Veneto

One of the three winemaking regions in north-eastern Italy. Thanks to ideal conditions for producing excellent wines, this is also one of the most significant wine making regions in Italy. Veneto, also called the Euganeic Venice is a region that stretches from Venice all the way to Verona and the lake Garda. At the centre of the region lies Verona and the town of Conegliano, the location of Italy's most important scientific centre of with wine production. There was a time when Veneto was one of the most important winemaking regions, closely following Piedmont and Tuscany; currently however it falls a little further behind, even after Sicily.

There are 25 appellations in Veneto and 73,600 hectares of vineyards producing almost 8 million hectolitres of wine per year. Veneto is not only about quantity but also high quality.

To the East of the Lake Garda we enter the kingdom of the Corvina variety. The hills above Verona conceal the heart of winemaking Veneto, the most important red wine appellation - Valpolicella.  A characteristic feature of the local grounds is a high proportion of basalt soils (called toar) and the impact of the nearby Garda Lake. The basic variety grown here is Corvina Veronese, yielding average-class wines with a strong cherry aroma (sometimes with a hint of almond) and high acidity.  As far as varieties are concerned - the dominant variety is the late ripening Corvina. Several producers have already began to operate outside the DOC system as its assumptions restrict the participation of the Corvina variety to a maximum of 70% and require the addition of tart and apparently worse Molinara and Rondinella grapes. There are also experiments conducted with rare local varieties such at the tannic Oseleta, Negrara, or Croatina. At present, the DOC regulations foresee a 40 – 80% usage of Corvina, 5-30% Rondinella and up to 15% of Molinary and other varieties.

A change of the image of Valpolicella is doubtlessly aided by the myth of Amarone, believed to be among the grandest Italian wines. Amarone is produced as a result of drying selected grapes on special mats for around 4 months. This typically Italian technique of increasing the sugar content in must, called Appassimento, is usually applied for producing sweet wines, however Amarone is vinified as a dry wine.

A sweet, dessert wine is Recioto Della Valpolicella. This is a very thick wine, sometimes with a hint of sweetness coming from the dried grapes, yet it always comes with very explicit acidity and strong tannins, with high alcohol content (15-17%). In February of the following year, after 4 months of Appassimento, dried grape bunches are crushed, they undergo the cold maceration process and a slow 45-50 day fermentation. Following this period, this rich wine with an intense raisin aroma, is poured into barrels where it matures for 4 years. Therefore, the wine is bottled and admitted for sale 5 years after the harvest. It is interesting that the very intense and full-bodied wines in Verona are the crown of every feast and they originate directly from Greek wines brought here in the medieval times. There exists proof that sweet wines were known as far back as the 6 century AD -– Cassiodorus mentions the Acinatico wine valued in Italian courts for its sweetness.

Another wine produced in the region of Veneto is Soave, one of the best Italian white wines. It is produced in two entirely different forms. The more popular one, a meagre and very mild beverage is produced by the powerful Cantina Sociale who care for the highest possible harvest; and the real Soave  combing the aroma of lemons and almonds, very frequently produced by producers who have decided to operate outside of the DOC system.

The following varieties are dominant varieties among white grapes: Garganega, Trebbiano, Prosecco, Verduzzo, Pinot Grigio, Pinot Bianco, Chardonnay, Tocai Italico, Moscato, Malvasia, Sauvignon and Manzoni Bianco.

This region is also the largest producer of the young Novello wine, whose quality sets back a similar wine originating from another European country so popular in our market.

Veneto has 3 DOCG class wine production zones. Bardolino Superiore, Recioto di Soave and Soave Superiore and 24 zones for DOC wines (like Valpolicella), however many interesting wines are produced as IgT.

NICOLIS ANGELO & FIGLI

This vineyard is situated in the very heart of the Valpolicella, among small hills with a mild climate that promises excellent wines. This part of the earth is full of the goodness of nature, arouses fascination in wines and the local wines.

The history of the Nicolis family has long been associated with the art of winemaking. In San Pietro in Cariano life has always been associated with the land, care for nature was an important part of the life of its inhabitants. The sensitivity passed on from father to son has also been transferred from the senior of the clan to the vineyard owners. Since 1951 they have been putting every effort into producing world class quality wines and produce the characteristic Valpolicella. Every member of the family has its own task related to wine – some focus on caring for the vineyard, others on production and natural and splendid wines.
The grand Valpolicella or aromatic Bardolino produced have been awarded numerous prizes, such as the gold medal of the Verona Fair Trade in 2006 for Seccal or the gold medal at the Mundu Vini 2009 Competition for Amarone della Valpolicella.