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Wine tourism in Italy

Wine tourism is the contraction of the words wine tourism. It is a form of tourism dedicated to promoting and managing the richness of the wines of a territory.

Principles
Tourists know every wine region through a tasting of their wines and visits to wineries and vineyards.

Increasingly, all visitors come to the cellars to learn more about the winemaking process. During these visits you can observe the architecture of the cellars and learn all about the winemaking process; from harvest to bottling. Finally, in most of the cellars, it will allow the visitor to taste their wines.

A different way to deepen the world of wine every day is more and more fashionable.

Wine tourism in Italy
n the tourist imagination, Italy is often synonymous with quality of life, which declines as much in relation to places and culture as it is about food. The richness, variety, strong territorial roots and tradition are identifying elements of our food and wine heritage, which increasingly attract the attention of tourists, both Italian and foreign.

The question
According to the “2019 Enogastronomic Tourism Report”, edited by Roberta Garibaldi, food and wine is now an important travel driver for Italian tourists. If in 2016 21% of Italians traveling were interested in this type of tourism, with an increase in 2017 to 30%, in 2018 this value has further increased. The 45% of Italian tourists in the last three years has done a trip with this motivation, with an increase of 48%compared to the previous year. The food and wine tourist is generally a cultured tourist, with greater capacity and propensity to spend. He is generally married or lives and comes from all over the country, particularly from southern Italy, and seeks in the food and wine an opportunity for knowledge and contact with the culture of a territory. Organize your trip by relying on the web, both to gather information and to book individual parts of the journey; but it has a greater propensity than the generic tourist to book through intermediaries. He feels more involved, he wants to experience food and wine 360 °, often combining other active proposals. It prefers destinations where this offer is wide and diversified and harmoniously integrates, both with a context of particular landscape value, both with a strong cultural identity rooted in the resident population. The report also highlights a growth in the use of food and wine-themed experiences, which become common heritage, with the98% of Italian tourists who, regardless of whether they travel for seaside, mountain or business tourism, have participated in at least one such activity during a trip. Among the most popular experiences among Italian tourists include, in addition to tasting typical products, visiting a market (82%) and going to bars and historic restaurants (72%). Great experiences are aroused by the experiences of visiting the production sites, with agricultural companies (62% in the first place) that record a higher interest rate than the wineries (56%). Nevertheless, there remains an unexpressed demand for thematic experiences that indicates the existence of a potential market that has yet to be satisfied. On an overall level, the average difference between desire and use is around 22% of all tourists and tends to be more pronounced for some experiences: in particular, the visit to chocolate factories (where the gap between desire and fruition is attests to 54%), pasta makers (39%) and multi-day food and wine trips organized by an agency (36%).

The offer
Italy boasts 825 agri-food and wine products with Geographical Indication, 5,155 Traditional Agri-food Products, 4 enogastronomic goods included in the list of the tangible and intangible heritage of UNESCO, 2 UNESCO creative cities of food and wine. The catering sector consists of 334,743 active businesses, 8 75 restaurants of excellence, 23,406 holiday farms that offer accommodation, catering and other tourist proposals. Italy also has 114 museums related to taste, 173 Roads of Wine and Flavors. In addition to this offer there is a wide range of themed experiences such as visits and tastings in the winery, breweries and oil mills, food and wine festivals and festivals, social eating experiences and cooking classes offered by both intermediaries and online platforms.

A consistent offer that reflects the richness and variety of the eno-gastro-tourist-Italian heritage, from North to South, in the major cities as well as in the peripheral places. And that sees an increasing number of foreign Tour Operators, primarily Germans and Americans, insert food and wine-themed packages with Italy in their offer.

Among the most renowned food and wine districts we find:

The Langhe
The Chianti
La Franciacorta
The Valpolicella
The Prosecco hills

In 1999, the Wine Roads were established.

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DOCG wines
Below is a list of all wines with a controlled and guaranteed Denomination of Origin (or DOCG) produced in Italy.

The category of DOCG wines includes wines produced from grapes grown in specific geographical areas in compliance with a specific production disciplinary (definition of the ampellographic base, of the area of grape harvest, rules for viticulture, winemaking and processing standards, link with the environment etc.). Normally the geographical area identifies a territory with very precise climatic, lithological and geomorphological characteristics.

The DOCGs are reserved for wines already recognized as DOC (DOC) for at least five years which are considered of particular value, in relation to the intrinsic qualitative characteristics, compared to the average of those of similar wines thus classified, due to the incidence of traditional natural, human and historical factors and that have acquired renown and commercial enhancement at national and international level.

The first two DOCGs date back to 1980 and were Brunello di Montalcino and Vino Nobile di Montepulciano (both DOC since 1966). Although Brunello was DOC DOC 4 months before the Noble, it is the latter that can boast the first DOCG clamp (code “AA 000001”).

The first DOCG white wine dates back to 2011 and is the Albana di Romagna.

Region Wine Color gradation Composition
Abruzzo Montepulciano d’Abruzzo Teramane Hills Red > 12.5% Montepulciano> 90%; Sangiovese <10%
Basilicata Aglianico del Vulture Superiore Red > 13.5% 100% Aglianico
Campania Aglianico del Taburno Red > 11.5% Aglianico> 85%
Campania Fiano di Avellino White > 11.5% Fiano> 85%; Greco vines, Coda di Volpe bianco and Trebbiano toscano <15%
Campania Greek of tuff White > 11.5% Greek> 85%; White Fox Tail <15%
Campania Taurasi Red > 12% Aglianico> 85%; Particular non-aromatic red berry vines of Avellino <15%
Emilia Romagna Colli Bolognesi Classico Pignoletto White > 12% Pignoletto> 85%; Special Bolognese “non-aromatic white berry” vines <15%
Emilia Romagna Albana di Romagna White > 11.5% 100% Albana
Friuli Venezia Giulia Colli Orientali del Friuli Picolit White > 15% Picolit> 85%; Particular Friulian white grape varieties (excluding aromatic Traminer) <15%
Friuli Venezia Giulia Lison White > 12.5% Tai> 85%; Particular white grape varieties from the provinces of Venice, Treviso, Pordenone <15%
Friuli Venezia Giulia Ramandolo White > 14% Verduzzo Friulano 100%
Friuli Venezia Giulia Rosazzo White > 12% Sauvignon> 20% and <30%; Pinot blanc> 20% and <30%; Chardonnay> 20% and <30%;10% Ribolla Gialla
Lazio Cannellino of Frascati White > 12.5% Malvasia Bianca di Candia and / or Malvasia del Lazio 70%; Bellone, Bombino bianco, Greco bianco, Trebbiano Toscano, Trebbiano Giallo <30%; Other white grapes <15% (of that 30%)
Lazio Cesanese del Piglio Red > 12% Cesanese> 90%; red grapes from the Lazio region <10%
Lazio Upper Frascati White > 12% Malvasia Bianca di Candia and / or Malvasia del Lazio 70%; Bellone, Bombino bianco, Greco bianco, Trebbiano Toscano, Trebbiano Giallo <30%; Other white grapes <15% (of that 30%)
Lombardy Moscato di Scanso Red > 17% 100% Moscato di Scanzo
Lombardy Sforzato (Sfursat) of Valtellina Red > 14% Nebbiolo> 90%; native vines (pignola, tossola, sloe), pinot nero, merlot <10%
Lombardy Valtellina Superiore Red > 12% Nebbiolo> 90%; non-aromatic red grapes from Sondrio <10%
Marche Rosso Conero Riserva Red > 12.5% Montepulciano> 85%; Sangiovese <15%
Marche Verdicchio dei Castelli di Jesi Riserva White > 12.5% Verdicchio> 85%; Trebbiano Toscano and Malvasia Toscana <15%
Marche Verdicchio di Matelica Riserva White > 12.5% Verdicchio> 85%; Marche white grape varieties <15%
Marche Offida White and red > 12% Offida Passerina: Passerina> 85%; Offida Pecorino: Pecorino> 85%; Offida Rosso: Montepulciano> 85%
Piedmont Erbaluce of Caluso or Caluso White > 11% 100% Erbaluce
Piedmont Moscato d’Asti White > 11% 100% White Muscat
Piedmont Barbaresco Red > 12.5% Nebbiolo (under Michet, Lampia and Rosè varieties) 100%
Piedmont Barbera d’Asti Red > 12% Barbera> 85%; Freisa, Grignolino and Dolcetto <15%
Piedmont Barbera del Monferrato Superiore Red > 13% Barbera> 85%; Freisa, Grignolino and Dolcetto <15%
Piedmont Barolo Red > 13% 100% Barolo (sub variety Michet, Lampia and Rosè)
Piedmont Brachetto d’Acqui Red > 11.5% Brachetto 100%
Piedmont Dolcetto of Diano d’Alba or Diano d’Alba Red > 12% Dolcetto 100%
Piedmont Dolcetto di Dogliani Superiore or Dogliani Red > 13% Dolcetto 100%
Piedmont Superior Dolcetto d’Ovada Red > 12.5% Dolcetto 100%
Piedmont Erbaluce of Caluso White > 11% 100% Erbaluce
Piedmont Gattinara Red > 12.5% Nebbiolo> 90%; Vespolina <4%; Bonarda di Gattinara (overall) <10%
Piedmont Gavi or Cortese di Gavi White > 10.5% Courteous 100%
Piedmont Ghemme Red > 12% Nebbiolo> 75%; Vespolina and rare grapes <25%
Piedmont Roero Red > 12.5% Nebbiolo> 95% <98%; Arneis> 2% <5%; non-aromatic Piedmontese red grape varieties <3%
Piedmont Ruché of Castagnole Monferrato Red > 10.5% Ruchè> 90%; Barbera and / or Brachetto <10%
Puglia Castel del Monte Bombino Nero Red > 12% Black Bombino> 90%; Other non-aromatic Apulian black grape varieties <10%
Puglia Castel del Monte Rosso reserve Red > 13% Nero di Troia> 65%; Other non-aromatic Apulian black grapes <35%
Puglia Castel del Monte Nero di Troia reserve Red > 13% Nero di Troia> 90%; Other non-aromatic Apulian black grape varieties <10%
Puglia Primitivo di Manduria Dolce Naturale Red > 13.5% Primitive 100%
Sardinia Vermentino di Gallura White > 12% Vermentino 95%; non-aromatic white grapes of Sassari <5%
Sicily Cerasuolo di Vittoria Red > 13% Nero d’Avola> 50% & <70%; Frappato> 30% & <50%
Tuscany Brunello di Montalcino Red > 12.5% 100% Sangiovese Grosso
Tuscany Carmignano Red > 12.5% Sangiovese 45-70%, Canaiolo nero 10-20%, Cabernet Franc and Cabernet Sauvignon 6-15%, Trebbiano Toscano, Canaiolo white and Malvasia del Chianti up to 10%.
Tuscany Chianti Red > 11.5% Sangiovese:> 75%; Black Canaiolo: <10%; Tuscan Trebbiano and Malvasia del Chianti singularly or jointly: <10%.
Tuscany Chianti Classico Red > 12% Sangiovese> 80% Particular red berry grapes <20%
Tuscany Elba Aleatico Passito Red > 19% 100% Aleatico
Tuscany Montecucco Sangiovese Red > 12% Sangiovese> 85%
Tuscany Morellino di Scansano Red > 12.5% Sangiovese> 85%; Particular grape varieties (eg Ciliegiolo, Canaiolo, Malvasia) <15%
Tuscany Suvereto Red > 12.5% Cabernet, Sauvignon, Merlot (jointly) 100%
Tuscany Val di Cornia red Red > 11.5% Sangiovese> 40%; Cabernet, Sauvignon, Merlot (jointly) <60%
Tuscany Vernaccia di San Gimignano White > 11% Vernaccia di San Gimignano> 90%; Particular non-aromatic white berry vines <10%
Tuscany Vino Nobile di Montepulciano Red > 12.5% Sangiovese> 70%; Black Canaiolo <20%; Particular senses vines <20% (if white berry <10%)
Umbria Montefalco Sagrantino Red > 13% 100% Sagrantino
Umbria Torgiano Rosso Riserva Red > 12.5% Sangiovese> 70%; red grape perugine <30%
Veneto Amarone della Valpolicella Classico Red > 14% Corvina> 40% and <70%; Rondinella> 20% and <40%; Molinara> 5% and <25%
Veneto Bagnoli Friularo Red > 11.5% Raboso Piave> 90%; Other Paduan red grapes <10%
Veneto Bardolino Superiore Red > 12% Corvina Veronese> 35% and <65%; Rondinella> 10% and <40%; Molinara, Rossignola (Rossetta), Barbera, Sangiovese, Marzemino, Merlot, Cabernet Sauvignon (jointly) <20% (individually) <10%
Veneto Colli di Conegliano White and red > 12% Colli di Conegliano: White Manzoni> 30%; Pinot bianco, Chardonnay (joint)> 30%;Sauvignon, Riesling (joint) <10%; Colli di Conegliano Torchiato di Fregona: Glera> 30%;Verdiso> 20%; Boschera> 25%; Colli di Conegliano Rosso: Cabernet franc, Cabernet sauvignon, Marzemino, Merlot (individually)> 10%; merlot <40%; Colli di Conegliano Refrontolo reserve / Passito: Marzemino> 95%
Veneto Lison White > 12% Tai> 85%
Veneto Montello and Colli Asolani red Red > 11% Merlot> 40% and <60%; Cabernet franc> 20% and <30%; Cabernet Sauvignon> 10% and <20%
Veneto Piave Malanotte Red > 12.5% Raboso Piave> 70%; Raboso Veronese <30%
Veneto Recioto della Valpolicella Red > 12% Corvina> 45% and <95% (or Corvinone but up to 50%); Rondinella> 5% and <30%; non-aromatic red grapes of Verona <15%
Veneto Recioto di Soave White > 12% Garganega> 70%; Trebbiano di Soave (Italian), Pinot bianco and Chardonnay <30%; white and non-aromatic Veronese grapes <5%
Veneto Recioto of Classic Gambellara White > 14.5% 100% Garganega
Veneto Soave Superiore Veneto White > 12% Garganega> 70%; Trebbiano di Soave (Italian), Pinot bianco and Chardonnay <30%; white and non-aromatic Veronese grapes <5%

DOCG sparkling wines
Below is a list of all DOCG sparkling wines produced in Italy.

Region Color gradation Composition
Lombardy Franciacorta Spumante > 11.5% Chardonnay <100%; Pinot Noir <100%; Pinot blanc <50%
Lombardy Oltrepo ‘Pavese classic method > 11.5% Pinot Noir> 70%; Chardonnay, Pinot Grigio and Pinot Bianco <30%
Marche Vernaccia di Serrapetrona > 11.5% Black Vernaccia> 85%; red grapes of Macerata <15%
Piedmont Asti Spumante > 12% 100% White Muscat
Piedmont Alta Langa > 11.5% Pinot Noir and / or Chardonnay> 90%; non-aromatic vines in the area <10%
Veneto Colli Asolani Prosecco – Asolo Prosecco > 10.5% Glera> 85%; Verdiso, Bianchetta trevigiana, Perera and Glera long <15%
Veneto Conegliano Valdobbiadene – Prosecco > 10.5% Prosecco> 85%; Verdiso, Perera and Bianchetta <15%
Veneto Euganean Hills Fior d’Arancio > 10.5% Yellow Muscat> 95%; Other varieties of aromatic Paduan varieties <5%

Vines
Below is a table that contains the most widespread vines on the Italian territory.

Vine of Italian origin
Sangiovese
Barbera
Tuscan Trebbiano
White Muscat
White Malvasia of Candia
Long white Malvasia
Montepulciano
Aglianico
Falanghina
Fiano
Greek
Brachetto
Nebbiolo
Zibibbo (also known as Muscat of Alexandria)

 

Grape of international origin
Merlot
Chardonnay
Cabernet sauvignon
Cabernet franc
Pinot bianco
Pinot Noir
Pinot Grigio
Sauvignon
Italic Riesling
Riesling
Aromatic traminer
Syrah

Wine roads
The wine roads are marked and advertised paths with appropriate signs, along which natural, cultural and environmental values, vineyards and cellars of individual or associated farms open to the public insist; they constitute an instrument through which the wine territories and the relative productions can be disclosed, marketed and used in the form of a tourist offer. In Italy they were established in 1999.

Below the main Italian wine routes:

National Association of Wine Cities
Wine Road of Alto Adige / Südtiroler Weinstraße
Strada dei Terra dei Forti
Erice DOC wine route
Strada del Barolo
Cantico Wine Route
Colli dei Longobardi wine road
Wine Road of the Euganean Hills
Strada del Prosecco
Appia dei vini
Wine road of Aquileia
Food and wine tourism
Strada del Vino Nobile di Montepulciano
Terre Sicane wine route
Soave wine road
Franciacorta wine route
The Campi Flegrei wine roads
The Castel San Lorenzo doc wine route
Amalfi Coast wine route
Roads of wines and flavors of Irpinia
The roads of wine and flavors Ischia Island
Wine roads and typical products of the Sorrento Peninsula
The Wine Roads in the Terra di Lavoro
Wine and typical products road Terre dei Sanniti
Vesuvius wine route and typical products
Cilento Wine Route flavors and history

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