Prosecco is the sparkling wine of Venice. From a vinifera variety of the same name, its history is deeply connected to the agriculture of the southern Dolomites.

As in other cool wine growing regions, its discovery was accidental. After a particularly cool autumn, the must (intended for a still wine) would stop fermenting, only to recommence in the spring capturing some carbon dioxide and retaining some sugar.

Danilo Ferraro’s Prosecco Asolo Superiore is from his “estate” fruit grown in Cerano di San Marco. These hillsides in Montello produce slightly more intense acids than those in Valdobbiadene, citrus flower aromas and a persistent almond flavored finish.

A delicate and refreshing starter for any meal.

Regional History
The ancients believed Venetians were directly descended from the survivors of the Fall of Troy. Like the Trojans, they were tremendous artisans, and their agricultural ability was particularly admired.

More likely, the Venetians came from the vast diaspora of peoples out of the Carpathian Mountains around 1500 BC. It was homage to these people that prompted the Romans to name the Tenth Imperial Region after them: the Veneti.

Pliny, Virgil, Suetonius and Martial all refer to Reticum and Acinaticum, the direct ancestors of modern Veronese wine.

In Conegliano, Valdobbiandene, and Montello e Colli Asolani (north of Venice in the province of Treviso), the native variety Prosecco survives in the form of Italy’s most popular sparkling wine.

Regional Foods
Veneto touches the Adriatic Sea at Venice and runs north through the Dolomites to the Austrian border.

Its southern and western limits are the large alluvial plain formed by the Garda basin and the valley north of the Po River.

This tremendous variety of landscape has provided Veneto with an equally varied cuisine: seafood from both Lake Garda and the Adriatic; game, mushrooms and mountain herbs from the Dolomites; the best vegetables of Northeastern Italy – as well as its two staples, corn and rice – come from the Po Valley.

Polenta was introduced in the 17th century and was prepared in much the same way as other grain flours that preceded it. It can be plain, grilled or fried and paired with meats, game and fish.

Rice, introduced by the Venetian traders as early as 1400, is the inspiration for as many as forty different risottos. Rice is also prepared with fish and vegetables. One of the fonder pairings of rice and vegetables is Risi e Bisi, or rice and fresh young peas.

© Moore Brothers Wine Company