Veneto

Veneto

North-east Italy, from Lake Garda across to Venice. The Veneto produces more wine by volume than any other Italian region, and it covers both ends of the market — the everyday and the very serious — often within a few kilometres of each other.

What is here

Valpolicella, in the hills north-west of Verona, is the red heartland: light Valpolicella Classico at the base, Ripasso refermented on Amarone skins in the middle, and Amarone della Valpolicella at the top, made from grapes dried for months after harvest. Recioto is the sweet version of the same idea. To the north-east, Prosecco — Prosecco DOC across the plain and Valdobbiadene Prosecco Superiore DOCG on the steep hills. Around Verona, Soave and Bardolino; on the eastern border, Lugana and Pinot Grigio.

What to expect

The Veneto is where Italy's two commercial engines live — Prosecco and Pinot Grigio — so most of what carries the region's name is inexpensive and made to be drunk immediately. But Amarone is one of the most expensive wines Italy makes, and Ripasso sits deliberately in between at about a third of the price. Knowing which of the three you are buying is most of the work.

Serving

Amarone 17–18°C, decanted. Valpolicella and Ripasso 16–17°C. Soave and Lugana 10–12°C. Prosecco 6–8°C.