| LCBO

Forza Italia!
 

 

Between the traditions of its ancient methods and the energy of its modern mavericks, it’s impossible to understate the influence Italy has on the world of wine. The country is home to a plethora of regions, each with their own techniques, indigenous grape varieties, and unique terroirs that make for delicious, food-friendly, easily giftable wines. From the broad-shouldered Amarones of Veneto to the salty Biancos of Sicily, this collection represents fabulous examples from some of Italy’s most recognizable regions.

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TUSCANY

The birthplace of the Italian Renaissance, Tuscany makes wines that are largely considered Italy’s finest.
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Each of Tuscany’s sub-regions has mastered a way to best express the most important grape of central Italy: Sangiovese. Nestled between Siena and Florence, Chianti mixes Sangiovese with a splash of the local Canaiolo and Colorino grapes to craft a broad spectrum of reds, from young sippers to the mature Gran Seleziones that are sourced from the best vines. To the east, the hill town of Montalcino crafts bold Brunellos, which must be made from 100% Sangiovese and aged a minimum of four years before release. To the west, the coastal region of Maremma has become iconic thanks to the Super Tuscan wines of Bolgheri, where Sangiovese is blended with French varieties to make some of the world’s most collectible (and enjoyable) reds.


PIEDMONT

They say, “what grows together, goes together,” and in no region is that more obvious than Piedmont.

Home to the University of Gastronomic Sciences, Piedmont puts a lot of focus on its cuisine when crafting wine, as the purpose is to pair with local specialties such as beef, veal, soft cheeses, and the region’s legendary white truffles. Barolo is king in Piedmont. Made from the Nebbiolo grape, these pale, tannic wines age gracefully to develop a leathery mouthfeel that stands toe-to-toe with heavier foods. Lighter meals and cheeses such as robiola pair wonderfully with the lime-scented, brisk whites of Gavi made from the Cortese grape. And for dessert? The region of Asti makes excellent semi-sweet whites from the Moscato grape that are delicious with bonèt (custard tart) or Gorgonzola cheese.


VENETO

Home of a floating city, Amarone and Asiago, this northern region is a wonder.

From the limestone buildings to the hundreds of canals that flow through Venice to the region’s signature wines, you can feel the passion that went into all of it. The Valpolicella region has many permitted indigenous grapes they use in their blends, the most common being Corvina, Molinara, Rondinella and Corvinone. Though most Valpolicella is made to drink young and fresh, the region has developed a unique process of allowing grapes to dry on bamboo racks before pressing. This concentrates the grapes, leading to rich wines with flavours of dried fig and burnt brown sugar. This process – the appassimento method – creates the region’s most iconic red, Amarone.


ALDO ADIGE

As the name might imply, the Alto Adige region is pretty high.

Nestled in the Alps and Dolomite Mountains, Alto Adige borders Austria and Switzerland and is heavily influenced by its neighbours. Where most Italian regions will focus on distinctly Italian varieties, Alto Adige grows grapes more commonly found in its neighbour’s vineyards, such as Pinot Gris, Chardonnay, Gewürztraminer, Sylvaner and Pinot Blanc. These grapes thrive in cooler, high-elevation terroir, and Alto Adige is one of the few regions in Italy that can provide these conditions. Pinot Grigio is a notable standout from the region. When grown in France (where it’s called Pinot Gris), the grape has a medium-bodied texture, light sweetness, and flavours of stone fruit; where the Alto Adige style is light-bodied and crisp, with citrusy flavours and a mineral-driven finish.


PUGLIA

Puglia represents a significant proportion of Italy’s total wine production, with over 10 million hectoliters made every year.

Thanks to its balance of abundant sunshine, fertile land, generous rain, and high-yielding grapes, the region is primed to produce a sea of good red wine. The most recognizable of Puglia’s wines are made from the Primitivo grape (Zinfandel, if you’re from the USA). Believed to have been brought to Italy in the 1800s from Croatia (where it’s called Tribidrag), the early-ripening grape produces heavy, fruit-forward reds with a tangy flavour reminiscent of licorice root and clove. For those who prefer a more robust wine, Nero di Troia makes dark, brooding reds with good tannic structure that go well with just about anything that’s properly seasoned.


SICILY

Sitting in the heart of the Mediterranean Sea, the island of Sicily is a prime location for sunbathing, swimming, fishing and, of course, viniculture.

Many of the island’s vineyards are located on the geological marvel of Mount Etna. Vines situated along the volcano’s eastern slopes are exposed to salty sea winds, high elevation, and heat, which alleviate disease pressure while the moderate rainfall and nutrient-rich volcanic soils ensure a reliable growing season and healthy vines. The standout Nerello Mascalese is popular among Burgundian aficionados, with some dubbing it “the Sicilian Pinot Noir.” Medium-bodied with soft tannins, nutty flavours and earthy tones, this ruby red is great paired with vota vota (Sicilian-style calzones). On the other side of the spectrum, Carricante is adored for its ability to pair perfectly with local favourites like swordfish pasta or tuna steak thanks to its refreshing qualities and seashell-like minerality.



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