Even more important, perhaps, in the entire scope of Venetian enology, is Valpolicella, made from a blend of Corvina, Rondinella and Molinara grapes. Valpolicella is noted as a hearty red to drink relatively young, though grapes from its vineyards in the hills north of Verona can also be partly dried and made into the richly dry Amarone della Valpolicella or the opulently sweet Recioto della Valpolicella. Thee hills north of Venice between the towns of Conegliano and Valdobbiadene are also noted for the popular Prosecco, a dry to softly sweet white, almost always bubbly. These cheerful, tank-fermented whites would be gravely missed from any Italian celebration.
Even more important, perhaps, in the entire scope of Venetian enology, is Valpolicella, made from a blend of Corvina, Rondinella and Molinara grapes. Valpolicella is noted as a hearty red to drink relatively young, though grapes from its vineyards in the hills north of Verona can also be partly dried and made into the richly dry Amarone della Valpolicella or the opulently sweet Recioto della Valpolicella. Thee hills north of Venice between the towns of Conegliano and Valdobbiadene are also noted for the popular Prosecco, a dry to softly sweet white, almost always bubbly. These cheerful, tank-fermented whites would be gravely missed from any Italian celebration.
