Trevenezie

Styles

Principal grape varieties

Terroir

• The production zone is enclosed to the north by a mountain arc that shields it from cold air currents coming from the north and north-east, while numerous rivers of considerable volume cross the territory.
• The climate has mean annual temperatures ranging from 10 to 14 °C, with December and January as the coldest months and July and August as the warmest, and mean annual rainfall of 700–1,300 mm.
• Despite the high rainfall, the soils have sufficient drainage capacity, and thanks to the pluviometric input and good water availability no water deficit occurs in the soils.
• During August and September, shifts in wind direction over the course of the day produce the diurnal temperature variations considered optimal for the grape-ripening process.
• The pre-Alpine and hilly zones consist predominantly of Mesozoic calcareous or calcareous-dolomitic formations, with soils of a texture suited to water drainage.
• The flat zones consist of alluvial deposits originating from material carried down by rivers, with textures ranging from sandy loam to silty sandy loam, sometimes with deep silty-clay sediments.

• Growers used the name "Trevenezie" for table wines until 1977, when "delle Venezie" was adopted as the recognised geographical name, with "Trevenezie" retained as a synonym.
• The modern viticulture of the area derives from the training and dissemination of new viticultural and oenological techniques by the schools of San Michele all'Adige and Conegliano.

• The white wines range from pale yellow to straw-yellow through to golden yellow, with occasionally greenish and rosé highlights, and are fresh, young, and clean with good acidity.
• The red wines, when aged, are complex with good structure, velvety and harmonious, with a full palate, good tannin presence, and proper acid balance.

• The pedoclimatic conditions of the zone — namely the temperate, cool, and breezy climate, the well-drained soils with sufficient water availability, and the marked diurnal temperature range during ripening — allow grapes to be obtained with an adequate sugar and acid content, characteristics that are subsequently reflected in the wines derived from them.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PGI-IT-A0862
• Official trade body site — Consorzio Tutela Vini DOC delle Venezie