Venezia
Styles
Principal grape varieties
Cabernet Franc N. (Cabernet Franc)Cabernet Sauvignon N. (Cabernet Sauvignon)Carmenère N.— Cabernet (Carmenere)Chardonnay B. (Chardonnay Blanc)Glera Lunga B. (Bela Dinka)Malbech N. (Cot)Manzoni Bianco B. (Manzoni Bianco)Merlot N. (Merlot Noir)Pinot Bianco B. (Pinot Blanc)Pinot Grigio (Pinot Gris)Pinot Nero N. (Pinot Noir)Raboso Piave N. (Raboso Piave)Raboso Veronese N. (Raboso Veronese)Refosco Dal Peduncolo Rosso N. (Refosco Dal Peduncolo Rosso)Sauvignon B. (Sauvignon Blanc)Tocai Friulano B. (Friulano)Traminer Aromatico Rs (Gewuerztraminer)Verduzzo Friulano B. (Verduzzo Friulano)Verduzzo Trevigiano B. (Verduzzo Trevigiano)
Terroir
Natural factors
- Territory of alluvial origin: soils formed from deposits of the Brenta, Piave, Tagliamento, and Livenza rivers.
- A 'temperate-humid' climate influenced by the sea, mountains, lagoons, plains, and winds.
- Pre-harvest diurnal temperature swings impart intense aromas and savory flavors to wines from both zones.
Product characteristics
- Whites from loose, sandy soils: notes of apple, pear, apricot, and flowers (acacia, chamomile); reds from argille: full palate, good tannin structure, and acid balance.
- Metodo Martinotti sparkling wines with extended secondary fermentation in autoclave develop hints of bread crust, with a fine and persistent perlage.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- Specification (EUR-Lex, single document)
- eAmbrosia register (EU) — File number PDO-IT-A0517
- Official trade body site — Consorzio Vini Venezia