Veneto is an important wine region in the northeastern corner of Italy. In terms of geography, culture, and wine styles, it represents a transition between the alpine, Germano-Slavic end of Italy and the warmer, drier, more Roman lands to the south.
Veneto is an important wine region in the northeastern corner of Italy, in terms of geography, culture and wine styles, it represents a transition between the alpine, Germano-Slavic end of Italy and the warmer, drier, more Roman lands to the south.
A complex blend of grapes fashions the fruity, red Valpolicella and it’s more intense counterparts, the deep Amarone and the sweet Recioto. Corvina and Corvinone take the lead, with Rondinella, Croatina, and Molinara adding soft tannins and fruitiness to the blend. Refreshing whites from the Garganega grape are centered at Soave and throughout the Veneto sparkling Prosecco reigns, based on the Glera variety. Although much of the new vineyard area that supported Veneto’s increased wine output is of questionable viticultural quality, still today, more than 25 percent of the region’s wine is made and sold under DOC/DOCG titles.
Rondinella is an Italian re-grape variety that most commonly appears in the blend for Valpolicella, Amarone, and Recioto. The grape is somewhat neutral but adds lower tannins and dries well.
This white grape mainly grows in Veneto, most famously in Conegliano and Valdobbiadene zones. Glera is the famous Prosecco grape, which is semi-aromatic, complex and refined in fragrance, with light floral and fruity flavors.
There are no monovarietal Corvinone wines, as this grape lends itself to Valpolicella and Amarone blends. Its name means “Big Corvina.” Corvinone’s typical berry size and bunch size is larger than it’s Corvina counterpart. Both Corvina and Corvinone are thick-skinned and therefore suitable for drying to make Amarone and Recioto. The grapes’ flavor is of intense red cherries.
This grape varietal is unique to the Veneto region of Italy. A well-made Corvina will call to mind violet, blackberry, and red cherry flavors with a delicate aromatic touch of fresh herbs on the nose. It is very high in tannins and also tends to have a bitter finish. Generally, you will not see this grape as a monovarietal wine. It is typically blended with Corvinone, Rondinella, Molinara, and others for Valpolicella and Amarone della Valpolicella DOCG
Veneto’s most important wines are Valpolicella, Amarone, Soave, and Prosecco. The cuisine of the Veneto is characterized partly by the unique carbohydrates eaten all over the region. Unlike many parts of Italy, pasta is not the staple here, that role being played by the double act of polenta and rice. The favorite foods of fish and vegetables abound, as the region is located on the Adriatic coastline.