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| This dramatically beautiful volcanic island has cool winters, long hot summers and warm, late autumns. This makes it a wonderful place for vine growing, therefore it is no surprise that it has more vineyards than any other region of Italy. Emphasis has been shifting over recent years from quantity to quality however, with a great deal of investment in the vineyards and wineries leading to the production of premium quality wines. International grape varieties such as Shiraz, Merlot and Chardonnay have shown great promise, but it is Sicily's native varieties such as Nero d'Avola, Inzolia and Grecanico which are producing the most exciting results. |
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| The island of Sardinia is marked out by its own unique character due to its geographical isolation from the rest of Italy, and this is clearly reflected in the wine making of the island. Sardinia, like Sicily, still retains its heritage of vinifying traditional grape varieties, many of which are not found elsewhere in Italy. Among DOC wines, whites prevail by nearly two to one over reds, with Vermentino dominating dry whites. The most important native red wines are Cannonau, Carignano and Monica. Although these can by dry or sweet, the current trends favour dry, full bodied yet approachable styles. |
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| Most of the land in Calabria, which forms the "toe" of the Italian boot, can be classed as steep, rocky, highland. There is little land which is suitable for viticulture, therefore this is another region which concentrates on producing quality wines rather than quantity. Two grape varieties dominate: Gaglioppo for the reds and Greco for the whites. These grapes are used to make one of the best known wines from this region, Ciró, which grows in low hills along the Ionian coast - there are red, rose and white versions. Other native varieties are also starting to show class, such as Magliocco, Greco Nero, and some producers are starting to use international varieties such as Cabernet Sauvignon in their blends. |
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| Campania was a renowned wine producing region even back in ancient Roman times. Until relatively recently it was still a major wine producing area, but many growers have now ceased cultivating the land in search of other trades. Those that have remained have concentrated on producing quality wines rather than quantity, and have contributed to a revival in the region's reputation for winemaking. Taurasi (the "Barolo of the South" due to its size and ability to age), Fiano di Avellino and Greco di Tufo are rated amongst Italy’s most distinguished wines. |
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| Puglia, the heel of the Italian boot, is a long, relatively flat region with a prolific production of wine. As the demand for strong blending wines has diminished, Puglia’s producers have increasingly concentrated on producing premium quality wines. This has resulted in some excellent bottlings of dry, balanced reds, whites and rosés from a great range of grape varieties, both native and international. |
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| Lazio used to be known only for fresh, easy to drink white wines, but this has now changed. The area now also produces a variety of oak aged whites and exciting reds. Great amounts of time, effort and research have gone into changing areas that are not traditionally associated with wine producing into modern, productive vineyards, with stunning results. |
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| The Abruzzo region spans from the the Adriatic coast to the east and the Appenine mountains to the west, boasting a wide range of microclimates in between. Consequently it is a region where vines grow easily and prolifically. Most wines produced are either from Trebbiano, which produces mainly youthful, light white wines, or Montepulciano, which can produce a range of styles from cherry pink Cerasuolo to full bodied reds which while attractive when young, can have good ageing potential. |
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| Umbria is a perfect wine producing region, with its gentle, rolling hills and a favourable vine growing climate. Historically the most well known wine from this region has always been Orvieto, originally semisweet or abbocato in style. More recently it has been modified into a crisp, dry, modern wine which today is one of Italy's best selling DOC whites. |
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| The Marche area is well known for the production of Verdicchio, a wine that became famous in the 1950s due to the clever marketing of its distinctive green amphora bottle. Despite its continuing popularity, today producers are also focusing on premium level Verdicchio wines of different styles, some of which are able to develop impressive depth and complexity with age. Red wines are based chiefly on Sangiovese and Montepulciano, sometimes blended together, such as in the production of Rosso Conero DOC. |
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| Tuscany was well known for decades for producing large volumes of Chianti in straw flasks, but this has changed. Many winemakers moved from Piedmont and Veneto to Tuscany, bringing with them innovation and new ideas. Traditional wines based on the native Sangiovese, such as Chianti, Brunello di Montalcino and Vino Nobile di Montalcino were revamped, and some thoughtful experimentation with imported vines such as Cabernet Sauvignon gave rise to some excellent non D.O.C. wines; many of these "Super Tuscans" acquiring a cult like status. |
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| The wines from this region are refreshingly different any other. In particular, Emilia's premier wine, Lambrusco, is a distinctive frothy red wine from grapes grown on high trellised vines, mainly in the flatlands south of the Po river. Although much Lambrusco is a sweet and easy going wine, it can also be a deep purple, full bodied, sometimes dry sparkling wine; this authentic style is an unparalleled match for the region's rich cuisine. |
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| Although Piedmont does not produce a large volume of wine, it has the most DOC and DOCG zones in the whole of Italy. The majority of the region's vineyards are located in the Langhe and Monferrato hills, where the overwhelming majority of wines derive from native vines such as Nebbiolo, Barbera, Dolcetto and Cortese. The best known wines are Barolo (the "king of wines") and Barbaresco, both from the Nebbiolo grape. These both possess powerful structure, austerity and great ageing potential, although today many are made in a more modern, approachable style. Barbera has also emerged as a wine to take seriously alongside these greats, often with good ageing potential. Asti ranks as the world's most popular sweet sparkling wine, while Gavi and Arneis lead the way among the still whites. |
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| The Veneto is made up of boundless acres of vineyards, stretching from the Adriatic shores around Venice along the Po Valley towards Verona. While in the 1960's and 70's the area was best known for producing large quantities of low priced, generic wines, thankfully the demand now is for quality wines from choice vineyards. Both native and international grape varieties are embraced in this large region which boasts a wide range of styles of wine, from rich, full bodied Amarone to crisp, sparkling Prosecco. |
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| This region is usually known more for its industry than for winemaking. However, the small amount that is made from this region can be superb, such as Pinot Nero D.O.C. wines from Oltrepo Pavese and internationally reknowned bottle-fermented sparkling wines from Franciacorta. |
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| The winemakers of this region love to let the natural qualities and character of the grapes shine through. The best wines come from the vineyards in the Collio and Colli Orientali, where a glowing reputation has been established for modern, distinctive Italian white wines by a number of relatively small wineries and estates who grow their vines on hillside terraced slopes, or 'ronchi'. |
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| Trentino Alto-Adige is Italy’s most northern region. The area is mainly steep and rocky with only a small percentage of the land suitable for cultivation. However, where it is possible, the temperature fluctuations from day to night heighten the flavours and aromas of the fruit. Aromatic white grape varieties in particular are grown very successfull, such as Sauvignon Blanc and Gewurztraminer, while the quality of Chardonnay and Pinot Grigio from some cellars can also stand with Italy's finest. Red grape varieties are also popular; both international varieties such as Cabernet Sauvignon and Merlot, and indigenous varieties like Teroldego and Marzemino. |
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