Here are more of the many unique and wonderful Italian wines to watch out for.
From the same blend of grapes as Amarone, this is Valpolicella enriched and deepened by a second fermentation on amarone skins. Great with rich tomato pasta dishes.
Sicily’s big red has a growing fan base. Dark and ripe, it still has a tangy acidity that works well with red meats and spicy vegetable dishes.
Barolo’s neighbour, also made from Nebbiolo grapes, rose to fame in the 1960s as a red of power and subtlety. Try it with calf’s liver and mushrooms.