Cantina del Castello is a magnificent building that dates to the thirteenth century, where the cellars have secret underground passageways linking them directly to the castle of Soave. The vineyards are on volcanic hillsides in the center of the Classico zone.

Because the yields in the poor, well-drained soil are small, the wines produced here have unusual concentration and elegance. This is stainles-steel fermented Garganega with Trebbiano di Soave, possessing a fruity bouquet, pleasantly medium-full body, and the typical “almond” finish of the best Veneto wines. 2007 provided what some growers consider the “perfect” growing season.

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 they 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.

Directly east of the city of Verona you find Soave, a series of gentler hills of maritime origin. The wines here are softer and redolent of straw and nuts, with an undercurrent of clamshell-like minerality.

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 Po Valley provides the best vegetables of Northeastern Italy as well as its two staples: corn and rice.

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; 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

This gorgeous estate located literally in the center of the lovely town of Soave (a short drive east from Verona) makes outstanding Soave and Recioto wines that show intense aromatics and elegant body.

Very ripe Garganega grapes from the slopes of Monte Pressoni (a confined wine-producing area immediately north of the village of Soave), give very fine, exuberant wines.

This is a wine of rich, creamy flavors well balanced by mineral acidity. It is an ideal accompaniment for sashimi, crab, pasta and delicate white meats. 2007 provided what some growers consider the “perfect” growing season.

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 they 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.

Directly east of the city of Verona you find Soave, a series of gentler hills of maritime origin. The wines here are softer and redolent of straw and nuts, with an undercurrent of clamshell-like minerality.

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 Po Valley provides the best vegetables of Northeastern Italy as well as its two staples: corn and rice.

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; 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

Diego Bolognani, a self-taught winemaker who is at home with advanced technology, has become one of the most knowledgeable and respected winemakers in Trentino. His passionate approach produces wines that are elegant, with pure varietal aromatics and seamless mouth-feel.

Nosiola is a grape variety indigenous to the Iscaro Valley and one of the few to survive the Phylloxera epidemic of the early twentieth century. It’s name, derived from noce – Italian for walnut – also evokes some of its flavors; a distinct nuttiness (helped by some barrel fermentation) is balanced by a core of citrus acidity.

Excellent with freshwater fish and cheese-filled pasta.

Regional History
Not admitted to the Italian state until 1919 after the dissolution of the Austro-Hungarian Empire, Trentino Alto-Adige retains a semi-autonomous status and many bilingual speakers. Viticulture here reflects this Germanic heritage as well; favoring vibrant, aromatically driven white wines from the calcareous hills on either side of the Adige River.

The valley has a moderating effect on daytime temperatures, funneling warm air up from Lake Garda and the Venetian Plain.

Regional Foods
Trentino-Alto Adige is two distinct provinces, culturally and gastronomically: Trentino to the south, named for the city of Trento, has been historically Italian; Alto Adige to the north around Bolzano (Bozen), historically “German”.

Grains form the backbone of traditional food in Trentino: polenta from corn, pasta and bread from rye, smacafam from buckwheat. Smacafam dates from medieval times before the importation of corn and is often baked with sausage and cheese.

Soups are based on the rich array of root vegetables. Recipes for dried cod, frittatas, and braised pork abound.

Alto Adige’s best-known contribution is Speck, salt and smoke cured pork leg. Hauswurst, a sausage served with sauerkraut, pickles and horseradish and Spatzli, egg noodles often paired with beef dishes, such as Sauerbraten and Rindgsgulasch, are found in many restaurants.

Cow’s milk cheeses dominate, and variations of Lagundo, Vezzano and Trentingrana are made in every alpine village.

© Moore Brothers Wine Company

The Ravazzol vineyard is a recognized quality cru of long standing, located in the steep hills of Valpolicella’s Marano Valley. The vineyard’s rich, calcareous soil imparts great complexity and clarity to low yields of the region’s traditional blend of Corvina, Rondinella, and Molinara grapes.

Fermentation takes place in stainless-steel vats, and it is left to mature in large oak botte. Deep ruby with a medium body, the wine has clean flavors and aromas of red cherry and spice.

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 they 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.

North of Verona, you find Valpolicella, the “Valley of Many Cellars,” whose series of five limestone and granite valleys jutting from the foothills of the Dolomites produce some of the most fragrant and supple wines in Northeastern Italy.

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 Po Valley provides the best vegetables of Northeastern Italy as well as its two staples: corn and rice.

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; 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