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Importers of Fine Wines Since 1919 | Resources for the Trade |
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Lombardy and Liguria
The reds of Lombardy are good, but its sparkling wines are even better. The region of Franciacorta with its Spumante DOCG seems to capture most of the attention of the wine press. In this region, law mandates that production be confined to the metodo tradizionale or classico (i.e., the Champagne method). Here, the second fermentation takes place in the same bottle from which it is later served. Only Chardonnay, Pinot Grigio, Pinot Bianco, and Pinot Nero can go into the cuvee.
Trentino-Alto Adige and Friuli-Venezia Giulia
Friuli-Venezia Giulia is also known for its varietal bottlings. Although local grapes such as Verduzzo, Tocai, and Picolit (white) and Refosco (red) have not disappeared, international varieties such as Cabernet Sauvignon, Pinot Noir, Chardonnay, Riesling and Sauvignon Blanc are thriving in this—a region characterized by mild winters and warm summers. 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11
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Bresaola is a dried beef made in Valtellina. Carpaccio is thinly sliced raw beef served traditionally with arugula, shaved parmesan, olive oil, and balsamic vinegar or lemon. Liguria is Italy’s second smallest wine region and second smallest in terms of production. Liguria gave the world pesto (a composite of fresh basil, garlic, pine nuts, olive oil and pecorino ground to a paste), focaccia (a flat yeast-bread), candied chestnuts, and dried ravioli. Alto Adige was part of Austria until after World War I. It still calls itself Südtirol, or South Tyrol and was only unified with Trentino in 1948.
The cuisine of Alto Adige is characterized by sauerkraut, strudel, gulasch and spützle—a long, thin flour-and-egg dumpling World famous San Daniele proscuitto, a ham cured with minimal salt to capitalize on the inherent sweetness of the meat, is made in Friuli-Venezia Giulia. 
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Like Piedmont, Lombardy is known for its Nebbiolo-based reds, but here, the grape is called Chiavennasca. It is primarily grown in the Valtellina production zone. 
Liguria, more familiar to most as the Italian Riviera, produces two wines that are beloved by its sun-loving visitors: the red Rossese di Dolceacqua made from the Dolceacqua grape and the white Cinqueterre made from Vermentino, Bosco and Albarola. The vineyards are on steeply terraced slopes as most of the region is nothing but mountain.
Trentino-Alto Adige’s cool climate is perfect for aromatic whites. This is Italy’s northernmost wine region. It is known for its varietal bottlings of Sauvignon Blanc, Pinot Grigio, Pinot Bianco, and Chardonnay—and for Teroldego, a distinctively fruity red.
