7. Continental climate
Veneto region can be roughly split into three geographical areas
NORTH-WEST cooler, alpine-influenced climate
CENTRAL higher temperatures in summer, flat land
NORTH-EAST milder, Mediterranean influence
8. 28 DOC
Arcole
Bagnoli di Sopra o Bagnoli
Bardolino
Bianco di Custoza o Custoza
Breganze
Colli Berici
Colli di Conegliano
Colli Euganei
Corti Benedettine del Padovano
Gambellara
Garda
Lessini Durello
Lison-Pramaggiore
Lugana
Merlara
Montello - Colli Asolani
Monti Lessini o Lessini
Piave o Vini del Piave
Prosecco
Riviera del Brenta
San Martino della Battaglia
Soave
Valdadige Terradeiforti
Valpolicella
Valpolicella Ripasso
Vicenza
Venezia
Serenissima
14 DOCG
Amarone della Valpolicella
Bagnoli Friularo
Bardolino Superiore
Colli Asolani - Prosecco o Asolo Prosecco
Colli di Conegliano
Colli Euganei Fior d'Arancio
Conegliano Valdobbiadene Prosecco
Lison
Montello Rosso
Piave Malanotte
Recioto della Valpolicella
Recioto di Gambellara
Recioto di Soave
Soave Superiore
18. CUSTOZA
A fresh, aromatic and easy to drink white wine.
grape varieties:
GARGANEGA
TREBBIANELLO
BIANCA FERNANDA
19. LUGANA
White wine is made with the local grape variety Turbiana.
Very versatile, can be classified as Superiore, Riserva,
Spumante and Vendemmia tardiva (late harvest).
The grape has structure and can age well.
28. Prosecco was produced as far back as Roman times using the Glera grape which
initially grew near the village of Prosecco on the hills above Trieste.
In the 18th century, cultivation of Glera expanded throughout the hills of Veneto and
Friuli. The Prosecco we know today was first produced at the beginning of the 20th
century using second fermentation in tanks – Charmat method.
29. Glera grape was called prosecco when the sparkling started being successful.
The producers of Prosecco however realised that a grape variety can’t be
geographically delimited and protected. And some winemakers, especially from
Austalia, were producing it in large quantities.
In 2009 Veneto registered the word Prosecco as a region taking advantage of the fact
that Prosecco is also a village in the same area.
So, the region of production became registered in the EU as ‘Prosecco DOC’, and the
grape variety was named Glera, the original name of the grape.
In short, anyone who grows the grape formerly known as Prosecco outside the DOC
cannot use the word Prosecco on the label.
30. The best areas for growing the grapes for Prosecco are the hills of ASOLO,
VALDOBBIADENE and CONEGLIANO VALDOBBIADENE
At the top of the quality pyramid, the slopes of CARTIZZE.
31.
32. In 2016 Prosecco production approached 475 million
bottles, significantly more than Champagne
40. VALPOLICELLA DOC
Most basic Valpolicellas are light, fragrant, fruity and easy drinking
medium body wines.
Valpolicella Classico is made from grapes grown in the original
Valpolicella production zone.
Valpolicella Superiore is aged at least one year and has an alcohol
content of at least 12 percent.
GRAPES: CORVINA, CORVINONE, RONDINELLA, MOLINARA
42. AMARONE DELLA
VALPOLICELLA DOCG
Grapes are harvested very ripe in the first two weeks of October
by carefully select bunches, having berries not too close to each
other, to let the air flow.
Grapes are allowed to dry, traditionally on straw mats.
This process concentrates sugars and flavours.
43. AMARONE DELLA
VALPOLICELLA DOCG
Before an Amarone can be sold it has to age for at least 2 YEARS on
oak, but many wineries willingly store the wine for 5 YEARS
according to older regulations. Riserva ages 4 YEARS min.
Amarone can age for 20-25 years in bottle and can reach ABV of
16/17%
50. “RIPASSO” DELLA
VALPOLICELLA DOCG
THE POMACE OF THE FERMENTATION OF
AMARONE (AND RECIOTO) ARE ADDED TO THE
VALPOLICELLA WINE FOR A PERIOD OF
EXTENDED MACERATION.
- HIGHER ALCOHOL
- MORE TANNINS
- MORE COMPLEXITY
- BIGGER BODY
52. MALANOTTE DEL PIAVE DOCG
Dry red made with RABOSO grape
Must be aged for three years before being released in
the market, and at least 15% (but no more than 30%) of
the grapes used must undergo appassimento
56. The most important influence on Friuli-Venezia Giulia's vineyards is their position
between the Alps and the Adriatic.
This allows the vines to bask in bright sunshine without overheating, allowing the
grapes to develop full phenolic complexity and aromatic depth before their sugar
levels peak.
The area is known predominantly for its white wines which are considered some of
the best examples of Italian wine in that style.
57. 65% VINEYARDS IN PLANE
35% HILLSIDE
landscape characterised by coastal flat
areas, mountains and plateaux.
The soils of the region vary from
the rich marl and sandstone in the hilly
regions to clay, sand and gravel in the
valley
MAINLY INDIGENOUS GRAPES
58. The soil of Friuli Venezia Giulia, particularly in the Collio region, is known as Ponca in the
Friulano dialect, or Flysch in specific geological terms.
This soil is found throughout the region and is made of marls (chalky clay) and sandstone, two
substances which make soil very rocky. Rich in calcium carbonate and alkalinity, the soil helps to
give the strong mineral notes and aromatic complexity in many of the wines from this region.
Even though Ponca contributes to the region’s most desired wines, it does have its downfalls. In
rainier years it becomes prone to landslides and can destroy entire sections of vineyards in
an instant.
70. COLLIO / COLLIO GORIZIANO DOC
SAUVIGNON BLANC
CHARDONNAY
PINOT GRIGIO
Steeper slopes and Bora wind
make white wine more
concentrated, thicker and more
powerful. Wines are often age
in oak and barriques.
RIBOLLA GIALLA ORANGE WINE
72. CARSO
VITOSKA
PINOT GRIGIO
MALVASIA ISTRIANA
TERRANO
The soil is mainly limestone rich
in iron. The landscape is formed by
water carving through rocks.
The result is a stony terroir with
underground caves and cavities,
some of them collapsed. That makes
the land very challenging for
growers
73. RAMANDOLO DOCG
100% VERDUZZO FRIULANO / SWEET WINE
Grapes are limited, yield no greater than 10 tonnes/ha with
the grapes allowed to hang on the vine late in the season and
may even receive extra drying after picking. High and pleasant
acidity to balance delicate sweetness.
74. COLLI ORIENTALI DEL FRIULI
PICOLIT DOCG
GRAPE: PICOLIT
LATE HARVESTED, DRIED ON
RACKS IN OPEN LOFTS.
AFTER PRESSING FOLLOWS A
SLOW FERMENTATION (2 months)
MATURING ON LEES FOR 5-8
MONTHS
76. The climate is varies through the province, from an alpine
climate to a subcontinental one, with warm and variable
summers and cold and snowy winters
85. 3+8 DOC (no DOCG)
3 Alto Adige:
Alto Adige and Subareas:
- Colli di Bolzano
- Meranese
- Santa Maddalena
- Terlano
- Valle Isarco
- Valle Venosta
Lago di Caldaro
Valdadige
8 Trentino:
Casteller
Lago di Caldaro
Teroldego Rotaliano Trentino
Trentino and Subareas:
- Sorni
- Isera o d'Isera
- Ziresi o dei Ziresi
- Castel Beseno o Beseno
Trentino Sup.
Trento
Valdadige
Valdadige Terradeiforti
87. White grape variety which was created by
Hermann Müller from the Swiss Canton of
Thurgau in 1882.
It is a crossing of Riesling with Madeleine Royale.
His intention was to combine the intensity and
complexity of the Riesling grape with the ability
to ripen earlier in the season that the Madeleine
grape possesses.
MÜLLER THURGAU
88. This grape variety is often confused with
another grape variety called Rhine Riesling.
The grapes of this white wine grape variety are
small to medium as to their size and the whole
pulp is layered by a thin skin.
The wine is high in acidity and delicate in aroma.
RIESLING ITALICO
or Welschriesling
89. GEWÜRZTRAMINER
Gewürz means 'spice' in German, which nicely sums
up the distinctive character of this variety. Its pink skin
at harvest time translates into a golden, deeply
coloured wine, often with a beautiful copper tinge.
Expect scents of sweet spice, roses, lychees, ginger
and hints of grapefruit and white peach. A great
choice if you don't like overt acidity in your whites, as
the grape naturally makes rich, round wines.
90. TRENTINO VINO SANTO DOC
NOSIOLA GRAPES DRIED ON MATS, ATTACKED BY
BOTRYTIS CYNEREA
93. TRENTO DOC SPARKLING
CHARDONNAY
PINOT BIANCO
PINOT NERO
MEUNIER
WHITE AND ROSÉ
The wines must rest for a minimum of 15 months on their lees
for non-vintage, 24 months for vintage, and 36 months for
riserva.
Grapes must be grown in a well-
defined area within the Province of
Trento
96. Positioned right below Austria at the tiptop of Italy, Alto Adige lies in a ‘Y’ shaped glacial
valley. This little valley used to be the main passage between Italy and the rest of
Europe.
Vineyards in Alto Adige creep up the sides of glacial valleys in horizontal rows.
In Alto Adige the winery estates here are commonly called “Schloss” which is the
German word for castle or chateau.
