Italian red wine

As the world’s largest wine-producing country, it should be no surprise that Italy leads the charge in creating premium red wines across its 20 wine regions. Some of the world’s best-loved red wines call Italy home, from Barolo and Barbaresco to Chianti, Montepulciano and the new, inventive Super Tuscans blends.

Thanks to a variety of climates and landscapes and a long winemaking history dating back to classical times, Italian red wines run the gamut of quality, flavour and texture. And let’s not forget their food-friendliness. With their higher acidity and tannins. Italian red wines are tailor-made to be the perfect partner for all types of food.

Italy has a wealth of native grape varieties, many of which are used to produce the country’s notable red wines. Here are six of the more well-known:

• Sangiovese – Italy’s most planted grape is the backbone of many Tuscan reds, including Chianti and Brunello di Montalcino. Sangiovese wines typically have high acidity and tannins. Expect flavours of red cherries and aromas of dried herbs and floral hints. This grape thrives in hot, dry climates and well-drained soils.
• Nebbiolo – The pride of Piedmont, Nebbiolo is used to make the world-famous Barolo and Barbaresco wines. Nebbiolo wines are powerful and full-bodied, with punchy tannins and flavours of red cherries, rose petals, tar and anise. It’s a late-ripening variety that requires a long growing season.
• Barbera – Also native to Piedmont, Barbera is an early ripening grape that adapts well to different climates. It makes juicy, fruit-forward wines with notes of black fruits and spice. Despite its deep colour, Barbera has few tannins, making it a versatile, food-friendly and easy-drinking wine.
• Montepulciano – Grown in Abruzzo, Montepulciano produces dark, rustic wines with ripe black fruit flavours and warming spice notes. The grape has a thick skin that contributes to its deep colour and high tannin content.
• Nero d’Avola – Sicily’s most important red grape, Nero d’Avola makes robust, full-bodied wines with black plum, pepper and liquorice flavours. The grape loves the heat and has excellent drought resistance.
• Corvina – Corvina is the leading grape in Veneto’s Valpolicella and Bardolino blends. It is also known for its contribution to the rich, opulent Amarone della Valpolicella blend. The grape’s high acidity and sour cherry flavour make it ideal for the appassimento process used in Amarone production, where it develops complex fig, chocolate and dried fruit notes.

International red grape varieties, including Cabernet Sauvignon, Merlot, Shiraz, Pinot Noir (known locally as Pinot Nero), Petit Verdot and Cabernet Franc thrive throughout Italy’s numerous wine regions.

Red wine is made throughout Italy, with each renowned region creating unique wines with every vintage. Top red wine-producing regions include:

• Tuscany – Located in central Italy along the Tyrrhenian Sea, Tuscany is known for its hilly landscape and Mediterranean climate with hot, dry summers and mild, wet winters. Sangiovese is the region’s key grape, producing everything from the bright, cherry-flavoured wines of Chianti to the powerful, long-lived Brunello di Montalcino. “Super Tuscan” wines often blend Sangiovese with international varieties like Cabernet Sauvignon and Merlot, offering a modern twist on Tuscan winemaking.
• Piedmont – Nestled at the foot of the Alps in northwestern Italy, Piedmont enjoys a continental climate with cold winters and hot, dry summers. Nebbiolo, used to make the prestigious Barolo and Barbaresco red wines, blooms late but ripens early, making it well-suited to the region’s misty autumns. Barbera and Dolcetto grapes are widespread here, offering lighter, more approachable styles.
• Veneto – Situated in northeastern Italy, Veneto has a diverse climate, with cooler areas to the north influenced by the nearby Alps and warmer Mediterranean conditions in the south. The region is best known for its Valpolicella wines, including Amarone della Valpolicella, made from partially dried Corvina and Rondinella grapes, resulting in rich, luxurious wines with a distinctive raisin sweetness.
• Abruzzo – Located in central-eastern Italy, Abruzzo features a diverse climate, with cooler conditions in the high-altitude inland areas and a warmer Mediterranean climate along the coast. Montepulciano is king here. Montepulciano d’Abruzzo wines are typically full-bodied, with soft tannins and ripe red and black fruit flavours.
• Sicily – This Italian island experiences a hot, arid Mediterranean climate moderated by the surrounding seas and high altitude in the case of vineyards on Mount Etna. Nero d’Avola, Sicily’s flagship red grape, makes full-bodied, fruit-forward wines. Nerello Mascalese, grown on the slopes of Etna, creates elegant, aromatic reds often compared to those made from Nebbiolo.
• Puglia – This southern region is renowned for its intense, full-bodied reds made from Primitivo and Negroamaro grapes.
• Emilia-Romagna – Known for its slightly sparkling red Lambrusco.

Italy is famed for its diverse range of exceptional red wines, with some of the more well-known including:

• Barolo – Made from Nebbiolo grapes, Barolo is a medium-bodied yet tannic and well-structured red wine from the Piedmont region. It’s known for its richness, impressive ageing ability and flavours of red fruit, rose, liquorice and sometimes tar.
• Barbaresco – Also from Piedmont and made from Nebbiolo, Barbaresco is similar to Barolo but tends to be lighter in style and matures earlier. It has softer, smoother tannins and notes of cherries, roses, leather and anise flavours.
• Chianti – Produced in Tuscany and made predominantly from Sangiovese grapes, Chianti wines are known for their medium body, bright cherry fruit and high acidity. Chianti Classico, from the historical heart of the region, is particularly popular with wine enthusiasts and connoisseurs.
• Brunello di Montalcino – This is a rich, full-bodied wine made exclusively from Sangiovese grapes in the town of Montalcino in Tuscany. It has intense flavours of dark fruit, leather and spice. It is known for its ability to keep for years before being enjoyed.
• Amarone della Valpolicella – From Veneto, Amarone is made from dried Corvina, Rondinella and Molinara grapes, resulting in a rich, opulent wine with dried fruit and spice flavours, often with high alcohol content.
• Super Tuscan wines – This category includes high-quality, modern-style wines from Tuscany that may use non-traditional grapes for the region, such as Cabernet Sauvignon and Merlot.
• Montepulciano d’Abruzzo – From the Abruzzo region, this wine is made from the Montepulciano grape and is known for its deep colour, medium body and dark fruit flavours.
• Primitivo – Also known as Zinfandel in other parts of the world, Primitivo is grown in the Puglia region and is known for its bold, fruity flavours.
• Nero d’Avola – This is Sicily’s most important red grape, producing wines with full body, high tannins and flavours of dark fruits and spice.

Given the Italians’ love of food, it’s not surprising that Italian red wines are nearly always made with dining in mind. They tend to pair beautifully with local foods from the regions where the grapes are grown. Balancing the dish’s flavours with the wine’s characteristics is the key to any good food and wine pairing. Here are some recommendations.

Try pairing lighter Italian reds like Valpolicella or Dolcetto with poultry, light pasta dishes or pizza. For medium-bodied reds such as Chianti or Barbera, you can’t go wrong with pizza, pasta with tomato-based sauces and grilled chicken or lamb dishes.

Richer Italian reds such as Barolo, Brunello di Montalcino or Amarone della Valpolicella are excellent with rich meat dishes. Think steak, braised meat, slow-cooked lamb ragu, game or strong cheeses. Rich mushroom risottos, roasted game meat, charred grilled vegetables, mature cheeses, truffles and dark chocolate desserts are all equally delicious additional options.

Sangiovese-based wines, known for high acidity and moderate tannins, are fantastic with tomato sauce dishes such as spaghetti Bolognese or lasagne. Try hearty dishes like stews and roasted meat with a Sicilian Nero d’Avola.

Most Italian red wines should be served slightly below room temperature, typically between 16-18°C for medium to full-bodied reds like Barolo, Brunello, and Amarone. Lighter reds, such as Chianti, can be served a little cooler – between 13-15°C.

Many Italian red wines, particularly those with high tannins like Barolo or Brunello di Montalcino, can benefit from decanting. This allows the wine to ‘breathe’ and its tannins to soften. We’d definitely recommend it for older, more complex Italian reds to help release their aromas.