If you’ve been following along, we’ve already explored the crisp, mountain-influenced wines of northern Italy and the rolling, sun-soaked hills of central Italy. Today, we’re heading south, where the wines are bold, the landscapes are wild, and the sunshine is as abundant as the hospitality.
Southern Italy often flies under the radar, but it shouldn’t. The wines here are made for food, community, and those long evenings that just keep going. Think rustic reds, crisp coastal whites, and a whole lot of character. Below is a quick look at a few southern regions worth knowing:
Campania
Most people know Campania for Naples, the Amalfi Coast, and pizza, but the wine here deserves attention too. Falanghina is the local white grape that thrives in the region’s volcanic soils. It’s bright and citrusy, the kind of wine that pairs naturally with seafood or fresh mozzarella di bufala.
If you’ve had a crisp white while looking out over the Bay of Naples, chances are it was Falanghina.
Basilicata
This region is for serious red wine drinkers. Basilicata is rugged and quiet. Most known for Matera with its unique “Sassi” cave dwellings, a UNESCO World Heritage site. The area produces a particularly great wine: Aglianico del Vulture. The grapes grow on the slopes of an extinct volcano, which gives the wine deep, earthy flavors and solid structure.
It’s a bold red that pairs well with grilled meat or aged cheese.
Calabria
Calabria is wild and mountainous—definitely off the beaten path. Tropea is a popular tourist destination here. Known for its white sand beaches, clear waters, and picturesque cliffside location. Gaglioppo is the signature grape here, an old-school red with some spice and real character.
This is a wine you drink with grilled lamb, spicy sausage, or anything with some heat to it.
Puglia
Next up on our tour of the wines of Italy is Puglia, a long and narrow peninsula that forms the heel of Italy’s “boot.” It is sun-drenched and relaxed, and home to some of Italy’s most delicious wines—big, juicy reds like Primitivo (which is genetically identical to Zinfandel).
These wines are made to be savored with food: tomato-based pasta, roasted vegetables, and anything involving olive oil, which Puglia produces plenty of.
Molise
Last, and probably one of the wines of Italy you haven’t heard of, is Molise. I hadn’t either before I started researching this blog series. It’s one of Italy’s smallest regions and is about halfway between Rome & Bari. It’s starting to get noticed for its straightforward, food-friendly wines.
The most common grapes grown here are Tintilia: a unique, indigenous grape variety to Molise, known for its deep color and spicy flavors, as well as Montepulciano & Sangiovese. Local producers are experimenting and finding their rhythm, making it a good place to try something new.
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