Region: Lombardia
About the Region:
Though better
known for its industrial and economic pursuits in Milan, its tourism
in the lake district and its crops and livestock in the Po Valley,
Lombardy is a leading wine market in Italy, especially in terms
of sparkling wine production.
DOC(G)/IGT:
DOCG:
Franciacorta,
Sforzato di Valtellina or Sfursat di Valtellina,
Valtellina Superiore
DOC: Botticino,
Capriano del Colle,
Cellatica,
Garda,
Garda Colli Mantovani,
Lambrusco Mantovano,
Lugana,
Moscato di Scanzo,
Oltrepo Pavese,
Riviera del Garda Bresciano,
San Colombano al Lambro,
San Martino della Battaglia,
Terre di Franciacorta,
Valcalepio,
Valtellina
IGT: Alto Mincio,
Benaco Bresciano,
Bergamasca,
Collina del Milanese,
Montenetto di Brescia,
Provincia di Mantova or Mantova,
Provincia di Pavia or Pavia,
Quistello,
Ronchi di Brescia,
Sabbioneta,
Sebino,
Terrazze Retiche di Sondrio
Grapes:
White
Grapes: Chardonnay, Pinot Bianco, Pinot Grigio, Trebbiano di Lugana
Red Grapes:
Barbera, Chiavennasca (Nebbiolo), Pinot Nero, Cabernet, Merlot,
Bonarda, Croatina
Wines:
Oltrepo
Pavese - red, white, rose or sparkling can classify as DOC. The
red is the most prized, composed mainly of Barbera, Croatina and
Uva Rara (Bonarda). It exhibits great strength and character with
serious fruit complexity.
Valtellina - at the foot of the Alps, this DOC is better known
by the names of its four sub-districts, Grumello, Inferno, Sassella
and Valgella. The wines are all made with a clone of the Nebbiolo
grape called Chiavennasca. Much leaner that their Piedmontese cousins,
these wines show hints of mountain flowers, herbs and dry terrain.
They also possess tighter tannins. An amarone-style wine is also
made here using the Chiavennasca, called “Sfurzat.”
Franciacorta - the sparkling wine produced here is considered the
best in Italy. Using Pinot Bianco (to provide a stiff, acidic backbone),
Chardonnay (to add plump flavors of apple and pear as well as for
improved oak aging), Pinot Grigio (to transmit characteristics
of terroir as well as mineral aromas) and Pinot Nero (to improve
both acidity and more backbone), the wine is made using the traditional
champenoise method.
