The Romans made Italian wine famous, but by local standards they were late-comers to the game. Strangely, while the Empire exported its techniques across Europe the grapes themselves weren't inclined to travel: Italian varieties like Sangiovese and Nebbiolo are just as ‘noble’ as French counterparts, but to this day they are far less planted internationally. But that’s OK, because Italy produces a staggering quantity and variety of its own charming, eminently food-friendly wines at prices that range from the wildly accessible to the deservedly astronomical.