Lombardy

History

The vine has been present in Lombardy since prehistoric times. Evidence of this presence has been found on the shores of lake Garda, where ancient pottery and grape seeds were found that belonged to the local vitis vinifera silvestris. This findings, however, do not necessarily indicate that grape seeds were used to produce a beverage. It was during the sixth-seventh century BC that beverages were likely being produced from wild or cultivated grapevines with the Etruscans replacing the wild vine with Vitis sativa, the cultivated grapevine species as opposed to the wild vine. That the wine has always been important in Lombardy is exemplified by the fact that Pavia and Brescia had already created consortiums for their wines even before the birth of the DOCs in 1963-1966.

Territory

Lombardy is an extended region. Its 30,000 hectares of vineyards are scattered over more than 24,000 sq km. It is mostly flat (about 50% of its extension), mountainous for an additional 40%, and hilly for the remaining 10%. Hence, Lombardy’s land lends itself to quality viticulture. The various wine areas are relatively distant from each other and have different characteristics, from both a soil and climate standpoint and ampelographic bases. Lombardy is characterized by many different features, from the mountainous zone in the north to the hills, the Po Valley, and areas of Garda Lake southwards. Clearly, it is the hilly area that is heavily exploited in terms of wine. Only one valley runs longitudinally, the Valtellina Valley, with its vineyards being most exposed to sunlight despite the mountainous environment. This exposure allows for better use of the few sunlight hours, which enable Nebbiolo grapes to ripe fully in generally cool conditions.

Among the most important wine areas are Valtellina, whose vineyards are located on the slopes of the Valtellina mountains, on the right side of the Adda river, and where sunlight helps ripen grapes, while vines are grown on terraces often at the limit of the maximum altitude allowing for proper grapevine growth and development. The main grape is Nebbiolo, here called Chiavennasca, that gives rise to Sforzato di Valtellina DOCG.Franciacorta, in the area of the Iseo Lake in the Brescia province, is known for the cultivation of Pinot Nero, Pinot Bianco, and Chardonnay, used to make a now world famous sparkling wine by the classic method, that is, in the manner of Champagne, where secondary re-fermentation occurs in the bottle, and not in an autoclave as in the Charmat-Martinotti method. Thanks to a warmer microclimate, Franciacorta sparklers are richer and fruitier than Champagnes.

In Oltrepò Pavese the most popular grape is Barbera, but a special mention goes to the Pinot Nero, for which the Oltrepò Pavese has established itself as a region of excellence. This variety, however, is used mainly for the production of sparkling wines. The Garda area and the Colli Mantovani (DOC Garda and Garda Colli Mantovani DOC) produce wines made from the various Groppello varieties, Barbera, Marzemino and Sangiovese. The Lambrusco Mantovano DOC and Lugana DOC (white wines made with Trebbiano di Lugana or Turbiana) are interregional and shared with the province of Verona.