Venetian Wines

According to recent figures, the Veneto produces the largest quantities of wine in the whole of Italy.

A host of whites and reds testify to how grape farming in this area has long been serving the production of massive quantities of grapes in very high yields. As in other regions, in recent years, production policies have focussed on reducing yield and raising quality standards with the result that a number of Venetian wines have become famous the world over.

Traditional grapes are the Corvina from Verona, the Rondinella, the Molinara and the Raboso. One very common variety is the Garganega as are the Trebbiano of Soave, a local species, and the Trebbiano of Tuscany. Other vines include the Tocai, the Cortese, the Tuscan Malvasia and the Verduzzo (both local from Treviso and another form Friuli); percentages of other varieties are used for difference. As well, imported grapevines are grown, such as Chardonnay, Merlot, and Cabernet (Franc and Sauvignon), Pinot and Riesling. Merlot is very common in the Bordolese area and was the first French grapevine to be planted on a large scale in Italy. Numerous wine producers undertook to make use of its great potential, making the wine naturally or alongside its longstanding partner, the Cabernet. Carducci, a great connoisseur of wine from Verona, praised the wines from this district for the “fervid stimuli to the heart” and “new images for the imagination” that they gave him.

But apart from Verona, Padua also is a highly renowned wine area: the Colli Euganei district is a particularly beautiful place with rolling hills and luxurious villas where it isn’t hard to imagine the quality potential of the land. Besides a group of single species wines and some rare matured wines, also from the Veneto comes a wonderful sparkling wine that has conquered a significant slice of the sparkling wine market in Italy. This wine’s success depends mainly on it pleasant characteristics: with its light aromatic fragrance, with occasionally a hint of almonds, its taste is never completely dry, making it perfect as an apéritif or as a sparkling wine with a meal. The Prosecco grape comes from the Venezia Giulia area but is very common in the Veneto too, especially in the hills of the Province of Treviso where the vine is very vigorous and productive. Prosecco can be a still wine but its most acclaimed versions are fizzy, bubbly wines with exotically embracing notes. Red Venetian wines are velvety and harmonious and very good with flavourful dishes such as the traditional “pastissada de caval”. White wines are full-bodied and remarkably fruity, excellent with lean hors d’ oevres, freshwater fish and risottos.

Tags: | Italy | Venice | Wine | Drink | Food |


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