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There are fantastic riches of amazing Italian wines out there that can shake your world as well as quench your thirst.

Regretfully, many are very undervalued or entirely forgotten. But savvy white wine consumers can take advantage of that!

Lets have a look at some great Italian wines that deserve their day in the sun.

 

 


What's So Special About Italian White Wine?
The Italian peninsula stretches from the Alps in the north to Africa in the south. Surrounded by the Mediterranean Sea, Italy has a host of winegrowing atmospheres.

When the ancient Greeks came to southerly Italy, bringing their grapevines as well as sophisticated viticulture methods together with them, they met the native Etruscans that had already created their very own winegrowing methods. Later, Roman tribes of main Italy arrived, acquiring this composite  wine culture, and also broadening their empire - and their wine savvy - throughout the whole peninsula and a lot of Europe. After that, with the increase of Christianity, wine production was carried forward in monasteries. Ultimately private city states emerged and also established unique winegrowing customs which continued after the Reunification of Italy in 1861.

The end result of all this is that Italy has more native grape selections, more kinds of wine and  more distinctive wine making practices than just about any other place on earth.

Fruliano
Some think this variety is native to Friuli: the name's a tell tale sign, after all. Yet most professionals trace its earliest growth to an obscure grape called Savignasse (Sauvignon Vert) in the Gironde area of France.

However today, Friulano has discovered its ideal home in Friuli, where it's the most grown and representative variety of the region.

Tasting Notes: What initially grabs you concerning this wine is its exciting scents. You'll locate whispers of jasmine and narcissus, dried figs, orange zest, and apples. Also, tips of wet stones and salty sea.

But what keeps you returning to this wine is its silky palate with fragile tastes and aromas, adhered to by a slightly bitter almond surface.

Origins: Friuli Venezia Giulia, in the north eastern corner of Italy. The area's Collio area lies along the Slavonian border in between the Alps and the Adriatic Sea.

The Alps protect the location from severe northern winds, and the close-by sea has a moderating Mediterranean influence.

Try our Sirch Friulli Colli Orientali Friulano with food pairings such as,Prosciutto, roast cod or halibut, mac & cheese.

Timorasso
Grown throughout the Asti and Alessandria provinces of Piemonte, phylloxera nearly erased Timorasso past capitals of Tortona. It was nearly extinct until a group of wine makers led by Walter Massa dove in to urge its growth.

While Timorasso has actually brought attention to this obscure area, it has yet to obtain its own private appellation.

In the absence of this, many producers choose to display the words Derthona (the traditional name for Tortona) on their tags.

Tasting Notes: With fragrances of bruised apple, acacia honey, mineral, dried out natural herbs, and lemon confit, Timorasso is an anomaly. It's multi-layered, organized, extreme, tannic, and has the ability to develop for a long time.

That these qualities don’t appear to come from winemaking practices makes it even more unusual.. Rather, they seem integral features of the grape itself.

Origins: Southeastern Piemonte, in the province of Alessandria. Especially, the undulating hills bordering the community of Tortona. Its sandy, milky dirts are a suitable environment for Timorasso and a couple of other neighborhood ranges.

Food Pairings: Veal slice with wild mushrooms, grilled pheasant breast, meat-filled ravioli with butter and sage.

Verdicchio
The name of this Italian white grape (and the wine it generates) comes from their word for green: verde. This provides an ideal case of what-you-see-is-what-you-get.

Both the grape and the wine have a green hue, and believe us: it tastes how it looks.

Tasting Notes: With notes of lime passion, kiwi, fresh turf, green papaya, and coriander, Verdicchio can provide some severe range, based upon its top quality level.

The basic well-made DOC variation balances high acidity with crisp apple and hints of fresh blossom. The Classico variation adds pride-of-place character from the wine's terroir. The Riserva Superiore brings complexity that comes from lower yields and longer aging.

Origin: Marche, on the calf of Italy's boot. The Castelli di Jesi Verdicchio growing area is a big one, stretching from the Adriatic coastline to the foothills of the central Apennine mountains. This area produces a mix of Mediterranean and continental environments with huge shifts in between day and night temperature levels.

Food Pairings: Asian food, warm & hot food, pulled pork, fried anything. 
If you haven't tried vermentino yet, we suggest you try our Belguardo Vermentino. 

Greco di Tufo.
With a name like Greco di Tufo, you can forgive people for presuming that this grape is Greek. Yet there seems no genetic connections to existing Greek selections, so it likely obtained its name from its usage in wine of the "Greek style," i.e. sweet.

Tasting notes: White blossom, dried apricot and turned earth aromas. Crisp, bone dry, even astringent at first sip. But it mellows into tart green apple with a palate-coating creaminess and a dry, slightly tannic finish.

It can additionally show notes of leather, green apple, hibiscus, flint, honey, and toasted nuts. Generally, it's meant to be drunk young, yet can develop quite well with a couple of years of aging.

Origin: This ancient variety grows in numerous locations throughout Campania, but its home turf remains in the ancient location called Irpinia around the community of Tufo.

Tufo is also the Italian name of a permeable rock made up of compressed volcanic ash common in the area.

Food Pairings: Buffalo mozzarella and tomatoes, grilled fish with lemon and olive oil, fried calamari.
Our Feudi Greco di Tufo is one of top selling wines. Try it and you wont regret it. 

 


Etna Bianco
Revered by the ancient Greeks as a winegrowing area, Etna fell into decline centuries ago. Yet over the past years, wine makers have actually worked to realize Etna's significant possibility, focusing on indigenous grapes, expanding conditions, and terroir.

2011 saw the revitalization of an old system of geographical divisions called "contrade." This enables listing the name of a "contrada" when all grapes come from one of the registered subzones.

Tasting Notes: Would you believe intense, but understated? Etna Bianco has a real complexity regardless of its lighter body.

Noticeable mineral and smoke with a hint of jasmine. Racy acidity and notes of mandarin orange, prickly pear,bitter melon,  along with a moderately long finish with a soft ashy ending.

Origins: Etna is the highest volcano in Europe and among one of the most active stratovolcanoes worldwide. Etna's volcanic soil varies according to the mix of different product and the age/degree of decay.

High elevation and warm Mediterranean winds mitigate warm southerly temperature levels.

Food Pairings: Tuna carpaccio, barbequed hen with herbs, caponata, treated olives, and hard cheeses.

Give Crisp Italians a Try
When it pertains to Italian wine, we often tend to hear about nothing but reds. And there's great reason for that: Barolo, Amarone, and Nero d'Avola are remarkable, scrumptious red wines.

But if there's one thing you must take from our list, it's this: never sleep on the white wines!

What are some of your favored Italian whites?