Italy: Piedmont, Veneto & Tuscany Reds

Italy: Piedmont, Veneto & Tuscany Reds

Italy has more native grape varieties than almost any other wine-producing country, but WSET Level 2 focuses on five regionally defining black grapes: Nebbiolo and Barbera in Piedmont, Sangiovese in Tuscany, Corvina in the Veneto, and Montepulciano in Abruzzo.

Nebbiolo in Piedmont: Barolo & Barbaresco

Nebbiolo buds early and ripens very late — its name comes from nebbia, the autumn fog that often blankets Piedmont at harvest time. It is deceptive in the glass: pale in colour, almost like a light Pinot Noir, yet structurally powerful:

• High tannin and high acidity
• Medium-plus alcohol
• Aromas of red cherry, red plum, dried rose, tar and aniseed, becoming more savoury with age

Nebbiolo's two most famous DOCGs both require significant ageing before release:

The extended ageing is necessary to soften Nebbiolo's formidable tannin and acid before the wine is approachable.

Barbera d'Asti

Barbera is Piedmont's other major black grape, planted more widely than Nebbiolo. It offers a useful contrast: naturally high acidity, low-to-medium tannin, and deep colour, with sour cherry and plum fruit. Barbera d'Asti is often unoaked or only lightly oaked, making it a versatile, food-friendly, comparatively affordable red — though some producers age premium bottlings in barrique for extra structure.

Sangiovese in Tuscany: Chianti & Brunello

Sangiovese is Tuscany's defining grape: high acidity, medium tannin, red cherry fruit with a savoury, herbal, sometimes tomato-leaf edge.

• Chianti / Chianti Classico — a Sangiovese-dominant blend (Chianti Classico requires a minimum of 80% Sangiovese); wines from the historic Classico zone carry the Gallo Nero (black rooster) seal. Riserva status requires extra minimum ageing, producing a fuller, more structured wine.
• Brunello di Montalcino — made from 100% of a local Sangiovese clone (historically called Brunello). DOCG rules require a minimum of five years' ageing, including two in oak, before release (six years for Riserva). Montalcino's warmer, drier climate and typically lower yields give Brunello more concentration and structure than standard Chianti.

Corvina in the Veneto: Valpolicella & Amarone

Corvina, usually blended with Rondinella and other local varieties, is naturally light-to-medium bodied — but a single technique transforms it dramatically:

• Valpolicella — the everyday wine: light body, sour cherry and almond notes, best drunk young. Valpolicella Classico comes from the original, historic production zone.
• Amarone della Valpolicella — grapes are dried on racks or mats for months (appassimento) before pressing, concentrating sugar and flavour. The result is high alcohol (14–16%), full body, and dried-fruit character (raisin, fig, dried cherry), typically fermented fully dry despite the richness.
• Recioto della Valpolicella — made with the same appassimento method, but fermentation is stopped early, leaving natural sweetness; historically the precursor to Amarone.

Montepulciano d'Abruzzo

Montepulciano (the grape) grown in Abruzzo (the region) produces a medium-to-full-bodied red with soft, velvety tannin and dark fruit (blackberry, plum) — an easy-drinking, good-value style. Note the common exam trap: this is entirely different from Vino Nobile di Montepulciano, a Sangiovese-based wine from the town of Montepulciano in Tuscany. Same word, two unrelated wines.

Nebbiolo's Other Names and Neighbours

In parts of northern Piedmont, such as Gattinara, Nebbiolo is traditionally known as Spanna. Barolo and Barbaresco both lie within the broader Langhe hills southeast of the city of Alba, and their individual vineyard sites (similar in concept to Burgundy's climats) are increasingly named on premium labels, though this level of detail sits above what Level 2 requires — recognising Barolo and Barbaresco themselves is the priority.

Ripasso: A Bridge Between Valpolicella and Amarone

A related Veneto technique worth knowing is Ripasso: after Amarone has finished fermenting, its leftover skins and lees — still rich in colour, tannin and flavour — are added back to a batch of standard Valpolicella, which then undergoes a second, brief fermentation on this material. The result, Valpolicella Ripasso, sits stylistically between light Valpolicella and concentrated Amarone: fuller body and more dried-fruit character than basic Valpolicella, but lighter and less alcoholic than true Amarone. Appassimento itself typically takes three to four months, during which the grapes lose a significant proportion of their water content, concentrating sugars before pressing.

Quick Reference

Reading the Label

Italian labels combine region + quality tier + sometimes grape: "Barbera d'Asti" names both grape and place, while "Chianti Classico Riserva" names place, sub-zone and ageing tier without stating the grape at all. Spotting Classico (original, historic zone) and Riserva (extra minimum ageing) on a label tells you a great deal about quality and style before you even taste the wine.