Rosé Doc Venezia

General description

In times which by now are distant, it was precisely in the area of the Piave (a river which later, during World War I, became famous all over the world) that rosé wine was consumed by peasant families who worked on the estates of the Venetian nobility.

Greatly appreciated both in the city and in the countryside, it was considered the Sunday wine.

Historically, the wine was transferred from the demijohn to the bottle at the end of winter so that the fermentation would terminate in the bottle.

In so doing, it became “ready” in the spring, fresh and with a light natural effervescence which, along with its high acidity, made it easy to drink even with the rather fatty food of the zone.


The Rosé DOC Venezia, produced from local grape varieties, enchants right away with its color: a pink which ranges from light onion skin or peach all the way to pomegranate, always pleasurably luminous.

The flavors open with floral notes, roses and wildflowers, which then give way to fruity fragrances of pineapple, wild cherries, and berry fruit.

The lively and elegant bubbles prolong these sensations on the finish, which closes with a light bittersweet sensation.


When should the Rosé DOC Venezia be drunk?

Elegant and intriguing, it makes for a refined aperitif on a terrace over the Grand Canal or for special lunches and dinners. If, instead, you prefer Italian or, better yet, Venetian savoir faire, you only have to recover the century-old tradition which reigned in the estates of the Venetian nobles. The best way to taste it is during the summer along with an excellent group of friends around a table which has been set up under the branches of the trees.

High angle view of a plate full of grilled artichokes with lemons, butter and mayonaise, with a plate for the eaten leaves.

Recommended matches with food

To try as an accompaniment to small fried dishes (vegetables, mozzarella, or meatballs) or, only in springtime, squid, octopi with the typical “castraure di Sant’Erasmo”, the first bud of the artichoke plant (protected by the Slow Food movement).

It goes well during meals with risotto dishes seasoned with fish or shellfish. For those who love meat, it is an ideal match to salami and sausage. To try as well with the classic eggplant Parmesan dish.