The etymological meaning of Piedmont is “land at the foot of mountains”. Indeed, three fourth of the territory of this Region is bordered by the Alps mountains, which give this region a continental climate and form a shield against continental winds.

Piedmont is famous for the red grape varieties of Barbera, Dolcetto and Nebbiolo, from which the renowned Barolo and Barbaresco wines are produced. Among white varieties, Moscato Bianco is appreciated worldwide for the production of dessert wines. The main wine-growing areas, namely the Langhe, Roero and Monferrato, are located south of the Po River and account for up to 95% of the entire regional production.

With its 52,400 hectares* under vine and an average production of nearly 2.7 million hectolitres*, it is clear why Piedmont has always been one of the excellences within the Italian wine-making sector to the point that it can boast exclusive DOC (Controlled Origin Denomination) and DOCG (Controlled and Guaranteed Origin Denomination) wines.

Located in the heart of north-eastern Italy, the Veneto Region has about 70,000 hectares under vine and a yearly production of over 7.8 million hectoliters, including also 22 DOC and 3 DOCG wines.

The vine is grown intensively in the plain and hilly area bordering on the Garda Lake. It offers a diversified production of white wines, such as Soave, Lugana and Bianco di Custoza, sparkling wines, with the revival of Prosecco, and young red wines like Bardolino and Valpolicella. Amarone della Valpolicella is certainly worth a mention among the more structured red wines and Recioto di Soave is one of the best expressions of Italy’s raisin wines.

The most popular grapes, from an ampelographic point of view, are the red varieties of Merlot, Raboso, Corvina, Rondinella and Cabernet and the white varieties of Garganega, Prosecco, Verduzzo and Chardonnay.

Friuli Venezia Giulia
In this little Region in the very eastern part of Northern Italy, bordered by the Alps to the north and by the Adriatic Sea to the south, viticulture has mainly developed in the southern belt.

Here, four production areas can be identified as representing some typical DOC wines of this territory: the hilly area, with the Collio and Colli Orientali DOC wines, which is the homeland of the Chardonnay, Pinot, Sauvignon and Friulano grape varieties; the plain area, where local and international varieties are grown side by side; the coastal area in the most southern part of the Region and, finally, the rough and inaccessible area of the Karst plateau.

In this region, which is a land of white wines, vineyards extend over about 19,000 hectares* and production totals over one million hectoliters of wine, more than a half with Origin Denomination.

Emilia Romagna
This is the Region where the continental Italy merges into the peninsular Italy, a land rich in many different geomorphologic and climatic peculiarities. The landscape is flat in the northern part, towards the Po Plain, and mountainous to the south with the Apennine mountain area. The climate also ranges from continental in the Emilia part of the Region, to mild in the Romagna area washed by the Adriatic Sea.

Viticulture is deep rooted in this region both on the hills and in the plain, with approximately 56,500 hectares* under vine and an average production of 6.25 million hectoliters. Most of the wine-growing areas of this Region can be ideally visited by starting from the Colli Piacentini (Piacenza’s hills) and travelling along the ancient Roman road, the Via Emilia, down to the very south-eastern part of the Colli di Rimini (Rimini’s hills).

From a varietal point of view, Emilia Romagna boasts a great number of local grapes, that is, the red varieties of Bonarda, Lambrusco, Sangiovese, Canaiolo Nero and Montepulciano and the white varieties of Albana, Trebbiano Romagnolo and Pignoletto. International varieties are also well represented by Cabernet, Merlot and Sauvignon.

This mostly mountainous and hilly Region sloping gently to the Adriatic Sea enjoys a fresh and mild climate that is perfect for growing the vine, in particular in the provincial areas of Pesaro and Ancona.

In this Region considerable progress has been made in terms of quality, thanks to a recent effort aimed at a mindful exploitation of the potentials of the territory and of its varieties of grapes. For some years now, traditional varieties, such as Montepulciano, Sangiovese, Ciliegiolo and Verdicchio, have been grown alongside with some international ones.

Vineyards total about 19,000 hectares and the yearly wine production is nearly 750 thousand hectoliters.

A highly varied landscape, ranging from the coast to mountain peaks up to 3000 meters high, leads to a breezy climate and large swings in temperature between night and day, very favorable conditions for viticulture.

The main varieties grown in the four provincial areas of the Region are the traditional Montepulciano, Trebbiano d’Abruzzo, and Sangiovese and the international Chardonnay.

Vineyards cover a total area of about 31,000 hectares and 2.2 million hectoliters of wine are produced by over 50,000 wineries, in which every stage of the wine-making process is being followed with an ever-increasing carefulness.

Located in the South of Italy and extending out into the Mediterranean Sea, the Region of Puglia is characterized by the absence of any mountain ranges and by the presence of plateaus and plains. To the exception of the Tavoliere delle Puglie (Apulian Table), the soil is rather arid and barren, and the climate is warm and usually dry.

Recently, producers have undergone a very positive transformation as they now seek to promote the local grapes as varieties capable of producing premium wines. The most important wine-growing areas are Daunia, Barese, Salento and Tarantino for the outstanding red grape varieties of Negro Amaro, Primitivo, Aglianico and Uva di Troia, as well as for the white varieties of Fiano, Falanghina and Verdeca.

The total area covered in vineyards is 102,000 hectares, among the largest in Italy, and production totals about 5.7 million hectoliters.

Sicily is a historic wine-making island whose wine tradition goes back to the Greeks. Its landscape is particularly suited to wine growing thanks to hills and mountains enjoying a purely Mediterranean climate.

Over the last few years there has been a real renaissance of the Sicilian oenology thanks to increased producers’ awareness of quality and the introduction of international varieties like Merlot, Syrah, Cabernet Sauvignon, Sangiovese, Sauvignon, and Chardonnay. This new approach based on quality has also been beneficial to the promotion of local grapes, such as the white varieties of Grillo, Grecanico, Catarratto, and Inzolia and the red varieties of Nero d’Avola and Frappato.

The most important wine-growing areas can be found in the provinces of Palermo, Trapani and Agrigento; although also in the minor islands there are supreme wines, such as the raisin wines of Pantelleria and the Malaysia of Lipari.

Vineyards total approximately 111,000 hectares and the average production is over 4.5 million hectoliters.