see the use of more International grape varieties, initially Cabernet Sauvignon, now Merlot & Syrah. These are premium wines and re-positioned Italy on the international market as a place for excellence in wines. The principle area of production is Bolgheri DOC.

Marche

On the east of the Apennines and best known for Verdicchio, the most famous is Verdicchio dei Castelle de Jesi DOC….with its high acid, green apple and lemon flavours…sometimes has fennel and almonds.

Abruzzo

Just below Marche, and is famous for the black grape Montepulciano. It has high levels of colour and tannin, medium acidity and black plum and cherry flavours. Fruity and rarely aged in oak.

Southern Italy

The heat of the South means that it’s best know for full bodied reds from grapes such as Aglianico, Primitivo and Negroamara. But there also lots of variations with fragrant Fiano and elegant reds grown at altitude on Mount Etna (Siclly).

The area extends from Lazio down to the tip of the Country, including Puglia and Sicily. The climate is hot and dry inland, becoming humid at the coast. The Apennines provides altitude to provide relief from the heat, whilst sea breezes cool the Puglian peninsula.

Grape growing is a particularly important activity. Traditionally bush trained, low to the ground so leaf cover protects the grapes from sunburn, but they are moving to old vine cordon trained and trellising, which help with mechanisation.

Campania

Home to more DOCs than any other region in the South. It has a varied landscape that can grow a range of black and white grapes. Notably Fiano & Greco produce the best white wines. Fiano produces medium acidity, med/full bodied wines with stone fruit and melon aromas.

Aglianico is the most prestigious black grape with deep colour, high acidity & tannin. Matured in oak and can bottle age to create earthy and forest floor notes…best in Taurasi DOCG.

Puglia

Vast agricultural area where lots of different varieties grow. It has a hot climate and is dominated by black grape varieties eg. Negroamaro & Primitivo. If grown at high yield, then they produce simple wines sold as Puglia IGT, when yields are controlled then quality improves and some of the best come from Salice Salentino DOC.

They’re full bodies, medium tannin wines with med acidity, high alcohol and ripe berry flavours.

Sicily

Sicily grows a vast amount of grapes under the IGT/IGP quality banner. Nero d’Avola is the dominant black grape made in a fruity style, but some of the best producers can make more complex wines.

Etna DOC at altitude and with low yields create great wines from Nerello Mascalese & Nerello Cappuccio to create fragrant wines. Vermentino is also another up and coming grape.

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