Veneto Wine Region

The Region
Veneto is a wine region in north-eastern Italy, one of a group of three highly productive Italian regions known collectively as the Venezie (after the ancient Venetian Republic) and the biggest DOC producer of the three. Although the Venezie collectively produce more red wine than white, the Veneto region produces more whites under DOC and is home to the famous Soave wines.

The region is protected from the harsh northern European climate by the Alps, the foothills of which form the Veneto's northern extremes. These cooler climes are well-suited to white varieties like Garganega (the main grape for Soave wines)[1] while the warmer Adriatic coastal plains and river valleys are where the renowned Valpolicella, Amarone and Bardolino DOC reds are produced.

Veneto's growers are among the most modernised in Italy. While most of the 'classic' wines from this area are based on native grape varieties like Prosecco and Verduzzo, high demand for Veneto wines in the foreign European and US markets has galvanized the region's producers into experimentation with Cabernets, Chardonnay and Pinot varieties, among others. One of Italy's leading wine schools, Conegliano, is based here and the nation's most important wine fair, Vinitaly, takes place each spring in Verona.

Wine Regions of Veneto Represented by MDM

[ Conegliano-Valdobbiadene ]

Veneto Today

Today, the local wine scene is still flourishing, as the Veneto has taken the lead in Italian regional production – of which 30% of this is DOC level. Of course, the pinnacle of red DOC wine is represented by the Valpolicella triumvirate: Valpolicella Classico, Amarone delle Valpolicella and Recioto della Valpolicella, produced just to the east of scenic Lake Garda and north of Verona. A host of unique whites can be found as well, including Soave DOC and the sparkling Prosecco.

Few regions have such a wealth of varied food sources – from fertile plains, lush hillsides, woods lakes, streams and the Adriatic; and regional cooks combine them with such easy artistry. Dishes can be lavish, ornate or exotic (the Venetians introduced spices to Italy), but the elements of the cooking are simple: rice, beans, polenta, sausages, salami, poultry, game, mushrooms and mountain cheese. Venice is the showcase, but the food is every bit as delicious in the interior provinces and perhaps most of all in Treviso, a sanctuary of Venetian gastronomy.

The gonfalon, the coat of arms and the flag were adopted on the 20th May 1975. The coat of arms is a landscape with the sky in blue with the words Regione del Veneto, the sea in blue, the mountains in brown and a plain in green on which stands the lion of Saint Mark having its right paw on an open book on which is written Pax tibi Marce evangelista meus. The gonfalon is red with ornaments in yellow , the coat of arms in a squarish form and the seven coats of arms of the capital cities of the regional provinces on the seven cut tongues at the bottom. The flag is exactly the same, there is only a rotation of 90 degrees for the coat of arms. The regulations for the use of the flag were issued on the 10th April 1998.
 

 Wine Regions Represented by MDM