The Veneto and Friuli-Venezia Giulia Feature
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Traveling the Wine Roads
You'd be hard-pressed to find a more stimulating and varied wine region than northeastern Italy. From the Valpolicella, Bardolino, and Soave produced near Verona to the superlative whites of the Collio region, wines from the Veneto and Friuli-Venezia Giulia earn more Denominazione di Origine Controllata seals for uniqueness and quality than those of any other area of Italy.
You can travel on foot, by car, or by bicycle over hillsides covered with vineyards, each field nurturing subtly different grape varieties. On a casual trip through the countryside you're likely to come across wineries that will welcome you for a visit; for a more-organized tour, check local tourist information offices, which have maps of roads, wineries, and vendors. Be advised that Italy has become more stringent about its driving regulations; seat belts and designated drivers can save fines, embarrassment, or worse.
One of the most hospitable areas in the Veneto for wine enthusiasts is the stretch of country north of Treviso, where you can follow designated wine roads—tours that blend a beautiful rural setting with the delights of the grape. Authorized wineshops where you can stop and sample are marked with a sign showing a triangular arrangement of red and yellow grapes. There are three routes to choose from, and they're manageable enough that you can do them all comfortably over the course of a day or two.
Montello and Asolo Hills
This route provides a good balance of vineyards and nonwine sights. It winds from Nervesa della Battaglia, 18 km (10 mi) north of Treviso, past two prime destinations in the area, the lovely village of Asolo and the Villa Barbaro at Maser. Asolo produces good prosecco, whereas Montello favors merlot and cabernet. Both areas also yield pinot and chardonnay.
The circular route follows the Piave River and runs through orchards, woods, and hills. Among the area's gems are the Torchiato di Fregona and Refrontolo Passito, both made according to traditional methods.
Raboso del Piave, renowned since Roman times, ages well and complements local dishes such as beans and pasta or goose stuffed with chestnuts. Other reds are cabernet, merlot, and cabernet sauvignon. As an accompaniment to fish, try a Verduzzo del Piave or, for an aperitif, the warm-yellow Pinot Grigio del Piave.
This route runs for 47 km (29 mi) between Valdobbiadene and Conegliano, home of Italy's first wine institute, winding between knobby hills covered in grapevines. These hang in festoons on row after row of pergolas to create a thick mantle of green.
Turn off the main route to explore the narrower country lanes, most of which eventually join up. They meander through tiny hamlets and past numerous family wineries where you can taste and purchase the wines. Spring is an excellent time to visit, with no fewer than 15 local wine festivals held between March and early June.
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