The land

The Veneto sits in northeastern Italy, between the Dolomites and the Adriatic. The wine zones split into three main areas: the hills around Verona in the west (Valpolicella, Soave, Bardolino), the foothills of the Dolomites in the north (Prosecco, Asolo, Conegliano-Valdobbiadene), and the eastern plain toward the Friuli border. The Veneto produces more wine by volume than any other Italian region — much of it bulk Prosecco and Pinot Grigio — but the serious appellations produce some of Italy’s most distinctive wines.

The appellations

Amarone della Valpolicella DOCG — the famous concentrated red from appassimento-dried Corvina-led grapes (see /encyclopedia/grapes-encyclopedia/corvina-encyclopedia/). Valpolicella DOC and Valpolicella Ripasso DOC — the everyday and middle-tier styles. Recioto della Valpolicella DOCG — the sweet appassimento wine. Soave DOC and Soave Classico DOC — Garganega-based whites (see /encyclopedia/grapes-encyclopedia/garganega-encyclopedia/). Bardolino DOC. Conegliano Valdobbiadene Prosecco DOCG — the top-tier Prosecco appellation. Asolo Prosecco DOCG. The eastern Veneto produces serious Cabernet Franc, Merlot, and Pinot Grigio.

Style of the wines

Amarone: concentrated, dried-fruit, leather, chocolate red with alcohol routinely 15-16.5%. Valpolicella: fresh, bright, food-friendly. Soave Classico: lemon-and-almond Garganega from volcanic hills. Prosecco: charmat-method sparkling Glera, ranging from cheerful Extra Dry to serious Conegliano Valdobbiadene Rive bottlings. Bardolino: light, fresh, cheerful red. The region’s diversity is one of the great features of Italian wine.

Vintages to know

For Amarone and Valpolicella: 2019 outstanding, 2016 legendary, 2015 superb, 2013 classical. See /encyclopedia/vintage-chart/.

Producers we know

Amarone: Giuseppe Quintarelli (the legendary master, whose Amarone is one of the world’s great wines), Dal Forno Romano, Bertani, Allegrini, Masi. Valpolicella: Quintarelli, Romano Dal Forno. Soave: Pieropan (especially Calvarino and La Rocca), Inama, Suavia, Gini. Prosecco: Bisol, Nino Franco, Bortolomiol, Adami.