North East Italy produces an exquisite and perfumed white wine known as Gavi, made with light-skinned Cortese grapes from Gavi and San Gimignano's fragrant Arneis grape.
Pinot Grigio from Trentino-Alto Adige and Garganega wines of Soave have gained considerable acclaim, while Greco di Tufo from Campania and Fiano di Avellino from Tuscany continue to gain fame.
Pecorino, an expressive variety, has recently enjoyed a surge in popularity after falling out of fashion in the twentieth century. At a recent tasting, many producers presented single-variety bottlings of Pecorino wines from producers including Emidio Pepe, Fosso Corno, Collefrisio and Mazzarosa that range from dry to slightly sweet with intense aromatics and bracing acidity.
Francesco Cirelli showcased an amphora-aged Pecorino di Abruzzo from his estate that is both lush and complex, perfect for pairing with medium-aged cheeses or crustacean/mollusc dishes at Vinum Hadrianum.
Abruzzo offers the ideal setting for this grape variety to thrive, nestled between the snow-capped Apennine Mountains and Adriatic Sea. There, vineyards grow at various elevations with distinct mountain and Mediterranean climates giving rise to wines with distinctive herbal and orchard fruit notes. Abruzzo ranks second in Italy after Tuscany when it comes to producing DOC wine with over 2500 hectares producing it, in large part thanks to Montepulciano d'Abruzzo being such a success story.
Pinot Grigio may have become a global favourite, but Italy also produces exciting white wines made with indigenous Italian varieties like Trebbiano Toscano (often known as Ugni Blanc), Malvasia Bianca and Catarratto that truly excite.
These wines typically feature stony minerality, bright citrus pith and light tannic grip; making them an ideal match with cheeses such as Parmesan and Pecorino; seafood pasta dishes like pesto; as well as simple antipasti such as citrus-cured olives and anchovies.
Trebbiano Toscano grape variety is widely used for wine production throughout Italy and is especially influential in producing Vin Santo, where fermentation occurs until dry before bottling. The vine produces vigorous and high yielding bunches with tough skinned berries that produce acidic yellow juice; outside Italy this variety is widely planted under various names like Thalia or Ugni Blanc.
This wine is an exquisite example of its varietal, boasting the ideal combination of fruitiness and acidity to truly highlight this delicacy of a varietal. Sourced from both young and older vineyards, its lemony citrus and floral notes combine perfectly to give this low yield Verdicchio depth and floral characteristics that delight any wine drinker. Winemaker Maurizio Marchetti hails from an Italian spice trading family; today his passion lies with wine; this vintage was produced only using gentle half-pressing techniques in order to preserve all its delicate flavors and aromas for maximum impactful enjoyment by all wine lovers alike!
Castelli di Jesi DOC zone west of Ancona on rugged hills with varied soil. Their wines tend to have distinctive straw yellow colors and delicate aromas of white orchard fruits, offering great dry wines with distinct qualities.
DOC was established in 1968 and comprises 18 medieval villages including Apiro, Castelbellino, Cupramontana and Maiolati Spontini. Due to its proximity to both Adriatic Sea and east-west rivers that traverse through it makes this an ideal climate for growing this delicacy grape variety.
Piedmont wine lovers typically associate Piedmont with seductive reds produced from the Nebbiolo grape found in Barolo and Barbaresco; but its northern neighboring appellation Roero holds another treasure - Arneis. This charming white is named for local dialect word meaning little mischief-maker as Nebbiolo was prioritized for plantings after World War II.
Today, however, only a select few producers specialize in crafting high-quality Arneis wines. This light silvery gold wine features fresh floral and fruit aromas of pear, apricot, citrus fruit, chamomile flowers, acacia flowers with hints of almond. Its dry, medium bodied structure with moderate acidity make this perfect as an aperitif or pairing wine for light appetizers, crudite, shellfish salads grilled meats mild cheeses.