Jean Cocteau once said “Venice, half woman, half fish, is a mermaid that gets rid of a swamp in the Adriatic”.
Venice is an extraordinary treasure for the Veneto region, but it is not the only one.
The region contends for first place in Italy in terms of the quantity of wine produced and has over 75,000 hectares of vineyards.
Geography and Geology
Our associate winemakers are renowned for their research into innovative technologies while respecting local tradition.
The perfect example of this balance is Prosecco. Prosecco is made from Glera grapes that ripen in the vineyards of Valdobbiadene. The must obtained by gently pressing the grapes is clarified by natural sedimentation. Temperature-controlled fermentation is extended over a long period of time, according to the traditional method. Secondary fermentation in large tanks then lasts three months, ensuring that there are no sensory imbalances.
History, Art and Culture
The presence of vines in the Veneto region dates back to pre-Romanesque times but it was the rise of Venice's commercial power that made it possible to export Veneto’s wines all over the world.
A crossroads with Oriental markets, the Veneto region helped considerably with the exporting of the finest Italian wine production all over the world.
Food and wine
Veneto's food and wine culture dates back to a distant past, when hunting and farming came together, offering simple but unique dishes such as risi e bisi, baccalà or risotto with radicchio di Treviso.
The region owes its traditional cuisine to the Most Serene Republic of Venice and to the variety of products that its trade helped spread throughout the territory.
