Food - Drink
How Italian Wine Differs By Geographical Region
By CHLOÉ ASTOR ST. CLAIR
Northern Italy
Although dominated by the Alps, agricultural land can be found tucked between mountains and on hillsides, which give northern wine its prominent acidity. Silky reds with tangy berry, violet, and smoky notes are produced to the west, and rich fruit and woodsy notes dominate to the east, while crisp white wines with grassy, citrusy notes come from the northern border.
Central Italy
The most famous Italian wines come from Central Italy, and the region’s most prominent wines, like the Chianti Classico, are produced with the robust sangiovese red wine grape. For white wine drinkers, the region is known for its trebbiano, vernaccia and pecorino grapes which produce white wines with notes of ripe stone fruit, citrus, and white flowers.
Southern Italy
In the boot of Italy, wine regions are scattered across volcanic slopes rich with nourishing minerals, which help produce wine that is by turns fleshy, ripe, inky, smoky, and tropical. Red wines from this region are full-bodied, deeply colored, heady and potent, while whites are fragrant and fruit-driven with lemony, pear and saline notes or notes of tropical fruits.
Italian Islands
The Italian islands are known for producing refreshing whites, fruity rosés, and brazen reds. Pantelleria is known for a distinct style of sweet wine, while Sicily offers cool, fruity whites with notes of melon and honeysuckle and bold reds with spicy notes like chili flake and licorice, and on Sardinia they produce herbal, rustic reds and citrusy whites with notes of green apple.