From A to Z! These are the wines you must try if you are planning a trip to Italy

In a region that inhales the salt of the Adriatic and exhales the scent of lavender, wine is more than just a drink; it is history poured into a glass. From the crisp Malvasias of Istria, the playful Cvičeks of Slovenia, the deep Vrancs of Montenegro to the passionate Žilavkas of Herzegovina, the Adriatic region, that magical arc stretching from Italy and Slovenia, through Croatia, Bosnia and Herzegovina, Montenegro, all the way to Albania, has long mastered the art of turning sun and stone into wine. And if the wine of the Adriatic can be described as poetry in motion, then Italy is its grand library.

Italy is not just a land of wine; it is wine itself. Its vineyards stretch from alpine slopes to volcanic valleys, and with over 500 native grape varieties, it ranks among the richest wine countries in the world. Each region has its accent, story, and terroir, and once you begin to explore them, you won’t stop at just one sip. In every glass lies an experience that can’t be put into words; you have to taste it

Vineyards across Italy Photo: kishivan Depositphotos

Piedmont, the land of serious and long-lived red wines

In the northwestern corner of Italy, at the foot of the Alps, lies Piedmont, a region known for producing structured and long-aging red wines. The most famous among them, Barolo and Barbaresco, are made from the Nebbiolo grape, which gives wines with firm tannins and aromas of rose, cherry, and earth. Alongside these noble reds, many enjoy the softer, fruitier Barbera, ideal for everyday drinking. For a gentle finish, there is Moscato d’Asti, a lightly sparkling and sweet wine with notes of peach and flowers, perfect with desserts or as a light conclusion to a meal.

Tuscany, the heart of Sangiovese and the spirit of the Renaissance in a glass

Across the rolling hills between Florence and Siena, where cypress trees line white country roads, Tuscany produces wines that have become a symbol of Italian style. The key grape here is Sangiovese, used to craft a variety of wines: the fresh and vibrant Chianti Classico with notes of cherry and herbs, the robust and age-worthy Brunello di Montalcino, and the elegant Vino Nobile di Montepulciano. For those who seek bolder expressions, Super Tuscans, often made with Cabernet or Merlot, offer richness and depth, pairing beautifully with grilled meats and mature cheeses.

Vineyards across Italy Photo: Clodio Depositphotos

Veneto, between Prosecco and Amarone

Veneto is one of Italy’s most productive wine regions in terms of stylistic diversity. In the hills around Conegliano and Valdobbiadene, Prosecco is produced — a sparkling wine made from the Glera grape, light, fruity, and ideal as an aperitif. In contrast, the Valpolicella area is home to Amarone, a wine of great concentration made from Corvina, Rondinella, and Molinara grapes. It often carries notes of dried plums, spice, and dark chocolate, making it a perfect match for roasted meats or aged cheese. For a lighter touch, white Soave, made from the Garganega grape, pairs well with seafood and simple dishes.

Emilia-Romagna, land of Lambrusco and rich cuisine

Famous for its culinary heritage, this region offers wines that accompany food rather than overshadow it. Lambrusco is a red sparkling wine that is often served alongside local specialties such as mortadella, prosciutto, and stuffed pasta. It shows best when dry and fresh, with mild fruity aromas. The region also grows Sangiovese di Romagna, which produces approachable red wines with subtle spice, ideal for pairing with rustic regional dishes.

Trentino-Alto Adige, where white wines shine

In the far north of Italy, along the Austrian border, vineyards in Trentino-Alto Adige are planted at high altitudes. The climate provides freshness to white wines made from Pinot Grigio, Gewürztraminer, and Müller-Thurgau. These wines are often aromatic, floral, and distinctly mineral. Among red varieties, Lagrein and Teroldego produce darker wines with notes of forest fruits and spice. This is an excellent region for lovers of alpine white wines, which pair beautifully with fish, cheeses, and lighter meat dishes.

Vineyards across Italy Photo: Jaromatik Depositphotos

Friuli-Venezia Giulia, white wines with character

In the far northeast of Italy, this region is known for white wines with remarkable structure and elegance. Grapes such as Friulano, Ribolla Gialla, and Sauvignon Blanc produce wines with complex aromas and refreshing acidity. Friuli is also a pioneer in the production of so-called orange wines — white wines fermented on the grape skins, resulting in amber color and tannic texture. Wines from this region pair especially well with fermented and smoked foods, as well as aged cheeses.

Lombardy, home of quiet elegance

Lombardy stands out for producing Franciacorta, a sparkling wine made using the traditional method from Chardonnay and Pinot Nero grapes. These are refined, dry wines with a long finish, ideal for pairing with oysters, prosciutto, or as a luxurious start to a meal. In the northern part of the region, in the Valtellina Valley, the Nebbiolo grape (locally known as Chiavennasca) yields lighter but complex red wines that pair well with stews and hard cheeses.

Umbria, the quiet strength of central Italy

Located in the heart of the country, Umbria often lives in the shadow of Tuscany, but its wines tell a story of their own. The most renowned is Sagrantino di Montefalco, a red wine rich in tannins, full-bodied and intense, best enjoyed with roasts or aged cheeses. For a gentler experience, the white wine Orvieto offers freshness and subtle aromas, making it an ideal companion to grilled vegetables or light pasta dishes.

Vineyards across Italy Photo: eunikas Depositphotos

Campania, where grapes grow on volcanic soil

This southern region beneath Naples produces wines that carry the essence of volcanic terrain. White varieties like Fiano and Greco yield full-bodied wines with aromas of honey, citrus, and spice, making them excellent companions to grilled fish and seafood. Among red wines, Aglianico stands out, especially in the Taurasi area, where it produces structured wines with great aging potential. These wines pair best with rich dishes such as stews, red meats, or oven-baked specialties.

Apulia, the sun-drenched heel of Italy

In the deep south of Italy, Apulia’s hot and dry climate favors red grape varieties that produce dense and ripe wines. Primitivo, closely related to American Zinfandel, delivers powerful wines with notes of ripe plums and spice. Negroamaro tends to be darker, often showing flavors of bitter chocolate and dark berries. These wines pair perfectly with grilled meats, wood-fired pizzas, and rich tomato-based sauces.

Basilicata, from the heart of an ancient volcano

Lesser known but truly authentic, this region is defined by one red variety, Aglianico. Aglianico del Vulture comes from the slopes of the extinct Monte Vulture volcano and carries the strength of the land itself. It is full-bodied, dark, tannic, and mineral-driven. The wine shines when paired with game, roasted meats, or earthy dishes like grilled lamb ribs or wild mushrooms.

Vineyards across Italy Photo: LeonardoMarino Depositphotos

Calabria, the rustic south with character

At the very tip of Italy’s boot, Calabria offers wines that reflect the nature of the land — warm, direct, and a little wild. The most important grape is Gaglioppo, used to make Ciro, a wine with medium body, gentle tannins, and ripe fruit notes. It pairs well with roast chicken, lamb, or richer fish dishes.

Sicily, the island of wine and fire

Sicily is now one of the most exciting wine regions in Italy. On the island’s northeastern slopes, vineyards on Mount Etna produce wines from the Nerello Mascalese grape, light reds with high acidity, silky tannins, and aromas of red cherry and volcanic ash. In the south, Nero d’Avola delivers bolder, more mature wines, while white Grillo brings freshness and citrus notes. For dessert lovers, Marsala and Zibibbo are sweet wines that pair beautifully with almond pastries or dried fruit.

Sardinia, the island of wind, sea, and wine

Sardinia moves to its rhythm, and so do its wines. The most famous red grape is Cannonau, the local name for Grenache, which produces wines with warm fruit flavors and subtle spice, perfect with roast meats, lamb, and cheeses. Among whites, Vermentino di Gallura stands out with its freshness, minerality, and gentle salinity, almost like tasting the sea. It is an ideal match for fish, shellfish, and the simple dishes of Mediterranean cuisine.

Each of these regions offers more than just wine; they offer an experience. When you travel through Italy, don’t just admire the landscapes and taste the local food. Pour a glass, sit in the shade of a vineyard, and let the wine tell you the story of the place where it was born.