Veneto
Prosecco to Amarone — Italy's biggest source of DOC wine.
The Veneto is one of Italy's largest wine regions and makes more DOC wine than any other — much of it Prosecco — fresh sparkling wine from the Glera grape, made in pressurised tanks rather than in bottle. The finest comes from the steep hills of Conegliano and Valdobbiadene, a UNESCO World Heritage Site since 2019. West of Verona, Valpolicella uses Corvina to make light, cherry-scented reds — and, by drying the grapes on racks for months before fermenting them, Amarone: powerful, dry, and often 15% alcohol or more. Between the two lies Soave, the crisp, almond-scented white made from Garganega.
Grapes grown here 6
What the region makes
Tank-method sparkling: pear, apple and white flowers. Conegliano Valdobbiadene is the top tier.
From dried grapes: dried cherry, chocolate and fig — dry, powerful and long-lived.
Valpolicella refermented on leftover Amarone skins — the "baby Amarone".
Crisp, almond-scented Garganega.
The sweet original: dried grapes fermented with sugar left behind.
Worth knowing
Local tradition holds that Amarone began as an accident: a sweet Recioto that fermented all the way to dryness.
Drying grapes for Amarone — appassimento — takes around three to four months and costs them a third or more of their weight.
The Prosecco hills of Conegliano and Valdobbiadene became a UNESCO World Heritage Site in 2019.
Try this region if you like bubbles for an aperitivo — or rich, raisined reds for winter.
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