Veneto

Veneto, a region steeped in winemaking tradition, is a prominent hub for Italian wine production, boasting a production volume of approximately 8,174,000 hectoliters in 2009, with a slight dominance of white wines. Approximately 30% of the wines produced here are DOC and DOCG. The region is known for its variety of grapes, with Merlot being the most common, followed by indigenous Garganega and Prosecco for white wines. For red wines, Corvina, Rondinella, and Molinara are the most cultivated, especially in the Verona and Vicenza areas. The province of Verona is home to several regional DOCGs including Soave Superiore, Bardolino Superiore, Amarone della Valpollicella, Recioto della Valpollicella, and Recioto di Soave, a delightful raisin wine made from Garganega. The region also produces Torcolato, a sweet wine made from Vespaiola, in the Breganze area.
The Valpollicella area also produces the DOCG Amarone della Valpollicella, a robust and fragrant red wine made from partially dried local grapes. The Berici Hills are known for the red Friulano, a unique vine, especially around Barbarano, which produces a fresh and fruity red wine. The Euganean Hills produce the DOCG Colli Euganei Fior d'Arancio, made from yellow muscat, while the Bagnoli DOC includes the Friularo, a structured red wine made from a biotype of Raboso Piave.
In the upper Treviso hills, viticulture is mainly focused on Prosecco, from which the different types of Conegliano-Valdobbiadene are derived. The Prosecco Valdobbiadene-Superiore of Cartizze, known for its fine aromatic quality, is produced in the restricted area of the San Pietro di Barbozza hamlet. The region also produces the sweet Torchiato di Fregona, made from Prosecco and Verdiso. In the eastern areas, as well as in Friuli-Venezia Giulia, varieties such as Pinot Grigio, Chardonnay, Pinot Bianco, Merlot, Cabernet Franc, and Cabernet Sauvignon are common, but the local Friulano, Verduzzo Trevigiano, and Raboso Piave also occupy a significant portion of the vineyard.