【德國西南部】巴登（Baden）
[Northeast Italy] Veneto - A place of diversity and heritage for Italian wine
[Northeast Italy] Veneto - A place of diversity and heritage for Italian wine[Northeast Italy] Veneto - A place of diversity and heritage for Italian wine
Veneto, one of the three most representative wine regions in northeastern Italy, is renowned internationally for its exceptional winemaking tradition (with 14 DOCG regions) and diverse wine styles, making it a treasure trove of wine country that wine lovers and foodies should not miss.
Veneto
Location: Northeastern Italy, including Venice.
Area: Approximately 70,000 hectares of vineyards.
Main grape variety: Corvina: Used for producing Valpolicella and Amarone.
Famous Wines:
Amarone della Valpolicella: Made from dried grapes, rich and layered.
Prosecco: A popular sparkling wine made from Glera grapes.
*Veneto wine region, source: Vineyards
Geographical Location
Veneto is located in northeastern Italy, bordered by the Alps to the north, the Adriatic Sea to the east, and close to Lombardy to the west. The region encompasses famous cities such as Venice, Verona, and Padova, featuring diverse terrains including mountains, hills, and plains, providing a highly varied climate and soil conditions for grape growing.
Environmental Features
The exceptional quality of Veneto wines is supported by its unique natural environment. Here are some key environmental features that explain why Veneto can produce outstanding wines:
Climate: Veneto has a typical Mediterranean climate, with hot, dry summers and cold, wet winters. Besides the humid climate of the coastal areas, the inland regions are influenced by the Alps, creating a more diverse microclimate.
Soil: Mineral-rich volcanic soils and alluvial soils constitute the main planting areas in Veneto, helping to enhance the flavor complexity of the grapes.
Production data: According to data from 2022, Veneto has approximately 97,500 hectares of vineyards, producing about 11.9 million liters (approximately 132 million bottles) of wine annually. Veneto is also the largest DOC region in Italy, with 14 DOCG areas and 29 DOC (Denominazione di Origine Controllata) labels, ensuring the quality of the products from this region.
Main Grape Varieties:
1. Corvina
Description: Corvina is one of the most important red grape varieties in Veneto, primarily used for producing Valpolicella and Amarone.
Tasting characteristics: Exhibits good acidity and color, often with flavors of cherry, blackberry, and spice. As it ages, its flavors become more complex, displaying aromas of dried fruit and herbs.
*Corvina grape variety
2. Rondinella
Description: Rondinella is often used along with Corvina and is another important component in Valpolicella blends.
Tasting characteristics: Light-bodied, with flavors of red fruits and floral notes, adding roundness and smoothness to the wine.
*Rondinella grape variety
3. Merlot
Description: Merlot is not a predominant variety in Veneto, but it is used in many high-quality wineries as a blending grape.
Tasting characteristics: Round in body with rich fruit flavors, typically featuring notes of plum, blackberry, and herbs. Its smooth mouthfeel makes it an ideal partner in many blends.
*Merlot grape variety
4. Garganega
Description: Garganega is the most important white grape variety in Veneto, used for producing Soave.
Tasting characteristics: Usually has fresh acidity and a light mouthfeel, with delicate flavors of citrus, almonds, and flowers.
*Garganega grape variety
5. Glera
Description: Glera is the main white grape variety used for producing Italy's sparkling wine, Prosecco.
Tasting characteristics: Features fresh fruit aromas like green apple, pear, and citrus, with light and delicate bubbles.
*Glera grape variety
Veneto is an important wine region in northeastern Italy, known for its diverse range of wines. The representative wines here include the fresh sparkling wine Prosecco, the rich Amarone, and the elegant Soave. The climate and soil conditions of Veneto allow various grape varieties to thrive, particularly Glera, Garganega, and Corvina. Amarone is made using a unique drying technique, resulting in a rich flavor with complex layers of dried fruit and spices, while Soave is loved for its refreshing acidity and mineral characteristics. These features make Veneto a paradise for wine enthusiasts.
Famous Wines
Veneto is renowned for its unparalleled classic wines. Not only rich in history and cultural background, the wines of Veneto are treasures cherished by every wine lover. Here are four classic Veneto masterpieces not to be missed:
1. Prosecco
Main Grape Varieties: Glera
Tasting Notes: Emitting refreshing aromas of pear, cantaloupe, and green apple, with a light and lively palate, it is perfect as an aperitif.
Production Process: Typically produced using the Charmat Method, which involves secondary fermentation in large pressure tanks to preserve its fresh fruit aromas and delicate bubbles.
Historical Background: Dating back to the 16th century, it has always been a top choice for celebrations and parties. In the 21st century, it gained widespread global recognition, becoming an essential drink for celebrations and gatherings, with its DOCG label further ensuring its quality.
2. Amarone della Valpolicella
Main Grape Varieties: Corvina, Rondinella, Molinara
Tasting Notes: Rich aromas of black cherry and dried fruits with subtle notes of cocoa, vanilla, and leather, with smooth and mature tannins.
Production Process: Uses the Appassimento technique (grape drying) to concentrate sugars, followed by fermentation, then aged in oak barrels for at least two years.
Historical Background: The history of Amarone can be traced back to ancient Roman times, but it gained renewed recognition in the 20th century and rapidly grew in popularity, earning acclaim in international markets.
3. Valpolicella Ripasso
Main Grape Varieties: Corvina, Rondinella, Molinara
Tasting Notes: The aromas blend fresh fruit and dried grape characteristics, typically showcasing cherry, plum, spices, and subtle dried fruit flavors. The body is fuller, the tannins are smooth, and the acidity is moderate, adding complexity to the palate.
Production Process: In winter, the initially fermented Valpolicella is poured over the pomace used for Amarone to undergo a second fermentation. This process, called
