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Italian Wine

From Prosecco and Pinot Grigio in the north to Chianti in Tuscany and sun-baked reds in the south — Italy makes food wines above all.

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140 wines in stock · $3.99 – $59.99

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By winery

Italian wine, region by region

The Veneto in the northeast is the source of Prosecco, Pinot Grigio and Valpolicella. Tuscany is Sangiovese: Chianti, Chianti Classico and Brunello di Montalcino, all built on cherry fruit and food-friendly acidity. Piedmont in the northwest makes Barolo and Barbaresco from Nebbiolo, and lighter Barbera and Dolcetto for everyday drinking. The south — Puglia, Sicily, Abruzzo — offers the best value: ripe Primitivo, Nero d'Avola and Montepulciano d'Abruzzo for well under $20.

Italian wines are made to be drunk with food. Their acidity, which can seem sharp on its own, is exactly what makes them sing with tomato sauce, olive oil and cheese.

Frequently asked questions

What does DOC or DOCG mean?
Italy's quality designations. DOC guarantees origin and production rules; DOCG adds stricter controls and tasting approval. IGT wines follow looser rules and include many excellent modern blends.
Which Italian wine goes with pizza?
Chianti, Montepulciano d'Abruzzo or a Barbera: medium-bodied reds with enough acidity for tomato and cheese.

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