The Court of Master SommeliersSommelier · StudyBeta
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Italy

What the Court’s Examination Syllabus 2026/2027 lists for Italy, level by level.

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Candidates should have an increasing depth of knowledge of the subject matter as they progress to each level of qualification.

Introductory Certificate

  1. Climatic influences. Quality structure IGT, DOC, DOCG.
  2. Wine producing districts & location.
  3. Principal grape varietals and regions.
  4. Principal wines of each region and varietals used in production.
  5. Production methods — Recioto, Ripasso Amarone, Vin Santo.
  6. Labelling terms.
  7. Prosecco quality levels & production methods.

Certified Sommelier

  1. DOCG's in each region.
  2. Ageing requirements and specified terms e.g.: Riserva, Superiore, for principal red wines. Barolo, Barbaresco, Chianti, Vino Nobile, Brunello di Montalcino.
  3. Sub-districts of Chianti.

Advanced Certificate

  1. Climatic influences (specific).
  2. Production techniques of principal wines — Varietals / blends, ageing requirements.
  3. Sub-districts of wine areas — Chianti, Barolo, Barbaresco, Soave, Valpolicella. Etc.
  4. Wines from smaller areas: Liguria, Fruili, Trentino, Marema, Bolgheri, Marches, Umbria, Lazio, Campania, Basilicata, Apulia, Abbruzo. Molise, Sicilia &, Sardinia.
  5. Specific factors affecting climate.
  6. Characteristics of the wines.
  7. Vintages — Characteristics.
  8. Principal producers and sites.

MS Diploma

  1. Soil composition and climate of all regions.
  2. Minimum / maximum alcohol contents / ageing requirements of principal DOC/DOCG wines.
  3. Specific DOC/ DOCG in Southern Italy.
  4. Principal producers and wines produced in all regions.
  5. Grape varieties native to southern Italy.
  6. Vintages 20 yrs DOCG wines.
  7. Super Tuscan and 2nd wines.
  8. Passito style wines.
  9. Latest developments & updates.
In the course bookItalyChapter 3 · Wine Regions of the WorldIntroductory and Certified: ready in the study portal →