Lombardy stands out as one of Italy's leading wine regions thanks, above all, to the producers' appreciation of its territory. Wine production in Lombardy dates back to prehistoric times, although it was the Romans who perfected techniques and started large-scale production that spread throughout the empire. It was then, from the end of the 16th century, that the arrival of new methods brought by the French established a high level of quality in the production of Lombard wines. The majority of the wine-growing area is occupied by the cultivation of red grapes, with a greater production of nebbiolo, barbera, pinot noir and croatina, in addition to the existence of international grape varieties . Undoubtedly, when one speaks of Lombardy, the Franciacorta area immediately comes to mind, known for the production of sparkling wines made with the classic method, which make all lovers of bubbles go crazy. At xtraWine there is a large area dedicated to the best Lombardy wines that have received important awards from Bibenda, Gambero Rosso and AIS, belonging to exceptional vintages such as 2011, 2012 and 2013, where you can also choose from numerous sparkling wines. Among the best labels you will find those of important producers such as: Riva di Franciacorta, Ferghettina, Nino Negri, Uberti and Rainoldi.
Wines of Lombardy: The best wines of Lombardy at unbeatable prices
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Lombardy
Lombardy
| Country name | Italy |
| History | The Lombards in the sixth century AD, occupied almost the entire Peninsula and their territory was called Longobardia. In Lombardy, the cultivation of the vine was already present in prehistory, as shown by the archaeological finds dating back to the Bronze Age, on the shores of Lake Garda and Lake Iseo, belonging to the Vitis vinifera silvestris Gmer. The actual cultivation of the vine of the subspecies Vitis vinifera sativa dates back to the VII-V century. A.C., when Rhaetian populations from the north, South Tyrolean from the east, Etruscans and Ligurians from the south, gave impetus to this culture, teaching relatively more functional vinification techniques, albeit with rather rudimentary sitemas, to local populations. |
| Perc hill | 12 |
| Perc mountain | 41 |
| Perc plain | 47 |
| Perc red grape | 70 |
| Perc white grape | 30 |
| Soil and climate | In the plains the winters are harsh and the summers are sultry. During autumn and winter there are thick and persistent mists. In the hills the mists are less frequent and the summers are less hot. In the mountains, on the other hand, the climate is very harsh and milder on the prealpine lakes. |
| Surface area | 23863 |
| Typical dishes | Lombardy presents a rather complex gastronomic panorama that is not easy to define, due to the extreme variety of its conformation, due to a notable presence of plains and mountains, as well as numerous lakes and large rivers. The existence of many different cultures, as well as the richness of livestock production and the abundance of fruit and vegetables, among all the PGI Mantuan pear, Viadana melon and Valtellina apple that deserve this recognition, have created a natural opulence, focused on strong meat and dairy dishes, with condiments based on animal fats but also on extra-virgin olive oil DOP Garda and Laghi Lombardi (Lario and Serbino).The classic Milanese dish is saffron risotto, cooked with meat broth and beef marrow, creamed with butter and grated Parmigiano Reggiano. In the region there are also rice-based specialties, such as risotto alla campagnola in Lodi, those in Monza, Certosina, jump, Mantua, with perch, with frogs and to the pilot, with salami or salami fresh.A place of great importance occupies the polenta, made with corn flour, cooked in order to obtain a consistent dough, to be cut and seasoned in many ways, with tomato, meat, cheese or game.In Lombardy the most slaughtered meat is the pigs, with a production that covers 40% in national availability, which are also at the base of the main dish of the Milanese, the cassola, composed of cabbage and various parts of the pig, from the ribs to the legs, from the pigtail to pork rinds, in addition to the traditional salami of the verzata.Among the desserts we remember the Easter dove and the panettone, the carnival chatter, fried and sprinkled with powdered sugar, the beans of the dead, with flour, sugar, almonds and pine nuts, San Siro bread, creamed pudding of cream and hazelnuts. |
| Typical products | Lombardy is a district of great progress, with many interesting names. First of all, the Valtellina Superiore DOCG that produces some red wines, elegant and very structured from nebbiolo, chiavannasca, sfursat or sforzato, produced with dried grapes, a very concentrated wine, rich and spicy with alcohol content of at least 14.5%. Oltrepò Pavese is an area where some single-vine wines are produced with vines originating in Piedmont and from riesling, pinot bianco, pinot grigio and bonarda. Franciacorta are made only with the classic method and were the first wines of the region to be entitled to DOCG, they often have an elegant and complex bouquet and a fresh, soft and harmonious flavor. |
| Vineyard hectare | 22521 |
