Veneto, in Italy's north-east, is one of the country's most productive and varied wine regions, its vineyards running from the Alpine foothills to the Adriatic. It gives us the whole Valpolicella family of reds, the crisp whites of Soave and the sparkling wine the world knows as Prosecco. Few regions match this range.
The Valpolicella family and how appassimento works
The heart of Veneto's reds sits in the hills above Verona, where Corvina leads the blend with its floral partner Rondinella. Everyday Valpolicella is bright and cherry-scented. Ripasso is bigger, refermented on the leftover skins of Amarone for extra depth; Masi pioneered the modern style with Campofiorin in 1964. At the top is Amarone della Valpolicella, made by appassimento: the grapes dry for around four months, concentrating sugar and flavour before a slow fermentation to a dry, rich red of dried cherry, fig and cocoa. Recioto is the sweet version, with plenty more in our red wine range.
Soave, Bardolino and the home of Prosecco
Not everything here is a heavyweight red. Soave, made mainly from Garganega around the village of the same name, is a white wine of citrus, ripe pear and gentle almond, mineral and taut from the best sites. Bardolino, from the same Corvina-led grapes near Lake Garda, is a lighter, juicier red. And Veneto gives the world Prosecco, made from Glera: the best comes off the steep Conegliano-Valdobbiadene hills, all green apple, white flowers and soft mousse. Explore more sparkling wine, or the rest of Italy.
Veneto wine FAQ
What food pairs with Amarone?
Amarone loves rich, slow-cooked food: braised beef, game, mushroom risotto and mature Parmigiano. The classic local dish is risotto all'Amarone, cooked with the wine itself.
What is the appassimento method?
Freshly picked grapes are dried for several months before pressing. Losing water concentrates the sugar, colour and flavour, which is what gives Amarone and Recioto their power.
Is Soave dry or sweet?
Almost all Soave is dry, a fresh white built on Garganega. A sweet version, Recioto di Soave, turns up far less often.