This is the region with the largest production and wine area in Italy: we are talking about about 75,000 hectares of vineyard area. The presence of the vine dates back to the pre-Roman era, even if it is only after 1950 that the true recovery of Venetian enology begins and we begin to understand the strategic importance of quality, starting a process that has given its first results in the 1950s. 90 and which continues to this day. Moving from east to west, we find the first area of excellence, Valpolicella, characterized by the cultivation of native black grape varieties such as Corvina, Rondinella and Molinara, which give rise to Valpolicella, Ripasso, Recioto and Amarone. Between the provinces of Verona and Mantua, we find Lugana, an excellent white wine created from the Trebbiano di Soave vine, locally also known as Turbiana. Between the Monti Lessini and the Colli Berici, we find the district of Soave and Gambellara, known for the elegant white wines made from Garganega grapes. The Berici Hills are above all known for their reds, with Cabernet Sauvignon, Merlot and Tocai Rosso, similar to Cannonau and the French Grenache. The foothills of the Vicentino area, as well as for the reds, is known for the native Vespaiola vine with which the famous Torcolato di Breganze raisin wine is produced. In the Paduan area, on the Euganean Hills, international red vines and Moscato giallo are grown above all, from which Moscato Fiori d'Arancio DOCG originates, while in the flat area further south of the capital, the Friularo vine is cultivated, a local name attributed to Raboso Piave , characteristic of the Treviso area. Also located in the Treviso area is the original wine area of Prosecco (sparkling wine produced with Glera grapes) with the most important Italian sparkling wine district, which now embraces almost the entire Triveneto. So here we can consider territorial diversity as one of the salient features and one of the riches of the region, with areas characterized by alluvial or volcanic soils, with hilly or flat areas, which allow the production of wines of very different types: from light and drinkable, plus the full-bodied, structured and demanding ones: a region to be tasted.