On your trip in and around Veneto, you cannot fail to include a delicatessen and wine tour.
Wine, goodness, beauty, and nature: the pleasure of living.
Did you know that the era of the Serenissima Republic was one of immeasurable cultural prosperity for Veneto, and influenced this area of Lake Garda as well? It was a historical period of fervent trade, in which Venice stood as the gateway to the Orient.
Precious spices such as saffron, coriander, cloves, cinnamon, and nutmeg contributed to Venice’s fortunes.
It is from this fertile ground of encounter between cultures that led to a rich diversity, which is manifested not only in traditions and artistic heritage, but also in Veneto’s delicatessen food and wine culture.
The result of the uniqueness of each area and the skilled art of winemaking that finds solid roots here, Veneto wine producers boast several high-quality labels.
What is the history of wine in Veneto?
The history of winemaking in Veneto has ancient roots, dating back to Roman times. The region of Veneto, located in north-eastern Italy, was one of the first areas in the country to produce wine on a large scale.
Over the centuries, viticulture in the Veneto region has continued to flourish.
Wine has evolved from a simple agricultural product to a symbol of a region and its culture.
Today, with its wide variety of DOC and DOCG wines, it is one of Italy’s most productive regions.
A trip to our region, and particularly a vacation at Lake Garda, will give you an insight into the wine tradition, presenting an amazing diversity of wines for you to explore.
Why choose wines from Veneto?
Surrounded by Alpine peaks, plains and placid marine water, the region of Veneto is characterized by a multiplicity of climates that give each corner its own personality and style.
This geographic diversity results in a wide range of wines. The heterogeneity of wines from Veneto region is a strength that makes it possible to offer a wide selection of high-quality labels that can please the most diverse palates.
As a result, wine tasting in Veneto turns into a sublime experience that delights the taste buds and enchants the palate.
We suggest that you taste the wines of Lake Garda along with local products, such as cheeses and cured meats, to bring out the flavours of the wine.
Food pairings will treat you to delicious thrills and pleasures.
Visit Veneto’s historic cities, such as Verona and Venice, which are just as fascinating and rich in history as its wines.
What are the best wines from the Province of Verona?
The Province of Verona proposes four wines of excellent quality with PDO status: Lugana and Custoza which are white wines, Chiaretto and Bardolino which are rosé and light red, and, moving inland, Valpolicella, which features full-bodied red wines.
Seventy thousand hectolitres of it is produced every year.
It is made from Trebbiano grape varieties with a native grape.
The soil is clayey and gives it acidity and structure.
It is a full-bodied white wine with less obvious aromatic notes.
It also lends itself well to being drunk a few years later.
One hundred thousand hectolitres of it is produced every year.
It is made from the Fernanda, Garganega, Trebbiano, and Trebbianello grape varieties with native grapes.
The soil is moraine, like that of Bardolino, that gives flavour and good acidity.
It is a white wine, fresh, with aromatic notes, that can be drunk and paired considerably.
Fernanda has a semi-aromatic characteristic.
SUPERIORECustoza Superiore has great longevity with some 10-year-old wines that are interesting.
BARDOLINOBetween red and rosé, 270,000 hectolitres are produced annually.
It is made from the Rondinella and Corvina grape varieties (the latter is more important), with native grapes.
The soil is moraine and gives great flavour.
ROSÉThe rosé variety can be called Chiaretto: it is made with a short maceration on the skins and then continues fermentation like a white wine. Chiaretto is a pleasant, summertime wine for drinking on the shores of the lake.
REDThough lacking in flavour, the red wine has a spicy note with hints of cherry that goes well with lake fish, such as grilled sardines.
It is a light wine but with flavour complexity.
VALPOLICELLAThree hundred and fifty thousand hectolitres of it is produced every year.
It is made from Corvina, Corvinone, and Rondinella grape varieties.
Its nature is more mountainous and there is a type of food related more to hunting than fishing.
Drying the grapes makes it possible to make wine that expresses great power and structure.
They are red wines with great structure, dense in aroma and flavour, and can age indefinitely. It is a wine that expresses different sensations over time.
It is made from blending Valpolicella with Amarone.
It is a wine with good structure and longevity, but it does not reach the concentration of Amarone.