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The land of vines, Italy has more different grape varieties grown than any other country. Despite Italy’s eventual unification in the Nineteenth Century strong regionality remains, and the result is an often bewildering but always fascinating and exciting array of wines. Keen acidity and firm tannins are the hallmarks of classic Italian wine and, not surprisingly they lend themselves perfectly to the local cuisine. From Barolo in Piemonte to Aglianico in the mountainous south, by way of Friulano from the Adriatic coast, it is all worth exploring.

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