Where is veneto wine region

Throughout the area, vineyards comprise a patchwork of Veronese pergolas framed in old stone walls. The main grapes used in the denominations of Valpolicella are Corvina , Corvinone, Rondinella and Molinara.

Corvina serves as the dominant base for most higher-quality wines. It brims with red fruits and a trademark sour cherry note. The best vineyard sites fall around the Classico zone, the traditional growing areas near the villages of Fumane, Marano and Negrar.

The warmer, well-drained slopes often comprised of calcareous, volcanic and clay-rich soils, deliver Corvina of fuller body and flavor than fruit from the plains.

This area, more than any other Italian red, produces wines of style. That means the winemaker plays as much a role in the wine as terroir and fruit character. The four key styles, from least to most intensity are: Valpolicella, Valpolicella Ripasso, Amarone della Valpolicella and Recioto della Valpolicella. Thank You! We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast.

Valpolicella DOC leans fresh, quaffable and fruity. Because it tends to be light in profile, some winemakers employ techniques to achieve greater depth, complexity and richness. First, winemakers ferment a basic Valpolicella DOC. Home Wine Wine Regions Veneto wine region. Introducing appassimento wines from Veneto Rich and textured, appassimento wines are a calling card for the region of Veneto in Italy. Spotlight on Soave: 20 top buys worth seeking out. Prosecco vs Champagne: What's the difference?

Corvina and Rondinella are the base of all four wines. Molinara, another indigenous grape, is sometimes part of the mix if the producer wishes. Not as well-known as its eastern neighbour, Soave, the Lugana DOC appellation produces a versatile straw yellow white wine that features delicate floral and green almond notes.

Lugana DOC wine is made from Turbiana, also known as Trebbiano di Lugana that enologists now believe is a distinct indigenous grape variety that is related to Verdicchio. As with Lugana and Valpolicella, an indigenous grape is a star. Trebbiano di Soave and Chardonnay can also be part of the blend, in small quantities.

Colli Berici Carmenere, Inama, Veneto. Just before the foothills give way to the plains of western Veneto, the Berici Hills rise up, covered in vines. These are special hills, formed a millennium ago from an ancient seabed and have a terroir that is distinctly different from the other alpine areas of the region.

Yields must necessarily be much lower than on the flatter, more easily mechanised vineyards. The Molinara vine tends to produce thin, acidic wine, while it can be difficult to squeeze much flavour out of Rondinella.

The classic way of adding depth and bite to Valpolicella which should be a refreshing, tangy wine rather than one to age years and years is to add additional grape skins, ideally those whose sugar content has been concentrated by drying, a technique known as ripasso or 'repassed', which increases the final alcohol and phenolic content in wines described as passito.

The Veneto's true distinction in the world of wine is that it is the only region where any serious quantity of wine is still made using grapes dried to concentrate their sugar content. This was the only way the Greeks and Romans had of increasing the resulting wines' alcohol content, because distillation and therefore alcoholic spirit was still unknown. Such wines are described as Recioto , and may be red or white, dry or sweet. The quality of Amarone di Valpolicella has soared in recent years and there are now a host of good producers to choose from.

The white wine version, a refreshingly sweet Recioto di Soave , is much less common but it too concentrates the inherent qualities of the local grapes, in this case the appley Garganega, and can be a delightfully tangy alternative to heavier sweet wines such as Sauternes. Soave , the Veneto's most famous white wine ambassador, is every bit as unpredictable in quality as Valpolicella, with the added variable that a wider range of grape varieties may be used: not just the local Garganega and Trebbiano di Soave Trebbianos of various sorts abound in Italy but also Chardonnay, Pinot Bianco Pinot Blanc and the neutral Trebbiano Toscano.