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production was about 20% of
the global total, second only to
France, which produced 26%. In
the same year, Italy’s share in dol-
lar value of table wine imports into
the U.S. was 32%, Australia’s was
24%, and France’s was 20%. Along
with Australia, Italy’s market share has
rapidly increased in recent years.
Italy is a country steeped in history,
culture and cuisine, as well as a
rich vinicultural heritage.
Over the centuries the
Greeks, Etruscans
and Romans
all played a
significant
role in the
devel-
op-
ment of different wine styles, the way
grapevines were grown, the evolution
of winemaking traditions and the con-
siderable changes in storage methods
as wine moved from amphorae to
bottle.
Italian wines are made with the aim
of partnering Italy’s rich and varied
cuisine; subtle flavors work in harmo-
ny with the food without making too
bold a statement. As they say in Italy,
wine should be non impegnativo,
meaning it should not demand too
much attention.
There is no mistaking Italy on a map,
with its long, boot-like shape. Famed
for its huge diversity of terroirs, grape
varieties and wine styles, Italy is third
only to France and Spain in terms of
land under vine, producing 51.5 mil-
lion hL of wine per year. Italian wine
is the most widely exported in the
world, with Germany, Great Britain
and the United States being the
main importers.
Several factors have contributed to
this success story, including the fact
that Italy’s vine-growing conditions
are so favorable. This is not surpris-
ing, considering the abundance of
Mediterranean sunshine, moderated
by cool,
mountain air currents