Venezia

The protected designation of origin "Venezia" identifies the following wines: Red, White spumante, Sparkling white, Rosato (or Rosé), Sparkling Rosé, Rosé spumante, Merlot, Cabernet Sauvignon, Cabernet franc, Chardonnay and Pinot grigio.

Grapes

Venezia rosé is produced using grapes from the vineyards of Raboso Piave and/or Raboso Veronese (at least 70%) combined with other non-aromatic grapes, suitable for cultivation in the provinces of Treviso and Venezia (maximum 30%). For the Rosso, on the other hand, a 50% (minimum) of Merlot is required, always to be matched with any other similar grape varieties identified as above. A similar discussion for whites, with at least 50% of Verduzzo friulano, Verduzzo trevigiano and/or Glera and a further 50% (maximum) of other similar grapes. Finally, in the variants with indication of grape variety, this must represent at least 85% of the ampelographic base.

Physicochemical and Organoleptic properties

Venezia red wines have a good structure and very intense color, ranging from ruby red to garnet (if aged), and are also characterized by the presence of pronounced hints of jam and berries, or spicy notes of tobacco or herbs, the taste is full and balanced, with good tannins, enhanced by notes of red fruit. In white wines, on the other hand, the color is straw yellow with greenish reflections; the olfactory notes highlight floral elements of acacia, wild flowers and chamomile, which can turn to the fruity (apple, pear, apricot); the flavor is savory and persistent. Finally, the rosé wines have a rather soft colouring, a fruity and delicate aroma and a dry, lively and harmonious flavour. Further details on the organoleptic characteristics of the individual types can be found in the product specification.

Grape production area

The production area extends in the provinces of Venezia and Treviso, in the eastern part of the Pianura Padana.

Specificity and historical notes

Local viticulture, already very prolific in Roman times, suffered a setback following the barbarian invasions, and then returned to growth thanks to the contribution of Benedictine monks.