When the Romans started to recognise wine for its commercial possibilities, the aim was to produce as much wine as possible. But not today. It is only really in the last 40 years that Italy has really started to raise the bar, as export markets demanded a rival to France. They are now associated with some of the best-made wines in the world.

One of the must-see countries of the world, Italy boasts a rich history (dating back some 200,000 years) and strong cultural traditions, with wine and food always playing a central role. So here’s our Top 5 did-you-knows on Italy’s favourite accompaniment to food…

1. The early Italian vineyards were planted by Greek settlers, thought to be as early as 800BC. The Romans were probably the first to produce wine for keeping. They put the wine into storage jars with a layer of olive oil to prevent oxidation.

2. The Italian government has officially recognised the traditional wines of Italy and has set up a system, similar to France, in an attempt to categorise quality. If you see IGT on a bottle, it is a table wine (like VdP in France). DOC is the next level up and DOCG is the highest status conferred to Italian wines.

3. The range of grape varieties grown in Italy is vast. There are believed to be more than 1,000 common grape vines. Many are native to Italy and not found elsewhere in the world. Among the most popular reds are Montepulciano and Nebbiolo, while Pinot Grigio and Trebbiano are the best known white varieties.

4. Italian wine is designed for food. It’s not just Italian food that they will accompany. The crisp acidity of Italy’s whites cut through the richness of classic French dishes, and the liveliness of many reds provides a thirst-quenching relief with Tex-Mex. Name the food, and they’ll match it!

5. Chianti Classico is one of the most recognisable DOCG wines, and a favourite of Dr. Hannibal Lecter. It must be made from the Sangiovese grape (although blending with others varietals is allowed) and have a minimum alcohol content of 12%. Chianti Classico must have an alcohol level of at least 12.5% and three years aging prior to release.