Italian red wine

Italy is considered one of Europe’s winemaking powerhouses, home to some of the world’s most popular and premium reds.

Italian red wines range in style from soft and subtle to brooding, dark and delicious. Whether you enjoy a glass on its own or paired with an Italian feast, you won’t be disappointed. Red wine is made across Italy, from sunny southern Sicily to the cooler climate of northern Piedmont.

With so many styles and expressions created in the various Italian wine regions, exploring red wine from Italy is both exciting and delicious.

Some of the most popular grape varieties used to create Italian red wine include the following:

Sangiovese – Italy’s most planted grape, is the backbone of red wines from Tuscany, including Chianti and Brunello di Montalcino. Sangiovese wines are high in acidity and tannins with flavours of red cherries and aromas of dried herbs and floral hints. This grape thrives in hot, dry climates and well-drained soils.

Nebbiolo – Grown in Piedmont, Nebbiolo is the grape used to create Barolo and Barbaresco wines. This variety prefers cooler, foggier conditions. Nebbiolo wines are celebrated for their tannins, complexity and distinct notes of cherry, rose, earth and tar.

Barbera – Also from Piedmont, Barbera grapes love sunny, well-drained hillsides. They are used to create Barbera d’Asti and Barbera d’Alba wines, which are noted for their spicy aromas and cherry and blackberry flavours.

Montepulciano – This red variety thrives in the warmer Abruzzo region. The most popular style is Montepulciano d’Abruzzo, which features plum, blackberry and earthy flavours, and herbal aromas.

Dolcetto – Dolcetto wines are fruity, easy-drinking and soft, with flavours of black cherry and liquorice. These grapes prefer cooler climates, like those in Piedmont.

Primitivo – Primitivo thrives in Puglia’s hot, dry climate. Wines made from this famous grape combine bold red fruit flavours with spicy, peppery notes.

Red wine is made throughout Italy across many wine regions. Here are just some of the most famous:

Tuscany – Known for its rolling hills and Mediterranean climate, Tuscany has warm summers and mild winters. Its soil is a mix of clay, limestone and sand – perfect for growing Sangiovese grapes. This region is home to stunning Chianti and Brunello di Montalcino wines.

Piedmont – The region’s hilly terrain and calcareous clay soil are ideal for Nebbiolo grapes, which produce Barolo and Barbaresco wines. With a continental climate, Piedmont has cold winters and hot summers.

Veneto – This region has a varied climate, from alpine coolness in the north to mild and coastal near the Adriatic Sea. Its diverse soil types are ideal for growing Corvina grapes, used in Valpolicella and Amarone wines.

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 dominates here. Montepulciano d’Abruzzo wines are typically full-bodied, with soft tannins and ripe red and black fruit flavours.

Sicily – With a Mediterranean climate, Sicily enjoys hot summers and mild winters. Volcanic and sandy soils support Nero d’Avola, which makes full-bodied, fruit-forward wines.

Italy is renowned for its excellent red wines. Here are just a few to add to your must-try list:

Chianti – Originating in the heart of Tuscany, Chianti is an iconic Italian red blend. Predominantly made using Sangiovese grapes (at least 70-80%, depending on the region), its medium body and high acidity make it particularly good for pairing with food. Chianti features vibrant notes of cherry and plum, plus warming hints of earth and spice.

Barolo – One of Italy’s most distinguished reds, Barolo is also known as the ‘King of Wines’. It’s made from Nebbiolo grapes and is known for its notes of juicy red berries, rose, dried herbs and anise. Barolo is aged for at least 38 months (18 months of which must be in wooden barrels).

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.

Chianti is known for its high acidity and medium body. It pairs very well with tomato-based dishes like rich pasta recipes and pizzas topped with vegetables. The wine’s acidity complements the tomatoes to create a perfectly balanced flavour combination.

Barolo, a full-bodied wine with strong tannins, is ideally enjoyed with rich red meats like beef or lamb – its robust flavours and tannins cut through the richness, creating a harmonious match.

Valpolicella is a lighter red than Chianti or Barolo. This wine pairs well with herby roast chicken or creamy mushroom risotto. Its bright acidity and red fruit notes complement these savoury dishes well, without overpowering them.

Montepulciano d'Abruzzo has a medium body and fruit-forward profile, so it works well with grilled sausages or hearty stews. The wine’s fruitiness enhances the savoury and spicy flavours, making each bite more enjoyable.

Try hearty dishes like stews and roasted meat with a Sicilian Nero d’Avola.