Cantine Florio Fine Marsala NV

Italy

Wine is made in all 20 of Italy’s regions, from Alpine valleys to Mediterranean islands. Much of that variety comes from grapes with deep local roots. In Piedmont, Nebbiolo gives Barolo and Barbaresco their perfume and firm tannins. In Tuscany, Sangiovese brings red cherry and bright acidity to Chianti Classico and Brunello di Montalcino. Veneto spans a different range, from fresh, Garganega-based Soave to Amarone della Valpolicella, made from grapes dried before fermentation. Italy’s whites and sparkling wines are just as varied. The Marche is known for Verdicchio, while Sicily’s Mount Etna produces whites based on Carricante and reds led by Nerello Mascalese. In southern Italy, Campania is home to both Fiano di Avellino and the structured Aglianico reds of Taurasi. For bubbles, look to the orchard fruit of Glera-based Prosecco or the fine mousse and bready notes of Franciacorta, which gets its sparkle from a second fermentation in the bottle. An Italian label often leads with a place name. DOC and DOCG identify protected denominations with rules for where and how the wine is made. IGT also identifies a geographic origin and can give producers more latitude in their choice of grapes and blends.