Entry-level Prosecco DOC from one of the historic Conegliano houses. Green apple, white peach and cream on the nose; persistent fine bubbles; clean dry finish.
Tip: Serve at 6-8 degrees C; excellent aperitivo with cicchetti or lightly salted almonds.
The entry-level Soave Classico from Pieropan, founded 1880 in the Soave Classico DOC. Garganega-dominant, volcanic hillside character: white almond, lemon zest and golden apple with a long mineral finish. Strong value for a hillside Soave Classico.
Tip: The Soave Classico DOC (not the single-vineyard Calvarino or La Rocca) is the entry wine; still benefits from one to two years of cellaring.
Inama's entry Soave is made from estate Garganega grown on the volcanic hillsides of Soave Classico. Floral and fresh on the nose with notes of chamomile, citrus and almond; precise and clean on the palate.
Tip: Pair with the regional frittura di lago (fried freshwater fish) from Lake Garda; a classic Veneto white-fish pairing.
A light, elegant Valpolicella Classico from one of the appellation's most export-focused estates. Sour cherry, dried rose petal and a hint of bitter almond on the palate; light tannins and fresh acidity.
Tip: Serve lightly chilled at 14-16 degrees C; excellent with pizza, pasta with tomato-based sauces or mild salumi.
Zenato's San Benedetto is the reference-point entry Lugana DOC, made from Turbiana grapes grown on the clay-moraine soils of Lake Garda's southern shore.
Tip: Pair with freshwater Lake Garda perch fillets (persico al burro) or a light risotto al pesce.
A pale onion-skin rose from Guerrieri Rizzardi (estate records from 1649) on the eastern shore of Lake Garda. Fresh strawberry and white cherry aromas, vibrant acidity and a dry, clean finish. A versatile Chiaretto di Bardolino for food pairing.
Tip: The ideal outdoor wine for an aperitivo on the Garda lakeshore; drink in the year after harvest.
Masi's Bonacosta is one of the most consistently available entry-level Valpolicella Classico on the market. Light garnet, cherry and plum fruit with the signature bitter-cherry note of Corvina; soft tannins for everyday enjoyment. An ideal introduction to the Valpolicella zone before exploring Ripasso and Amarone.
Tip: Masi's Campofiorin (Ripasso style) is the natural step up from Bonacosta; try them side by side to understand the appassimento effect.