Italy | Italian Natural Wine

Italy has 20 wine regions and over 500 native grape varieties, more than any other country. No one masters all of it. But a handful of regions do the heavy lifting, and knowing them is the fastest way to understand Italian wine. Here are ten of the most important, and the grapes that define them.

1. Piedmont. The northwest powerhouse. Nebbiolo makes the noble, age worthy Barolo and Barbaresco. Everyday drinking comes from juicy Barbera and soft Dolcetto.

2. Sicily. The island doing some of Italy's most exciting work. Nerello Mascalese on Etna, plus Nero d'Avola, Grillo and Catarratto across the rest.

3.Tuscany. Home of Sangiovese, the grape behind Chianti, Brunello di Montalcino and the Super Tuscans. Savoury, cherry driven and food friendly.

4. Emilia-Romagna. The land of fizzy red Lambrusco and famously rich food, plus plenty of Sangiovese in the Romagna hills.

5.Veneto. Italy's most productive region. Glera makes Prosecco, while Corvina is blended into Valpolicella and the rich, dried grape Amarone.

6.Friuli-Venezia Giulia. The white and orange wine capital of Italy, up in the northeast. Friulano, Ribolla Gialla and Pinot Grigio, often given skin contact.

7. Trentino-Alto Adige. Cool, alpine and precise. Aromatic whites like Gewürztraminer and Pinot Grigio, plus the dark local red Teroldego.

8.Lombardy. Around Milan. Home to Franciacorta, Italy's top traditional method sparkling from Chardonnay and Pinot Nero, and mountain Nebbiolo in Valtellina.

9.Campania. The volcanic south around Naples. Powerful Aglianico reds and mineral whites from Fiano and Greco, all ancient grapes.

10. Puglia. The sunny heel. Rich, ripe reds from Primitivo, which is the same grape as Zinfandel, and Negroamaro.

Between them these ten cover most of what you will meet on an Italian wine list, from serious cellar bottles to easy everyday glugging.