Introduction
Positioned in the northeastern quadrant of Italy, Veneto holds an esteemed place in the viticultural heritage of the nation. The region's historical depth, coupled with its diverse terrains, has always been conducive to viticulture.
In recent times, Veneto has emerged as a pivotal player in the arena of organic and natural wines. The adoption of modern sustainable practices positions Veneto as a leading force in the natural wine sector.
Here, the wines are a genuine reflection of the land, embodying the essence of the region's unique terroir and its commitment to environmental integrity.
Table of Contents
History
Spanning across the northeastern part of Italy, Veneto is bordered by Trentino-Alto Adige to the north, Friuli-Venezia Giulia to the northeast, Emilia-Romagna to the south, and Lombardy to the west.
The region's verdant rolling hills serve as a backdrop to its rich tapestry of architecture, gastronomy, history, and wine. Historically, Veneto was under Roman dominion until the 5th century AD. Subsequently, it flourished as part of the illustrious Republic of Venice, "La Serenissima," until 1797 and was later under the Austrian Empire's sway before joining the Kingdom of Italy in 1866.
The region's capital, Venice, stands as an epitome of global cultural heritage, having been the epicenter of a prosperous maritime empire. Venice has also been the birthplace of luminaries like Giacomo Casanova, Marco Polo, and Antonio Vivaldi.
Terroir
Although Veneto's expanse is relatively smaller than some of Italy's other principal wine-producing regions, it consistently tops the charts in wine output. The region's terroir is notably diverse, offering a plethora of microclimates suitable for various grape varietals.
Veneto is geographically segmented into distinct areas, each with its unique climatic conditions and soil profiles. Notably, the region's northwestern section, enveloped by the Alps' foothills and Lake Garda's eastern periphery, hosts the famed Valpolicella, renowned for its red wines.
Veneto's vineyards span over 90,000 hectares, with 35,400 hectares designated as DOC. Over the past two decades, the region has witnessed an upsurge in the natural wine scene, further cementing its stature in the global wine community.
Wines
Red Wines of Veneto: The region's red wines are primarily crafted from grape varieties such as Rondinella, Negrara, Cabernet Sauvignon, Corvina, Merlot, Pinot Nero, Molinara, and Roboso.
Indigenous grapes like Corvina, Rondinella, and Molinara are foundational to Veneto's red wines, including Amarone, Ripasso, and Recioto. Another variety, Oseleta, characterized by its small berry size, has been garnering attention for its structured profile and is frequently incorporated into Amarone blends.
White Wines of Veneto: Veneto's white wines are crafted from grape varieties such as Trebbiano di Soave, Prosecco (Glera), Garganega, Pinot Grigio, Chardonnay, and Pinot Bianco. Garganega, fundamental to Soave wines, thrives in the region's volcanic soils, resulting in dry white wines with citrus, honey, and almond nuances.
Glera, the grape behind Prosecco, is predominantly cultivated near Treviso in the Conegliano and Valdobbiadene areas. Pinot Grigio, extensively planted across the northeastern part of Italy, is one of the nation's principal wine exports.
Cuisine
With influences from the Adriatic Sea, Venetian gastronomy plays a pivotal role in shaping regional Italian cuisine. Unlike several Italian regions where pasta reigns supreme, Veneto's staples are polenta and rice. Local pasta varieties include bigoli, a thick spaghetti variant.
Veneto's proximity to the Adriatic lagoon and coastline ensures an abundance of seafood in its culinary repertoire, including mussels, clams, crabs, anchovies, bream, and sea bass. The region's gastronomy is further enriched by dishes influenced by Lake Garda to its west.
