Top 100 Italian Wine Appellations

Brunello di Montalcino is a red Italian wine produced in the vineyards surrounding the town of Montalcino in the Tuscany wine region. Though it was initially considered to be made from a separate grape variety named Brunello, it was later discovered that the grape used in the production of the wine is in fact Sangiovese. Regarded as one of the most renowned Italian wines, Brunello di Montalcino was awarded the designation of origin (DOCG), and it is produced with 100% Sangiovese grapes. At first, it comes off as juicy and spicy, with notes of oregano and balsamic, and it may develop strong aromas of cherry and leather. The wine pairs well with red meat and rich, tomato-based dishes, and it usually sells at a lower price than the prestigious Barolo wines.Expand

This full-bodied, red wine is made from Nebbiolo grapes in a small area in Piedmont with a unique soil and climate conditions. It has been produced since the 19th century, and soon after its invention, it became a favorite among the Italian and European nobility. According to Italian DOCG regulations, Barolo needs to matured for at least 36 months, while those aged for five years carry the prestigious Riserva label. It is a robust, but elegant wine, which is very high in tannins that soften with aging. Because of its distinctive notes of rose petals, dark fruit, tobacco, mocha, tar, and truffles, it pairs well with various dishes. Serve it with beef or game meat, aromatic tomato and truffle sauces, or aged and blue cheese varieties.Expand

Amarone della Valpolicella (DOCG) is a rich, dry Italian red wine made from dried grapes of the varieties Corvina, Corvinone, Rondinella, and Molinara. It is considered to be the most prestigious wine of the Veneto region and one of the most important Italian big reds, which is usually highly priced. The wine ages exceptionally well and though the minimum required period for the prestigious Amarone Riserva is four years, great producers tend to age it much longer. Amarone is an incredibly flavorful, concentrated wine, with aromas of fruit jams, cinnamon, chocolate, and spices. It is recommended to pair it with grilled, braised or roasted meat, game, or well-aged cheese varieties.Expand

Montepulciano d'Abruzzo is a medium-bodied red Italian wine that is produced in all four provinces of Abruzzo. The wines must be made from at least 85% of Montepulciano grapes, while the only other permitted variety is Sangiovese. Though Montepulciano d'Abruzzo wines may vary in style, they are typically dark-red, with earthy notes of dark fruits and spices. They have some aging potential and are mostly at the low end of the price spectrum. This food-friendly wine pairs well with lamb, beef, and tomato-based pasta dishes. Montepulciano d'Abruzzo should not be mistaken with a Tuscan village of the same name, famous for its wine Vin Nobile di Montepulciano (made from Sangiovese grapes).Expand

Chianti Classico is a historical heartland of the Chianti wine region. The wines produced in the area must be made with a minimum of 80% Sangiovese grapes and have to age in oak for at least 12 months. They typically display aromas of red fruit, but the scent of violets is always present in Chianti Classico as the most specific element. You might also find notes of sour cherries, oregano, salami, coffee, and even tobacco, while the Riserva label, which must be aged for at least two years, will usually have a hint of spiciness. Having these savory flavors, along with high acidity and firm tannins, they are incredible wines to pair with food, especially charcuterie, aged cheeses, or tomato-based dishes, while aged styles perfectly match braised, roasted, or grilled meat. The black rooster (Gallo Nero) is a registered trademark symbol of a consortium that controls the production of Chianti Classico and awards the sign under very strict regulations.Expand

Barbera d’Asti (DOCG) is an Italian red wine produced on the hilly vineyards in the provinces of Asti and Alessandria in Piedmont. The minimum of 90% Barbera grapes must be used in its production, while the other 10% may be made up with Freisa, Grignolino or Dolcetto varieties. The wines are mostly ruby red and well-balanced, with notes of red and black fruits, while Superiore varieties, which are aged for at least six months in wood, may have hints of spiciness. The wine pairs well with dark meat, mushrooms, matured cheese, and braised greens.Expand

Chianti wine is a red blend from Chianti, a small region in Tuscany, Italy. Made with a minimum of 70% Sangiovese grapes, a wine calling itself Chianti is allowed to be made almost anywhere in Tuscany, and the entire region is divided into seven sub-zones, with the renowned Chianti Classico being its historical heartland. These dry, ruby-red wines have been praised for their aromas and flavors of red cherry fruit, herbal nuances, and underlying earthy notes. Depending on maturation, the area of production, and the percentage of Sangiovese, the wines range from light to full-bodied and are often described as food-friendly wines that can match a variety of dishes. Young and lively styles pair well with appetizers, while aged varieties go well with braised and roasted meat.Expand

Made entirely from the Moscato Bianco grapes, Moscato d'Asti is a fragrant, not overly sweet fizzante (semi-sparkling) wine that is produced mainly in the province of Asti and the nearby Alessandria and Cuneo. The wine is delicate, floral, and aromatic, with hints of peach, apple, pear, pineapple, sage, lime, and orange. Because it is sweet and low in alcohol, it naturally pairs with desserts, especially those made with apples, berries, peaches, hazelnut, and lemon, but it also works well with fresh salads, charcuterie, antipasto plates, or cheese. The wine should not be confused with Asti Spumante, a fully sparkling version that falls under the same Asti DOCG.Expand

Primitivo is a red grape variety grown in Puglia but considered genetically identical to Zinfandel in California and Crljenak Kaštelanski in Croatia. In Italy, the grape is predominately used in the production of Primitivo di Manduria (DOC), and its sweet DOCG version Dolce Naturale. Dry Primitivo di Manduria wines can be enjoyed young, while the oak-aged varieties result in wines that are softer in tannins. The wines are rich, full-bodied, and high in alcohol, with flavors of dark fruits and hints of earthy leather notes. Because of its bold character, Primitivo di Manduria pairs well with roasts, grilled meat, and hearty pasta dishes.Expand