The Veneto wine region is the largest in Italy in terms of wine styles; in fact, Veneto is one of the country’s leading producers of quality wine. It could not be otherwise, considering that it covers an area of more than 75,000 hectares of vineyards, spread over plains, hills and mountains. It is no coincidence that the people of Veneto are also great connoisseurs and consumers of good wine!

It is not by chance that wine has been called the nectar of the gods, the intoxicating drink par excellence, a symbol of celebration that unites families and peoples. The gastronomy of Veneto in general, and that of Venice in particular, cannot be separated from this essential element. From prosecco to ombra, there is a wine for every occasion, and the people of Veneto know how to enjoy a good glass of wine and prosecco in Venice!

Wine and Prosecco in Venice: From the Plant to the Glass, Italy’s Most Celebrated Wines

Let us make a brief but exhaustive review of the wine products that Veneto offers its inhabitants and the millions of tourists visiting the Veneto wine region, and especially Venice, each year.

It’s worth mentioning that Veneto’s boom in this field began in the 1990s. It was thanks to the work of winemakers who understood the needs of the market. Their wines have won international acclaim, and their wine and prosecco in Venice are enjoyed by locals and tourists.

25% of the Veneto wine region’s wine is produced and marketed under the DOC and DOCG certificates.

DOC and DOCG are certificates that indicate the quality and origin of wines in Italy.

• DOC stands for “Denominazione di Origine Controllata”, which means “controlled designation of origin” in English. This certificate guarantees that the wine was produced in a specific geographic area using traditional methods and grapes typical of that region.
• DOCG stands for “Denominazione di Origine Controllata e Garantita”, which means “controlled and guaranteed designation of origin” in English. This certificate is more prestigious than DOC and requires even stricter quality standards. It guarantees the wine’s origin and quality, and it is subject to rigorous testing and tasting before it can be bottled and sold.

The climate in the Veneto wine regions changes considerably from one area to another, it is considered continental in the plains with cold winters and hot summers, although with milder weather around the lake and in the hills. There is thick fog and there is heavy rainfall. Traditional Veneto varieties are the Corvina, Rondinella, Molinara and Raboso grapes.

A very important variety is the Garganega grape, a white variety used for Soave wine and as a blend for Gamberalla wine. We also find Trebbiano, Tocai, Cortese or Malvasía Toscana grapes.

In addition, renowned imported strains such as Merlot, Chardonnay, Cabernet Sauvignon, Pinot Noir, Cabernet Franc or Riesling are grown. The Glera grape, known as Prosecco, is also common in the viticultural areas of northeastern Veneto.

A Delicious Wine and Prosecco Tasting Tour of Bacaris in Venice

Bacari are traditional Venetian small bars and taverns that serve small snacks called cicchetti and local wine. They are cozy and lively places where locals and tourists alike gather to socialize and enjoy a good time, commonly standing at the bar or outside on the street while sipping a glass of wine and prosecco in Venice and sampling the delicious cicchetti.

If you’re a wine enthusiast, a wine and prosecco tasting tour in Venice can be a delightful and educational experience. Not only will you get to sample some of the best wines produced in the Veneto wine region, but you’ll also learn about the history and culture behind the wine-making process.

A wine and prosecco tasting tour in Venice allows you to discover different local grape varieties and wineries that you might not have known about otherwise. It’s also an opportunity to meet local wine producers and learn about their techniques, traditions, and unique approaches to wine-making.

Cantina Do Spade

Cantina Do Spade is one of the oldest wine bars in Venice, dating back to the 15th century. It is located near the Rialto Bridge in a charming and historic area of Venice, making it easily accessible for tourists.

It is one of the best places to start your wine and prosecco tasting tour, trying many wines originary from the Veneto wine region. At is at Cantina Do Spade, you can try the classic Venetian dish of sarde in soar, or sweet and sour sardines. Pair it with a glass of wine, i.e. local white wine such as Soave or Pinot Grigio.

Osteria Bancogiro

Next, head to the bustling Rialto market and stop at Bancogiro, which is known for its selection of fresh seafood, coming directly for the Rialto market nearby.

The Osteria Bancogiro is a charming and cozy restaurant located in a historic building right on the Grand Canal, providing a stunning view of the Rialto Bridge. The wine list is extensive, featuring a wide selection of Italian and international wines, including several varieties of prosecco.

Try the seppie al nero, a dish of squid cooked in its own ink, and pair it with a glass of wine, i.e. red Bardolino or Valpolicella from the Veneto wine region.

Cantine del Vino già Schiavi

If you want to taste ones of the best cicchetti of Venice and have a glass of wine from the Veneto wine region, make your way to Cantine del Vino già Schiavi, a tiny bacaro located near one of the city’s iconic gondola repair shops.

They have a wide range of wines, from red and white to sparkling wines like prosecco, from the Veneto wine region and also from all over the world. They also offer wine tastings and aperitivo with a variety of small bites and traditional Venetian cicchetti, making it a popular spot for locals and tourists alike.

Find out more about the Venetian culinary traditions & wine and prosecco in Venice

This post is about food, specifically authentic Venetian specialties, and the typical places where long-time residents and newcomers like to eat.

From Vineyard to Tavern: Tracing the History of Venetian Wine and Prosecco Culture

When the subject is wine, it is a must to talk about wine cellars (in Venetian bacari). In fact, in the bosom of the Serenissima Venezia, many wineries were born.

Although historians do not all agree on this version, it is believed that the term for the Venice’s classic goblet of wine, the ombra di vino – in English “shadow of wine“, takes its name from the custom of wine growers to sell wine in the shadow of St. Mark’s bell tower, on itinerant stalls that they would move, following the shadow to keep the drink fresh.

The vendors were called bacari (a relatively recent term, dating back to the late 19th century, from which osterias were later named), which is thought to derive from an ancient Venetian dialect expression, far bàcara, that is, to celebrate in the name of Bacchus.

Thus were born these prestigious meeting places that, with the passing of time, have undergone changes that have inevitably cast aside the ancient charm of simplicity and authenticity of a place where nobles and gondoliers met to play cards, have a glass of wine from the Veneto wine region and perhaps challenge each other.

The ombra di vino – the wine shadow

Drinking an ombra di vino in Venice is a social ritual, a declaration of friendship and solidarity renewed from day to day and hour to hour. It is one of the most iconic behaviour of the locals living in Venice. But what is the story behind this ante litteram aperitif?

It seems to be a difficult task to establish with certainty the origin of the term, and there is no shortage of more or less fanciful hypotheses. The best one is that the term “ombra” comes from the fact that in the days of the Republic of Venice, wine was kept in the shade to keep it cool and prevent it from going bad. In fact, legend has it that between the fourteenth and fifteenth centuries, wine merchants in St. Mark’s Square followed the shadow of the Bell Tower for this very reason.

Venipedia, on the other hand, claims that the name “shadow” comes from the fact that in the Sestiere of San Polo, in the old tavern Alla Speranza, at the end of the 19th century, the measure of wine, corresponding to a tenth of a liter, was called “shadow”.

From Shady Characters to Chic Hangouts: A Look at the Evolution of Venetian Tavens

Today, the bacari are trendy hangouts, but from the mid-14th century to the late 18th century, osterias were not exactly nice places to hang out. Toward the end of the Middle Ages, Venice was full of people: pilgrims, foreign merchants, representatives of other countries, and general travelers.

But where did all these people stay?

In addition to the institutional structures and the monasteries, both of which welcomed guests, another important accommodation was the tavern. In fact, they were the officially recognized lodgings, so much so that from 1355 they were organized into a proper scuola, the ancient name for a guild or lobby in ancient Venice.

A curiosity: at the beginning of the 16th century there were 23 bacari in Venice. In the eighteenth century, however, they stabilized at 20. Around 1650, however, the number of taverns was forcibly reduced to 13: on paper, the reason given was the “serious shortage of wine” that was plunging the city into crisis.

More likely, the Serenissima government was trying to bring order to the world of Venetian hospitality. There were, in fact, too many hotels and the like that were detracting from the quality of life.

The innkeepers were not free to do as they pleased, but had to submit to the rules imposed by the Great Council, namely:

• They had to pay a tax;
• They had to make their beds with sheets and blankets – apparently it was not so obvious;
• They could not give shelter to bandits, beggars and prostitutes. And why? To ensure public safety. And the innkeeper had to obey this rule, or else he would go to jail.

The best accommodations in Venice

As already mentioned, the tourist flow in Venice in April is not so big and it is very difficult to find fully booked hotels. I would still advise you to book well in advance, especially if you are planning to spend Easter or April 25th in Venice, as these days attract many tourists every year.

To make it easier for you, we have selected some of the best Venetian hotels that offer great value for money and are ideally located for exploring Venice in April:

B&B Bloom

Antica Locanda Sturion ***

More accommodation here:

Beyond Wine: The World of Venetian Spritz in local Bacari

Overview of Venetian Spritz types by Venetian Infographics:

Although wine is the first thing that comes to mind when talking about wine cellars, there are many other drinks, both alcoholic and non-alcoholic, that can be drunk in between shots.

One of the most popular is the spritz, a versatile and light cocktail that has become world-famous and is a perfect accompaniment to any type of food, of which there are many different versions.

Venetian Spritz with Select

It is said to be the true Venetian spritz. In fact, Select was born in Murano in 1920. Purists make it this way:

• ⅓ wine (or Prosecco),
• ⅓ Select
• ⅓ soda.

It should be served in a low (rock) glass or in goblets filled with ice. A slice of orange can be added as a garnish.

Venetian Spritz with Campari

When ordering a spritz in Venice, the classic question is, “With Campari or Aperol?” Spritz with Campari, with its bright red color, makes for very summer evenings outside bacari “ciacolare” (chatting).

An unwritten but shared rule dictates that the recipe is as follows:

• rock glass or goblet,
• ice to pour first,
• ⅓ white wine (or Prosecco),
• ⅓ Campari,
• ⅓ soda,
• orange slice.

Venetian Spritz with Aperol

The other great classic of many evenings is the Venetian spritz with Aperol, which gives the cocktail an orange color that matches the summer sunsets seen on the coast. How do you make the perfect Venetian spritz with Aperol?

Like this:

• always put the ice in first,
• ⅓ white wine (or Prosecco),
• ⅓ Aperol,
• ⅓ soda,
• the orange slice.

Venetian Spritz with Cynar

It has a brown color that could be mistaken for Coca-Cola, but no, it is the famous artichoke-based bitter Cynar, and you can make tasty (and bitter) spritzes with it.

How? Like this:

• rock glass (rarely a goblet),
• ⅓ wine (or Prosecco),
• ⅓ Cynar,
• ⅓ soda,
• ice,
• a slice of lemon.

Spritz Hugo

This may be heresy to some, but we assure you that elderberry spritz is really good. How to make “Hugo”?

• a goblet, or a rocks glass,
• fill with ice,
• ⅓ Prosecco,
• ⅓ elderberry syrup,
• ⅓ soda,
• slice of green apple
• a mint garnish.

Wine urges me on, the bewitching wine, which sets even a wise man to singing and to laughing gently and rouses him up to dance and brings forth words which were better unspoken

Homer – Odyssey

All this is wine, part of the culture of Veneto and of Venice, and above all it gives us an excuse to get together, to celebrate loves and friendships, or just to have a little fun.

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