The broader area comprising Veneto, Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol is known collectively as the Tre Venezie, after the Republic of Venice.
These cooler climes are well-suited to white varieties like Garganega (the main grape for Soave wines),[1] while the warmer Adriatic coastal plains, river valleys, and Lake Garda zone are the places where the renowned Valpolicella, Amarone and Bardolino DOC reds are produced.
The indigenous red grape varieties Corvina and Rondinella have a long tradition of cultivation and they are the used in the production of famous Amarone, Valpolicella and Bardolino wines.
In Veneto, two different wine areas are clearly distinguishable: an eastern part, close to the Venetian Lagoon between the hills of Treviso, the plain of Piave river and Adriatic coast, where it is typical to produce the famous Prosecco (Glera), and other varieties are grown like Merlot, Carménère, Verduzzo, Raboso Piave, Refosco, Tocai, Verdiso, Marzemino; and the western part, close to Lake Garda and the city of Verona, famous for the wines based on the varieties Corvina, Rondinella, Garganega, Trebbiano of Soave, and Oseleta.
In that area you can find the Colli Euganei, the hills close to Padua, that is a special Mediterranean microclimatic zone; it is even famous for the Moscato fior d'arancio production, a sparkling dessert wine.
Another area in the northcenter of Veneto, close to Asiago, is Breganze, where the dessert wine Torcolato is produced with the Vespaiola grape.