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How to Read an Italian Wine Label22
European labels can be difficult to read, especially those from Italy. A few key terms can
help you understand the implications of the language on your bottle
DOCG: An abbreviation for Denominazione di Origine Controllata e Garantita. It’s the top
classification for Italian wines. Strict rules govern all aspects of production. They include
where the grapes can be grown, what varieties are allowed and how wines can be aged.
There are 74 DOCGs in Italy, with the latest addition in 2011.
DOC: An abbreviation for Denominazione di Origine Controllata. Is one step below
DOCG. Rules govern production and style but aren’t as stringent as those for DOCGs.
There are 334 DOCs in Italy, with the most recent additions approved in mid-2017.
IGT: An abbreviation for Indicazione Geografica Tipica. Introduced in 1992, this
classification allows winemakers to use grapes and craft styles not allowed under DOC
and DOCG regulations. There are currently 118 IGTs in Italy.
Riserva: Denotes a wine aged for significantly longer than usual, though rules vary
among the denominations.
Superiore: Denotes a higher-quality designation, tacked on generally to a regional name
(i.e., Soave Superiore).
Classico: Denotes wines from a zone within a region (i.e., Chianti Classico) considered
the original area of production.
Azienda Agricola: A farm or estate that produces its own grapes for the production of its
wines.
Annata or Vendemmia: A specific harvest or vintage.
Produttore: Producer
Tenuta: Estate
Vigneto: Vineyard
How to Read an Italian Wine Label test
European labels can be difficult to read, especially those from Italy.
A few key terms can help you understand the implications of the language on your bottle
DOCG: An abbreviation for Denominazione di Origine Controllata e Garantita. It’s the top
classification for Italian wines. Strict rules govern all aspects of production. They include
where the grapes can be grown, what varieties are allowed and how wines can be aged.
There are 74 DOCGs in Italy, with the latest addition in 2011.
DOC: An abbreviation for Denominazione di Origine Controllata. Is one step below
DOCG. Rules govern production and style but aren’t as stringent as those for DOCGs.
There are 334 DOCs in Italy, with the most recent additions approved in mid-2017.
IGT: An abbreviation for Indicazione Geografica Tipica. Introduced in 1992, this
classification allows winemakers to use grapes and craft styles not allowed under DOC
and DOCG regulations. There are currently 118 IGTs in Italy.
Riserva: Denotes a wine aged for significantly longer than usual, though rules vary
among the denominations.
Superiore: Denotes a higher-quality designation, tacked on generally to a regional name
(i.e., Soave Superiore).
Classico: Denotes wines from a zone within a region (i.e., Chianti Classico) considered
the original area of production.
Azienda Agricola: A farm or estate that produces its own grapes for the production of its
wines.
Annata or Vendemmia: A specific harvest or vintage.
Produttore: Producer
Tenuta: Estate
Vigneto: Vineyard
What are Tannins, Really?
Tannins, a group of bitter and astringent compounds, can be found abundantly in nature. They’re present in the wood, bark, leaves and fruit of plants as various as oak, rhubarb, tea, walnut, cranberry, cacao and grapes.
Perhaps most importantly, they’re also found in wine.
What do tannins do?
Plants have tannins to make themselves unpalatable. Their purpose in nature is to deter animals from eating a plant’s fruit or seeds before it’s ripe.
Tannins are responsible for that astringent, mouth-coating feeling you get from biting into an unripe pear or plum. Humans have used tannins from various tree barks for a long time to tan animal hides and make leather.
Some foods are also prized for their tannins. Their bitterness and astringency, when managed well, can be rather pleasant. Examples include tea, coffee, dark chocolate and, of course, wine.
Grape skins and residue, also known as pomace, being tipped out of a winery’s stainless steel barrel after the juice has been extracted / Getty GRAPE SKINS AND RESIDUE, ALSO KNOWN AS POMACE, BEING TIPPED OUT OF A WINERY’S STAINLESS STEEL BARREL AFTER THE JUICE HAS BEEN EXTRACTED / GETTY Where do tannins in wine come from? Tannins can stem from four primary sources: the grape skins, pips (seeds) and stems, and the wood barrels used during aging. They provide texture and mouthfeel to wine as well as a sense of weight and structure.
While white wine is made mostly from the juice that’s pressed as soon as the grapes get to the winery, red wine is made from the entire grape. As red wine ferments, skins, pips, juice and sometimes stems are all macerated together. During that process, both color and tannin are leached into the wine. Tannins create the drying sensation in your mouth when you drink a red wine.
How to describe tannins?
It’s important to distinguish between the quality and quantity of tannins.
Texture is useful to describe the quality of tannins, i.e. silky, plush or velvety. When a wine has a pleasant amount of tannins, noticeable but unobtrusive, it’s often described as “grippy.” When tannins are described as “green,” they’re slightly bitter and have unpleasant astringency. “Polished” or “elegant” tannins will be very fine-grained in texture, noticeable but pleasant.
Mature wines are often described as having “resolved” tannins, which are smooth, soft and no longer astringent. Another important element is the difference between bitterness and astringency. Bitterness refers to taste, while astringency refers to tactile sensation.
When you describe a wine, ask these questions: Do tannins immediately coat the mouth, or do they appear slowly? Do they dominate the wine, or are they matched by freshness and fruit? Are they integrated and gentle, or assertive and harsh?
Good tannin management avoids harshness or bitterness, which happens when grapes are not sufficiently ripe or when overextracted. Do white wines ever have tannins, and what about orange wines? Some white wines undergo a short period of maceration. This is known as skin contact. Freshly harvested grapes are crushed and left for a few hours or longer on their skins before they start to ferment. This pulls flavors out of the grape skins—a common practice for aromatic and semi-aromatic grapes like Gewürztraminer and Riesling. There has also been a recent rise of “orange wines,” amber-colored bottlings made from white grapes that are vinified with full skin contact, like red wines. These wines have a tannic element, though not as strong as it can be in reds. What about tannins in sparkling wines? The bubbles in sparkling wines act like millions of little magnifying glasses that highlight each aspect of the wine. Since these bubbles provide a textural element, and bottle-fermented wines also have texture from aging on yeast, additional texture from tannins usually come across as bitter, and the bubbles would exacerbate astringency. That’s why the pressing regimen for high-quality sparkling wine is crucial. The very few red sparkling wines that exist, like sparkling Shiraz or Lambrusco, counteract bitterness with a little sweetness. The wine will still taste dry, but a touch (or sometimes more) of sugar will take the edge off.
What do tannins do?
Plants have tannins to make themselves unpalatable. Their purpose in nature is to deter animals from eating a plant’s fruit or seeds before it’s ripe.
Tannins are responsible for that astringent, mouth-coating feeling you get from biting into an unripe pear or plum. Humans have used tannins from various tree barks for a long time to tan animal hides and make leather.
Some foods are also prized for their tannins. Their bitterness and astringency, when managed well, can be rather pleasant. Examples include tea, coffee, dark chocolate and, of course, wine.
Grape skins and residue, also known as pomace, being tipped out of a winery’s stainless steel barrel after the juice has been extracted / Getty GRAPE SKINS AND RESIDUE, ALSO KNOWN AS POMACE, BEING TIPPED OUT OF A WINERY’S STAINLESS STEEL BARREL AFTER THE JUICE HAS BEEN EXTRACTED / GETTY Where do tannins in wine come from? Tannins can stem from four primary sources: the grape skins, pips (seeds) and stems, and the wood barrels used during aging. They provide texture and mouthfeel to wine as well as a sense of weight and structure.
While white wine is made mostly from the juice that’s pressed as soon as the grapes get to the winery, red wine is made from the entire grape. As red wine ferments, skins, pips, juice and sometimes stems are all macerated together. During that process, both color and tannin are leached into the wine. Tannins create the drying sensation in your mouth when you drink a red wine.
How to describe tannins?
It’s important to distinguish between the quality and quantity of tannins.
Texture is useful to describe the quality of tannins, i.e. silky, plush or velvety. When a wine has a pleasant amount of tannins, noticeable but unobtrusive, it’s often described as “grippy.” When tannins are described as “green,” they’re slightly bitter and have unpleasant astringency. “Polished” or “elegant” tannins will be very fine-grained in texture, noticeable but pleasant.
Mature wines are often described as having “resolved” tannins, which are smooth, soft and no longer astringent. Another important element is the difference between bitterness and astringency. Bitterness refers to taste, while astringency refers to tactile sensation.
When you describe a wine, ask these questions: Do tannins immediately coat the mouth, or do they appear slowly? Do they dominate the wine, or are they matched by freshness and fruit? Are they integrated and gentle, or assertive and harsh?
Good tannin management avoids harshness or bitterness, which happens when grapes are not sufficiently ripe or when overextracted. Do white wines ever have tannins, and what about orange wines? Some white wines undergo a short period of maceration. This is known as skin contact. Freshly harvested grapes are crushed and left for a few hours or longer on their skins before they start to ferment. This pulls flavors out of the grape skins—a common practice for aromatic and semi-aromatic grapes like Gewürztraminer and Riesling. There has also been a recent rise of “orange wines,” amber-colored bottlings made from white grapes that are vinified with full skin contact, like red wines. These wines have a tannic element, though not as strong as it can be in reds. What about tannins in sparkling wines? The bubbles in sparkling wines act like millions of little magnifying glasses that highlight each aspect of the wine. Since these bubbles provide a textural element, and bottle-fermented wines also have texture from aging on yeast, additional texture from tannins usually come across as bitter, and the bubbles would exacerbate astringency. That’s why the pressing regimen for high-quality sparkling wine is crucial. The very few red sparkling wines that exist, like sparkling Shiraz or Lambrusco, counteract bitterness with a little sweetness. The wine will still taste dry, but a touch (or sometimes more) of sugar will take the edge off.
Essential Guide to Italian Wine for Beginners
A Beginner's Guide to Italian Wine
Here’s your ultimate primer on Italian wine. Whether you’ve just begun to explore wine or are an expert who seeks to brush up on the basics, bookmark this page as a quick reference guide.
How to Read an Italian Wine Label
European labels can be difficult to read, especially those from Italy. A few key terms can help you understand the implications of the language on your bottle.
DOCG: An abbreviation for Denominazione di Origine Controllata e Garantita. It’s the top classification for Italian wines. Strict rules govern all aspects of production. They include where the grapes can be grown, what varieties are allowed and how wines can be aged. There are 74 DOCGs in Italy, with the latest addition in 2011.
DOC: An abbreviation for Denominazione di Origine Controllata. Is one step below DOCG. Rules govern production and style but aren’t as stringent as those for DOCGs. There are 334 DOCs in Italy, with the most recent additions approved in mid-2017.
IGT: An abbreviation for Indicazione Geografica Tipica. Introduced in 1992, this classification allows winemakers to use grapes and craft styles not allowed under DOC and DOCG regulations. There are currently 118 IGTs in Italy.
YOUR CHEAT SHEET TO THE BEST ITALIAN ROSÉ
Riserva: Denotes a wine aged for significantly longer than usual, though rules vary among the denominations.
Superiore: Denotes a higher-quality designation, tacked on generally to a regional name (i.e., Soave Superiore).
Classico: Denotes wines from a zone within a region (i.e., Chianti Classico) considered the original area of production.
Azienda Agricola: A farm or estate that produces its own grapes for the production of its wines.
Annata or Vendemmia: A specific harvest or vintage.
Produttore: Producer
Tenuta: Estate
Vigneto: Vineyard
Map of Italy
ITALY’S 20 REGIONS
Italian Wine Regions
Americans love Italian wines for its diversity of styles, protection of indigenous varieties, food-friendliness and, quite often, great value. Romantic landscapes don’t hurt Italy’s brand, either. While there are seemingly endless granular idiosyncrasies of Italian wine, this broad overview of the country’s 20 regions will get you started, ordered from north to south.
Valle d’Aosta
On the northwestern border shared with France and Switzerland, this Alpine region doesn’t produce much wine. Of those that it does, very little makes it to the U.S. The region’s main focus is red wines, and the primary grapes are Nebbiolo and Pinot Nero, as well as little-known Petit Rouge and Prié Blanc.
Other varieties: Fumin, Moscato, Petit Arvine
Piedmont
Located in northwest Italy, Piedmont sits at the foot of the western Alps. The climate is influenced by chilly mountain climes and the balmy Mediterranean. It creates the perfect growing conditions for Nebbiolo, the black grape that produces the region’s most famous wines: Barolo DOCG and Barbaresco DOCG. Two other red grapes, Barbera and Dolcetto, are also well known and enjoyed for their more accessible price points and drinkability in the short term.
Piedmont white wines are less common, but don’t overlook Cortese and Arneis grapes. The former is the sole grape in Gavi DOCG, while the latter thrives in Roero DOCG. Even casual wine fans know the gently fizzy and sweet sparkling wine Moscato d’Asti, made in the Asti DOCG.
Other varieties: Brachetto, Freisa, Grignolino, Nascetta, Ruché, Timorasso, Vespolina
Liguria
Along the Mediterranean between France and Tuscany, this small coastal region focuses largely on white wine. The dry whites made from Vermentino and Pigato comprise the bulk of exports to the U.S. The key red is Rossese, found in the fruity, fragrant Dolceacqua DOC.
Other varieties: Ciliegiolo, Dolcetto, Sangiovese
Lombardy
Located in north-central Italy, Lombardy is home to some of the country’s most beautiful lakes. The cooling influence of the Alps makes it a sparkling wine haven. Franciacorta DOCG, along Lake Iseo, is one of the premier metodo classico (traditional method) wines from Italy made from Chardonnay, Pinot Bianco and Pinot Nero. For red wines, Nebbiolo is the main grape in Valtellina Rosso DOC, Valtellina Superiore DOCG and Sforzato di Valtellina DOCG.
Other varieties: Barbera, Croatina
Church and houses on a hill, surrrounded by vineyards
ST. APOLLONIA IN MISSANO/MISSIAN, SOUTH TYROL / GETTY
Trentino-Alto Adige
Home to the spectacular Dolomites, Trentino-Alto Adige is a mashup of Italian and Austro-Hungarian influence. A unique cadre of grapes ripen in this sunny, high-elevation region. For reds, Pinot Nero, Schiava and Lagrein are well known. For whites, Pinot Grigio rules. Chardonnay is also popular, especially as a base for traditional-method sparkling wine from Trento DOC.
Other varieties: Gewürztraminer, Kerner, Müller-Thurgau, Pinot Blanc, Sauvignon Blanc, Riesling, Teroldego
Veneto
Rich in history, beauty and wine, Veneto offers a breadth of grapes and styles due to numerous microclimates. Consider its natural contours. It boasts Alps in the north, Lake Garda in the west and the Adriatic Sea to the southeast.
Though Veneto turns out many storied wines, it’s the volume of Pinot Grigio and demand for Prosecco that have made it famous. Great versions of the latter come from Conegliano Valdobbiadene DOCG and Cartizze DOCG. The red wines of Valpolicella DOC and Amarone della Valpolicella DOCG are both based largely on black grape Corvina, as are the rosé and red wines of Bardolino DOC. East of Verona, Garganega is the main white grape in Soave DOC, while Trebbiano dominates in the white wines of Lugana DOC on the southern shores of Lake Garda.
Other varieties: Cabernet Franc, Corvinone, Merlot, Molinara, Rondinella
Friuli-Venezia Giulia
In the far northeast corner that borders Austria and Slovenia, Friuli’s landscape juxtaposes the Alps against the Adriatic’s coastal flatlands. The unique climate provides optimal conditions for a range of white and red grapes.
More than 75% of the production is white wine, focused on Pinot Grigio, Sauvignon Blanc, Ribolla Gialla and Friulano. Reds from Merlot, Refosco and Schioppettino are delightful, if less well-known.
Other varieties: Cabernet Franc, Chardonnay, Picolit, Verduzzo
Italian village surrounded by vineyards and hills
GLERA VINEYARDS IN VENETO / GETTY
Emilia-Romagna
Considered the country’s food capital, Emilia-Romagna is also a prolific wine producer. The region is best known for Lambrusco, a sparkling red wine. Trebbiano, a white grape, is the other key player.
Other varieties: Albana, Malvasia, Sangiovese
Tuscany
Tuscany is centrally positioned along the Tyrrhenian Sea on the west coast and stretches inland across rolling countryside. For reds, its most famous Sangiovese-based wines are the Chianti, Chianti Classico ,Vino Nobile di Montepulciano and Brunello di Montalcino DOCGs. Many wines are labeled as Toscana IGT because they don’t conform to traditional production rules. These wines can be 100% Sangiovese or with blends of international varieties like Cabernet Sauvignon or Syrah. For whites, the most famous appellation is Vernaccia di San Gimignano DOCG.
Other varieties: Canaiolo Nero, Trebbiano, Vermentino
Umbria
This small region in central Italy, due east from Tuscany, is overshadowed routinely by its neighbor. But this hilly landscape, fringed by the snow-capped Apennines, produces tannic, ageworthy, reds from Sagrantino de Montefalco DOCG. The companion white, Grechetto, is dry, crisp and ready to be enjoyed while young.
Other varieties: Canaiolo, Sangiovese, Cabernet Sauvignon, Merlot, Trebbiano
Marche
Marche, pronounced mar-Kay, sits along the eastern coast in central Italy. It’s home to Rosso Cònero DOC, based on black grape Montepulciano.
Other varieties: Passerina, Pecorino, Trebbiano
MEET ABRUZZO’S INDIGENOUS ITALIAN GRAPES
Lazio
Lazio is home to the capital city of Rome but also has a rich wine legacy. The region has a reputation for easy-drinking, youthful whites. While great wine is made here, the top exports are dry and crisp styles from Frascati DOC and Orvieto DOC, which straddles the border with Umbria.
Other varieties: Cesanese, Merlot, Sangiovese
Abruzzo
Next to Lazio on the Adriatic side, Abruzzo is a mountainous region rich in ancient winemaking traditions. Abruzzo is fifth by volume in production, known predominantly for the Montepulciano grape, not to be confused with the Tuscan region that focuses on Sangiovese. Montepulciano d’Abruzzo DOC is the region-wide denomination for red wines made from the grape, while Cerasuolo d’Abruzzo DOC is the denomination for the region’s rosé wines made from the same variety. Trebbiano d’Abruzzo DOC is the main white grape of the region.
Other varieties: Chardonnay, Cococciola, Passerina, Pecorino, Sangiovese
Molise
Below Abruzzo sits tiny Molise, a mountainous region in south-central Italy. The region is mostly known for Trebbiano and Montepulciano from the Biferno DOC.
Other varieties: Aglianico, Cabernet Sauvignon, Sangiovese, Tintilia
Gorgeous Italian villas on a hill with vineyards
PIEDMONT, ITALY / GETTY
Campania
Most known for Naples and the Amalfi Coast, Campania’s wines are becoming more well-known in the U.S., especially as volcanic wines rise in popularity. For reds, the most famous are Taurasi DOCG and Aglianico del Taburno DOCG, both based on the red grape Aglianico. For whites, Fiano di Avellino DOCG and Greco di Tufo DOCG are best known, based on Fiano and Greco, respectively.
Other varieties: Caprettone, Falanghina, Piedirosso
Basilicata
Located in southern Italy, Basilicata’s wine production is miniscule compared to more famous regions. A mostly landlocked, mountainous region tucked into the arch of the boot, it’s flanked by Campania to the west and Puglia to the east. Though it has few DOCs, the most famous one is Aglianico del Vulture, based on the full-bodied black grape Aglianico.
Other varieties: Fiano, Greco Bianco, Malvasia Bianca, Moscato
Puglia
This southern region has grown in popularity for its wines of good value based on indigenous grapes. The warm Mediterranean climate lends itself ripe, fruity, robust reds based on Primitivo (a.k.a. Zinfandel) and Negroamaro.
Other varieties: Chardonnay, Bombino Bianco, Bombino Nero, Moscato, Nero di Troia, Susumaniello
PUGLIA FLOURISHES WITH WINES MADE FROM INDIGENOUS GRAPES
Calabria
Located on the coast of southwestern Italy, Calabria juts out between the Ionian and Tyrrhenian seas, separated from Sicily by the Strait of Messina. The wines reflect the coastal climate. Calabria is home to Cirò DOC, which produces mostly reds based on the tannic Gaglioppo grape. A small amount of white wines are produced from a blend of Greco Bianco and Montonico Bianco.
Other varieties: Nerello Cappuccio, Nerello Mascalese
Sicily
The largest island in the Mediterranean, Sicily’s dry, warm climate and copious sunshine are perfect for viticulture. There are fruity, medium-bodied red wines made from Nero d’Avola and juicy, peachy white wines made from Grillo, which are most prolific from the Sicilia DOC. In the south, Nero d’Avola is blended with Frappato for Cerasuolo di Vittoria DOCG. The red grape Nerello Mascalese and the white grape Carricante produce sought-after wines from the Etna DOC. Marsala DOC is the fortified wine from the west.
Other varieties: Catarratto, Inzolia
Sardinia
This island in the Mediterranean is better known for beaches and Pecorino cheese than wine, but more producers now export to the U.S. than ever. Wines to look for include Cannonau, the local name for Grenache, and Carignano or Carignan. Salty, floral Vermentino comes from the northeast.
A Beginner’s Guide to Italian wine
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A Beginner’s Guide to Italian wine