Italy

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"In this age of ever-diminishing bio-diversity on our one and only planet, Italy's role winewise seems to be to continue to offer the world's greatest variety of grapes and wine styles. From Nebbiolo in Piemonte (Barolo, Barbaresco) to Nero d'Avola in Sicily, via Barbera, Dolcetto, Moscato, Sangiovese, Montepulciano, Verdicchio, Aglianico, Negroamaro and hundreds of others, Italy with its many climates and sub-climates, soils and altitudes, can offer an endlessly kaleidoscopic panorama of flavours and aromas. In the past thirty years, too, Italy has made huge improvements both in terms of wine technology and wine-making technique. Today the country is engaged in a massive study of clones and bio-types in an effort to improve quality where it ultimately comes from: the vineyard. If they can only get their marketing right there would seem to be a bright future for Italian wines. Certainly they are the ideal partners for the various styles of Italian cuisine, which are gaining in strength on a global basis." by Nicolas Belfrage, Master of Wine

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カ・マイオル カ・ディ・フラティ

パラディン(ボスコ・デル・メルローワイナリー) カヴィッキオリ

ウンベルト・チェザーリ ポデルヌオーヴォ・ア・パラッツォーネ