Lombardy wine

The nearby mountain peaks provide protection from cold, harsh winds and help to trap heat in the valley.

This creates an optimum situation which allows the Nebbiolo grape to fully develop its flavors during the long growing season it needs.

[1] Valtellina also produces an Amarone-style DOCG wine known as Sforzato (or Sfursat, Sfurzat as alternate dialect names[7]) made from dried grapes with a minimum alcohol content of 14.5%.

[6] The Valtellina grape Rossola nera that is permitted as a minor blending component in the DOC wines of the region is an offspring of Nebbiolo.

Another wine grape, Rossolino nero, that is thought to be an offspring of Rossola nera (and such a grandchild variety of Nebbiolo) is also grown in Valtellina.

[8] Archaeological findings testify the spread of the vine in Oltrepò Pavese already in Roman times and this culture was maintained during the early Middle Ages by the monks of Bobbio Abbey, who between 862 and 865 were owners of vineyards in the Staffora Valley.

Since the XI-th century, the viticulture, thanks to the impulse of the great monasteries of Pavia, knew particular development above all in the first hill belt.

Some ecclesiastical institutions, such as the monastery of San Pietro in Ciel d'Oro, which at least since 974 owned vineyards and winepresses near San Damiano al Colle, extended the culture of vine in the area, producing wines that, thanks to the Po and Ticino, were then transported to Pavia, where the part not absorbed by the consumption of the monks was destined for trade.

Slightly sparkling frizzante styles are made from several of the region's red and white wine grapes including the dry Buttafuoco style and the semi-sweet Sangue di Giuda (meaning Judas' blood) both made from the Croatina grape, known locally as Bonarda.

In 1995, the region received DOCG status and created a separate DOC, known as Terre di Franciacorta for its non-sparkling wines.

The vintage-dated wines are required to have a minimum of 85% grapes from the indicated vintage and must be aged for at least 30 months prior to release.

[11] This dry wine is deeper in color than most rosés and typically has good acidity with very low alcohol levels.

White wines from the San Martino della Battaglia are made from the Tocai Friuliano grape, which is best known for its use in the nearby Veneto region.