Italy is one of the world’s largest and most diverse wine-producing countries, with hundreds of native grape varieties and distinct winemaking traditions found throughout its regions. This month’s Explorer Wine Club highlights three very different expressions of Italian wine: a volcanic white from Campania made with native grapes, a Tuscan red blend, and a lightly sparkling Bonarda from Emilia-Romagna. The selection spans southern, central, and northern Italy, offering an introduction to the regional grapes, landscapes, and wine styles that have shaped Italian wine for centuries.
This soft white wine is a blend of native Italian grapes Coda di Volpe and Falanghina. It has bright citrus aromas and a slight saline edge. The grapes are hand-harvested, gently pressed, and the juice is given extra time to separate from the solids before fermentation. The resulting wine has a rich fruit and subtle minerality, and full mouthfeel. Pair with grilled shrimp.
The Producer: Enodelta
Antonio Caputo began making wine in the Naples area in the 1980s. Though his grandfather had a history of viticulture and winemaking, his parents wanted him to study to become a lawyer. Against their wishes, he jumped headfirst into winemaking with little resources or experience. A few years later, he was able to establish his own label. Over the years, he has continued to challenge himself and grow his business. Today he focuses on growing native Italian grapes that other winemakers ignore.
The Region: Lacryma Christi del Vesuvio (Campania)
Campania is a small wine growing region south of Naples, near Mount Vesuvius. In the foothills lies Lacryma Christi del Vesuvio, which takes its name from an old legend saying that when Lucifer was cast out of heaven, he grabbed a chunk of paradise and carried it with him as he fell, dropping it on the coast of Italy, where it formed the bay of Naples. Seeing this loss, Jesus wept, and where his tears fell, vines miraculously sprang up, becoming the vineyards of Lacryma Christi.
The Grape: Coda di Volpe
A native Italian white grape, it is sometimes referred to as ‘Fox’s Tail’ due to the way the bunches grow. It produces fruity, dense, and low acid wines.
This is a fun and fresh Tuscan red blend. It is made primarily from Sangiovese, with a bit of Merlot and Italian native varieties. All the grapes are fermented and aged separately for several years before blending. The resulting wine is bright and vivid with aromas of wild cherry, crushed herb, and subtle spice. It is mouthwatering and fruity and will pair nicely with any marinara-based pasta dish.
The Producer: La Querce Seconda
Located in Chianti Classico, La Querce Seconda is a small, organic wine estate. It is run by second generation winemaker Niccolò Bernabei and his wife Linda Sandkvist. Niccolò inherited the estate from his mother, Monica Edlund, who was the first registered female winemaker in Chianti Classico. Linda and Niccolò are committed to organic farming practices, fermenting with native yeast, and using very little sulfur to finish the wines. Their aim is to cultivate the vines so that they express the terroir of the area in the best way possible. La Querce Seconda translates to ‘The Second Oak’.
The Region: Toscana IGT (Tuscany)
Tuscany is one of the most recognizable wine regions in Italy, known for its rolling hills, cypress trees, olive groves, and vineyards. For much of the twentieth century, Italian wine laws tightly controlled how wines could be made and labeled. Some producers began pushing beyond those traditional rules, experimenting with different grape blends, aging methods, and styles while still making wines that were unmistakably Tuscan. The Toscana IGT category was created to give winemakers more freedom while still identifying the wine’s regional origin.
This is an easy-drinking northern Italian red wine, made from 100% Croatina grapes. It is bright and explosive with red fruit character, clean acidity, and grippy tannins. Hand harvested from young vines, the grapes are minimally handled and fermented in stainless steel to allow the character of the wine to shine through. Pair with barbeque short ribs.
The Producer: Santa Giustina
Tucked in a tiny village in northwestern Italy is the ancient church of Santa Giustina. In 1970, Antonio and Gloria Bucciarelli purchased the church building and the surrounding land, began growing grapes, farming, and making wine. Today, their daughter Gaia continues their winemaking tradition and has grown Santa Giustina into a modern winery. She uses organic practices in the vineyard and minimal intervention in the cellar, focusing on crafting wines from a wide range of local varietals. In addition to the grapes, their land includes a forest and 30-acre private game reserve.
The Region: Colli Piacentini DOC (Emilia-Romagna)
Emilia-Romagna stretches across northern Italy from the Adriatic coast almost to the Mediterranean. The Colli Piacentini DOC is on the western side of the region, set among rolling foothills. The area is known for lively local varieties like Ortrugo, Malvasia, Barbera, and Croatina. Many wines from the region carry a slight spritz, a traditional style that makes them especially easy to drink alongside the rich foods of Emilia-Romagna.
The Grape: Croatina
Croatina is an Italian red grape known for producing dark and rustic wines with soft tannins and juicy acidity. Locals call it ‘Bonarda’ though it is not related to the grape of the same name.
