Italy's largest wine-producing region by volume. It produces diverse wines including the globally beloved Prosecco, the powerful Amarone made using the appassimento drying technique, and fresh Soave. With Venice as its capital, the region seamlessly blends rich culinary culture with wine.
Winemaking dates back to ancient Roman times, and during the Venetian Republic era, the wine industry developed as the region became a Mediterranean trade hub. In the 20th century, Prosecco gained worldwide popularity, establishing the region as a major force in modern Italian wine.
Veneto's charm lies in its diversity. Prosecco for aperitivo, Amarone for special occasions, Valpolicella for everyday meals. It's rare to find such different styles from the same region. Decant Amarone and enjoy it slowly.
The principal grape behind Valpolicella in Italy’s Veneto. Thick skins and firm acidity make it exceptionally well suited to appassimento, the post-harvest drying of grapes. Vinified fresh it gives a light red scented with sour cherry; dried, it becomes the concentrated world of Amarone. A grape with two distinct faces.
The grape behind Prosecco. Usually made by tank fermentation (the Charmat method), it shows white peach and pear fruit with a light mousse. Rather than the yeasty complexity of Champagne, the style keeps the aroma of the grape itself.
The principal grape of Soave. Restrained aromatics and firm acidity are finished by a bitter-almond note. From volcanic sites it gains salinity and mineral definition, and a few years in bottle bring a honeyed complexity.
The grape that supports Corvina in Valpolicella blends. Modest in aroma and flavour on its own, its resistance to disease and to drying makes consistent Amarone production possible. It contributes colour and gentle fruit to the blend.