Veneto wines
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Your guide to Veneto
History of wines from Veneto
Wine grapes have been cultivated in Veneto since before the 9th century BC, with local tribes like the Rhaeti and Veneti playing a significant role in taming the vines and incorporating wine into their culture. The Romans later arrived, forming peaceful alliances with the Veneti and extending their empire, which included a taste for excellent wines like *Retico* and *Acinatico*, precursors to modern-day *Recioto* wine.
After the Roman Empire's collapse, various civilizations, including the Lombards and Charlemagne's armies, influenced Veneto's wine industry. The Venetian Republic, known for its merchants and traders, significantly contributed to the region's wine production by exporting wines to northern Europe and importing new varieties from Greece and Cyprus. Despite disruptions from wars, weather events, and pestilence, Veneto became a major wine-producing region in northern Italy.
The modern era saw a renaissance in Veneto winemaking, with a focus on producing premium wines. Winemakers updated viticultural methods, lowered yields, and overhauled cellar equipment. This led to terroir-driven and site-specific wines that compete with those from Piedmont and Tuscany. The *appassimento* method, used to dry grapes, is particularly notable in Valpolicella, where it has been used since ancient Roman times to concentrate flavors and tannins in wines like Amarone.
Terroir of Veneto
The terroir of Veneto is characterized by its diverse geographical areas, each with unique climate and soil formations. The region includes the foothills of the Alps near Lake Garda, the Valpolicella area with its sub-region Valpantena, and the Soave and Gambellara regions, which produce white varieties like Garganega and Trebbiano on volcanic soils. The climate is generally mild, with sufficient rainfall and sunshine to support grape growth, and the region's microclimates vary depending on altitude and proximity to the sea.
The soils in Veneto range from clay to limestone and sandstone, providing a rich terroir for various grape varieties. The Valpolicella region, for example, is known for its red wines made from Corvina, Rondinella, and Molinara grapes, while Soave is famous for its white wines from Garganega. The unique terroir contributes to the distinct flavors and aromas of Veneto's wines, such as the minerality of Soave and the fruity aromas of Prosecco.
Top grapes in Veneto
Garganega
Garganega is the principal grape variety in the Soave wines of Veneto, known for its ability to produce crisp, aromatic whites with a good balance of acidity and floral notes. This grape thrives in the volcanic soils of the region, contributing to the mineral complexity of the wines. Garganega wines are often characterized by their light body, green apple, and almond flavors, making them excellent partners for seafood and light pasta dishes.
Corvina
Corvina is a key variety in the production of Valpolicella and Amarone wines, celebrated for its bright red cherry flavors and potential to produce rich, full-bodied wines. This grape is often blended with other local varieties like Rondinella and Molinara to enhance complexity and structure. Corvina's thick skin contributes to the deep color and longevity of the wines. Amarone, made from air-dried Corvina grapes, showcases a unique concentration of flavors, including dried fruit and spice, making it a favorite among collectors and enthusiasts.
Prosecco
Prosecco, made from the Glera grape, is arguably Veneto's most famous sparkling wine, enjoyed worldwide for its light, refreshing qualities and approachable price point. This effervescent wine typically exhibits flavors of green apple, honeydew, and pear, with a floral bouquet and a creamy mousse. Prosecco's versatility makes it a popular choice for celebrations and as an aperitif. The region's cool climate and rolling hills provide the ideal conditions for Glera to flourish, allowing Prosecco to maintain its vibrant acidity and lively fruit character.