Wines from Italy

In Italy, the Etruscans and Latins were already cultivating grapevines. When the Greeks established their colonies there, they named part of the territory Oenotria, which means “the land of wine.” By the end of the Roman Empire, the area planted with grapevines was already considerable, thanks in large part to the land granted to veterans and the permits issued to plant grapevines there. 

Subsequently, wine production remained at a high level, thanks in particular to the monasteries, and grew rapidly in the 19th century. As was the case throughout Europe, phylloxera wreaked havoc on Italian vineyards. The wars and crises of the 20th century transformed the economics of winemaking, with large quantities of wine being exported—undoubtedly at the expense of quality. This shift long disadvantaged Italy’s most discerning producers, whose expertise ensures a level of excellence that is increasingly recognized today. 

Since 1992, high-quality Italian wines have been effectively protected by a robust appellation system (notably the Denominazioni di Origine Controllata —D.O.C.—and the Denominazioni di Origine Controllata e Garantita —D.O.C.G.—which account for approximately 20% of total production), as is the case with Barolo, Monferrato, and Chianti , and Moscato d'Asti.