Italy Red

Italy's reds, region by region.

The three you will meet most. Piedmont grows Nebbiolo for Barolo and Barbaresco — pale, firm, built to age. Tuscany grows Sangiovese for Chianti and Brunello, savoury and food-shaped, alongside the Bordeaux-blend Super Tuscans. The Veneto dries its grapes before pressing for Amarone, which is the fullest and richest of the three. Below them sit Sicily, Puglia and Abruzzo, where the everyday value is.

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