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Veneto
The Veneto, in Italy's northeast around Venice and Verona, is the leading wine-producing region of the north by volume and in some years the most prolific region in all of Italy — much of it forgettable, mass produced, and once shipped in oceans to the United States and Britain, yet the region is also home to some great classics.
Three wines define it.
Soave, one of Italy's best-known exported whites, comes from the castle-topped hill town east of Verona and is built on garganega (an old Veronese grape grown since the Renaissance), blended with 'trebbiano di Soave' (actually verdicchio bianco); at its best it is light, fresh and smooth (soave means 'suave'/'smooth'), rising through Soave Classico to Classico Superiore.
Key grapes
- Corvina
- Garganega
- Glera
- climate
- relatively cool northern Italy; broad fertile Adige/Po plains, with the best vines on well-drained volcanic hill soils near Lake Garda, Verona, and the Treviso hills
- classification system
- Italian DOCG/DOC; Italy's biggest DOC-volume region; Prosecco di Conegliano-Valdobbiadene elevated to DOCG in 2009
- signature
- amarone — corvina dried by the appassimento method to an opulent, full-bodied 15-16% alcohol 'great bitter one'; plus garganega-based Soave and glera-based Prosecco
- method note
- appassimento — ripest bunches dried 3-4 months, losing up to a third of their weight, concentrating sugar/flavour (dry amarone; sweet reciotos)
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