Italy
Italy
All twenty regions make wine — Italy is, in effect, one vast vineyard.
From the terraces of Valtellina clinging to Alpine cliffs to the black lava soils beneath the smoking cone of Etna.
More than five hundred officially recognised indigenous varieties are alive here, and characters such as Nebbiolo, Sangiovese and Nerello Mascalese each speak of the light and the wind of their own particular place.
Across three thousand years — the ancient Greeks called this land Oenotria, the land of wine — wine has never left the centre of the table.
Prosciutto and something sparkling, hand-rolled pasta and a red, seafood and a volcanic white: these are flavours that only come good in the company of food, and we bring them to you region by region, story by story. Start wherever takes your fancy, and travel the boot from top to toe.
