In the Vicenza area, the wines are white. Soave DOC is a white wine to be drunk young. It is made from the native Garganega grape, with a maximum contribution of 30% Trebbiano di Soave; Soave Classico DOC, which comes exclusively from the hilly area with sporadic basaltic infiltrations in the soil, is more structured and intense, and it stands out, first and foremost, for its more marked mineral notes; Soave Superiore DOCG is obtained from lower yields and thus gives fuller-bodied white wines, which are generally soft and savoury. It pairs excellently with fish dishes. Lastly, Recioto di Soave DOCG is a sweet raisin wine that can be served with dry pastries. Other sweet wines produced with the grape drying technique in the province of Vicenza are Recioto di Gambellara DOCG, pure Garganega, or Breganze DOC Torcolato produced using the Vespaiola grape variety.

Between Verona and Vicenza, on the slopes of the Lessini Mountains at a height of up to 600 m above sea level, the native white Durella grape is cultivated. It is used to produce Monti Lessini Durello DOC, a fresh white wine not to be confused with the Lessini Durello DOC designation, spumantes also produced with the Durella grape and fermented using either the Martinotti Method or the Traditional Method. 

South of Vicenza in the hills known as the Colli Berici, international white and black grape varieties are also cultivated, but the most characteristic wines are Colli Berici Rosso DOC, produced from the Tai Rosso grape variety, especially in the sub-zone of Barbarano, and Colli Berici Bianco DOC produced from the Garganega grape variety. The Colli Euganei hills in the province of Padua are also home to international grape varieties, above all Merlot and Cabernet, but the area’s characteristic products have a Muscat base. The flagship wine is the Fior d'Arancio Colli Euganei DOCG, produced from Yellow Muscat in dry, sweet spumante or sweet raisin versions.

In the Marca Trevigiana, along the course of the River Piave, in addition to Bordeaux grapes, the native black Raboso Piave variety is also cultivated. When vinified after a light drying process, it produces Piave Malanotte DOCG wine, which is soft and full-bodied, a good accompaniment for stewed meats.

Prosecco is worlds apart. From the traditional hilly area of Conegliano and Valdobbiadene, today the phenomenon has grown to include 9 provinces in Veneto and Friuli-Venezia Giulia. Proseccos are made from the local white Glera grape, either on its own or blended with complementary native grapes. They are spumante, fermented in autoclaves according to the Martinotti method, and ready for consumption after a few months. They also exist in a sparkling version and in the rarer still (dubbed “tranquilla”) version, known practically only to the locals. The Glera grape variety is characterised by strong floral and fruity aromas, particularly of pear, which are preserved by this relatively fast spumante conversion process. 

But there’s Prosecco and Prosecco! Conegliano Valdobbiadene Prosecco Superiore DOCG wines come from the high hills of Conegliano and Valdobbiadene, which have been declared a Unesco World Heritage Site. They are entitled to put on the label the name of one of the vineyards classified as Rive, a word which refers to the steeply sloping vineyards historically considered the best suited. Conegliano Valdobbiadene Prosecco Superiore di Cartizze DOCG comes from just 107 hectares of vineyards in the municipality of Valdobbiadene on a hill considered the Grand Cru of Prosecco. Equally prestigious are the Asolo Prosecco DOCG spumantes, produced in the south-facing vineyards on the slopes of the hill known as the Collina di Asolo. 

Prosecco DOC Treviso wines come from the flat area of the province of Treviso and are simpler products with less intense aromas. The same applies to Prosecco DOC wines, which can come from vineyards in the Veneto provinces of Belluno, Padua, Treviso, Venice and Vicenza or the Friuli provinces of Pordenone, Gorizia, Trieste and Udine. Since 2020 there has also been a Prosecco Rosé DOC. This only exists in the vintage version, with an addition of 10-15% Pinot Noir to the Glera grape variety.

Prosecco Colfondo deserves a special mention: it is the legacy of an ancient tradition that leaves in the bottle the lees to form the bubbles. In other words, it is produced using the Ancestral Method. It is dry (Brut nature, no dosage) and may have a slightly cloudy appearance due to the presence of the lees, which also gives it a less fruity taste with hints of biscuit or bread crust.