Lombardy runs from the Alps down to the River Po, and it produces some of Italy's most serious sparkling wine alongside a clutch of distinctive Alpine reds and lake-cooled whites. It is a region that rewards curiosity, with a spread of styles you will not find grouped together anywhere else in the country.
Franciacorta, Italy's finest traditional-method sparkling wine
Made near Lake Iseo, Franciacorta is the country's benchmark for bottle-fermented fizz. It follows the same traditional method as Champagne, with the second fermentation in the bottle and long ageing on the lees, built mainly on Chardonnay and Pinot Nero. The results are fine-beaded and creamy, with the softer Satèn style gentler still, and names like Ca' del Bosco and Bellavista set the standard. If the grape behind it appeals, our Chardonnay and wider sparkling wine selections are the natural next step.
Alpine Valtellina reds and crisp whites from Lake Garda
In the far north, Valtellina grows Nebbiolo on steep terraces against the mountains, where the grape is known locally as Chiavennasca. The wines are perfumed and high-toned, lighter on their feet than Piedmont's, and the dried-grape Sforzato (or Sfursat) offers a richer, warming style from grapes left to raisin before fermentation. Down on Lake Garda, Lugana turns the Turbiana grape into fresh, mineral whites that age better than most expect. Follow the thread into our Nebbiolo, red wine and white wine ranges, or browse the rest of Italy.
Lombardy wine FAQ
What food pairs with Franciacorta?
A fine all-rounder. Serve it with fried seafood, creamy risotto alla milanese, cured meats, or on its own as an aperitivo. The delicate bubbles and fresh acidity cut cleanly through rich, fatty dishes.
How is Valtellina Nebbiolo different from Barolo?
Same grape, different mood. Grown on Alpine terraces, Chiavennasca gives lighter, more perfumed reds with bright acidity and finer tannins, so they drink well younger, though the best still reward a few years in the cellar.
Is Lugana worth cellaring?
Most are made for early drinking, fresh and citrussy. The best single-vineyard and riserva bottlings can develop a honeyed, nutty depth over five years or more.