Italy’s vineyards tell stories that span millennia. From the sun-drenched hills of Tuscany to the fog-kissed slopes of Piedmont, each bottle captures a unique expression of place, tradition, and cultural heritage unlike anywhere else on Earth. This ancient Mediterranean peninsula doesn’t just produce wine—it defines it.
With over 350 officially recognized grape varieties and more indigenous grapes than any other country, Italy stands as a viticultural treasure trove of unmatched diversity. The nation produces approximately 20% of the world’s wine, ranking consistently among global leaders while maintaining quality and character that transcends mere volume.
What sets Italian wine regions apart is their remarkable geographic diversity. Alpine influences in the north create entirely different growing conditions than the Mediterranean climate of central Italy or the sun-baked southern territories. These natural variations, combined with centuries of winemaking expertise, have created distinctive regional styles that wine enthusiasts spend lifetimes exploring.
Wine and Italian culture have been inseparable since Etruscan times, with evidence of viticulture dating back to 800 BCE. The Romans later elevated winemaking to an art form, developing techniques that would influence European wine production for centuries. This historical foundation remains evident in contemporary Italian wines, where ancient traditions harmonize with modern innovation.
In this comprehensive guide, we’ll journey through Italy’s most distinguished wine territories, with special focus on Tuscany, Piedmont, and other noteworthy regions that have earned Italy its reputation as a world-class wine producer. These regions represent the perfect fusion of tradition, terroir, and innovation—a living testament to Italy’s enduring wine legacy.
Understanding Italian Wine Classifications
Navigating Italian wines requires familiarity with the country’s quality designation system. Unlike the vineyard-focused approach of France, Italy’s classification system centers primarily on geography and production methods. These designations appear prominently on bottle labels and serve as quality indicators for consumers.
At the pinnacle sits DOCG (Denominazione di Origine Controllata e Garantita), representing Italy’s highest quality standard. These wines must adhere to the strictest regulations regarding yields, grape varieties, aging requirements, and production methods. Each DOCG bottle features a numbered government seal as verification of quality and authenticity. Currently, Italy has 77 DOCG designations, including prestigious names like Barolo, Brunello di Montalcino, and Chianti Classico.
One tier down is DOC (Denominazione di Origine Controllata), encompassing wines from specific regions produced according to defined regulations, though somewhat less stringent than DOCG requirements. With over 330 DOC zones, this classification represents the backbone of quality Italian wine production.
The IGT (Indicazione Geografica Tipica) category offers greater flexibility to winemakers while maintaining regional identity. This designation famously allowed the revolutionary “Super Tuscan” wines to flourish despite using non-traditional grape varieties and methods. Many outstanding wines choose this classification to escape the stricter requirements of DOC and DOCG designations.
At the base level, Vino da Tavola (table wine) represents the most basic classification, though quality can vary significantly within this category.
Italian wine labels contain essential information beyond classification levels. Producer name, vintage, region, and alcohol content appear alongside specific terms like “Riserva” (indicating extended aging) or “Superiore” (higher alcohol content or quality standards). Some regions also feature “Classico,” denoting wines from the original, historic production zone.
Understanding these classifications provides the foundation for appreciating the unique character of each Italian wine region and the exceptional wines they produce.
Tuscany (Toscana): Renaissance of Wine
The undulating landscape of Tuscany, with its cypress-lined roads and medieval hill towns, forms perhaps Italy’s most iconic wine region. Here, viticulture stands as inseparable from the region’s cultural identity as its Renaissance art or architectural treasures. The moderate Mediterranean climate, with warm, dry summers and mild winters, creates ideal growing conditions for the region’s noble grape: Sangiovese.
This thin-skinned grape dominates Tuscan viticulture, though Cabernet Sauvignon, Merlot, and other international varieties have gained importance, particularly in coastal areas. Tuscany’s diverse soils—predominantly galestro (schistous clay) and alberese (limestone)—impart distinctive mineral characteristics to its wines, while variations in altitude and exposure create numerous microclimates across the region.
Tuscan winemaking has experienced revolutionary changes in recent decades. Traditional practices featuring extended maceration in large, old casks increasingly coexist with modern techniques utilizing temperature control, shorter fermentations, and French oak barrels. This evolution has elevated quality while preserving the distinctive Tuscan character that wine lovers cherish.
Chianti: The Heart of Tuscany
Chianti represents the quintessential Tuscan wine experience, with a history stretching back to the 13th century. The broader Chianti region encompasses a substantial territory between Florence and Siena, but the historic heart lies in Chianti Classico, demarcated since 1716 by Grand Duke Cosimo III de’ Medici, making it one of the world’s oldest defined wine regions.
The Black Rooster (Gallo Nero) emblem adorning Chianti Classico bottles symbolizes the region’s historical consortium and medieval legend. This distinguishing mark indicates wines from the original zone, where production standards exceed those of the wider Chianti designation.
Modern Chianti has evolved substantially from the light, straw-flask wines (fiasco) once associated with checkered tablecloths. Today’s Chianti emphasizes structure, complexity, and aging potential. Regulations require at least 80% Sangiovese, with the remainder coming from approved native varieties like Canaiolo and Colorino or international grapes such as Cabernet Sauvignon and Merlot.
The flavor profile typically features bright cherry fruit, violet aromas, and distinctive savory notes of herbs and earth. Acidity runs high, making these wines exceptional food partners, particularly with Tuscan cuisine featuring grilled meats, pasta with tomato-based sauces, and aged cheeses.
Notable producers like Castello di Ama, Fontodi, and Isole e Olena consistently demonstrate Chianti Classico’s potential for excellence, while exceptional vintages such as 2015, 2016, and 2019 showcase the region’s finest expressions.
Brunello di Montalcino: Tuscan Royalty
South of Siena, the medieval hilltop town of Montalcino cradles one of Italy’s most prestigious wines. Brunello di Montalcino stands as the crowning achievement of Sangiovese, known locally as “Brunello” (little brown one) for its distinctive dark berries.
Montalcino’s unique microclimate benefits from Mediterranean sea breezes, protection from northern winds by Monte Amiata, and significant diurnal temperature shifts that preserve acidity while developing complex flavors. The region’s diverse soils—ranging from limestone-rich galestro to clay and schist—create noticeable variations between northern and southern subzones.
Unlike other Tuscan appellations, Brunello requires 100% Sangiovese, with no blending permitted. Production standards rank among Italy’s most stringent, mandating minimum aging of five years before release (six for Riserva), including at least two years in oak and four months in bottle. This extended maturation transforms the wine’s initially powerful tannins into the silky texture characteristic of fine Brunello.
The resulting wines exhibit remarkable complexity, featuring concentrated cherry fruit layered with notes of leather, tobacco, dried herbs, and earthy undertones. Full-bodied yet elegant, with exceptional aging potential often exceeding 20 years, Brunello rewards patient collectors.
Legendary producers such as Biondi-Santi (who created the modern style in the late 19th century), Cerbaiona, and Il Poggione have established Brunello’s global reputation, while standout vintages like 2010, 2015, and 2016 represent benchmark expressions worthy of any serious collection.
Other Significant Tuscan Wines
Beyond these flagships, Tuscany offers numerous distinguished wines. Vino Nobile di Montepulciano—not to be confused with Montepulciano d’Abruzzo—produces elegant Sangiovese-based wines (locally called Prugnolo Gentile) from around the medieval town of Montepulciano. Less powerful than Brunello but more structured than typical Chianti, these wines offer excellent value among Tuscan nobility.
The revolutionary Super Tuscans emerged in the 1970s when visionary producers like Antinori (Tignanello) and Tenuta San Guido (Sassicaia) challenged traditional regulations by incorporating international varieties, particularly Cabernet Sauvignon and Merlot. Initially classified as humble table wines despite commanding premium prices, these bold blends eventually gained recognition under the IGT classification and transformed Italy’s wine reputation globally.
Among Tuscany’s limited white wine production, Vernaccia di San Gimignano stands out as the region’s first DOC (1966) and later first DOCG white wine. This crisp, mineral-driven wine offers refreshing acidity and subtle bitter almond notes that pair beautifully with the region’s seafood dishes.
Piedmont (Piemonte): Italy’s Burgundy
In Italy’s northwestern corner, nestled against the Alps, Piedmont (Piemonte in Italian) represents Italian winemaking at its most refined and complex. Often compared to France’s Burgundy for its focus on single-variety wines and emphasis on specific vineyard sites, this region produces some of Italy’s most age-worthy and collectable wines.
Piedmont’s continental climate features distinct seasons, with cold, foggy winters and warm summers. This fog—”nebbia” in Italian—gives the region’s noble grape Nebbiolo its name. The region’s hillside vineyards benefit from excellent sun exposure while enjoying the moderating influences of numerous rivers and the distant Alps.
The complex geology presents a mosaic of soil types, predominantly calcareous marl with varying mixtures of clay, limestone, and sand. These soils, combined with significant diurnal temperature variations, create ideal conditions for developing the intense aromatics and balanced acidity that characterize Piedmontese wines.
Barolo: King of Wines, Wine of Kings
Often called “the wine of kings and the king of wines,” Barolo stands as Italy’s most revered red wine. Produced entirely from Nebbiolo in a small zone encompassing eleven communes southwest of Alba, Barolo exemplifies the potential for profound expression of terroir through a single grape variety.
The Barolo region’s varying exposures and soil compositions create distinctive expressions across its communes. Wines from Serralunga d’Alba, Monforte d’Alba, and Castiglione Falletto typically show greater structure and power from their sandstone and clay soils, while La Morra and Barolo commune produce more aromatic, earlier-maturing styles from predominantly calcareous marl.
Traditional Barolo production involves extended maceration and aging in large Slavonian oak casks (botti), while modernist producers often opt for shorter fermentations and French oak barriques. This stylistic debate raged fiercely during the 1980s and 1990s but has largely evolved toward a balanced middle ground that prioritizes site expression.
DOCG regulations require minimum aging of 38 months before release, including 18 months in wood, with Riserva wines aging at least five years. This extended maturation helps tame Nebbiolo’s formidable tannins while developing the wine’s extraordinary complexity.
Classic Barolo exhibits a captivating aromatic profile of roses, tar, cherries, truffles, and dried herbs. The palate presents concentrated red fruit intertwined with notes of licorice, tobacco, and distinctive ferrous minerality, all structured by firm tannins and vibrant acidity. This combination creates exceptional aging potential, with the finest examples evolving gracefully for decades.
Iconic producers such as Bartolo Mascarello, Giuseppe Rinaldi, and Giacomo Conterno maintain traditional approaches, while Bruno Giacosa, Luciano Sandrone, and Elio Altare represent the more progressive stylistic spectrum. Outstanding vintages include 2010, 2013, and 2016, though the region’s quality has shown remarkable consistency in recent years.
Langhe: Piedmont’s Treasury
The Langhe hills represent Piedmont’s winemaking heartland, encompassing famous subregions including Barolo and Barbaresco. This UNESCO World Heritage landscape features a patchwork of vineyards, hazelnut groves, and ancient villages across its rolling terrain.
Beyond its famous DOCG wines, Langhe offers exceptional value through its DOC classifications. Langhe Nebbiolo provides an accessible introduction to the region’s signature grape, often using younger vines or fruit from sites just outside DOCG boundaries. These wines deliver Nebbiolo’s distinctive character—floral aromatics, red fruit, and structured tannins—in a more approachable, earlier-drinking style often referred to as “baby Barolo.”
The Langhe also produces outstanding wines from other varieties. Barbera thrives in the region’s clay-rich soils, creating juicy, vibrant wines with dark fruit character and mouthwatering acidity. Meanwhile, Dolcetto offers fruity, moderate-tannin wines that locals traditionally enjoy with everyday meals.
Recent decades have seen increasing experimentation with international varieties like Chardonnay and Pinot Noir, alongside renewed interest in rediscovering obscure native grapes. This combination of tradition and innovation makes Langhe one of Italy’s most dynamic wine landscapes.
Other Piedmontese Treasures
Just northeast of Barolo lies Barbaresco, often described as Barolo’s more elegant cousin. Made from the same Nebbiolo grape but typically from vineyards with more calcareous soils and slightly warmer microclimates, Barbaresco generally shows more immediate approachability while maintaining exceptional aging potential. DOCG regulations require 26 months of aging (vs. Barolo’s 38), contributing to this relative accessibility. Legendary producers like Angelo Gaja helped elevate Barbaresco to global prominence through both traditional expressions and innovative approaches.
Beyond the Nebbiolo strongholds, Piedmont produces diverse wines that showcase its viticultural breadth. Barbera d’Alba and Barbera d’Asti transform the region’s most widely planted grape into wines ranging from fresh, unoaked versions to serious, oak-aged bottlings with surprising aging potential. The grape’s naturally high acidity and low tannins create food-friendly wines that serve as staples on Piedmontese tables.
Dolcetto (meaning “little sweet one,” though the wines are typically dry) produces purple-hued wines with moderate tannins and bright fruit flavors, designed for early consumption. Various DOCs including Dolcetto d’Alba and Dolcetto di Dogliani represent the variety’s different expressions across the region.
The Roero district across the Tanaro River from Barbaresco produces distinctive Nebbiolo wines from sandier soils, alongside the region’s premier white wine, Arneis. This once-endangered variety now creates fashionable wines with notes of pears, almonds, and delicate florals.
In Piedmont’s southeast, Gavi (or Cortese di Gavi) produces Italy’s most recognized Cortese-based wines, creating crisp, mineral-driven whites with citrus notes that have earned DOCG status and international recognition.
Veneto: Tradition and Innovation
Northeast Italy’s Veneto region spans from the Alps to the Adriatic Sea, encompassing extraordinary diversity within its borders. This geographic range translates to remarkable variety in wine styles, from crisp Prosecco to powerful Amarone. As Italy’s largest quality wine producer by volume, Veneto balances commercial success with artisanal excellence.
While internationally recognized for Prosecco and Pinot Grigio, Veneto’s viticultural identity centers on the Valpolicella zone near Lake Garda, where indigenous varieties create some of Italy’s most distinctive red wines.
Valpolicella and Amarone: The Powerful North
The hillsides north of Verona produce the spectrum of wines known collectively as Valpolicella. Based primarily on the Corvina grape, supported by Rondinella and sometimes Molinara or Corvinone, these wines range from light, cherry-scented everyday reds to the region’s tour de force—Amarone della Valpolicella.
Amarone represents one of Italian winemaking’s most distinctive techniques: the appassimento method. After harvest, grapes are placed on bamboo racks or in specialized drying rooms for 100-120 days, concentrating sugars, flavors, and complexity through carefully controlled dehydration. This ancient practice creates wines of extraordinary richness and complexity.
Following drying, the shriveled grapes ferment to surprising dryness despite their concentrated sugars, resulting in wines with 15-16% alcohol, remarkable depth, and velvety texture. Traditional Amarone exhibits notes of dried cherries, figs, chocolate, spice, and the bitter almond finish that gives the wine its name (“ama” = bitter, “rone” = big). DOCG regulations require minimum aging of two years, with “Riserva” designations requiring at least four years of maturation.
The popularity of Amarone led to the development of Valpolicella Ripasso, a mid-weight style created by re-fermenting basic Valpolicella on the lees and skins left from Amarone production. This “double fermentation” adds richness, body, and complexity to the wine without reaching Amarone’s power or price point.
Interestingly, Amarone itself emerged as a happy accident from the traditional sweet wine of the region, Recioto della Valpolicella. When fermentation continued longer than intended for Recioto, converting most residual sugar to alcohol, Amarone was born. Today, both styles continue to showcase the region’s winemaking ingenuity.
Leading producers like Giuseppe Quintarelli, Dal Forno Romano, and Allegrini demonstrate the extraordinary heights these wines can achieve, particularly in stellar vintages like 2010, 2015, and 2016.
Lombardy: Sparkling Excellence and Alpine Wines
Often overshadowed by its more famous neighbors, Lombardy offers exceptional wines from dramatically different territories. From the Alpine vineyards of Valtellina to the meticulously cultivated slopes of Franciacorta, this northern region demonstrates remarkable versatility.
Franciacorta: Italy’s Answer to Champagne
South of Lake Iseo, the picturesque amphitheater of hills known as Franciacorta produces Italy’s most prestigious sparkling wines using metodo classico (the traditional Champagne method of secondary fermentation in bottle). While Italy produces numerous sparkling wines, Franciacorta stands apart for its strict adherence to quality standards that often exceed those of Champagne itself.
The region’s morainic soils, deposited by ancient glaciers, provide excellent drainage while imparting distinctive minerality. A moderate climate with good day-night temperature variation helps maintain the crucial balance between ripeness and acidity in the primary grape varieties: Chardonnay, Pinot Noir (Pinot Nero), and Pinot Blanc (Pinot Bianco).
DOCG regulations mandate extended aging on the lees—18 months for non-vintage Franciacorta, 30 months for vintage (millesimato), and 60+ months for riserva bottlings. This prolonged contact with yeast cells creates the complex brioche, nutty, and autolytic characteristics that distinguish fine sparkling wines.
The resulting wines offer remarkable complexity and finesse, featuring fine, persistent bubbles and sophisticated flavor profiles ranging from crisp citrus and green apple in younger examples to brioche, hazelnut, and honeyed notes in mature bottles. The dosage (added sugar) varies from Brut Nature (no added sugar) to various sweetness levels, though most premium productions favor drier styles.
Leading producers like Ca’ del Bosco, Bellavista, and Berlucchi have established Franciacorta’s world-class reputation, creating wines that stand confidently alongside the finest sparkling wines globally.
Valtellina: Alpine Nebbiolo
Along the Swiss border, the dramatic terraced vineyards of Valtellina represent heroic viticulture at its most extreme. Here, at some of Europe’s highest vineyard elevations, Nebbiolo (locally called Chiavennasca) produces wines strikingly different from its expressions in Piedmont.
The steep, south-facing slopes maximize sun exposure in this Alpine climate, while protection from northern winds creates a surprisingly temperate microclimate in what appears an unlikely winegrowing area. The predominantly sandy, decomposed granite soils drain well and impart distinctive minerality to the wines.
Unlike Barolo’s power and structure, Valtellina Nebbiolo typically shows more delicacy, higher-toned fruit, and approachable tannins. Valtellina Superiore DOCG designates wines from five subzones (Sassella, Grumello, Inferno, Valgella, and Maroggia), each imparting subtle character differences. These wines require minimum 24 months aging, including at least 12 in wood.
The region’s most distinctive wine, Sforzato di Valtellina (or Sfursat), applies the appassimento technique to Nebbiolo, creating a richer, more concentrated wine somewhat analogous to Amarone. This DOCG wine must reach minimum 14% alcohol and age for at least 20 months before release.
Pioneering producers like Ar.Pe.Pe., Nino Negri, and Sandro Fay demonstrate the exceptional quality potential of this alpine terroir, particularly in favorable vintages that allow full ripening of the notoriously late-maturing Nebbiolo.
Alto Adige (South Tyrol): Alpine Precision
Italy’s northernmost wine region presents a fascinating cultural and viticultural crossroads where Italian and Germanic influences meet. Officially bilingual (Italian and German), Alto Adige was part of Austria until 1919, and this heritage remains evident in both grape varieties and winemaking approaches.
The dramatic landscape features vineyard plantings ranging from 200 to nearly 1,000 meters elevation, creating diverse mesoclimates across relatively short distances. This alpine region surprisingly benefits from abundant sunshine—approximately 300 days annually—while significant diurnal temperature variations preserve crucial acidity and aromatic development.
Alto Adige’s geographic diversity supports an unusually wide range of grape varieties. Aromatic whites flourish here, with Gewürztraminer (which originated in the village of Tramin), Pinot Grigio, and Pinot Bianco reaching expressions of precision and intensity rarely matched elsewhere. These wines typically feature crystalline purity, distinctive minerality, and exceptional balance.
The region also produces outstanding red wines, primarily from Lagrein, Schiava (Vernatsch), and Pinot Noir (Blauburgunder). Lagrein creates deeply colored wines with black fruit, violet, and peppery characteristics, while Schiava yields lighter, often chilled reds with bright cherry notes. The high-elevation Pinot Noir plantings increasingly gain recognition for their elegant, Burgundian character.
The cooperative winery system dominates Alto Adige production, but unlike many regions where cooperatives signify quantity over quality, those of Alto Adige (like Cantina Terlan, San Michele Appiano, and Cantina Tramin) rank among Italy’s most quality-focused producers. These operations combine resources from many small growers to achieve quality levels individuals might not accomplish alone.
The region’s commitment to quality extends to sustainable practices, with many vineyards certified organic or biodynamic. This ecological sensitivity reflects both practical mountainous farming traditions and forward-thinking environmental stewardship.
Architecturally stunning wineries increasingly attract design enthusiasts alongside wine lovers, with producers like Cantina Tramin, Nals Margreid, and Cantina Bolzano showcasing contemporary architecture that complements the spectacular natural landscape.
Wine Tourism in Italy: A Traveler’s Guide
Experiencing Italian wine regions firsthand creates memories more vivid than any bottle can provide. Visiting these territories offers not just exceptional tastings but immersion in the culture, cuisine, and landscapes that shape Italy’s vinous identity.
The optimal timing for wine tourism varies by region. Spring (May-June) brings lush green vineyards and comfortable temperatures, while autumn (September-October) offers harvest excitement and seasonal culinary delights like white truffles in Piedmont. Summer can be crowded and hot, particularly in central regions, though northern areas like Alto Adige remain pleasant.
Italy’s formal wine routes (Strade del Vino) provide organized itineraries through prominent regions. These well-marked trails connect wineries, restaurants, and cultural sites, often supported by helpful apps and websites detailing participating venues and seasonal events.
Beyond standard tastings, many regions offer immersive experiences that deepen wine appreciation. Harvest participation (vendemmia) allows visitors to join the picking process, while cooking classes paired with regional wines create delicious connections between local cuisine and viticulture. Historical winery tours in centuries-old cellars provide perspective on winemaking evolution, and many regions feature castle visits with vineyards and tastings.
For maximum enjoyment, consider these practical recommendations:
- Make appointments, as many Italian wineries don’t offer walk-in tastings, particularly smaller, family-run operations.
- Limit daily visits to three or fewer wineries, allowing unhurried enjoyment and travel between locations.
- Hire local drivers or guides to navigate unfamiliar roads and facilitate communication in rural areas where English may be limited.
- Explore less-famous regions like Marche, Basilicata, or Friuli for exceptional wines without the crowds of Tuscany or Piedmont.
- Plan around festivals like Montalcino’s Benvenuto Brunello (February), Vino Nobile’s Anteprima (February), or Alba’s truffle festival (October-November).
Geographical proximity makes combining regions feasible for comprehensive trips. Consider pairing Piedmont with Lombardy, Tuscany with Umbria, or Veneto with Friuli and Trentino-Alto Adige for complementary experiences that minimize travel time.
Conclusion
Italy’s wine regions represent one of the world’s most diverse and rewarding vinicultural landscapes. From the structured elegance of Piedmont’s Nebbiolo-based treasures to the charismatic Sangiovese expressions of Tuscany, each territory offers distinctive interpretations of Italy’s winemaking heritage. The alpine precision of Alto Adige, innovative traditions of Veneto, and sparkling excellence of Franciacorta further showcase the remarkable breadth of Italian wine.
What unites these varied regions is an ineffable sense of place—the Italian concept of territorio that extends beyond mere terroir to encompass cultural and historical dimensions of wine production. Each bottle tells a story not just of soil and climate but of generations who have cultivated these lands and refined their approach to winemaking.
The balance between tradition and innovation defines contemporary Italian wine. Historical techniques like Amarone’s appassimento method or Chianti’s indigenous grape blends coexist with modern approaches to viticulture and cellar practices. This dynamic tension creates wines that honor their heritage while remaining relevant to contemporary tastes.
For wine enthusiasts, exploring Italian wine regions offers limitless discovery. Beyond the internationally renowned appellations lie hundreds of indigenous varieties, distinctive local wines, and emerging regions redefining Italian wine’s future. Whether experienced through bottles shared at home or firsthand travel through vineyard landscapes, Italy’s wine territories provide a lifetime of sensory and intellectual pleasure.
As climate change and market forces continue to transform the wine world, Italy’s regions demonstrate remarkable resilience and adaptability. Their commitment to expressing authentic local character while embracing necessary evolution ensures that Italian wine will remain at the forefront of global viticultural excellence for generations to come.
Additional Resources
For readers seeking deeper exploration of Italian wine regions, these resources provide valuable information:
Recommended Books:
- “Native Wine Grapes of Italy” by Ian D’Agata
- “Barolo and Barbaresco” by Kerin O’Keefe
- “Vino Italiano” by Joseph Bastianich and David Lynch
Online Resources:
- Italian Wine Central (education and reference)
- Consorzio websites for specific regions (e.g., Consorzio del Vino Chianti Classico)
- Italian Wine Scholar program through Wine Scholar Guild
Wine Apps:
- Vivino (for quick label scanning and regional information)
- CellarTracker (for community tasting notes on regional wines)
- Wine-Searcher (for finding Italian wines in your area)