Veneto

Veneto is a region with a very varied morphological appearance, comprising a mountainous part of Lake Garda which stops at the border with Trentino, and a hilly and flat mountain that reaches the sea, between the provinces of Verona , Treviso and Vicenza. In such a wide panorama, various pedoclimatic environments are suggested in the Veneto, ranging from the Mediterranean to the continental. Veneto is one of the most productive Italian regions with an estimated 80000 hectares of vines and 9 million hectoliters of wine produced. One of the most cultivated vines is certainly the Merlot followed by Prosecco and Garganega. Other characteristic grape varieties are Corvina, Corvinone, Rondinella, Molinara, Negrara, Raboso Piave, Raboso Veronese, Rossignola, Tocai Rosso and Marzemino for black grape varieties and then Nosiola, Verdiso, Vespaiola, Durella, Trebbiano di Soave, Verduzzo Trevigiano those with white berry. There are many DOCGs and DOCs as well. Valpolicella, in the province of Verona, is the wine-growing district of Veneto for the quantity and quality of the wines produced. Here, Corvina, Corvinone, Rondinella and Molinara are used to produce Amarone, one of the most famous red wines in the world. With the same vines the Valpolicella and the Reciotto are also produced, the latter being a sweet wine from which Amarone was born.In the same province we also find the Bardolino Superiore DOCG, red wine produced with the same grapes of the Amanon, extending over the hillsides of Lake Garda, the Soave Superiore DOCG, white wine obtained from Garganega and Trebbiano grapes of Soave, and numerous DOCs such as Lugana, sharing with Lombardy, Trebbiano di Lugana based white, and Bianco di Custozza. In the province of Vicenza we find the beautiful Torcolato, sweet wine based on Vespaiola, and the Lessini Mountains where with Durella grapes you get a wonderful spumante Classic Method that makes acidity its strength. Trevigiano is the homeland of Prosecco di Valdobbiadene in various versions, calm, sparkling, sparkling and spicy. Next to Prosecco is also the White Manzoni vine, born from a cross between Riesling Renano and Pinot Bianco from an idea of ​​Professor Manzoni. In the Valdobbiadene area, on a hillside, we find a small area known as Cartizze, which originates from a Prosecco with the best organoleptic characteristics. In the province of Padua we find the Colli Euganei, an area famous for its wines produced with the classic Bordeaux cut, Cabernet Sauvignon, Cabernet Franc and Merlot, but especially for Moscato Fior d'Arancio.