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North-east Italy

Veneto:
much more
than Venice

The Veneto is the north-eastern Italian region bordering Trentino-Alto Adige (north), Friuli-Venezia Giulia (northeast), Emilia-Romagna (south) and Lombardia (west). Surrounded by lush, green, rolling hillsides, Veneto is a mecca for architecture, food, history and vino.

Part of the Roman Empire until the 5th century AD, then the Republic of Venice — “La Serenissima” — until 1797, and the Austrian Empire until annexation to the Kingdom of Italy in 1866. Verona guards Juliet’s balcony and Amarone, Italy’s biggest red; Padova hides one of Europe’s oldest universities behind Giotto’s frescoes; Treviso pours its Prosecco from quiet porticoes, tour groups optional. Do as the locals do: order cicchetti, ask for un’ombra, and let Venice wait its turn.

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cicchetti, ombra, repeat

The terrain
of the Veneto

Veneto is slightly smaller than Italy’s other main wine-producing regions — Piedmont, Tuscany, Lombardy, Puglia and Sicily — yet it generates more wine than any of them. The terroir is rich and diverse, splitting into several geographical areas, each with unique climate and soil formations. In the northwest, the foothills of the Alps hug the eastern edge of Lake Garda; east of the lake lies Valpolicella, with its sub-region Valpantena — the “Valley of Many Cellars.”

Valpolicella

Elevation: 100–600m · Soil: limestone, clay & volcanic · Grapes: Corvina, Rondinella, Molinara

Produces 500,000 hectolitres of red wine a year. Home to the renowned Valpolicella Ripasso and Amarone — rich reds shaped by a diverse mix of limestone, clay and volcanic soils across hills and valleys that create distinct microclimates.

Soave & the east

Elevation: 40–400m · Soil: volcanic basalt & limestone · Grapes: Garganega

Further east, volcanic hillsides give structure and minerality to Garganega-based whites — the foundation of Soave, and the source of the region’s naturally-farmed, low-intervention bottlings.

Conegliano

Elevation: 50–500m · Soil: marl & sandstone · Grapes: Glera

Steep, hand-farmed hillsides north of Treviso — the historic heart of Prosecco Superiore, where terraces too steep for machines still get worked by hand.

Winemakers
from the region

Every bottle traceable to one hillside, one family, one harvest.

Veneto
stories

Food, travel and the odd 48-hour itinerary from the region.

48 Hours in Verona

A Roman arena still in use, a famously fake balcony, and Amarone country twenty minutes out.

72 Hours in Venice

Bacàri, cicchetti and a natural-wine nightcap in the maritime republic.

A Short History of Spritz

It started as a soldier’s complaint about strong wine and ended up on every terrace from Sydney to Stockholm — two hundred years of the Veneto’s favourite drink, one date at a time.

What Is VinNatur?

Plenty of wine calls itself natural. VinNatur is the group of growers who decided the word should mean something you can check in a lab — who they are, what they test for, and why some of our bottles carry their name.

What Is ‘Col Fondo’?

The cloudy, sediment-heavy Prosecco your grandparents would recognise and most wine lists have forgotten — how it’s made, why it disappeared, and who never stopped making it.

The Cult of Spritz

Roughly 300,000 spritzes get poured across the Veneto every single day — the real history, bitter by bitter, and why Venice and Padova still can’t agree on the water.

Vino da Merenda

Snack wine, seriously — bright, volcanic bottles from our friends at Alla Costiera.

Veneto essentials

Where to go

Venice for the canals, Verona for the arena and Amarone, Treviso for Prosecco without the crowds, Padua for frescoes and one of Europe’s oldest universities.

What to eat

Bigoli in sugo, risotto all’Amarone, baccalà mantecato, and cicchetti by the glass in any Venetian bacaro.

What to drink

A Spritz al Select to start, cloudy ‘Col Fondo’ Prosecco with lunch, Garganega for white, Valpolicella Classico when Amarone feels like too much, and Tai Rosso if you want what the locals actually order.

What to read

Valeria Necchio, Veneto: Recipes from an Italian Country Kitchen — the region’s food, told through the women who cook it.

What to say

Drop into Venetian dialect with “A Venessia se beve” — “In Venice, one drinks” — and you’ll sound like you’ve been coming for years.

Veneto:much morethan Venice

The terrainof the Veneto