Wine and Travel Italy Book

Italy’s wines reflect its history and culture. Its winemaking traditions are richly nuanced, with thousands of small terroirs and vineyards whose varietals, appellations, and soils appear ever more colorfully varied the better you get to know them. Some of Italy’s wines are legendary, whether it is a twenty-year-old Trebbiano d’Abruzzo and its smoky minerality or a fifty-year-old Barolo or Brunello di Montalcino. Traveling the wine routes of Italy is never monotonous: each wine growing region has its own flavors, its own light. 

In the company of world-renowned sommelier Enrico Bernardo, immerse yourself in the author’s childhood home, in an enchanting voyage through the vineyards of Italy’s diverse wine regions. Within the pages of Wine & Travel Italy, you will find a tour of delightful experiences waiting at each stop, from iconic vintages to hidden treasures. Brace yourself for a sumptuous odyssey, where fine dining, luxurious stays, and the quest for the ultimate glass of wine unfold against the backdrop of Italy’s mesmerizing landscapes. 

Part of Assouline’s latest Wine & Travel series, which explores emblematic destinations through the lens of wine tourism, this edition features an exhaustive list of the best Italian vineyards to discover and a helpful glossary while also providing a deep dive into the country’s best and finest wineries.

About the Author

Enrico Bernardo made his name at Le V, the restaurant at the Four Seasons George V in Paris, and was named Best Sommelier in the World in 2004. As a restaurateur, he has created and owned several Michelin star–holding restaurants, focused on pairing the perfect wine with each dish. Bernardo consults for food, wine and art de vivre companies worldwide and is the author of several books including The Impossible Collection of Wine (2016), La Sagesse du Vin (2021) and The Impossible Collection of Champagne (2022). In 2018, he undertook a world wine trip, broadening his knowledge of the industry and bringing unknown talents to light.