Today, Italy ranks first in the world for the quantity of wine produced. It has always been first, not only for quantity but also for variety. The biodiversity of grape varieties grown in Italy would be unimaginable in any other country. Each region has its own grape varieties and its own styles of wine, sometimes produced in a limited number of bottles. The system of designations, which includes DOCG, DOC and IGT products, is designed to give due merit to this diversity. There are 78 DOCGs, 341 DOCs and 118 IGTs which, in turn, include types and sub-areas, so much so that it is complex to summarise Italian wine in a few words. This wealth, however, is a double-edged sword, as it renders communication on Italian wine difficult in international markets. The best way is, therefore, to speak in terms of the separate regions and territories.

While northern regions benefit from a continental climate, central and southern Italy have a Mediterranean climate. Italy produces more red wine than white wine, while the percentage of rosé is minimal and only applies to a few areas. Northern Italy is home to the most important areas for spumante (Trentodoc and Franciacorta) There are various styles of wine: from the powerful, warm wines of the southern regions (Primitivo and Negroamaro) to the subtle, elegant wines of the Alpine regions passing through the noble and well-known wines of the Tyrrhenian coast (Bolgheri) and Tuscany (Montepulciano, Chianti Classico, Brunello). One thing that often characterises Italian wines is their easy drinking appeal and versatility in terms of pairing. In Italy, wine has always been considered a complement to eating, so every region has its own ideal pairings, attesting to the country’s consolidated food and wine culture.