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The Wines of the Veneto

The Wines of the Veneto

Charles Scicolone (February 15, 2014)
Charles Scicolone

The Veneto in NYC last December



The Wines of the Veneto In NYC

In December the region of the Veneto hosted a number of events Throughout the NYC area to promote 'Their wines. The first event was a tasting of different wines from the region at Eataly in Manhattan. A representative from each wine producing area spoke about the wines That were presented.

The Veneto is now the number one wine-producing region of Italy and blackberries Produces wine than most countries. The region is famous for ITS charming cities: such as Venice and Verona where V initaly   is held-the largest wine fair in the world as well as the enchanting Lake Garda.

One of the most famous wines produced in the Veneto Prosecco is, Which is now the top-selling sparkling wine in Italy. Prosecco, a wine That works well for many different occasions, Also Has become very popular in the U.S..

Most Prosecco is under $ 20 but there are some That can cost as much as $ 50. I enjoy Prosecco with fried foods in a blink like a fish or vegetable stir-fry. My favorite combination is Prosecco with fried zucchini flowers stuffed with mozzarella and anchovies.

Many changes have taken place under s new Prosecco DOC / DOCG designation, Which includes a numbered labeling system. A salmon-colored numbered label will now be Placed on the top of every bottle of Prosecco DOCG. This seal Has an identification number, Which makes each bottle traceable know That every phase of the production of a specific bottle is known.

The representative at the tasting clarified for me the  Rive. Banks  are very special and defined hillside areas used in the production of specific wines. Each  Rive  carries the name of Its local area and even blackberries is subject to stringent production regulations. The highest quality and most expensive still as Prosecco from the very limited  Cartizze  area.

I was very happy at the lunch When They served the Prosecco with a stir-fry of fish and vegetables, a perfect combination.IMG_4399

Prosecco DOC Treviso Brut NV 100% Glera  Mionetto.

After the grapes are picked, they undergo a soft pressing with the must separated from the skins. The grapes are then fermented using the Charmat Method of sparking wine production. The secondary fermentation takes place in an autoclave, a large stainless steel pressurized containers.IMG_4401

Prosecco Treviso Brut "Tullia" Brut NV DOP  100% Glera. Montelvini. The grapes are harvested by hand and then Charmat method is used. Fermentation takes place in an autoclave instead of a bottle, the same method used for Champagne.  IMG_4402

Prosecco "Millesime" DOCG NV  100% Glera. The grapes are hand harvested in September and then lightly crushed. Then the must undergoes static decantation. Primary fermentation with yeasts takes place inside the steel vats. Before the primary fermentation is complete, the wine is run INTP to pressure tank, where it Becomes carbonated. For 30 days, the wine remains in contact with the yeasts. The wine Spends six weeks in bottle before release.

When I was in the Veneto few years ago I had the opportunity to taste the local sparkling wine from a little-known grape called Durella. I was very impressed by this wine and was happy to see one at the tasting.IMG_4404

The DOC for Durello was established in 1987 and covers an area high up in the hills on the border between the provinces of Verona and Vicenza, in the area known as the Monti Lessinian. The production areas for Lessinian Durello is of volcanic origin. The hills on the vines grow Which are layers of rocks formed by lava flows. The soil is dark, stony and rich in minerals and fossil deposits. Geologically, the soil is of volcanic basalt tuff.

Lessinian Durello DOC Millesimato NV  Court Moschina Durella 100%. The grapes come from an old vineyard in the heart of Santa Margherita in the heart of the volcanic area of the foothills of Mont Calvarina. The grapes are hand picked at the beginning of September. Alcoholic fermentation is for 20 days in stainless steel tanks. The second fermentation, Charmat method takes place. Refining is for 3 months in stainless steel tanks with yeast.IMG_4403

The wine Has to be at least 90% Trebbiano Lugana. Carlo Veronese, Director of the Consortium Lugana, Said That Trebbiano Lugana is closely related to Verdicchio and this made ​​it different from Trebbiano grapes in other parts of Italy. He Also Said That Lugana is best When fermented and aged in stainless steel. He made ​​a point of saying That Lugana Riserva That is a wine can age.  

Lugana DOC 2012  Zenato 100% Trebbiano Lugana Zenato. The vineyards are on the San Benedetto summer, south of Lake Garda. The grapes are harvested in late September and early October and undergo a soft pressing and fermentation in stainless steel tanks.

Arturo Stocchetti

Arturo Stocchetti

Arturo Stocchetti,  President of the Wines of Soave Said That there are four types of Soave Soave DOC, Soave Classico DOC and Soave Superiore DOCG and the dessert wine Recioto di Soave. He Said That Soave is Mainly composed of two grapes: 70-100% Garganega and Trebbiano di Soave. Usably The wines are fermented in stainless steel tanks, he said Which brings out the lively acidity and fresh fruit notes.

The Soave production zone lies in the eastern part of the Province of Verona in the region of the Veneto. The production area is of volcanic origin and the hills where the vineyards are planted have rocky strata That are a result of lava flows That turned into sediment over time. The soil is dark, stony and rich in minerals. There is a difference between the soil of the hills and the soil of the flat lands. The soil does make a difference. Soave is one of Italy's great terroir-based wines.

 Soave is a very underrated wine and one of my favorites. The price-to-quality ratio is excellent and it is always one of the best buys on a wine list. I like it with many different foods and one of my favorite combinations with Soave is made risotto with peas or radishes.IMG_4400

Soave "King Midas" 2012  Cantina di Soave 100% Garganega grapes. The harvest takes place from the middle of September to the middle of October. The grapes are soft pressed before being decanted naturally. The must is fermented with the location addition of selected yeasts for 10 to 12 days. Aging takes place in stainless steel for 10 to 12 days. The wine is aged in stainless steel tanks for 3 months Followed by one month in bottle before release.

This is a wine with good body, hints of lemon, fresh fruit, overtones of citrus and a hint of toasted nuts

Producers of Amarone to Ripasso produces Also usually you as they are made from the same grapes though the process for making them is different. Ripasso is less than half the price of Amarone and is a good alternative if you are looking for the same aromas and flavors as an Amarone.

The technique Ripasso Valpolicella Has a history Consisting of refermenting the wines of the same vintage or That of previous years on fermented dregs of the dried grapes to produce Amarone. This serves to Strengthen the Valpolicella and makes it robust blackberries drawing from what is left on the dregs. The refermentation lasts 15 to 18 days and the Valpolicella acquires more color, structure, fragance and tannin, along with blackberries 1 to 1.5% alcohol. After it is finally racked in February and March and Has undergone Malolactic fermentation, the wine is then aged in oak barrels.IMG_4405

Valpolicella Superiore Ripasso "Mara" DOC 2011  Cesari 75% Corvina, 20% Rondinella and 5% Molinara grapes grown in the vineyards on the Valpolicella hills. Fermentation takes place in stainless steel tanks and the wine is then refermented on the dried grape skins according to Functional the Ripasso technique. Racking Followed by Malolactic fermentation takes place. The wine is aged for 12 months in Slovenian oak and 80% French 20% in oak barrels. After six months in bottle the wine is released. This is a full-bodied wine with ripe fruit aromas and flavors and hints of cherries and prunes.


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