Although red wines are a more famous entity in Italy, there are excellent whites produced in many regions throughout the country. Two cool climate regions in the north that produce some of the finest examples are Alto Adige and Friuli. The wines from these regions, most notably Gewürztraminer and Pinot Bianco from the former and Friulano and Sauvignon from the latter, are deeply concentrated with expressive aromatics and vibrant acidity.

Campania is another great region for white wines in Italy; producers her work with grapes such as Greco (Greco di Tufo) and Fiano (Fiano di Avellino), varieties planted there more than two millennia ago by Greek colonists. Falanghina, a grape that produces a medium-bodied white with very good acidity, is another specialty from Campania.

Carricante is a sleek dry white from Sicily, while Vermentino is a high acid white from coastal vineyards in Liguria and Tuscany. Also from Tuscany is Vernaccia di San Gimignano, an underrated dry white with melon and almond notes.

Most Italian whites are aged in steel to preserve the aromatics. While some are best consumed young (with vegetable risotto or lighter seafood), many of the best examples (Greco di Tufo, Friulano) age for a decade or more from the best producers in the finest vintages.