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Prosecco Brut is drier than Extra Dry. Choose Brut if you prefer a crisp, dry finish.
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Wine Regions
From bubbly Prosecco to raisin-rich Amarone, the hills around Venice and Verona make some of Italy's most popular wines. Here is what to pour and where it comes from.
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The Veneto wine region covers Italy’s northeast, stretching from the shores of Lake Garda in the west to Venice and the Adriatic Sea in the east, with the Dolomite mountains rising to the north. It is one of Italy’s largest wine producers by volume. Much of that comes from the flat, fertile plains, which supply easy-drinking Pinot Grigio and simple Prosecco. The most interesting wines grow in the hills. Lake Garda softens the climate around Verona, keeping winters milder and summers less extreme. The Alps shield the region from cold northern winds, while breezes from the lake and sea keep grapes healthy. Soils vary from limestone and clay in Valpolicella to dark volcanic rock in Soave and the steep, marl-rich hills of the Prosecco zone. As a rule of thumb, hillside wines labeled Classico or Superiore offer more depth than wines from the plains.
Prosecco is made mostly from the Glera grape in the Veneto and neighboring Friuli. Unlike Champagne, most Prosecco gets its bubbles in large pressurized tanks rather than in each bottle. This method keeps the wine fresh, light, and fruity, with aromas of green apple, pear, honeydew, and white flowers. It is meant to be enjoyed young. The best Prosecco comes from the steep hills between the towns of Conegliano and Valdobbiadene, labeled Conegliano Valdobbiadene Prosecco Superiore DOCG. Asolo, nearby, is another hillside name. Watch the sweetness terms, which are confusing: Brut is the driest common style, while Extra Dry is actually slightly sweeter, and Dry is sweeter still. Our Champagne vs Prosecco and Prosecco vs Cava comparisons explain how it stacks up against other sparkling wines.
North of Verona, the Valpolicella hills grow red grapes led by Corvina, blended with Rondinella and sometimes Corvinone or Molinara. The wines come in a ladder of styles. Basic Valpolicella is light and juicy, with sour cherry and a hint of almond, best served slightly cool. Amarone della Valpolicella is made from grapes dried for several months before pressing, a process called appassimento. The grapes shrivel like raisins, so the finished wine is dry but rich, high in alcohol, and full of dried cherry, fig, chocolate, and spice. Valpolicella Ripasso sits in between: a regular Valpolicella is refermented on leftover Amarone skins, picking up extra body and flavor at a lower price. Recioto della Valpolicella is the sweet version of Amarone, made from the same dried grapes.
East of Verona, the town of Soave gives its name to one of Italy’s classic whites, made mainly from Garganega. Good Soave smells of lemon, white peach, almond, and chamomile, with a light, smoky minerality from the volcanic hillsides of the Soave Classico zone. It is a lovely alternative to Pinot Grigio and often costs about the same. The Veneto also produces a large share of Italy’s Pinot Grigio, much of it labeled Delle Venezie: light, crisp, and simple. Along the southern shore of Lake Garda, Lugana makes rounder, citrusy whites from the Turbiana grape, and Bardolino offers pale, cherry-scented reds and a refreshing rosé called Chiaretto. Recioto di Soave, made from dried Garganega grapes, is a rare sweet treat with almond cookies.
Start with a Prosecco Superiore, a Soave Classico, and a Valpolicella Classico: three affordable bottles that show the region’s range. Move on to Ripasso, then save Amarone for a cold night or special dinner. Venetians love Prosecco with cicchetti, the small bar snacks of the city, such as fried seafood, salt cod spread on toast, and sardines in sweet-and-sour onions. Soave pairs beautifully with seafood risotto, shrimp, and spring vegetables. Light Valpolicella suits pizza, cured meats, and pasta with tomato sauce. Amarone needs bold partners: braised beef, game, aged Asiago or Parmigiano, or a risotto made with Amarone itself. Treviso claims tiramisu as its own, and a glass of Recioto makes a classic finish; see our wine with tiramisu guide for more options.
Verona is the natural base for Valpolicella and Soave, both within a short drive. For Prosecco, follow the scenic wine road between Conegliano and Valdobbiadene, where vineyards cling to hills so steep that much of the work is done by hand. Venice is close enough for a day trip, but the vineyards reward a night or two in the countryside. Spring and early autumn are ideal, with mild weather and harvest activity in September. Many estates ask you to book tastings ahead, especially smaller family wineries. Ask to see the drying lofts where Amarone grapes rest after harvest; it is a memorable sight. Combine the trip with Lake Garda or continue west to Piedmont for a different side of Italian wine.
| Grape or Style | Character | Try It With |
|---|---|---|
| Prosecco (Glera) | Light, fresh bubbles, green apple, pear | Cicchetti, fried snacks, or brunch |
| Soave Classico (Garganega) | Crisp, lemon, almond, light minerality | Seafood risotto or grilled shrimp |
| Valpolicella Classico | Light red, sour cherry, juicy | Pizza or salumi |
| Valpolicella Ripasso | Medium-full, cherry, spice, a bit richer | Lasagna or roast pork |
| Amarone della Valpolicella | Dry but rich, dried fruit, chocolate, high alcohol | Braised beef or aged cheese |
| Bardolino Chiaretto rosé | Pale, crisp, red berries | Lake fish or summer salads |
Prosecco Brut is drier than Extra Dry. Choose Brut if you prefer a crisp, dry finish.
Ripasso gives you a taste of Amarone's richness at a much friendlier price.
Classico and Superiore wines come from hillside sites with more flavor.
Learn Your Taste
Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizProsecco, Amarone, Valpolicella, and Soave are its signature wines. The Veneto is also one of Italy's biggest producers overall and supplies a large share of the country's Pinot Grigio.
No. Amarone is dry, even though it is made from dried, shriveled grapes. The sugar ferments into alcohol, so it tastes rich and ripe but finishes dry. Its sweet sibling, made from the same grapes, is called Recioto della Valpolicella.
Both come from the same grapes and hills near Verona. Valpolicella is made from fresh grapes and is light and fruity. Amarone uses grapes dried for months, so it is fuller, stronger, and more intense, and costs considerably more.
Mostly, yes. Prosecco is made in the Veneto and the neighboring region of Friuli Venezia Giulia. The finest bottles come from the steep hills between Conegliano and Valdobbiadene in the Veneto, labeled Prosecco Superiore DOCG.
Soave is a dry white with lemon, white peach, almond, and fresh herbal notes. Wines from the volcanic Classico hills show more texture and a light minerality. It is crisp, food-friendly, and usually very well priced.
Amarone pairs with rich, hearty food: braised or roasted beef, game, mushroom dishes, and aged hard cheeses like Parmigiano or aged Asiago. Its power and high alcohol can overwhelm light dishes, so save it for big flavors.
