Italy has been famous for its wine and its winemakers since Roman times. Today that tradition continues as all regions of Italy produce wine. In fact, the country of Italy has over a million acres of cultivated vineyards, which most remarkably indicates how much Italians love their wine.

Each region is special for a certain type of wine. Each type of wine enhances and complements the food of its region. Among the many denominations of origin in Italy, there are the wines of Tuscany and Piedmont, surely the most famous and valued. Wine lovers around the world crave the famous Barolo, Barbaresco and Brunello di Montalcino, the famous Killer B’s from the heart of Italy.

What makes these wines so special? First, they are all red, and not just any red. Each of these reds from the Tuscany and Piedmont regions reflect the best and most characteristic of Italian wines. Although it is made from different varieties of grapes, each one is vigorous, rich and dark. Like all Italian red wines, these varieties are made to accompany food, tempting and gently caressing the palate in the consumption of fine Italian cuisine.

Brunello di Montalcino, the first of the Killer Bs, is born from the Sangiovese grape, the pride of Italy in the gently rolling Tuscan countryside. By law, the wine must be aged for 2 years in oak and at least 4 months in the bottle. Traditionally made, the wines are full of cherry, earth and cedar. Among the most expensive of all Italian wines, Brunello must be 100% Sangiovese grape. Its dark, fruity flavor pairs best with grilled meat and game, making it a favorite at steakhouses. In fact, a third of all Brunello is exported to the United States, where it is very popular.

The nebbiolo grape, meaning “little mist,” is notoriously difficult to grow, but it finds its true home in the Piedmont area of ​​northern Italy, where the famous Barolo and Barbaresco wines are produced. Traditionally produced Barolo can be aged for over fifty years, and is considered by many wine enthusiasts to be the best wine in Italy. Barolo is often described as having aromas of tar and roses; the wines are noted for their ageability, typically taking on a rust-red tinge as they mature. When subjected to aging for at least five years prior to release, the wine can be labeled Riserva. Barolo is a powerful wine and can overwhelm delicate foods. In its native Piedmont region, Barolo complements heavy meat dishes, thick risottos, and rich pasta entrees.

The vineyards that produce Barbaresco can be as little as 10 kilometers from those of the Barolo variety, and although they share many similarities, they are clearly different. Touched with a soft maritime influence, Barbaresco grapes ripen earlier than Barolos, making them less tannic. This means they take less time to age, up to a year less, and tend to mature at a younger age than the harder Barolo. Both complement the same sturdy dishes.

Wine lovers the world over turn to these famous Italian wines as the most satisfying accompaniment not only to Italian cuisine, but to any hearty meal. The rich, dark, smooth flavor of each of these Killer Bs tends to leave a memory not soon forgotten. For this keepsake, aficionados turn again and again to these fine wines, the end product of more than 2,000 years of Italian winemaking.