The Country

Italy.

Where bitter is a virtue, and every region has its own bottle: amaro, grappa, vermouth, and a long memory.

15 regions18 bottles

The Regions

Where in Italy?

Abruzzo

Mountain Italy's herbal liqueur country: Centerba, mountain herbs, and a wine tradition built on Montepulciano.

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Alto Adige

South Tyrol: Alpine grappa and white wine, with German roots and Italian DOCs.

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Campania

Limoncello country, where the Sorrento lemon and the Vesuvian soil shape the southern Italian liqueur shelf.

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Emilia-Romagna

Italy's culinary heartland: Lambrusco, balsamic, and the food culture that everything else gets distilled to match.

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Friuli

Italy's grappa heartland: Friulian fruit, Nonino's reinvention, and the wines that made the pomace worth distilling.

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Lazio

Rome's region, where sambuca's anise tradition runs alongside Frascati and a quiet aperitivo culture.

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Lombardy

Where Campari was born and the modern aperitivo took shape. Bitter, red, and one of Italy's great drinking inventions.

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Marche

Where Verdicchio defines the white wine, and Varnelli has been making anisetta since the 1860s.

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Piedmont

Vermouth's birthplace, Barolo's home, and a regional tradition that argues good drinking starts with the apéritif.

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Puglia

Italy's heel: old vines, Primitivo and Negroamaro, and a wine register that sun-soaked the rest of the south.

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Sardinia

Where Mirto, the myrtle-berry liqueur, runs alongside Cannonau and the island's own register of everything.

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Sicily

Marsala country, plus the southern amaro tradition that took Sicily's bitter herbs and exported them.

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Tuscany

Italy's most named wine country, and a grappa tradition that runs from the Chianti vines all the way up the slopes.

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Umbria

Italy's green heart: Sagrantino and Orvieto wines, plus a quiet grappa tradition shadowed by Tuscany.

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Veneto

Prosecco country, Aperol's birthplace, and the grappa tradition that holds the Veneto's spirit shelf together.

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For the Trade

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