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I T A L Y 8 7 SICILY is home to Mt Etna, the still active volcano that gives the island its unique soils. ITALY has a penchant for calling varieties different names in different regions: Nebbiolo in Piedmont is Spanna in Gattinara, Chia- vannesca in Valtelli- na, and Picotener in Valle d'Aosta. ONLY 65 PERCENT of the total harvest each vintage may be used to make Amarone della Valpolicella DOCG. One long, rocky peninsula, Italy consists of an immense number of soil types while taking advantage of miles of coastline but possessing mountainous sections as well. From the low-lying volcanic soils of Campania to the soaring dolomitic limestone of Trentino-Alto Adige to the clay loams of Emilia-Romagna, the terroir of Italy embraces its individuality. Two of Italy's most iconic regions, Piedmont and Tuscany, possess different terroirs within the their most famous DOCG, which produce different styles of the same grape variety. In Barolo, the western half is comprised of Tortonian soils, pro- ducing softer Nebbiolo, while the eastern half contains Hel- vetian soils, generating wines of more structure. Within the gently undulating hills of Brunello di Montalcino, the higher elevation vineyards lie in galestro which yields perfumed San- giovese while clay in the lower vineyards bears a more con- centrated expression. The additional rivers and lakes which accompany such a slen- der peninsula also lend to the ability to produce wines in less- er-desirable areas. Franciacorta relies on Lake Iseo while the Valpolicella region depends upon Lake Garda and its tributar- ies. With over 2000 native grape varieties, Italy uses its unique terroir to make outstanding wines that span the spectrum of wine styles. ITALY 87 ITALY