Venezia D.O.C. covers the entire administrative territory of the provinces of Venice and Treviso, on the eastern Po plain of Veneto, between the Treviso foothills and the Adriatic coast. The climate is temperate and humid, softened by the nearby pre-Alpine hills to the north, the sea and the lagoons. The soils are of alluvial origin and fall into two zones: gravelly deposits left by melting Alpine and pre-Alpine glaciers on the upper plain, and, beyond the resurgence line, progressively sandier, silty and clayey formations to the south, shaped by the Piave and Livenza rivers. This variety of soils supports a wide range of white and red grapes: Chardonnay, Pinot Bianco, Pinot Grigio, Pinot Nero, Sauvignon, Traminer, Tai, Verduzzo, Glera, Manzoni Bianco, Merlot, Cabernet Sauvignon, Cabernet Franc, Carmenère, Malbech, Refosco dal Peduncolo Rosso and Raboso. Recognized as a controlled designation of origin in 2010, it allows most of its wines to be labeled with the name of the grape variety.
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Venezia D.O.C. spans the full range of colors: reds, whites, rosés, sparkling wines (spumante), semi-sparkling wines (frizzante) and passito wines. The reds, based on Merlot, Cabernet or Refosco dal Peduncolo Rosso among others, show an intense ruby robe turning garnet with age, a nose of red fruit and undergrowth sometimes lifted by spice or tobacco notes, and a full, tannic palate with pronounced acid balance; riserva bottlings gain depth over time. The whites, young and fresh, show a straw-yellow robe with greenish hues, a floral nose of acacia and chamomile moving toward apple, pear and apricot, and a saline, persistent palate. Sparkling and semi-sparkling wines, made in pressurized tanks, offer a fine bead and a delicate range of styles, from brut nature to demi-sec. Passito wines, made from dried grapes, notably Verduzzo, are sweet and intense, traditionally served with local desserts and biscuits. Rosés, light and fruity, are best enjoyed young, as an aperitif or with antipasti.
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