Trip Guide: Wine Tasting in Italy

• Chianti: Perhaps the most iconic Tuscan wine, Chianti is primarily made from Sangiovese and is known for its bright acidity, cherry flavors, and earthy undertones. The Chianti Classico zone, situated between Florence and Siena, represents the heart of the Chianti area, producing wines of higher quality and with stricter production regulations.
• Brunello di Montalcino: Made from a specific clone of Sangiovese known as Sangiovese Grosso or Brunello, these wines are known for their depth, longevity, and complexity. Brunello di Montalcino must be aged for a minimum of five years before release, including at least two years in oak barrels.
• Vino Nobile di Montepulciano: This wine, also based on Sangiovese (locally called Prugnolo Gentile), offers a slightly lighter and more approachable alternative to Brunello, with a minimum aging requirement of two years, of which one must be in oak barrels.
• Super Tuscans: A term coined in the 1970s for Tuscan red wines that didn't conform to traditional blending laws and often used international grape varieties. These wines, such as Tignanello and Sassicaia, have gained international acclaim for their quality and innovation.

• Barolo and Barbaresco: These wines, made from Nebbiolo, are Piedmont's crown jewels. Barolo is often described as one of Italy's greatest wines, known for its rich flavors, firm tannins, and potential for aging. Barbaresco, while slightly softer and more approachable in its youth, also ages beautifully. Both wines are produced in strictly defined areas and must adhere to rigorous production standards.
• Barbera d'Asti and Barbera d'Alba: These wines are made from Barbera, Piedmont's most widely planted grape variety. They are known for their deep color, low tannins, and high acidity, making them versatile with food.
• Dolcetto d'Alba: Dolcetto wines are typically consumed young and are appreciated for their fruity flavors and soft tannins. They offer a more approachable and everyday drinking option compared to the region's more austere Nebbiolo wines.
• Gavi: Produced from the Cortese grape, Gavi is a refreshing and mineral-driven white wine, known for its crisp acidity and citrus flavors.
• Moscato d'Asti: A lightly sparkling, sweet wine that is lower in alcohol and showcases the floral and fruity character of the Moscato grape.

• Glera: Formerly known as Prosecco, Glera is the primary grape used in the production of Prosecco, the sparkling wine that has gained international fame for its refreshing, approachable style.
• Corvina, Rondinella, and Molinara: These are the principal grapes used in the red wines of Valpolicella, including Amarone, a rich and potent wine made from partially dried grapes.
• Garganega: The leading white grape variety in Soave, producing aromatic and crisp wines with a range of complexities depending on the production method and vineyard location.

• Prosecco: Originating from the area between the towns of Conegliano and Valdobbiadene, Prosecco is a sparkling wine that ranges from dry to slightly sweet. It is made using the Charmat method, which involves secondary fermentation in large steel tanks.
• Valpolicella: This region is known for its versatile red wines, from the light and fruity Valpolicella Classico to the rich and concentrated Amarone della Valpolicella and sweet Recioto della Valpolicella.
• Soave: Soave wines are made from Garganega grapes. They range from light and refreshing to more complex versions from the Soave Classico zone, known for their minerality and aging potential.
• Bardolino: Located on the shores of Lake Garda, Bardolino produces light red wines similar to Valpolicella. However, they are typically less intense, even if they are made from the same blend of grapes.