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Veneto
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Valpolicella from Corvina to Amarone and Ripasso, the Garda wines, Soave, then Prosecco and the tank method.
All levels 115 min 14 steps About Veneto Region Wines
Part of Italy
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Start with Veneto in northeastern Italy: 14 DOCGs and 29 DOCs, from Amarone to Prosecco and Soave.
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Begin in Valpolicella, north of Verona, the entry tier of a family that runs up to Ripasso, Amarone and Recioto.
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Meet Corvina, the thick-skinned grape that makes up 45 to 95 percent of Valpolicella and Amarone blends.
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See the process behind Amarone: drying harvested grapes to concentrate sugars and flavor before fermentation.
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Amarone della Valpolicella DOCG
Then Amarone, a dry red from dried grapes, at least 14 percent alcohol and aged at least two years.
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Ripasso passes Valpolicella over Amarone pomace, a second fermentation that adds color, tannin and dried-fruit notes.
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Move to the eastern shore of Lake Garda for Bardolino: light reds and Chiaretto rosé from Corvina, Rondinella and Molinara.
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On the southern shore of Lake Garda, Lugana makes white wines from Turbiana across the Veneto and Lombardy border.
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Meet Garganega, the white grape behind Soave, with white flower, apricot and almond notes.
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Then Soave, in the hills east of Verona, at least 70 percent Garganega on volcanic and calcareous soils.
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Move to sparkling with Glera, at least 85 percent of every Prosecco and renamed from Prosecco in 2009.
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Prosecco DOC is the broad base, nine provinces across Veneto and Friuli-Venezia Giulia.
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Conegliano Valdobbiadene Prosecco Superiore DOCG
Up into the hills for Conegliano Valdobbiadene Prosecco Superiore DOCG: 15 communes, a UNESCO World Heritage Site since 2019.
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Finish with the tank method behind Prosecco: second fermentation in sealed, pressurized stainless steel tanks.
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