The Veneto is the first wine producer in Italy in terms of quantity and has a vineyard area of over 75,000 hectares, of which 60% in the plains and 40% in the hills, with a limited percentage of mountain viticulture.
The most famous red wines in Veneto are those of Valpolicella, first of all theAmarone, produced with dried grapes of the Corvina, Rondinella and Molinara vines, the same as in Recioto. Unlike the latter, however, Amarone is a dry wine. It can be considered a wine derived from Recioto, where the fermentation was total, leaving only a slight residual sugar. The ripasso technique is used to give more body and softness to the red Valpolicella. It consists in "passing over" the Valpolicella wine in the marc of Recioto or Amarone, restarting the fermentation and giving the wine greater structure and aromas.
The area of Conegliano-Valdobbiadene and that of Montello-Colli Asolani are famous throughout the world for the production of Prosecco. The name, once referring to the vine, today indicates a wine protected by a designation of origin, while the original vine was renamed Glera (its ancient synonym of Slovenian origin) starting from 2009. Prosecco is produced with the Martinotti system , ie in an autoclave, suitable for preserving the aromatic qualities of the grape.
In Soave, near Verona but further east of Valpolicella, the most famous white wines of Veneto are produced, based on native vines Garganega And Trebbiano di Soave. The Soave Superiore type is awarded the DOCG designation. Recioto di Soave is also a DOCG, and is produced with Garganega grapes dried for about six months before vinification, producing a sweet wine with a broad nose with notes of dried apricot, citrus and honey, perfect with dry pastries but also remarkable. as a meditation wine.
In the Euganean Hills, in the province of Padua, white, red and sparkling wines are produced, the most interesting of which is Fior d'Arancio, in particular the passita version, produced with Moscato Giallo grapes.
Among the other important production areas we mention Bardolino, whose wines are generally produced with the same grapes as Valpolicella, however with different results in terms of structure and intensity.
The Veneto is the first wine producer in Italy in terms of quantity and has a vineyard area of over 75,000 hectares, of which 60% in the plains and 40% in the hills, with a limited percentage of mountain viticulture.
The most famous red wines in Veneto are those of Valpolicella, first of all theAmarone, produced with dried grapes of the Corvina, Rondinella and Molinara vines, the same as in Recioto. Unlike the latter, however, Amarone is a dry wine. It can be considered a wine derived from Recioto, where the fermentation was total, leaving only a slight residual sugar. The ripasso technique is used to give more body and softness to the red Valpolicella. It consists in "passing over" the Valpolicella wine in the marc of Recioto or Amarone, restarting the fermentation and giving the wine greater structure and aromas.
The area of Conegliano-Valdobbiadene and that of Montello-Colli Asolani are famous throughout the world for the production of Prosecco. The name, once referring to the vine, today indicates a wine protected by a designation of origin, while the original vine was renamed Glera (its ancient synonym of Slovenian origin) starting from 2009. Prosecco is produced with the Martinotti system , ie in an autoclave, suitable for preserving the aromatic qualities of the grape.
In Soave, near Verona but further east of Valpolicella, the most famous white wines of Veneto are produced, based on native vines Garganega And Trebbiano di Soave. The Soave Superiore type is awarded the DOCG designation. Recioto di Soave is also a DOCG, and is produced with Garganega grapes dried for about six months before vinification, producing a sweet wine with a broad nose with notes of dried apricot, citrus and honey, perfect with dry pastries but also remarkable. as a meditation wine.
In the Euganean Hills, in the province of Padua, white, red and sparkling wines are produced, the most interesting of which is Fior d'Arancio, in particular the passita version, produced with Moscato Giallo grapes.
Among the other important production areas we mention Bardolino, whose wines are generally produced with the same grapes as Valpolicella, however with different results in terms of structure and intensity.
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