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Veneto Native Vines – Second Part
Rosa D'Ancona – June 10, 2007

Native White Vines

	Garganega
	Prosecco
	Corvina Veronese
	Rondinella
	Molinara
	Raboso Piave

Garganega
Known to have been cultivated in the provinces of Verona and Vicenza at the end of the 19th century, this variety finds its best environment in the wine zones of Soave and Gambellara. The wine is dry, slightly bitter and harmonious.

Prosecco
This vine probably, which probably originated and took its name from a small town in the province of Trieste, seems to have been known as far back as the time of the Roman Empire.

Currently cultivated in the wine zone between Valdobbiadene and Conegliano, this vine produces a well known and worldwide appreciated quality spumante (sparkling) wine. The Prosecco grape gives rich structure to the wine, while other native varieties, such as Verdisio, Bianchetta and Perera contribute to keep the organoleptic balance of this beloved sparkler.

Verdisio
Cultivated in the Conegliano area since the 18th century, this vine is currently found in the whole Treviso province. In addition to being part of the grapes used in the production of the DOC Conegliano-Valdobbiadene wines, this variety is part of the dessert wine Torchiato di Fregona as well. In particular, it is blended with Prosecco grapes to improve acidity and sapidity in the wine, as well as to balance acidity in hot weather years.

Vespaiola
The name seems to make a reference to the attraction that this grape variety, thanks to its high sugar content, has over yellow jackets, or wasps (vespe in Italian), at harvest time.

The cultivation is widespread in the province of Vicenza, and produces a highly acidic wine.

Native Red Vines

Corvina Veronese
Mentioned in documents dating back to 1824, this vine is currently cultivated in the entire Valpolicella, Bardolino and Garda Orientale (Eastern Garda Lake) wine zones, and takes its name from the deep dark color of the wine produced with it (corvino = crow-like in Italian).

This variety is usually blended with Rondinella, Molinara and Rossignola grapes to produce ruby red wines with purplish highlights. In the mouth the wine is slightly tannic with winy body (Valpolicella DOC, Ripasso DOC, Amarone DOC).

Rondinella
This vine is cultivated mostly in the Valpolicella and Bardolino wine zones as well. The wine obtained has intense ruby red color, high alcohol and tannic content, with intense perfume. It is usually blended with other native varieties.

Molinara
Known since the 18th century, this vine takes its name form the abundant pruina film that covers its grapes, making them look as if covered by flour. In local dialect, Mulinara means 'grape from the flour mill'.

Currently this variety is cultivated mostly in the wine zones surrounding Lake Garda, as well as in Valpolicella and Valpantena. The wine color is bland, has medium alcoholic content and is lightly sparkling (frizzante).

Raboso Piave
This vine native of the Treviso zone takes its name from the characteristics of the wine made with its grapes. In fact, its high acidity and tannin content makes for an enraged (rabbioso) impact to the palate.

Currently it is cultivated in the provinces of Treviso, Vicenza, Venice and Padua. The wine has intense ruby red color, and is acidic and tannic in the mouth.

Raboso Veronese
Cultivated in the Treviso area since the 19th century, this vine mustn't be confused with the similarly named Raboso Piave. Found currently in the provinces of Venice, Vicenza and Rovigo, this grape produces an intense ruby red wine, fairly acidic and slightly tannic.

Outstanding Producers of DOC Wines

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