Every cuvée worth knowing in Veneto: taste, food pairings, history and tags to find your match.
Every cuvée worth knowing in Veneto. Each page covers taste, food pairings, history and tags so you can filter by what you want, what you are eating or what mood you are in.
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Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The definitive benchmark Amarone: monumental concentration from multi-variety appassimento, extraordinary aromatic depth of dried fruit, leather and tobacco, with firm but resolved tannins and a finish of exceptional length.
Pairs with: Braised beef short rib with polenta, Aged Parmigiano Reggiano, Risotto with porcini mushrooms
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Quintarelli's Bordeaux varieties treated to the Valpolicella appassimento method: dried Cabernet and Merlot producing extraordinary density, graphite-inflected fruit and a seamlessly long finish.
Pairs with: Bistecca alla fiorentina, Wild boar stew with juniper, Aged Asiago d'Allevo
Sweet · Full-bodied · Medium tannin · Medium acidity · Contemplative
The sweet passito counterpart to Quintarelli's Amarone: residual sugar balanced by firm tannins and high acidity producing a luscious yet structured dessert red with decades-long ageing potential.
Pairs with: Dark chocolate fondant, Gorgonzola dolce, Dried fruit and walnut cake
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Quintarelli's entry-level Valpolicella is already a lesson in traditional winemaking: high-acid, savoury cherry fruit with dried-herb complexity and three years in large oak adding gentle structure.
Pairs with: Pasta e fagioli, Grilled veal chop, Sopressa Vicentina salami
Dry · Full-bodied · Firm tannin · High acidity · Bold
A blend of local Corvina with international Cabernet in the Quintarelli style: concentrated, savoury and structured, with the Bordeaux varieties adding colour and spine to the Valpolicella base.
Pairs with: Slow-roasted lamb shoulder, Aged Monte Veronese cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The most powerful and extracted Amarone on the market: tiny yields, four-month drying, four years in small French oak. Immense concentration of dried fruit, dark chocolate and iron. Built for multi-decade cellaring.
Pairs with: Braised beef cheeks with bone marrow, Aged Valtellina Casera, Dark chocolate truffle with sea salt
Dry · Full-bodied · Firm tannin · High acidity · Bold
Dal Forno's entry into the Valpolicella range already shows the estate's signature intensity: deeply coloured, barrique-aged and concentrated beyond what the DOC classification implies.
Pairs with: Pappardelle with duck ragu, Grilled lamb chops
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
Dal Forno's sweet Recioto applies the same barrique-and-concentration philosophy: deep, almost port-like sweetness balanced by the estate's signature tannin structure.
Pairs with: Chocolate lava cake, Gorgonzola Piccante
Dry · Full-bodied · Firm tannin · High acidity · Elegant
Allegrini's estate Amarone Classico blends Corvina and Corvinone in nearly equal measure with a small percentage of Oseleta; the result is a polished, internationally styled Amarone with plush dried-fruit concentration and a refined tannin frame.
Pairs with: Beef brasato al Barolo style, Aged Parmigiano Reggiano 36 months, Game bird with wild mushrooms
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The single-vineyard Fieramonte takes Allegrini's Amarone to the highest level: a single hill block in the Classico zone with extreme concentration, the Oseleta component adding signature pepper warmth to the cedar-espresso complex.
Pairs with: Venison loin with juniper and black truffle, Aged Asiago d'Allevo 24 months
Dry · Full-bodied · Firm tannin · High acidity · Bold
A 100% Corvina IGT aged in French barriques rather than dried: La Poja demonstrates the varietal's structure and ageing potential when treated outside the appassimento framework, producing a powerful, savoury red that rivals Amarone in complexity.
Pairs with: Bistecca alla florentina, Pappardelle al cinghiale
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
A Veronese IGT using partial ripasso over Amarone pomace adding richness to the Corvina-Rondinella blend, while a small Sangiovese component adds acidity. Approachable but complex mid-tier red from Allegrini.
Pairs with: Pasta with meat ragu, Pizza with cured meats, Grilled lamb kebab
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
From the single Torbe hillside vineyard in the Negrar valley, Campolongo di Torbe is characterised by spicy, tobacco-inflected dried fruit with earthier notes than Masi's more opulent Mazzano bottling.
Pairs with: Venison stew with root vegetables, Braised beef with Amarone reduction, Monte Veronese d'Allevo cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Mazzano is Masi's most powerful and concentrated single-vineyard Amarone, from the high-altitude Mazzano hill in the S. Ambrogio zone. More opulent and riper than Campolongo, with a chocolatey, rich palate and remarkable ageing potential.
Pairs with: Slow-roasted duck with plum sauce, Brasato with Amarone, Aged Montasio Stravecchio
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Masi's entry-level Classico Amarone is the house's most widely distributed wine and among the most accessible classic-zone bottlings, balancing dried-cherry concentration with a restrained herbaceous character and good structure.
Pairs with: Braised beef with polenta, Venison ragu with maltagliati pasta, Aged Grana Padano
Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic
Campofiorin pioneered the ripasso technique in 1964, passing fresh Valpolicella wine over dried Amarone grape skins to extract colour, richness and complexity. A seminal wine that created an entire style category.
Pairs with: Pizza with salami and mozzarella, Lasagne al ragu, Grilled sausages with polenta
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Bertani's Amarone is the reference for the traditional, extremely long-aged style: minimum eight years in large Slavonian oak produces a garrigue-herb and leather-inflected wine of remarkable freshness and longevity, lighter in colour than modern Amarone but strikingly complex.
Pairs with: Brasato al Amarone, Aged Pecorino Toscano, Wild mushroom risotto
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Bertani's Ripasso benefits from the estate's traditional Corvina-Rondinella blend and refermentation over dried Amarone skins, producing a mid-weight red with the freshness typical of the traditional house style.
Pairs with: Pasta e fasoi (bean and pasta soup), Grilled pork ribs
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Ca' Florian is Tommasi's single-vineyard flagship Amarone from the old Ca' Florian hillside in the Classico zone, showing dense, chocolatey concentration with elegant tannin structure and long mineral finish.
Pairs with: Brasato al Amarone con polenta, Rack of lamb with rosemary
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Tommasi's estate Amarone Classico represents the fourth-generation family's traditional approach: a high proportion of Corvinone adds floral lift to the dried-cherry concentration while three years in large casks develops structure.
Pairs with: Beef stew with rosemary and garlic, Monte Veronese d'Allevo aged cheese
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Tommasi's Ripasso offers the hallmark refermentation complexity over dried Amarone skins in a well-structured, cherry-tobacco dominated medium red that is one of the zone's best-value offerings in the Ripasso DOC.
Pairs with: Pasta with Bolognese sauce, Grilled Luganega sausages, Mushroom risotto
Dry · Full-bodied · Firm tannin · High acidity · Bold
Zenato's Classico Amarone incorporates 20% Oseleta adding firm pepper tannin and dark fruit spice to the Corvina-led blend; aged in a combination of large Slavonian and small French oak that bridges traditional and modern styles.
Pairs with: Wild boar with polenta taragna, Braised beef cheeks with root vegetables
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Monte Sant'Urbano is Speri's flagship single-vineyard Amarone from the historic cru on the Fumane hillside; traditional large-cask ageing preserves freshness alongside the dried-fruit concentration, producing one of the Classico zone's most elegant and age-worthy Amarone.
Pairs with: Leg of venison with black truffle, Aged Parmigiano Reggiano 36 months
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Speri's estate Amarone Classico reflects the six-generation family's traditional approach with large-cask ageing, producing a fresh, floral, tobacco-inflected Amarone that remains one of the most consistent classic-zone expressions.
Pairs with: Gnocchi al ragu di cinghiale, Aged Asiago d'Allevo
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Capitel Monte Olmi is Tedeschi's single-vineyard prestige Amarone, from the Monte Olmi hill above San Pietro in Cariano, with exceptional concentration and finesse, reflecting one of the oldest family estates in Valpolicella.
Pairs with: Braised ox tail alla vaccinara, Aged Grana Padano 30 months
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
The Capitel dei Nicalo is Tedeschi's Valpolicella Superiore partially ripassoed over dried skins, offering accessible Corvina cherry fruit with tobacco structure and good food-pairing versatility.
Pairs with: Pasta al ragu di carne, Grilled pork sausage with polenta
Dry · Full-bodied · Firm tannin · High acidity · Bold
The 20% Oseleta in Campo dei Gigli adds a peppery, dark-spice dimension to the Corvina-Corvinone dried fruit base; from the Mezzane valley outside the Classico zone, the wine shows an earthier, more structured style than comparable Classico Amarone.
Pairs with: Wild boar with juniper and rosemary, Aged Asiago Stravecchio
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Tenuta Sant'Antonio's Ripasso shows the Mezzane valley's characteristic earthiness alongside cherry-tobacco fruit; the small Oseleta addition adds a distinguishing spice note that sets it apart from Classico-zone examples.
Pairs with: Pasta e fagioli borlotti, Grilled chicken thighs with rosemary
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Begali's Monte Ca' Bianca is a traditional-school Amarone from very old Corvina vines; the deep mineral iron note and high acidity set it apart, making it one of the most distinctive and food-friendly examples in the Classico zone.
Pairs with: Venison stew with polenta, Aged Monte Veronese d'Allevo
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
Begali's Recioto is made from the same Ca' Bianca old-vine fruit as the Amarone, with the fermentation arrested before dryness; the result is a luscious, chocolate-cherry sweet red with firm tannic structure.
Pairs with: Dark chocolate cake with cherry compote, Gorgonzola naturale
Dry · Full-bodied · Firm tannin · High acidity · Bold
Zyme's Kairos is a modern interpretation of Classico Amarone; former Quintarelli cellarmaster Celestino Gaspari applies small French oak ageing to produce a polished, concentrated expression that bridges traditional intensity with contemporary oak integration.
Pairs with: Brasato with porcini mushrooms and polenta, Aged Parmigiano Reggiano
Dry · Full-bodied · Firm tannin · High acidity · Bold
A 15-variety blend in the Veronese IGT classification, Harlequin is Gaspari's conceptual statement: every grape variety grown across Zyme's vineyards co-fermented after partial drying, producing a complex, layered wine with extraordinary aromatic diversity.
Pairs with: Braised wild boar with truffle and root vegetable, Aged Valtellina Casera
Dry · Full-bodied · Firm tannin · High acidity · Elegant
Brigaldara's Classico Amarone is known for its precise, traditional approach: careful appassimento in the estate's fruttai and mixed Slavonian/French oak ageing producing a structured, age-worthy expression.
Pairs with: Brasato al Amarone, Risotto with aged Monte Veronese
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Ca' La Bionda's Amarone reflects the volcanic and calcareous soils of the Marano valley top: a mineral, iron-inflected style with high acidity and a savoury character quite distinct from estates lower in the valley.
Pairs with: Lamb chops with rosemary and olive oil, Aged Monte Veronese d'Allevo
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Ca' La Bionda's Classico Superiore reflects the upper Marano valley's mineral character in a lighter-bodied, tart cherry register; crisp, food-friendly and genuinely typical of the traditional Valpolicella style.
Pairs with: Spaghetti alle vongole in rosso, Prosciutto crudo di San Daniele
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Made by Demeter-certified biodynamic winemaker Marinella Camerani, Mithas is among the most distinctive Amarone: Demeter-certified estate viticulture produces a wine of unusual earthy complexity, mineral precision and high acidity that evolves beautifully with bottle age.
Pairs with: Braised beef with wild mushroom and polenta, Truffled polenta with Monte Veronese
Dry · Medium-bodied · Medium tannin · High acidity · Funky
Soraigo shows what biodynamic Valpolicella Classico tastes like with minimal intervention: earthy, mineral, tart cherry with clay soil expressiveness and a savoury, food-friendly character that makes it a superb natural-wine discovery.
Pairs with: Cotechino with lentils, Grilled trout with capers
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Pieropan's estate Soave Classico is the reference-standard expression of the appellation: Garganega's characteristic almond-blossom and white-peach aromas with a saline, mineral finish from the volcanic basalt hillside soils of the Classico zone.
Pairs with: Pasta al burro e salvia (butter and sage pasta), Grilled sea bass with capers and lemon, Risotto ai frutti di mare
Dry · Medium-bodied · Low tannin · Racy acidity · Elegant
Calvarino is Pieropan's basalt and limestone single-vineyard Soave, planted in 1924 to Garganega and Trebbiano di Soave; the volcanic basalt soils give a crackling acidity and mineral depth far beyond the appellation average, with exceptional ageing potential.
Pairs with: Branzino in acqua pazza, Seafood pasta with clams and bottarga, Asparagus di Bassano with poached egg
Dry · Medium-bodied · Low tannin · High acidity · Elegant
La Rocca is 100% Garganega from the volcanic tufa hillside above Soave castle, barrel-fermented and aged; arguably Italy's most cellar-worthy white wine, developing hazelnut-honey complexity over 10-plus years while retaining the grape's almond-mineral core.
Pairs with: Risotto al tartufo bianco, Lobster with butter and tarragon, Veal carpaccio with aged Monte Veronese
Dry · Medium-bodied · Low tannin · Racy acidity · Elegant
Vigneti di Foscarino is Inama's pure basalt-volcanic Soave Classico from the historic Foscarino hill, the most volcanically active terroir in the Classico zone; 100% Garganega barrel-fermented for a mineral, almond-hazelnut complexity of striking length.
Pairs with: Pasta with clam sauce (spaghetti alle vongole), White asparagus with butter, Oysters with shallot mignonette
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Bradisismo (Italian for seismic land subsidence) is Inama's prestige selection from the oldest basalt-grown Garganega vines, aged 18-24 months in French barriques; arguably the most complex Soave available, with extraordinary tension between rich oak ageing and the grape's saline mineral core.
Pairs with: Lobster risotto with saffron, White truffle egg pasta
Dry · Medium-bodied · Low tannin · Racy acidity · Elegant
La Frosca from the Gini family's oldest Garganega vines on the highest basalt-volcanic slopes of Monteforte d'Alpone; the chalky mineral texture, fennel herb and white-peach fruit represent the Classico zone's basalt terroir in its purest expression.
Pairs with: Baccala alla vicentina (dried salt cod in milk), Grilled scallops with lemon butter
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Col Foscarin is Gini's barrel-aged prestige Soave from the Col Foscarin parcel in Monteforte: partial barrel-fermentation adds hazelnut cream and golden apple richness while the Garganega's mineral core remains crisp and long-finishing.
Pairs with: Risotto with asparagus and aged goat cheese, Seared tuna with black sesame and soy
Dry · Medium-bodied · Low tannin · Racy acidity · Elegant
Suavia's Monte Carbonare from the village of Soave itself: 100% Garganega from a steep volcanic tufa hillside with century-old vines; lees-aged in large casks producing exceptional mineral depth, citrus-almond precision and great cellaring potential.
Pairs with: Crab with olive oil and lemon, Tagliatelle al burro di noci (walnut butter pasta)
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Suavia's estate Soave Classico is a fresh, mineral, everyday expression of Garganega from the village of Soave; classic almond-blossom aromatics with a crisp, saline finish perfect for aperitivo or seafood.
Pairs with: Grilled sardines with lemon, Seafood fritto misto
Dry · Medium-bodied · Low tannin · Racy acidity · Elegant
Pra's Monte Grande from the basalt-rich Monteforte hillside is a benchmark organic Soave Classico: Graziano Pra's organic viticulture and extended lees contact produce a pure, mineral, textural wine of genuine complexity and age-worthiness for the price.
Pairs with: Seppie in nero con polenta (black cuttlefish with polenta), Risotto con asparagi (asparagus risotto)
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Otto is Pra's barrel-aged prestige Soave, named for the year the oldest vines were planted (1908); extensive lees contact in barriques produces a Garganega of remarkable richness, hazelnut-cream complexity and long ageing potential.
Pairs with: Risotto ai funghi porcini, Turbot with beurre blanc
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Rocca Sveva is the flagship quality expression from the Cantina di Soave cooperative; a consistent, well-made Garganega-dominant Superiore DOCG that provides excellent value access to the appellation's almond-mineral character.
Pairs with: Fried calamari with aioli, Fresh goat cheese on crostini
Dry · Light-bodied · Low tannin · High acidity · Refreshing
San Vincenzo is Anselmi's most widely distributed wine, a Garganega-Chardonnay Veneto IGT that captures the almond-blossom freshness of the Soave zone in a light, food-friendly, affordable white. The Chardonnay adds body without altering the Garganega character.
Pairs with: Frittura di pesce (mixed fried fish), Polenta con baccala mantecato
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Capitel Croce is Anselmi's barrel-aged 100% Garganega, named for a wayside cross on the Capitel Croce hill; oak-fermented with extended lees contact to produce a richer, more complex expression of the varietal with hazelnuts, golden apple and creamy texture.
Pairs with: Grilled lobster with tarragon butter, Risotto al Soave con gamberi
Sweet · Medium-bodied · Low tannin · High acidity · Romantic
I Capitelli is Anselmi's late-harvest sweet Garganega, made from overripe and botrytised bunches from the Capitel Croce and Capitel Foscarino hills; rich, honeyed and apricot-dominated but lifted by the grape's natural acidity that keeps it from cloying.
Pairs with: Torta di mandorle (almond tart), Grana Padano aged 24 months, Fresh nectarine or white peach
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Pergole Vece is from Le Salette's century-old pergola-trained Corvina vines at 450m elevation in Fumane, producing an Amarone of particular freshness and aromatic complexity; high altitude preserves acidity while old vines add concentration.
Pairs with: Braised beef short rib with polenta, Aged Monte Veronese d'Allevo Stravecchio
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Le Salette's Classico Superiore benefits from the high-altitude Fumane terroir that gives freshness and floral lift to the Corvina base; an elegant, food-friendly expression of the appellation.
Pairs with: Risotto with Lugana radicchio and Taleggio, Grilled pork with rosemary
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Santa Sofia's Amarone is a traditional-style Classico from the historic Pedemonte estate, emphasising tobacco-leather complexity and long cellarability; the 16th-century villa setting adds heritage gravitas to a consistently well-made Amarone.
Pairs with: Braised beef alla Veneziana with polenta, Prosciutto di San Daniele with melon
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Valentina Cubi's certified organic Amarone from the Fumane hillsides shows a distinctly earthy, mineral character from organic viticulture; the Oseleta addition contributes pepper spice and the high acidity reflects the altitude of the Fumane Classico zone.
Pairs with: Wild boar ragu with pappardelle, Aged Pecorino Romano
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Valentina Cubi's organic Valpolicella Superiore shows the freshness of high-altitude Fumane fruit with earthy mineral character from organic farming; a genuinely characterful everyday Valpolicella with better-than-average expressiveness.
Pairs with: Pasta e fagioli with smoked pancetta, Chicken al mattone with thyme
Dry · Full-bodied · Firm tannin · High acidity · Rustic
The Nicolis family's Amarone from the Villa Girardi estate in San Pietro in Cariano reflects a traditional, large-cask aged style with tobacco-leather character and solid structure; consistent quality across multiple vintages.
Pairs with: Brasato al Amarone con polenta gialla, Aged Asiago d'Allevo
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Ambrosan is the single-parcel selection from Nicolis's oldest vines on the Villa Girardi estate, given an extra year in large Slavonian casks compared to the estate Amarone; a more concentrated and austere expression of tobacco-cedar style with excellent ageing potential.
Pairs with: Braised oxtail with root vegetables, Aged Parmigiano Reggiano 48 months
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Campo Morar (meadow of mulberries) is Viviani's single-vineyard Amarone from the highest plots on the Mazzano ridge in Negrar, at over 400 metres elevation; the altitude confers remarkable freshness and acidity to the dried-fruit concentration, producing a wine of particular precision and longevity.
Pairs with: Venison rack with juniper berry sauce, Aged Monte Veronese d'Allevo Stravecchio
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Viviani's Classico Superiore from the high Mazzano ridge shows the altitude freshness that characterises all the estate's wines: iron mineral, tart cherry and mountain herbs in a lean, food-loving medium-red.
Pairs with: Sopressa Vicentina with bread, Pasta con funghi di bosco
Dry · Full-bodied · Firm tannin · High acidity · Rustic
The cooperative's estate Amarone Classico provides accessible quality from 230 family growers across the Classico zone; a solid, tobacco-cherry traditional Amarone at significantly better value than single-estate bottlings at comparable quality.
Pairs with: Beef stew alla Veronese, Pizza al tartufo nero
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Domaso is the cooperative's flagship single-vineyard Amarone from the 14-hectare Maternigo hill parcel, showing appreciably greater concentration and mineral precision than the estate-level wine; the earthy, tobacco-cedar style reflects the Maternigo terroir's calcareous character.
Pairs with: Brasato con polenta taragna, Aged Asiago Stravecchio
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Zenato's Ripassa shows the Oseleta grape's peppery-spice influence even at the mid-tier level: good concentration from refermentation over dried skins with a distinguishing warmth from the native Oseleta component.
Pairs with: Pasta al pomodoro con salsiccia, Grilled lamb chops with rosemary
Dry · Full-bodied · Firm tannin · High acidity · Bold
Il Vegro is Brigaldara's prestige single-vineyard Amarone from the Il Vegro parcel; higher Oseleta concentration and extended ageing in a mix of small and large casks produce a richer, spicier expression than the estate Classico, with excellent concentration and structure.
Pairs with: Roasted venison leg with chocolate sauce, Aged Pecorino Romano
Sweet · Medium-bodied · Low tannin · High acidity · Romantic
Amedeo is Suavia's Recioto di Soave DOCG from the ancient Monte Carbonare vineyard; the sweet dried-Garganega wine balances luscious apricot-honey sweetness with the grape's natural high acidity, keeping the finish fresh and complex.
Pairs with: Peach crostata with almonds, Aged Grana Padano with honey
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Vaio Armaron is the prestige Amarone from the historic Serego Alighieri estate, owned by descendants of Dante Alighieri, managed in partnership with Masi; the wine reflects the S. Ambrogio di Valpolicella hill terroir with a refined tobacco-cedar complexity and long cellaring potential.
Pairs with: Braised lamb shank with polenta, Aged Monte Veronese d'Allevo
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Speri's La Roverina Classico Superiore with partial ripasso technique; fresh cherry and tobacco character from the traditional large-cask approach, with added concentration from the ripasso step and the estate's characteristic acidity.
Pairs with: Pasta con ragu di anatra (duck ragu pasta), Prosciutto di Parma with fig
Sweet · Full-bodied · Medium tannin · High acidity · Romantic
Speri's Le Bine de Jago Recioto represents the traditional sweet red wine of Valpolicella before Amarone became dominant; the fermentation-arrested fruit preserves Corvina's characteristic high acidity beneath the luscious chocolate-cherry sweetness.
Pairs with: Tiramisu, Gorgonzola Dolcelatte
Sweet · Medium-bodied · Low tannin · High acidity · Romantic
Pieropan's Recioto di Soave from the Le Colombare parcel is the most prestigious expression of the ancient sweet white wine tradition of the Soave zone; dried Garganega produces extraordinary apricot-honey concentration kept fresh by the varietal's trademark high acidity.
Pairs with: Sbrisolona (crumble cake with almonds and polenta), Aged Asiago with honey and walnuts
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Santa Sofia's Classico Superiore is a reliable, food-friendly, accessible Valpolicella from the historic Pedemonte estate with cherry-tobacco character and good acidity.
Pairs with: Pasta al pomodoro con basilico, Grilled chicken with herbs
Dry · Light-bodied · Low tannin · High acidity · Refreshing
The cooperative's entry-level Soave Classico DOC provides excellent access to the appellation's almond-blossom Garganega character at very accessible price; clean, fresh and food-versatile.
Pairs with: Seafood fritto misto, Caprese salad with buffalo mozzarella
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Bertani's Villa Novare is the prestige Amarone from their historic Novare estate, given six years in Slavonian oak producing a wine of extraordinary complexity and longevity; perhaps the most authentically traditional Amarone Riserva-style bottling in the appellation.
Pairs with: Stufato di manzo con tartufo nero, Aged Pecorino Sardo 24 months
Sweet · Full-bodied · Medium tannin · Medium acidity · Romantic
Tommasi's Recioto Classico is made from the highest-selected Corvina and Corvinone bunches from the family's San Pietro in Cariano vineyards; chocolate-cherry and raisin sweetness balanced by traditional cask structure.
Pairs with: Chocolate fondant, Gorgonzola naturale with honey
Dry · Medium-bodied · Low tannin · Racy acidity · Elegant
Inama's Oratorio di San Lorenzo is the estate's second single-vineyard Soave Superiore from the adjacent San Lorenzo parcel, showing the same volcanic basalt minerality as Foscarino but with a slightly more herbal, fennel-accented character.
Pairs with: Baccala mantecato on polenta, Grilled calamari with lemon
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
La Fabriseria (old Venetian dialect for the forge) is Tedeschi's second single-vineyard Amarone from a plot on the Monte Olmi hillside; greater tobacco-iron concentration than the Capitel Monte Olmi, with a more austere, mineral-forward character.
Pairs with: Braised duck leg with cinnamon and dried fruit, Aged Grana Padano 36 months
Sweet · Medium-bodied · Low tannin · High acidity · Romantic
A rare white passito from Dal Forno, made from dried Moscato and Garganega grapes at the Illasi valley estate, applying the same concentration philosophy as the Amarone to a sweet white with orange blossom and apricot intensity.
Pairs with: Pastiera napoletana (orange blossom tart), Torta di ricotta con limone
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Allegrini's estate Classico Superiore reflects the house's high Corvinone proportion (45%) adding floral lift and softer tannin alongside Corvina's cherry-herb character; a bright, food-friendly everyday Valpolicella.
Pairs with: Pasta al ragu di carne, Grilled chicken with lemon and thyme
Dry · Light-bodied · Low tannin · Racy acidity · Refreshing
Gini's estate Soave Classico 100% Garganega captures the family's 17th-century vine heritage in a fresh, mineral, everyday expression; the racy acidity and almond-blossom purity of the volcanic Monteforte basalt terroir at an accessible price.
Pairs with: Soft-shell crab with herb aioli, Insalata di mare (seafood salad)
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Begali's Valpolicella Classico Superiore from Ca' Bianca old vines shows the same mineral-iron freshness as the estate's Amarone in a lighter register; a food-friendly expression of traditional San Pietro in Cariano Corvina.
Pairs with: Pasta con sarde in saor (Venetian sweet-sour sardines with pasta), Prosciutto cotto al forno
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The Riserva Sergio Zenato is the estate's memorial bottling to its founder, made only in exceptional vintages and aged five years in oak; the highest Oseleta proportion and extended ageing produce Zenato's most structured and concentrated wine, with extraordinary longevity.
Pairs with: Beef Wellington with black truffle sauce, Aged Asiago Stravecchio 36 months
Dry · Full-bodied · Firm tannin · High acidity · Bold
Masi's Toar is a 30% Oseleta-dominant Veronese IGT that deliberately showcases the rarely-used indigenous variety; partial drying of the Oseleta component adds concentration and the grape's characteristic dark spice and iron mineral character.
Pairs with: Wild boar sausage with polenta, Aged Asiago d'Allevo with black pepper honey
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
The Nicolis estate Classico Superiore offers an honest, traditional Valpolicella from the Villa Girardi hillside; cherry-tobacco character with the freshness typical of a classic-zone Corvina aged gently in large casks.
Pairs with: Pasta al ragu bolognese, Baked chicken with thyme and garlic
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Castel Caina is Ca' La Bionda's premium single-vineyard selection from the highest Marano valley plots at the foot of the ancient Caina hill; the volcanic soils produce even greater mineral depth and acidity than the estate Classico, with outstanding ageing potential.
Pairs with: Lamb shoulder slow-roasted with mountain herbs, Aged Monte Veronese Stravecchio
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Le Salette's estate Amarone Classico, from the high-altitude Fumane vineyards farmed by Monica Scamperle, shows the distinctive freshness and orange-peel note that characterise the estate's high-elevation fruit; a more approachable entry to the Le Salette style than the Pergole Vece.
Pairs with: Braised pork cheeks with root vegetables, Aged Grana Padano
Dry · Light-bodied · High acidity · Refreshing · Festive
The benchmark entry-level Prosecco Superiore DOCG from Nino Franco. Pale straw with fine persistent perlage; white stone fruit and floral notes lead to a crisp, dry finish.
Pairs with: Antipasto misto veneto, Grilled white fish, Fresh goat's cheese
Off Dry · Light-bodied · High acidity · Elegant · Festive
A single-hill Cartizze grand cru expression from the Stecca parcel, with richer fruit, honeyed florality and greater complexity than the standard Rustico, yet retaining the hallmark lightness of the hill.
Pairs with: Fruit tart, Seared scallops, Venetian creamed cod (baccala mantecato)
Dry · Light-bodied · High acidity · Elegant · Festive
The vintage-dated prestige cuvee of Nino Franco named for founder Primo Franco. Brut in style, with greater texture and a longer Charmat contact than Rustico; mineral and elegant.
Pairs with: Risotto al radicchio, Prawn cocktail, Soft fresh cheeses
Dry · Light-bodied · Racy acidity · Refreshing · Savoury
The Rive designation identifies a single-municipality harvest on steep hillsides. Di Pergola offers stony minerality and tighter acidity than the multi-commune Rustico, reflecting the specific clay-limestone terroir.
Pairs with: Steamed clams, Cicchetti (Venetian bar snacks), Grilled lake perch
Off Dry · Light-bodied · Medium acidity · Festive · Elegant
Rich and aromatic expression from the 107-ha Cartizze grand cru hill. Bisol's long tenure on the hill and multi-generational vine stock give this off-dry sparkler a layered complexity unusual in Prosecco.
Pairs with: Pandoro and panetone (Christmas pastries), Peach tart, Light panna cotta
Dry · Light-bodied · High acidity · Refreshing · Easygoing
The flagship multi-varietal Valdobbiadene Brut from Bisol. 'Crede' refers to the clay-limestone (crete) soils of the Valdobbiadene hills. Inclusion of indigenous Verdiso, Perera and Bianchetta adds aromatic complexity absent in single-varietal Prosecco.
Pairs with: Fritto misto di mare, Crostini with anchovy and butter, Artichoke risotto
Off Dry · Light-bodied · Medium acidity · Easygoing · Refreshing
Extra Dry in Prosecco parlance is slightly sweeter (12-17 g/l residual sugar) than Brut. Relio is a soft, fruit-forward style with rounded acidity, suited to lighter food pairings and aperitivo moments.
Pairs with: Prosciutto di San Daniele, Fresh strawberries, Light summer salad
Dry · Light-bodied · Racy acidity · Refreshing · Savoury
The Rive di Campea sits at higher elevation than most Valdobbiadene Rive sites. The altitude emphasises acidity and mineral character, producing one of the zone's most vertically inclined expressions.
Pairs with: Oysters, Sea bass tartare, Grilled zucchini with lemon oil
Off Dry · Light-bodied · Medium acidity · Easygoing · Refreshing
The flagship Extra Dry from Bortolomiol, founded in 1949 by Giuliano Bortolomiol. Named 'Senior' in tribute to the founder, this is a classic off-dry Valdobbiadene DOCG with the balance of sweetness and freshness that made the Extra Dry category popular.
Pairs with: Bresaola e rucola, Carpaccio di tonno, Tiramisu
Dry · Light-bodied · Racy acidity · Savoury · Elegant
Brut Nature (zero dosage, under 3 g/l residual sugar) is the driest legal Prosecco style. Ius Naturae showcases the natural grape sugar without added liqueur, emphasising Glera's inherent acidity and mineral character.
Pairs with: Oysters on the half-shell, Sashimi, Burrata with lemon dressing
Off Dry · Light-bodied · Medium acidity · Fruity · Easygoing
Bandarossa (red ribbon) is a fruitier, more aromatic Extra Dry than Senior. Designed for pairing with fruit-forward desserts and aromatic preparations, it expresses the warmer side of Valdobbiadene's Glera.
Pairs with: Peach and almond crostata, Lightly spiced Asian noodles, Mascarpone and berry desserts
Dry · Light-bodied · High acidity · Elegant · Savoury
Filanda (silk mill) is the top non-Cartizze label from Bortolomiol, employing a longer extended Charmat contact for added yeast-derived complexity. A brut style with more depth than the entry-level range.
Pairs with: Risotto ai funghi porcini, Tempura prawns, Burrata with truffle oil
Off Dry · Light-bodied · Medium acidity · Easygoing · Refreshing
The historical benchmark of Ruggeri, first produced when the house was founded in 1950. Giustino B is named after Giustino Bisol, who co-founded the house; this Extra Dry expression became one of the most recognised Prosecco Superiore labels in the zone.
Pairs with: Prosciutto e melone, Smoked salmon blini, Cheese fondue
Off Dry · Light-bodied · Medium acidity · Easygoing
Ruggeri Oro is the accessible volume entry-level Extra Dry, designed for everyday aperitivo occasions. Consistent, clean and fruit-forward with the classic Prosecco Superiore profile.
Pairs with: Aperitivo nibbles (olives, crostini), Light finger sandwiches
Off Dry · Light-bodied · Medium acidity · Festive · Elegant
Ruggeri's Cartizze expression from the storied 107-hectare grand cru hill. Off-dry and aromatic with richer fruit and honey than the standard Valdobbiadene range, showing the concentration that the south-facing Cartizze slopes produce.
Pairs with: Pandoro and Colomba (Italian holiday pastry), Panna cotta with mango coulis
Dry · Light-bodied · High acidity · Refreshing · Easygoing
Ruggeri's brut style for occasions calling for a leaner, drier Prosecco Superiore than the classic Extra Dry. Quartese is named after a Valdobbiadene locality and emphasises the zone's mineral freshness.
Pairs with: Grilled branzino with herbs, Caesar salad, Cicchetti veneziani
Dry · Light-bodied · High acidity · Elegant · Savoury
One of the most admired single-vineyard Rive expressions in the Conegliano Valdobbiadene DOCG. The Giardino parcel sits on the steep Colbertaldo hillside; steep gradient, poor soils and attentive pruning give the wine its notable concentration and precision.
Pairs with: Grilled lobster, Vitello tonnato, Asparagus with hollandaise
Off Dry · Light-bodied · Medium acidity · Easygoing · Refreshing
The entry-level Extra Dry from Adami. Dei Casel (meaning 'of the hamlet') has been the house's everyday accessible label since the early decades of production. Consistent, clean and approachable.
Pairs with: Gnocchi fritti, Caprese salad
Dry · Light-bodied · High acidity · Refreshing · Easygoing
Bosco di Gica (Gica's wood) is a mid-range Brut from Adami, positioned between Dei Casel and the Rive Giardino. The Brut style emphasises the Valdobbiadene zone's fresh, mineral character without the Ex Dry sweetness.
Pairs with: Fried calamari, Green salad with citrus dressing, Smoked salmon
Dry · Light-bodied · Medium acidity · Easygoing · Refreshing
Villa Sandi's volume Prosecco DOC expression. Il Fresco is the globally distributed everyday label from the Palladian villa estate in Crocetta del Montello; consistent, approachable and affordable at the DOC level.
Pairs with: Aperitivo nibbles, Bruschetta al pomodoro
Medium Sweet · Light-bodied · Medium acidity · Festive · Elegant
Villa Sandi's Cartizze Dry is at the sweeter end of the Cartizze spectrum (17-32 g/l residual sugar). The grand cru hill's concentration of sunny exposure and south-facing slopes amplifies fruit ripeness into ripe peach and mango territory.
Pairs with: Fruit-based pastries (crostata, strudel), Fresh cream profiteroles, Dried apricots and nuts (aperitivo)
Dry · Light-bodied · High acidity · Refreshing · Elegant
Opere Trevigiane is Villa Sandi's premium DOCG Brut, positioned between Il Fresco DOC and the Cartizze grand cru. It uses Glera from selected hillside parcels within the Valdobbiadene DOCG zone for a more structured brut expression.
Pairs with: Seafood pasta (spaghetti alle vongole), Poached chicken in lemon sauce, Arancini (fried rice balls)
Off Dry · Light-bodied · Medium acidity · Festive · Elegant
Col Vetoraz is uniquely positioned above Santo Stefano at the edge of the Cartizze hill, giving its Cartizze expression exceptional altitude and south-facing exposure. The result is an opulent, aromatic Cartizze with great aromatic intensity and length.
Pairs with: Millefoglie pastry with custard, Sauteed scallops with vanilla butter, Peach gelato
Dry · Light-bodied · High acidity · Refreshing · Easygoing
The entry Brut Valdobbiadene DOCG from Col Vetoraz. The estate's altitude above Santo Stefano produces a distinctly cool-climate Glera with sharper acidity and finer aromatics than lower-valley peers.
Pairs with: Bruschetta con pomodoro fresco, Mozzarella di bufala, Steamed mussels in white wine
Off Dry · Light-bodied · Medium acidity · Easygoing · Fruity
The Extra Dry expression from Col Vetoraz's elevated hilltop estate. Off-dry with gentle floral sweetness; the altitude of the estate prevents the Extra Dry from tipping into overripe territory, maintaining freshness.
Pairs with: Mixed cured meats (salumi misti), Fried zucchini flowers with ricotta
Dry · Light-bodied · High acidity · Refreshing · Easygoing
The house Brut from Foss Marai at Guia di Valdobbiadene. The Guia area has some of the steepest terraced vineyards in the DOCG zone; the Brut reflects this with a crisp, mineral precision.
Pairs with: Insalata di mare (seafood salad), Linguine alle vongole
Off Dry · Light-bodied · Medium acidity · Easygoing · Refreshing
Drusian is the flagship Extra Dry from Foss Marai, named after the locality of the Guia vineyards. Softer and more aromatic than the Brut, with white peach and acacia blossom in an off-dry, easy-drinking style.
Pairs with: Carpaccio di bresaola con rucola, Crostini con crema di salmone
Dry · Light-bodied · High acidity · Elegant · Savoury
Gran Cuvee uses extended Charmat contact to develop yeast-derived bread and cream complexity in the Prosecco Superiore framework. A premium brut with more depth than the house standard Brut.
Pairs with: Creamy risotto ai porcini, Lobster bisque
Off Dry · Light-bodied · Medium acidity · Easygoing · Refreshing
Asolo Prosecco DOCG is produced on the south-facing slopes of the Asolo hills, southwest of Valdobbiadene. Bele Casel uses indigenous Perera and Verdiso alongside Glera for a more complex aromatic profile than monovarietal Prosecco.
Pairs with: Frittura di pesce (mixed fried fish), Prosciutto crudo with melon, Fresh ricotta on crostini
Dry · Light-bodied · Racy acidity · Funky · Savoury
Col Fondo (with sediment) is the traditional method of making Prosecco before the Charmat process became dominant. Bele Casel's version undergoes secondary fermentation in bottle, leaving the lees (col fondo), resulting in a cloudy, autolytic character that is the antithesis of the commercial tank-method style.
Pairs with: Venetian sarde in saor (sweet and sour sardines), Aged Asiago cheese, Cicchetti with salt cod
Dry · Light-bodied · High acidity · Elegant · Refreshing
Costalunga is Bele Casel's single-vineyard Brut from the Costalunga slope within the Asolo DOCG zone. The steep south-facing aspect and altitude produce a more concentrated and mineral brut than the entry-level Extra Dry.
Pairs with: Grilled turbot with lemon butter, Spring pea and mint soup
Dry · Light-bodied · High acidity · Refreshing · Savoury
Case Paolin's signature expression from the Montello foothills in the Asolo DOCG zone. The Giusto family uses indigenous varieties including Verdiso and Perera for complexity, and favours a lower dosage Extra Brut style for a drier, mineral-driven Asolo Prosecco Superiore.
Pairs with: Raw oysters with mignonette, Grilled asparagus with sea salt, Tuna tartare
Dry · Light-bodied · High acidity · Elegant · Savoury
Case Paolin's vintage-dated Millesimato (single-year harvest) Brut expresses the character of a single season from the Montello-Asolo hills. Only released in years when harvest quality justifies the vintage designation.
Pairs with: White truffle tajarin (thin egg pasta), Steamed sea bass fillet
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The flagship of the Montello DOCG, one of northeastern Italy's most serious Bordeaux-blend reds. Serafini and Vidotto pioneered quality Bordeaux-variety production on the Montello hills in the 1980s when the zone was considered secondary. Il Rosso dell'Abazia has become the reference point for the designation.
Pairs with: Brasato al Barolo (beef braised in red wine), Aged Montasio cheese, Grilled lamb rack with rosemary
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Phigaia is the accessible second wine from Serafini and Vidotto, allowing the estate to express the Montello terroir at a lower price point. The Cabernet Franc and Merlot blend is lighter, fresher and more immediately enjoyable than Il Rosso dell'Abazia.
Pairs with: Tagliatelle al ragu di carne, Pizza margherita, Grilled pork with polenta
Off Dry · Light-bodied · Medium acidity · Easygoing
The Prosecco DOC entry point from the Montello red-wine estate. Serafini and Vidotto produces Bollicine di Prosecco from Treviso-zone Glera as an accessible sparkling alongside the estate's main red wine mission.
Pairs with: Light antipasto, Aperitivo hour
Dry · Light-bodied · Low tannin · Medium acidity · Easygoing
A classic light-bodied Bardolino Classico from the Lake Garda shoreline estates. The Classico denomination requires production from the original Bardolino historic core. Guerrieri Rizzardi, as one of the oldest estates in the zone, produces a benchmark expression of the pale ruby, cherry-scented style.
Pairs with: Grilled lake trout, Pizza bianca, Carne salada (cured beef from Garda)
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Tacchetto is a single-vineyard Bardolino Chiaretto from the estate's oldest Corvina vineyard. Chiaretto (meaning 'light' or 'pale') is the rosato of Garda, made by short skin contact on Corvina, Rondinella and Molinara. Pale salmon-pink with delicate berry and rose aromatics.
Pairs with: Grilled lake perch (persico), Carpaccio di manzo, Summer caprese salad
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Pojega is the top expression from Guerrieri Rizzardi's Bardolino range, bottled under the Bardolino Superiore DOCG. Oak ageing adds structure and complexity to the base Classico profile. Named for the Pojega wine museum located on the estate.
Pairs with: Roasted duck with polenta, Grilled beef tagliata with rocket, Cotechino con lenticchie (pork sausage with lentils)
Dry · Full-bodied · High tannin · High acidity · Contemplative
Guerrieri Rizzardi's Amarone expresses the Classico zone from an estate with over 350 years of Valpolicella history. The extended appassimento (drying) of Corvina and Corvinone grapes concentrates flavour into a wine of great intensity. Three years in Slavonian botti soften the tannins while preserving the dried-fruit character.
Pairs with: Brasato all'Amarone (beef braised in Amarone), Aged Parmigiano-Reggiano, Dark chocolate fondant
Dry · Light-bodied · High acidity · Refreshing · Easygoing
The Piona family's benchmark Bianco di Custoza. The DOC requires a minimum of five grape varieties, and Cavalchina's multi-varietal blend from morainic glacial soils south of Lake Garda delivers a crisp, food-friendly white with genuine complexity from the variety mix.
Pairs with: Grilled Garda lake fish, Risotto alle erbe (herb risotto), Antipasto di verdure grigliate
Dry · Medium-bodied · Medium acidity · Elegant · Savoury
Amedeo is Cavalchina's premium selection, using partial oak fermentation to add complexity and longevity to the Bianco di Custoza DOC framework. More structured and richer than the standard Custoza, with the oak well integrated.
Pairs with: Roasted chicken with cream sauce, Stuffed pasta (tortellini in brodo), Grilled sea bream with fennel
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Cavalchina's Chiaretto Classico extends the estate's Lake Garda portfolio from white to rosato. Brief skin contact on Corvina, Rondinella and Molinara produces a pale copper-pink wine with fresh berry and rose aromatics; dry and food-versatile.
Pairs with: Garda lake perch fillets, Cold pasta salad, Grilled vegetables with olive oil
Sweet · Full-bodied · High acidity · Contemplative · Elegant
Italy's most celebrated passito-style dessert wine from Vicenza. Vespaiola grapes are harvested late and dried on twisted cords (torcolato means 'twisted') for months before pressing. The result is a wine of remarkable intensity, with botrytis-influenced apricot honey character balanced by the grape's naturally high acidity.
Pairs with: Torta di mandorle (almond tart), Gorgonzola and dried fruits, Foie gras terrine
Dessert · Full-bodied · High acidity · Contemplative · Elegant
One of Italy's greatest botrytised dessert wines. Acininobili (noble berries) is produced from 100% botrytis-affected Vespaiola grapes, selected berry by berry in the best vintages. The Sauternes influence is explicit: Maculan was inspired by a trip to Bordeaux in the late 1970s and applied the Trockenbeerenauslese selection principle to Vespaiola.
Pairs with: Foie gras with brioche toast, Creme brulee, Mature Stilton
Dry · Full-bodied · High tannin · High acidity · Contemplative
Fratta is Maculan's Bordeaux-inspired flagship red, one of northeastern Italy's landmark wines. A Cabernet-Merlot blend aged 18 months in new French oak, it rivals top Veneto reds in complexity and ageing potential. Fausto Maculan was among the first producers in the Veneto to vinify Bordeaux varieties at serious quality levels.
Pairs with: Braised short ribs with gremolata, Venison stew with polenta, Aged Parmigiano 36 months
Sweet · Light-bodied · Medium acidity · Festive · Romantic
Dindarello is Maculan's late-harvest Moscato, a lighter and more delicate counterpart to the intense Torcolato and Acininobili. From small Moscato (Muscat blanc a petits grains) grapes left on the vine to develop extra ripeness, it captures the variety's natural floral sweetness without botrytis intervention.
Pairs with: Fresh fruit macedonia, Light sponge cake with strawberries, Pastry cream tarts
Dry · Light-bodied · Medium acidity · Easygoing · Refreshing
Pino and Toi (Pine and You in Veneto dialect) is Maculan's accessible dry white, a refreshing blend of the two Pinots and Tocai for everyday drinking. It represents the lighter, approachable side of the Breganze DOC in contrast to the estate's intense dessert wines.
Pairs with: Baccala alla vicentina (creamed salt cod), Grilled chicken with lemon and herbs, Light antipasto
Sweet · Full-bodied · High acidity · Contemplative · Elegant
The defining wine of the Colli Euganei Fior d'Arancio DOCG, Italy's most aromatic dessert wine appellation. Moscato Giallo grapes are dried (passito) on bamboo racks in the volcanic Euganean Hills; the intensely floral and orange-scented result is unlike any other Italian sweet wine.
Pairs with: Cantucci e vin santo (almond biscotti), Orange blossom panna cotta, Mature Asiago stravecchio
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Gemola is the flagship red of Vignalta and one of the Veneto's most distinctive non-Valpolicella reds. The volcanic basalt soils of the Euganean Hills give a distinctive mineral thread to this Merlot-Cabernet Franc blend that is unlike the softer alluvial reds of the plain.
Pairs with: Roasted lamb shoulder with rosemary, Duck breast with cherry sauce, Mushroom risotto with Parmigiano
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
A Cabernet-focused red from the volcanic slopes of the Euganean Hills. The Colli Euganei DOC allows Cabernet varieties and Vignalta's version shows the distinctive mineral thread of volcanic soil combined with the classic Cabernet Franc herbal character.
Pairs with: Grilled ribeye steak, Lamb and vegetable stew
Dry · Light-bodied · High acidity · Refreshing · Easygoing
Pinot Bianco on the volcanic soils of the Euganean Hills produces a wine of notable mineral freshness. The volcanic basalt structure of the Colli Euganei translates into a flinty mineral quality in white wines rarely seen in the Veneto plains.
Pairs with: Fritto misto di pesce, Risotto alle zucchine
Dry · Medium-bodied · High tannin · High acidity · Rustic
Raboso Piave is one of Italy's most ancient and austere red grapes, native to the Piave river plains in Treviso province. Italo Cescon has championed its rehabilitation since the 1960s. High tannin and acid give the wine its characteristic austerity, but serious age-worthiness.
Pairs with: Stufato di manzo con polenta (beef stew with polenta), Aged Asiago cheese, Wild boar ragu on pappardelle
Dry · Light-bodied · Medium acidity · Easygoing · Refreshing
The volume accessible white from Italo Cescon. Pinot Grigio delle Venezie DOC is the broad appellation for Pinot Grigio from the Tre Venezie; the Cescon version is produced from Piave valley floor vineyards and represents the commercial, food-versatile tier of the estate alongside the character-driven Raboso.
Pairs with: Grilled branzino, Light pasta with clams
Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing
The Piave plain Merlot DOC from Italo Cescon is a classic Trevisan everyday red. Merlot on the alluvial Piave soils produces a plum-forward, medium-bodied wine with soft tannins suited to simple food pairings.
Pairs with: Grilled sausages with polenta, Simple tomato pasta
Dry · Light-bodied · High acidity · Refreshing · Easygoing
The Gorgo estate at Custoza di Valeggio sul Mincio produces one of the most consistently mineral Bianco di Custoza expressions. The morainic glacial soils on the southern slope of the Lake Garda amphitheatre impart a saline mineral quality to the Garganega-Trebbiano-Cortese blend.
Pairs with: Pesce di lago alla griglia (grilled lake fish), Risotto al limone, Crostini with white truffle
Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing
Gorgo's Garda DOC Merlot provides a red wine counterpart to the estate's primary Bianco di Custoza focus. Lake Garda's moderating effect on the climate produces a well-rounded Merlot with soft tannins and ripe fruit.
Pairs with: Grilled ribeye tagliata with rocket, Pasta al ragu di carne
Dry · Light-bodied · Low tannin · High acidity · Easygoing
Gorgo's Bardolino Classico from vineyards along the eastern Garda shore. A light, fresh Corvina-Rondinella red for everyday drinking, complementing the estate's main Custoza white wine focus.
Pairs with: Grilled lake trout, Bruschetta with tomato and basil
Dry · Medium-bodied · High acidity · Refreshing · Easygoing
Ottella's standard Lugana DOC is produced from Turbiana (the local name for Verdicchio in the Lugana DOC zone) from estate vineyards at Peschiera del Garda on the southeastern shore of Lake Garda. The clay-limestone soils of the Lugana plain give Turbiana its distinctive almond mineral character.
Pairs with: Risotto al Lugana e porcini, Grilled Garda whitefish, Tempura vegetables
Dry · Full-bodied · High acidity · Elegant · Contemplative
Molceo is among the most complex white wines produced in the Lugana DOC. Extended lees contact in both oak and steel develops remarkable textural richness and autolytic complexity in the Turbiana grape. One of the first producers to prove that Lugana could produce serious age-worthy whites.
Pairs with: Seared scallops in lemon butter cream, Risotto ai gamberetti e champagne, Poached turbot with hollandaise
Dry · Medium-bodied · High acidity · Elegant · Savoury
Le Creete (meaning 'the clay/chalk') is named for the specific Cretaceous clay-limestone soils of the parcel. An intermediate tier between the standard Lugana and the full Riserva Molceo; extended stainless steel lees contact adds texture without the oak of the Riserva.
Pairs with: Smoked trout with cream cheese, Fried whitebait (bianchetti fritti)
Dry · Light-bodied · Medium acidity · Refreshing · Easygoing
The Piccoli family's Bianco di Custoza from the morainic rim at Valeggio sul Mincio. The glacially deposited soils on the southern slope of the Lake Garda moraine produce a fresh, food-friendly white with characteristic saline mineral character.
Pairs with: Poached perch with butter and sage, Summer vegetable frittata
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
The Le Fontane (the springs) red from Corte Gardoni is a Garda DOC Cabernet-based blend aged in oak. The Garda DOC permits Bordeaux varieties and the morainic soils of Valeggio sul Mincio give the Cabernet a mineral freshness that distinguishes it from warmer Veneto reds.
Pairs with: Grilled pork with sage butter, Roasted duck with polenta taragna
Dry · Light-bodied · Low tannin · High acidity · Easygoing
Corte Gardoni's Bardolino Classico is produced from Corvina-dominated vines on the southern Garda morainic soils. Light-bodied, pale ruby and fresh: a classic everyday Garda red suited to fish, vegetable dishes and outdoor drinking.
Pairs with: Risotto al Bardolino (risotto made with Bardolino), Carne salada di manzo (raw cured Garda beef)
Dry · Light-bodied · Medium acidity · Easygoing
The cooperative's flagship Bianco di Custoza is the appellation's most accessible, high-volume expression. Consistent, clean and approachable, it represents good-value Custoza DOC at the walk-in tourist tier. The five-variety blend from cooperative members' morainic vineyards gives a typical zonal character.
Pairs with: Simple grilled fish, Light aperitivo with olives
Dry · Medium-bodied · Medium acidity · Elegant · Savoury
La Selva is the cooperative's premium single-vineyard selection from older vines in the Selva parcel. Partial oak fermentation adds texture and complexity beyond the standard cooperative Custoza, demonstrating the appellation's premium potential.
Pairs with: Roasted chicken with morainic herbs, Pasta con gamberi e bottarga
Dry · Light-bodied · Low tannin · High acidity · Easygoing
One of Bardolino's oldest estates, founded in 1889. Campagnola's Bardolino Classico is a genuine expression of the pale ruby, low-tannin, cherry-scented style from the original lakefront Bardolino zone. The estate's daily opening policy makes it a popular stop on the Lake Garda wine tourist circuit.
Pairs with: Grilled lake whitefish, Prosciutto crudo and figs, Tomato and mozzarella salad
Dry · Light-bodied · Low tannin · High acidity · Easygoing
Campagnola's Valpolicella Classico from the estate's hillside vineyards in the historic Classico zone. A traditional expression of the DOC: light in colour and body but with the characteristic Corvina sour cherry and almond character of the Classico hills.
Pairs with: Pasta e fagioli (pasta and bean soup), Grilled polenta with mushrooms, Salami di Monte (mountain salami)
Dry · Full-bodied · Firm tannin · High acidity · Bold
Campagnola's Amarone della Valpolicella Classico is produced from appassimento-dried Corvina, Corvinone and Rondinella grapes from the Classico hills. Two to three years in large Slavonian oak develop the characteristic dried fruit, dark chocolate and tobacco complexity of the DOCG's flagship wine.
Pairs with: Brasato all'Amarone, Aged Parmigiano-Reggiano 24 months, Braised wild boar
Dry · Medium-bodied · High acidity · Elegant · Savoury
Monte Tondo's signature Soave Superiore DOCG from the Casette Foscarin single-vineyard site on high-elevation basalt terraces east of the Classico zone. Extended lees contact adds texture while preserving the natural mineral character of volcanic Garganega.
Pairs with: Baccala alla vicentina (Vicenza-style salt cod), Grilled sea bass with herb oil, Monte Veronese cheese
Dry · Light-bodied · High acidity · Refreshing · Easygoing
Monte Tondo's entry-level Soave Classico DOC from vineyards within the historic Classico zone. A clean, accessible Garganega-Trebbiano blend for everyday drinking; lighter than the Casette Foscarin Superiore.
Pairs with: Frittura di gamberi, Cold pasta with tuna and olives
Sweet · Medium-bodied · High acidity · Festive · Elegant
Miele (honey) is Monte Tondo's Recioto di Soave DOCG, a rare sweet wine from appassimento-dried Garganega grapes. Recioto di Soave predates Soave's dry style and is considered the original historic wine of the Soave hills. Monte Tondo's version captures honey, dried apricot and candied citrus balanced by the grape's naturally high acidity.
Pairs with: Cantucci toscani (almond biscuits), Torta di mele (apple cake), Fresh Grana Padano with honey
Dry · Light-bodied · High acidity · Refreshing · Savoury
Mael is the flagship Soave Classico from Fasoli Gino, one of the Soave zone's pioneering certified organic estates. ICEA-certified organic viticulture at Colognola ai Colli on volcanic basalt soils gives this Garganega a particularly expressive mineral and orchard-fruit profile.
Pairs with: Sarde in saor (sweet-sour sardines), Linguine con le vongole, Monte Veronese young cheese
Dry · Medium-bodied · High acidity · Elegant · Savoury
Le Bine is the top single-vineyard Soave Superiore DOCG from Fasoli Gino's organically farmed estate. 'Bine' are the traditional wooden stakes used for old Garganega training; this label celebrates the estate's old-vine heritage from individual pergola-trained parcels on volcanic basalt.
Pairs with: Risotto con asparagi e gamberi, Whole baked sea bream with capers
Sweet · Full-bodied · High acidity · Festive · Contemplative
San Zeno is Fasoli Gino's Recioto di Soave DOCG, made from dried organic Garganega grapes. Organic farming preserves the grape's natural concentration and flavour integrity through drying. The result is a rich, golden sweet wine of exceptional aromatic purity.
Pairs with: Zaleti (Venetian cornmeal and raisin cookies), Panna cotta with caramel
Dry · Light-bodied · Racy acidity · Savoury · Elegant
Nino Franco's zero-dosage Brut Nature expression for consumers wanting the driest, most mineral face of Valdobbiadene DOCG Glera. Under 3 g/l residual sugar and racy acidity make this one of the most food-focused Proseccos in the portfolio.
Pairs with: Plateau de fruits de mer, Burrata with salt flakes
Dry · Light-bodied · Medium acidity · Easygoing · Refreshing
Jeio is the accessible everyday Brut tier from Bisol 1542, positioned below the premium Crede multi-varietal and the Rive expressions. The Glera-dominant blend with minor Verdiso and Bianchetta adds a touch of aromatic complexity to a clean, food-friendly Brut.
Pairs with: Cicchetti veneziani (Venetian bar snacks), Grilled asparagus di Bassano
Peak wine-travel season in Veneto is spring through autumn, with harvest the standout window.
classified-growth and grand-cru estates require booking days to weeks ahead; smaller family domaines often take walk-ins midweek.
most estates open 10:00 to 17:00 by appointment, often closed Sunday and Monday.
tipping is not expected at tastings; buying a bottle from the cellar door is the customary thank-you.
Ask the next local you meet what they would order. Veneto rewards trust.