Salaparuta DOC

Italian wine is produced in every region of Italy. Italy is the world's largest producer of wine, with an area of under vineyard cultivation, and contributing a 2013–2017 annual average of 48.3 million hl of wine. In 2018 Italy accounted for 19 per cent of global production, ahead of France (17 per cent) and Spain (15 per cent). Italian wine is both exported around the world and popular domestically among Italians, who consume an average of 42 litres per capita, ranking fifth in world wine consumption.

The origins of vine-growing and winemaking in Italy has been illuminated by recent research, stretching back even before the Phoenician, Etruscans and Greek settlers, who produced wine in Italy before the Romans planted their own vineyards. The Romans greatly increased Italy's viticultural area using efficient viticultural and winemaking methods.

History

Vines have been cultivated from the wild '' Vitis vinifera'' grape for millennia in Italy. It was previously believed that viticulture had been introduced into Sicily and southern Italy by the Mycenaeans,The Oxford Companion to Archaeology, Brian Murray Fagan, 1996 Oxford Univ Pr, p.757 as winemaking traditions are known to have already been established in Italy by the time the Phoenician and Greek colonists arrived on Italy's shores around 1000–800 BC.Wine: A Scientific Exploration, Merton Sandler, Roger Pinder, CRC Press, p.66Introduction to Wine Laboratory Practices and Procedures, Jean L. Jacobson, Springer, p.84 However, archeological discoveries on Monte Kronio in 2017 revealed that viticulture in Sicily flourished at least as far back as 4000 BC — some 3,000 years earlier than previously thought. Also on the peninsula, traces of Bronze Age and even Neolithic grapevine management and small-scale winemaking might suggest earlier origins than previously thought.

Under Ancient Rome large-scale, slave-run plantations sprang up in many coastal areas of Italy and spread to such an extent that, in AD 92, emperor Domitian was forced to destroy a great number of vineyards in order to free up fertile land for food production.

During this time, viticulture outside of Italy was prohibited under Roman law. Exports to the provinces were reciprocated in exchange for more slaves, especially from Gaul. Trade was intense with Gaul, according to Pliny, because the inhabitants tended to drink Italian wine unmixed and without restraint. Although unpalatable to adults, it was customary, at the time, for young people to drink wine mixed with a good proportion of water.

As the laws on provincial viticulture were relaxed, vast vineyards began to flourish in the rest of Europe, especially Gaul (present-day France) and Hispania. This coincided with the cultivation of new vines, such as biturica, an ancestor of the Cabernets. These vineyards became so successful that Italy ultimately became an import centre for provincial wines.

Depending on the vintage, modern Italy is the world's largest or second-largest wine producer. In 2005, production was about 20% of the global total, second only to France, which produced 26%. In the same year, Italy's share in dollar value of table wine imports into the U.S. was 32%, Australia's was 24%, and France's was 20%. Along with Australia, Italy's market share has rapidly increased in recent years.

Italian appellation system

In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The categories, from the bottom to the top level, are:

* Vini (Wines - informally called 'generic wines'): wines can be produced anywhere in the territory of the EU, the label includes no indication of geographical origin of the grape varieties used or the vintage. (The label only reports the colour of the wine.)
* Vini Varietali (Varietal Wines): generic wines that are made either mostly (at least 85%) from one kind of authorized 'international' grape variety (Cabernet Franc, Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, Syrah) or entirely from two or more of them, grape variety or varieties and vintage may be indicated on the label. (The prohibition to indicate the geographical origin is instead maintained. These wines can be produced anywhere in the territory of the EU.)
*Vini IGP (Wines with Protected Geographical Indication also traditionally implemented in Italy as IGT - Typical Geographical Indication): wines produced in a specific territory within Italy and following a series of specific and precise regulations on authorized varieties, viticultural and vinification practices, organoleptic and chemico-physical characteristics, labeling instructions, etc. Currently (2016) there exist 118 IGPs/IGTs.
*Vini DOP (Wines with Protected Designation of Origin): This category includes two sub-categories: Vini DOC (Controlled Designation of Origin) and Vini DOCG (Controlled and Guaranteed Designation of Origin). DOC wines must have been IGP wines for at least 5 years. They generally come from smaller regions within a certain IGP territory that are particularly vocated for their climatic and geological characteristics, quality, and originality of local winemaking traditions. They also must follow stricter production regulations than IGP wines. A DOC wine can be promoted to DOCG if it has been a DOC for at least 10 years. In addition to fulfilling the requisites for DOC wines, DOCG wines must pass stricter analyses prior to commercialization, including a tasting by a specifically appointed committee. DOCG wines must also demonstrate superior commercial success. Currently (2016) there exist 332 DOCs and 73 DOCGs for a total of 405 DOPs.

A number of sub-categories exist pertaining to the regulation of sparkling wine production (e.g. Vino Spumante, Vino Spumante di Qualità, Vino Spumante di Qualità di Tipo Aromatico, Vino Frizzante).

Within the DOP category, 'Classico' is a wine produced in the original historic centre of the protected territory. 'Superiore' is a wine with at least 0.5 more alc%/vol than its corresponding regular DOP wine and produced using a smaller allowed quantity of grapes per hectare, generally yielding a higher quality. 'Riserva' is a wine that has been aged for a minimum period of time. The length of time varies with (red, white, Traditional-method sparkling, Charmat-method sparkling). Sometimes, 'Classico' or 'Superiore' are themselves part of the name of the DOP (e.g. Chianti Classico DOCG or Soave Superiore DOCG).

The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification.

It is important to note that looser regulations do not necessarily correspond to lower quality. In fact, many IGP wines are actually high-quality wines. Talented winemakers sometimes wish to create wines using varietals or varietal percentages that do not match DOC or DOCG requirements. "Super Tuscans", for example, are generally high-quality wines that carry the IGP designation. There are several other IGP wines of superior quality, as well.

Unlike France, Italy has never had an official classification of its best 'crus'. Private initiatives like the Comitato Grandi Cru d'Italia (Committee of the Grand Crus of Italy) and the Instituto del Vino Italiano di Qualità—Grandi marchi (Institute of Quality Italian Wine—Great Brands) each gather a selection of renowned top Italian wine producers, in an attempt to unofficially represent the Italian wine excellence.

In 2007 the Barbaresco Consorzio was the first to introduce the ''Menzioni Geografiche Aggiuntive'' (additional geographic mentions) also known as ''MEGA'' or ''subzones''. Sixty-five subzone vineyard areas were identified in 2007 and one additional subzone was approved in 2010, bringing the final number to 66.K. O'Keefe ''Barolo and Barbaresco: the King and Queen of Italian Wine'' California University Press 2014 The main goal was to put official boundaries to some of the most storied crus in order to protect them from unjustified expansion and exploitation.

The Barolo Consorzio followed suit in 2010 with 181 MEGA, of which 170 were vineyard areas and 11 were village designations. Following the introductions of MEGA for Barbaresco and Barolo the term Vigna (Italian for vineyard) can be used on labels after its respective MEGA and only if the vineyard is within one of the approved official geographic mentions.
The official introduction of subzones is strongly advocated by some for different denominations, but so far Barolo and Barbaresco are the only ones to have them.

Geographical characteristics

Important wine-relevant geographic characteristics of Italy include:
*The extensive latitudinal range of the country permits wine growing from the Alps in the north to almost-within-sight of Africa in the south.
* The fact that Italy is a peninsula with a long shoreline contributes to moderating climate effects to coastal wine regions.
* Italy's mountainous and hilly terrain provides a variety of altitudes and climate and soil conditions for grape growing.

Italian wine regions

Italy's twenty wine regions correspond to the twenty administrative regions of the country. Understanding the differences between these regions is very helpful in understanding the different types of Italian wine. Wine in Italy tends to reflect the local cuisine. Regional cuisine also influences wine.
The DOCG wines are located in 15 different regions but most of them are concentrated in Piedmont, Lombardia, Veneto and Tuscany. Among these are appellations appreciated and sought after by wine lovers around the world: Barolo, Barbaresco, and Brunello di Montalcino (colloquially known as the "Killer B's"). Other notable wines that have gained attention in recent years in the international markets and among specialists are: Amarone della Valpolicella, Prosecco di Conegliano- Valdobbiadene, Taurasi from Campania, Franciacorta sparkling wines from Lombardy; evergreen wines are Chianti and Soave, while new wines from the Centre and South of Italy are quickly gaining recognition: Verdicchio, Sagrantino, Primitivo, Nero D'Avola among others. The Friuli-Venezia Giulia is world-famous for the quality of her white wines, like Pinot Grigio. Special sweet wines like Passitos and Moscatos, made in different regions, are also famous since old time.

Sannio

*Falanghina del Sannio
*Camaiola (Barbera del Sannio)
*Aglianico del Sannio

Langhe and Monferrato

Grapes

*Nebbiolo
*Barbera
*Dolcetto
*Freisa
*Arneis
*Chardonnay

Vini rossi

*Barolo
*Barbaresco
*Barbera
*Grignolino

Vini bianchi

Franciacorta

Grapes

*Chardonnay
*Pinot Noir
*Pinot Bianco

Vini spumanti

*Berlucchi
*Ca’ del Bosco
*Bellavista

Valtellina

Grapes

Vini rossi

*Nebbiolo o Chiavennasca

Vini bianchi

Veneto

Grapes

Vini rossi

*Amarone
*Recioto della Valpolicella
*Bardolino
The main grape varieties for the production of Valpolicella (Amarone, Recioto, Ripasso and Classico) and Bardolino (Superiore and Classico) are the same: Corvina, Rondinella and Molinara.
They are all native red varieties of the province of Verona.
The most important is Corvina.
The Corvina berry flesh has a sweet flavour profile and its skin has a blue-violet colour with a cherry note.
Corvina and the other varieties are vinified in different ways to obtain different wines.
To obtain Recioto and Amarone, first, drying is carried out.
For Valpolicella and Bardolino the vinification takes place immediately after the harvest.
The Adige river divides the two production areas on the right Adige towards Lake Garda Bardolino is produced on the left Valpolicella.
Many wineries produce both wines.
With a particular vinification, Chiaretto (rosé) and Bardolino novello are also obtained, always starting from the same varieties.

Vini bianchi

*Custoza
*Recioto di Soave
*Soave
*Garda
*Pinot Grigio delle Venezie

Vini spumanti

*Prosecco
*Durello

Grapes

Trentino

Grapes

*Gewurtztraminer
*Schiava
*Legrein
*Muller-Turgau

Vini rossi

*Moscato Rosa

Vini bianchi

*Gewurtztraminer

Collio Friulano

Grapes

Vini rossi

Vini bianchi

*Friulano

Toscana

Grapes

* Sangiovese

Vini rossi

*Chianti
*Brunello di Montalcino
*Morellino di Scansano

Vini bianchi

Umbria

Grapes

Vini rossi

Vini bianchi

*Torgiano
*SAgrantino di Montefalco

Irpinia

Grapes

Vini rossi

*Taurasi
*Falanghina

Vini bianchi

Puglia

Grapes

Vini rossi

*Primitivo
*Negramaro
*Salice Salentino
*Susumaniello
*Ottavianello
*Nero di Troia

Vini bianchi

*Bianco D’alessano
*Bombino Bianco.

Sicilia

Grapes

Vini rossi

*Nero d'Avola

Vini bianchi

*Marsala
*Malvasia

Italian grape varieties

Italy's Ministry of Agriculture and Forestry (MIPAAF), has documented over 350 grapes and granted them "authorized" status. There are more than 500 other documented varieties in circulation as well. The following is a list of the most common and important of Italy's many grape varieties.

Bianco (White)

* Arneis: A variety from Piedmont, which has been grown there since the 15th century.
* Catarratto: Common in Sicily and the most widely planted white variety in Salaparuta.
* Fiano: Grown on the southwest coast of Italy.
* Friulano: A variety also known as Sauvignon Vert or Sauvignonasse, it yields one of the most typical wines of Friuli. The wine was previously known as Tocai but the old name was prohibited by the European Court of Justice to avoid confusion with the Tokay dessert wine from Hungary.
* Garganega: The main grape variety for wines labelled Soave and Custoza, this is a dry white wine from the Veneto wine region of Italy. It is popular in northeast Italy around the city of Verona. Currently, there are over 3,500 distinct producers of Soave.
* Greco di Tufo: Grown on the southwest coast of Italy.
* Malvasia bianca: A white variety that occurs throughout Italy. It has many clones and mutations.
* Moscato blanc: Grown mainly in Piedmont, it is mainly used in the slightly-sparkling (''frizzante''), semi-sweet Moscato d'Asti. Not to be confused with Moscato Giallo and Moscato rosa, two Germanic varietals that are grown in Trentino Alto-Adige.
* Nuragus: An ancient Sardinian variety found in southern Sardegna, producing light and tart wines usually consumed as aperitifs.
* Passerina: mainly derives from Passerina grapes (it may even be produced purely with these), plus a minimum percentage of other white grapes and may be still, sparkling or passito. The still version has an acidic profile, which is typical of these grapes.
* Pecorino: Native to Marche and Abruzzo, it is used in the Falerio dei Colli Ascolani and Offida DOC wines. It is low-yielding but will ripen early and at high altitudes. Pecorino wines have a rich, aromatic character.
* Pigato: An acidic variety from Liguria that is vinified to pair with seafood.
* Pinot grigio: A successful commercial grape (known as ''Pinot Gris'' in France), its wines are characterized by crispness and cleanness. The wine can range from mild to full-bodied.
* Ribolla Gialla: A Greek variety introduced by the Venetians that now makes its home in Friuli.
* Trebbiano: This is the most widely planted white varietal in Italy. It is grown throughout the country, with a special focus on the wines from Abruzzo and from Lazio, including Frascati. Trebbiano from producers such as Valentini have been known to age for 15+ years. It is known as Ugni blanc in France.
* Verdicchio o Trebbiano di Lugana: This is grown in the areas of Castelli di Jesi and Matelica in the Marche region and gives its name to the varietal white wine made from it. The name comes from "verde" (green). In the last few years Verdicchio wines are considered to be the best white wines of Italy.
* Vermentino: This is widely planted in Sardinia and is also found in Tuscan and Ligurian coastal districts. The wines are a popular accompaniment to seafood.

Other important whites include Carricante, Coda de Volpe, Cortese, Falanghina, Grechetto, Grillo, Inzolia, Picolit, Traminer, Verduzzo, and Vernaccia.

Non-native varieties include Chardonnay, Gewürztraminer (sometimes called ''traminer aromatico''), Petite Arvine