Wines from Italy at Ritschard Weine

Discover the best Italian wine: a high-quality selection of the finest Italian wine at Ritschard Weine.

Bella Italia – the wine country of superlatives

There is no other European country that can match Italy in terms of viticultural diversity. With over 2,000 indigenous grape varieties, Italy offers a unique and vast selection of wines. What makes Italy so special is that from north to south, there is no region in Italy that does not produce wine. Viticulture is practised in no fewer than twenty different regions. These can be divided into three main regions: Northern Italy, Central Italy and Southern Italy, all of which are known for their unique wine regions.

History and culture of Italian viticulture

Italy has played a crucial role in the history of viticulture worldwide. The origins of viticulture on the Italian peninsula can be traced back to the Greek colonies in the south of present-day Italy, but the Etruscan culture also had a great influence on the history of viticulture. At the height of the Roman Empire under Emperor Trajan, the empire stretched across three continents, dominating the entire Mediterranean region as well as areas in Gaul, Britain and around the Black Sea. During this time, trade, art and culture in many parts of the empire reached an initial peak.

Historic wine-growing regions such as Tuscany and Piedmont are examples of the long tradition of viticulture in Italy.

Wine-growing benefited significantly from the influence of the Romans, who made significant advances in what are now classic wine-growing countries such as Switzerland, Germany, France, Italy, Austria, Portugal and Spain. Under Roman civilisation, wine became an integral part of everyday culture in many parts of the empire and was accessible to all sections of the population. With the expansion of the Roman Empire, viticulture spread increasingly, as the growing demand could no longer be met by Italy alone.

Roman writers such as Cato the Elder, Columella, Horace, Palladius, Pliny, Varro and Virgil provided valuable insights into the role of wine in everyday culture and documented the state of viticulture in their time. Today, their works give us a comprehensive overview of the importance of wine in ancient Rome.

Geography and climate

Italy is characterised by mountains and the Mediterranean Sea, with the Alps in the north protecting the boot from bad weather fronts and cold north winds.

The climatic conditions in Italy are ideal for viticulture, as the mild climate and diverse geographical conditions offer optimal growing conditions.

Apennines as a natural weather divide

The Apennines run through the country from north to the tip in Calabria. With a length of over 1500 km, it is not possible to make any general statements, but one thing is certain: the mountain range serves as a meteorological divide, where the best quality vineyards are almost always located on the slopes. While the fertile soils in the valleys have traditionally been used for growing grain, fruit and vegetables, the poorer slopes have always been reserved for wine and olives. Thanks to the warm to hot summers with subsequent long, sunny autumns, the grapes generally ripen well and thus contribute good quality to the harvest.

Selected Italian wine-growing regions and their wines

To date, around 1,000 varieties have been registered in Italy, of which 400 are still permitted or recommended for viticulture in various wine regions in the DOC regulations. The grape varieties Barbera, Malvasia, Montepulciano, Nebbiolo, Sangiovese and Trebbiano, Nero d'Avola and Roero Arneis are the most important grape varieties for Italian wines. In addition to the native grape varieties, internationally known grapes such as Chardonnay, Sauvignon blanc, Pinot Noir, Merlot, Cabernet Sauvignon, etc. are also grown in Italy for wine production. Sangiovese also plays a special role among Italian grapes, as it is the main component of grapes used to make classics such as Chianti or Brunello di Montalcino.

Pinot Grigio – the Italian light-footed variety

Pinot Grigio grapes are cultivated throughout Italy. You can find them in Friuli-Venezia Giulia, Veneto, South Tyrol-Trentino, Tuscany, Umbria, Lombardy, Valle d'Aosta and Abruzzo. As a mutation of Pinot Noir, it belongs to the Pinot family and thus originates from France.

With a few exceptions, Italian Pinot Grigio wines are light-bodied and without oak notes, in order to emphasise the fruit. They typically have a short finish and are of average to good quality. A large proportion of the production comes from the Veneto region in north-eastern Italy, where it is sold labelled as DOC delle Venezie or IGT Veneto. A much more complex and full-bodied style, on the other hand, can be found in Friuli-Venezia Giulia in the north-eastern corner of Italy. Pinot Grigio has been one of the most successful wines of the last decade, and has been exported from Italy in huge quantities.

The fact that this grape is grown in a wide variety of regions in Italy also leads to a wide range of styles. While a Pinot Grigio from South Tyrol is green and fruity, light and high in acidity, the vineyards in Trentino are lower, meaning that the Pinot Grigio matures better. The wines from this region have aromas of ripe peach and apricot, medium acidity and a medium body. From southern Friuli, on the other hand, thanks to low altitudes and Mediterranean influences, come the most luscious, ripe Pinot Grigio. They show notes of stone fruits and exotic fruit, have little acidity and a full body.

Full-bodied Barbera red wines from Piedmont

Red wines made from the Barbera Nera grape are vinified around Barbera, the town of the same name in the Piedmont region. These are wines known for their powerful structure and pronounced aromas of red plums and red cherries, with occasional peppery notes. They are characterised by low to medium tannin content, a full-bodied flavour and a deep ruby red colour.

Usually, these wines do not have an oak note. However, some winemakers also age this wine in oak barrels for a period of time to give it more complexity. Even when grown in hot climates, they retain their strong acidity and can reach an alcohol content of up to 15.5% vol. The best quality Barbera wines come from the DOCG Barbera d'Asti, not far from the eponymous gourmet capital of Piedmont.

Due to their lower tannin content, these wines should generally be drunk younger than Nebbiolo wines. Very good or outstanding wines made from Barbera Nera grapes do have a good ageing potential, but they never reach the quality of Nebbiolo wines. A large part of the harvest is also used to produce a lighter red wine, which is lightly sparkling as frizzante and serves as a refreshing thirst quencher in summer.

Fascinating Barolo

The Nebbiolo grape variety, which is native to Piedmont, is known for its noble, tannin-rich, expressive red wines, which also require a long ageing process. However, the grape variety is also cultivated in Lombardy and, to a lesser extent, in the Aosta Valley. Nebbiolo is one of the grape varieties that ripen the slowest, but it also maintains its quality over a long period of time. The name Nebbiolo is derived from ‘nebbia’, which means fog, and refers to the white coating on the berries that becomes visible when they are fully ripe. Fog often covers the hills in Piedmont when the thick-skinned, small-berried grapes are ripe. This leads to significant vintage fluctuations in Nebbiolo wines, depending mainly on the weather in autumn.

The beginnings of Nebbiolo cultivation probably go back to ancient times, especially in the hills of Monferrato and the Langhe, where this grape variety is already mentioned in writings from the 13th and 14th centuries. A famous and world-renowned wine is the Barolo. It is made from 100% Nebbiolo grapes. It is named after the village of Barolo, which has a population of just under 700 and is located just 15 kilometres from Alba, the truffle capital of Piedmont. These reds are among the best Italy has to offer, and according to James Suckling, they can stand up to international comparison with both Burgundy and Bordeaux.

Sangiovese and Montepulciano dominate central Italy

Sangiovese and Montepulciano are the most important dark grape varieties in central Italy. Both thrive in the warm climate of this region and produce powerful red wines. The Apennine Mountains, Italy's central mountain range, runs through the country, separating Tuscany in the west, where Sangiovese dominates, from Abruzzo in the east, where Montepulciano is widespread.

Tuscany – Home of Chianti

The Sangiovese grape produces dry wines that are characterised by high levels of tannins and acidity, as well as aromas of red fruits such as cherries and plums and notes of dried herbs. Although this variety is widely grown throughout Italy, it is particularly associated with the red wines of Chianti in central Tuscany. There, Sangiovese dominates, although the wines are often complemented by small proportions of other dark grape varieties.

DOCG Chianti

This appellation covers a large area in the foothills of the Apennines and produces wines of varying quality. Many wines labelled as DOCG Chianti are simple, affordable and not designed to be aged for long.

DOCG Chianti Classico

This appellation, which is at a higher elevation than the larger DOCG Chianti, allows the Sangiovese grapes to ripen longer. A typical DOCG Chianti Classico wine is medium-bodied, with intense aromas of red fruits and hints of dried herbs. It is often aged in oak barrels to refine the tannins and develop complex aromas that hint at cloves and cedar. The best wines develop additional notes of meat and leather with bottle aging.

DOCG Chianto Classico Riserva

This appellation has even stricter regulations for aging, with the result that these wines can also exhibit tertiary flavours when released.

Speciality: DOCG Brunello di Montalcino

This wine comes from the warm, sunny town of Montalcino in the south of Tuscany and is characterised by its powerful and full-bodied structure. With a high tannin and acidity content, it requires a longer ageing period in oak barrels before it comes onto the market. These wines have excellent potential for maturing in the bottle. The term ‘Brunello’ refers here to the local name for Sangiovese.

Abruzzo – home of Montepulciano

In Abruzzo, the Montepulciano grape produces deep, dark wines with medium acidity and firm tannins, and aromas of black fruits such as plum and cherry. This grape is particularly well known for the production of the DOC Montepulciano d'Abruzzo from eastern central Italy. Large quantities of inexpensive Montepulciano wines come from this region, which are usually simple, fruity and intended for quick enjoyment. The more concentrated wines often mature for a short time in oak barrels.

Primitivo from Puglia

This grape variety plays an important role in two countries: in the USA it is known as Zinfandel, while in the southern Italian region of Puglia it is cultivated as Primitivo.

It is a dark grape variety that needs a warm climate to fully ripen. As it ripens, the aromas develop from fresh red fruits such as strawberries and raspberries to intense black fruits such as plums, blackberries and blueberries. Often some grapes start to raisin before others have fully ripened, resulting in high sugar levels and aromas of dried fruit such as prunes and raisins.

In Puglia, soft, fruity and dry red wines are often produced for the mass market. Particularly good to outstanding wines are produced when yields are limited. These top-quality Primitivos from Puglia, which you can find in our online shop, offer excellent value for money.

Valpolicella from Veneto

The name ‘Valpolicella’ sounds enticing. This wine region is located in northeastern Veneto, where the Corvina grape is grown. Corvina is known for its low to medium tannin content, lively acidity and aromas of red fruits such as cherries and plums.

Corvina is the main grape variety in the Valpolicella area and usually dominates the cuvées, although other local varieties are permitted. A simple DOC Valpolicella is typically light-bodied, fruity and uncomplicated in flavour. It is rarely aged in new oak barrels to preserve its freshness and should be enjoyed young. The DOC Valpolicella Classico comes from the hilly core area (‘Classico’) of the region and is characterised by more body and complexity than the regular DOC Valpolicella.

The appassimento method is also widely used in Veneto. Here, the grapes are dried in special rooms after harvesting to concentrate the sugar, acid, tannin and aroma content. The DOCG Amarone della Valpolicella is a dry to semi-dry red wine made from these partially dried grapes. The result is a full-bodied wine with a high alcohol content (about 15% vol.), intense tannins and pronounced aromas of fresh and dried fruits. Particularly good Amarone wines also benefit from longer bottle ageing. The DOCG Recioto della Valpolicella, on the other hand, is a sweet red wine made from the same dried grapes. Due to the high sugar content of the grapes, the yeast cannot fully ferment the sugar, resulting in a sweet, rich wine.

The Italian quality system

Italy has a comprehensive wine quality system that is divided into three main levels: DOCG, DOC and IGT. Currently, there are 76 DOCG wines in Italy that have a controlled and guaranteed designation of origin, 330 DOC wines with a controlled designation of origin and 118 IGT wines that are classified as country wines.

These quality levels reflect the different levels of the Italian wine classification, with DOCG being the highest level, followed by DOC and IGT.

In addition to these categories, there are other designations that indicate special types of storage, such as ‘Riserva’ or ‘Vecchio’, which signal longer barrel storage than prescribed. The term ‘Superiore’ is generally used for wines that have a higher alcohol content than the standard DOC wine.

Italian wine law was last reformed in 2009, based on the French model. Prior to this reform, the laws enacted in 1963, shortly after the founding of the European Economic Community (EEC), applied. The first DOC wine to come onto the market, in 1966, was Vernaccia di San Gimignano. The 2009 reform placed particular emphasis on the protected designations of origin in order to further ensure the quality and authenticity of Italian wines. All unclassified wines in Italy, as in other European countries, are categorised into categories such as wine, country wine, quality wine and predicate wine.

The highest quality level is the DOCG (Denominazione di Origine Controllata e Garantita).
DOC wines (DOC = ‘Denominazione di Origine Controllata’) must come from a clearly defined growing area.
IGT (‘Indicazione Geografica Tipica’) refers to country wine and requires a typical regional feature.

Our best wines from Italy

Bella Italia is a unique wine country. You will find a wide selection of the best Italian wines in our online shop. From well-known brands to small, independent winemakers, you can choose from fresh, fruity white wines, summery rosé wines with a fruity, mineral structure, to full-bodied and complex red wines of the highest quality.

The perfect wine for every dish

When it comes to pairing Italian wines with food, the possibilities are rich and varied, reflecting the diversity of Italy's wine regions and culinary traditions.

Classically, Barolo pairs perfectly with braised beef dishes such as Brasato al Barolo, where the wine's strong tannins complement the rich flavours of the meat. In Tuscany, a big T-bone steak, or bistecca fiorentina, is ideally paired with a Brunello di Montalcino or a Chianti Classico Riserva, which provide the structure and depth to complement the steak's savoury profile.

If you are enjoying seafood dishes, a crisp Vermentino from Liguria pairs beautifully with light seafood pastas like trenette al pesto. For a more rustic dish like arrosticini (lamb skewers) from Abruzzo, the medium body and fruity notes of Montepulciano d'Abruzzo provide a perfect balance.

In Emilia Romagna, Lambrusco Secco is a great match for Prosciutto di Parma, where the wine's soft taste complements the salty, spicy flavours of the charcuterie. For a Roman classic like spaghetti alla carbonara, a dry white wine like Frascati is ideal, its crisp acidity interrupting the richness of the dish.

Finally, for Italian desserts such as tiramisu, you should opt for a sweet Vin Santo or a rich Cream Sherry to balance the creamy and coffee-like flavours of the dessert. This wide range of wine pairings shows how Italian wines can beautifully complement the flavours of different dishes, making every meal an unforgettable experience.

Questions and answers about Italy as a wine-producing country

Which wine is Italy best known for?

The most widespread grape variety in Italy is Sangiovese, grown on 71,500 hectares. It is used to make some of the country's finest wines, including Chianti Classico, Vino Nobile di Montepulciano and Brunello di Montalcino. In second place is the Montepulciano grape, cultivated on 86,000 hectares.

What wine do you drink at an Italian restaurant?

Light to medium-bodied red wines such as Pinot Noir, Cabernet Franc or Garnacha go well with the Italian classic pizza, for example pizza pepperoni, pizza Margherita or pizza mushrooms. Sweet wines such as an Italian Vin Santo, an ice wine or a cream sherry go particularly well with Italian desserts such as tiramisu.

What white wines are produced in Italy?

The most famous Italian white wines are made from the Arneis, Chardonnay, Cortese, Garganega, Goldmuskateller, Inzolia, Lugana and Pecorino grape varieties.

What wine do the Italians drink?

The most well-known grape varieties include Sangiovese and Nebbiolo, which are used to make renowned wines such as Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano.

Which wine comes from Italy?

The most famous Italian wines include Barolo, Amarone, Lambrusco, Prosecco, Chianti and Brunello di Montalcino. The country's most important wine-producing regions are South Tyrol, Piedmont, Lombardy, Friuli-Venezia Giulia, Tuscany and southern Italy.