From Prosecco to Amarone: Exploring the Veneto Wine Region

From Prosecco to Amarone: Exploring the Veneto Wine Region

The Veneto wine region in north-eastern Italy is home to some of the country’s most famous and diverse wine styles. Known for its picturesque landscapes, rich history, and world-renowned wines such as Prosecco, Amarone, and Soave, the Veneto offers a unique and captivating wine experience. In this article, we will explore the various sub-regions, grape varieties, and wine styles that define the Veneto region.

Sub-regions of the Veneto

The Veneto is composed of several key wine-producing areas, each with its own distinct terroir, climate, and wine styles:


Located in the foothills of the Lessini Mountains, Valpolicella is renowned for its red wines, particularly Amarone della Valpolicella and Valpolicella Ripasso. The region’s diverse soils and hilly terrain contribute to the wines’ complexity and character.


Famous for its crisp, mineral-driven white wines, the Soave region is situated east of Verona, where the volcanic soils and mild climate allow Garganega grapes to thrive.


Even thought Prosecco isn’t an actual region, the heartland of Prosecco stretches from the towns of Conegliano to Valdobbiadene. The area’s fertile soils and cool climate produce wines with fresh acidity and delicate fruit flavors.


Located along the eastern shore of Lake Garda, Bardolino is known for its light, fruity red wines and refreshing rosés made from Corvina, Rondinella, and Molinara grapes.

Grape Varieties

The Veneto is home to a wide array of grape varieties, including:

  • White grapes: Garganega, Trebbiano di Soave, Pinot Grigio, and Prosecco (Glera).
  • Red grapes: Corvina, Rondinella, Molinara, Cabernet Sauvignon, and Merlot.

Wine Styles

The Veneto offers a diverse range of wine styles, including:

  • Crisp, mineral-driven whites (e.g., Soave and Bianco di Custoza)
  • Light, fruity reds (e.g., Bardolino and Valpolicella)
  • Rich, full-bodied reds (e.g., Amarone della Valpolicella and Valpolicella Ripasso)
  • Sparkling wines (e.g., Prosecco)

Winemaking Practices

Winemaking in the Veneto is characterized by a blend of traditional and modern techniques, with a focus on showcasing the region’s unique grape varieties and terroir.

Key winemaking practices include:

  • Appassimento: A traditional method used to produce Amarone and Valpolicella Ripasso, where grapes are partially dried before fermentation to concentrate sugars and flavors.
  • Metodo Italiano (Charmat method): The method used to produce Prosecco, where secondary fermentation occurs in pressurized stainless steel tanks to preserve the wine’s freshness and fruitiness.
  • Controlled-temperature fermentation: Used for white wines such as Soave, this modern technique helps to retain the grapes’ delicate aromas and flavors.
  • Aging in a mix of oak and stainless steel to balance the influence of oak on the wine’s character, with some producers using large, traditional botti barrels to minimize oak impact.

Food Pairings

Veneto wines are known for their food-friendly nature, and their diverse styles make them versatile at the table. Some classic pairings include:

  • Crisp whites (e.g., Soave and Bianco di Custoza) with seafood dishes, such as grilled fish, shellfish, and sushi.
  • Light, fruity reds (e.g., Bardolino and Valpolicella) with pizza, pasta dishes, and light meats like poultry or pork.
  • Rich, full-bodied reds (e.g., Amarone della Valpolicella and Valpolicella Ripasso) with hearty fare, such as braised meats, game, and aged cheeses.
  • Sparkling wines (e.g., Prosecco) with appetizers, light salads, and even desserts, thanks to their refreshing acidity and delicate flavors.


While most wines from the Veneto region are crafted for immediate enjoyment, some high-quality examples, such as Amarone and well-structured Soave, can age.

Overall, the Veneto wine region is an interesting and diverse area that offers different wine styles, grape varieties, and terroirs for any wine lover to explore. From the crisp, mineral-driven whites of Soave to the rich, full-bodied reds of Amarone della Valpolicella, there should be a Veneto wine for most palates and occasions.

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Written by

Bernard Marr has a deep passion for wine. He has written hundreds of articles on wine, including features for Forbes, covering wine-making and industry trends. Away from the world of wine, Bernard is a world-renown business and technology futurist. He is the award winning author of over 20 best-selling books and has a combined audience of nearly 4 million people across his social media channels and newsletters.

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