Lagrein is an ancient Italian red grape mainly cultivated in Trentino-Alto Adige in Northeast Italy. The grape has ancient origins, and though it was once common, it was later mainly replaced by Schiava (Vernatsch), which proved to be more resistant and productive.

Only recently, local winemakers have been promoting it as an excellent native grape that, if treated properly, has incredible potential to produce rounded and well-balanced wines. The grape is used in varietals (included in several regional appellations) and blends. 

Bardolino is a type of dry red wine traditionally produced around Verona, on the southeastern shores of Lake Garda. It is predominately made with a blend of Corvina and Rondinella grapes, while other, minor varieties may include Rossignola, Barbera, Sangiovese, and Moinara.

Bardolino DOC and Bardolino Classico DOC, which is produced in original, traditional vineyards, are harmonious and pleasant wines that go well with various strong and light dishes. Other styles include full-bodied Bardolino Superiore that must be aged for a minimum of one year, Bardolino Chiaretto rosé, and the refreshing young Bardolino Novello.

Montepulciano is an Italian grape variety that cultivated throughout the country, but it is mostly associated with central Italy, particularly with the regions Abruzzo and Marche. Montepulciano-based wines are typically medium-bodied, with soft tannins and fruit-forward flavors, while the aromas that are reminiscent of cherries.

They can benefit from aging and tend to develop more concentrated fruit flavors and herbaceous and spicy aromas. Most examples are food-friendly and pair well with a variety of dishes, namely roasts, grilled meat, lamb, pasta, tomato-based sauces, and pizza. 

Negroamaro is a red grape variety mostly found throughout Apulia, particularly in Salento, Lecce, Tarento, Brindisi, and Foggia. It is often used together with other regional grapes such as Malvasia Nera, Susumaniello, and Primitivo, although it also has excellent potential as a varietal wine.

Negroamaro has a somewhat rustic character with fruity and earthy nuances reminiscent of red and dark berries. With age, these dark-colored wines will typically develop herbaceous and spicy notes. Most examples have a medium to full body and typically high alcohol content. 

Valpolicella is a red Italian wine that is produced from varying percentages of Corvina, Corvinone, and Rondinella grapes, as well as small portions of other local grape varieties. Often described as a pleasant, everyday wine, Valpolicella is a lively, medium-bodied, fruity, and floral wine that usually displays aromas and flavors reminiscent of sour cherries and herbs.

The wine is traditionally enjoyed young, though some producers occasionally experiment with aging. This food-friendly wine can match a wide array of dishes, from antipasto to pasta dishes and risottos, as well as grilled or roasted meat. Amarone della Valpolicella and Valpolicella Ripasso (DOC) are the most important incarnations of this Italian wine.

Dolcetto is a red grape that is mostly cultivated in Piedmont. Although its name translates to a sweet little one, the variety is used for the production of dry, medium-bodied red wines. Dolcetto based wines are usually deep ruby and have well-balanced acidity.

They may vary from soft and fruity styles to more intense and powerful expressions. The flavors and aromas found in Dolcetto wines include a combination of red and dark berries, plums, and violets. They will usually have a subtly bitter finish. Dolcetto wines can be enjoyed young, and though they are sometimes aged for longer periods, it is generally considered that they are best consumed within three to five years of age.