Italian wine is usually named for a place rather than a grape, which is why the labels are hard work until you know what grows where. Chianti Classico is Sangiovese. Barolo is Nebbiolo. Taurasi is Aglianico. None of the bottles say so.
The grapes themselves have a family resemblance that explains why Italian wine sits so well at the table: firm acidity, real tannin, and flavors that lean savory rather than sweet. They are built to be drunk with food and can seem austere without it.
This collection takes the grapes one at a time. For the regions that grow them, see the Italian regions collection; for the producers the club shipped, the Italian winery archive.