Colli Berici Wine Region

The Colli Berici wine region is recognized as the green heart of the Veneto with its rural setting and extraordinary beauty. The region is characterized by limestone hills completely covered with greenery. A generation of passionate winemakers and technological advancement is reflected in the region’s high-quality wines. Colli Berici is the oldest area in Italy to grow Tocai Rosso grapes, a typical grape from the region, which makes unique red wines with amazing aromas of fruit and flowers. Colli Berici wine region produces different styles of wines including red, white, rose wines, foaming Colli Berici Spumante, and other varietal wines. Apart from the wine and vine, the region offers prehistoric natural caves, fortified castles, villas, villages, convents, and resorts for an unforgettable holiday experience. 

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Where is the Colli Berici wine region?

The Colli Berici wine region is located in northeastern Italy, just south of Vicenza, in the heart of the Veneto wine region. The location is located a few kilometers southeast of the Vicenza province's Soave hills. The region is located in the hilly terrain between Vicenza and Padua, near notable wine regions like Valpolicella, Soave, and Bardolino. Recioto di Soave and Gambellara form the northwest border, and the Merlara forms the southern border.

History of the Colli Berici wine region

Although viticulture and winemaking have been practiced in the Colli Berici wine region since Roman times, the region only earned DOC certification in 1973. After the year 1000, the region quickly became known for its wine. In the 13th century, vines were planted throughout the entire northern half of the wine country. In 1982, the winemakers formed the Protection Consortium to implement tight standards to improve the quality of the wines and the region's reputation. The region imported international grape varieties from France which were planted in the Berici Hills. 

The terroir and geography of the Colli Berici wine region

The Colli Berici wine region's terroir is remarkably similar to that of Soave Classico, with half the annual rainfall and a higher average temperature. In terms of wine, the region still has a long way to go before realizing its full potential. The soil in the Colli Berici area is generated by an old bradyseim, a geological occurrence in which the surface is lifted due to the core's magnetic pressure. The soil is primarily limestone and marl, with some red clayey silt thrown in for good measure. The overall vineyard surface area is around 547 hectares, yielding somewhat more than 17,000 hectoliters. The Guyot technique is used by vinegrowers to train their vines. Some of the region's best vines are on south-facing slopes with a significant amount of gravel and marine deposits.

Popular grape varieties from the Colli Berici wine region

For decades, the Carmenere grape variety has been farmed in the Colli Berici wine area, producing magnificent red wines. Carmenere contributes more than 30% of overall production, the most in the region. Merlot and Grenache are the second and third most common types, accounting for about 26% and 13% of the total, respectively. The following grape types are produced in the Colli Berici wine region:

Red Varietals: Cabernet Franc, Cabernet Sauvignon, Carmenère, Merlot, Pinot Noir, Tai Rosso

White varietals: Chardonnay, Friulano, Garganega, Manzoni Bianco, Pinot Bianco, Pinot Grigio, Tokai, Sauvignon Blanc, and Manzoni Blanc.

Food to pair with Colli Berici wine 

Branzino al sale 

This dish is a traditional one from Liguria, Italy. The Branzino al sale is a dish of salt-cured Atlantic branzino served cold with olive oil, lemon, and pepper. It is typically served as an antipasto or as a light meal. The fish can be cooked in advance and chilled for up to three days before serving. The dish originated in Liguria, Italy where the fish was traditionally cured in sea salt and stored in barrels on the seashore until needed. It is a very simple dish to prepare, as it consists of nothing but fish and salt. The ingredients are mixed together in a bowl and then left to marinate for about an hour before being served. The branzino al sale is best served with some crusty bread or potatoes on the side.

Spigola al forno

Spigola al forno is an Italian dish that is made by baking a whole spigola on the bone in an oven. The Ligurian Coast is an area in Italy that has a lot of seafood dishes. This dish has been around for generations and it's still popular today. This dish is a specialty in the region of Liguria. It is made with a spigola (a type of fish) that has been cooked and baked with tomatoes, olive oil, garlic, and parsley. The dish consists of a whole fish, with its bones left in, that is baked on a wire rack or griddle. The fish can be baked whole or cut into pieces. The fish is often seasoned with salt, pepper, and lemon juice before being put into the oven to bake for about 20 minutes at 350 degrees Fahrenheit.

Anchovy Skewers 

Anchovy Skewers are a popular dish in Italy, Turkey, and Greece. They are usually grilled or fried and served with lemon wedges. The anchovy is a saltwater fish that belongs to the herring family. It is native to the Mediterranean and Black Seas, but today it can be found all around the world. Anchovies are small, silvery fish that have oily flesh with a strong taste. Anchovy Skewers are a popular appetizer in Italy. They are usually served with bread or toast and have a tangy taste. The anchovies are prepared by first boiling them, then rolling them in flour, egg, and breadcrumbs. They are then fried until they become crispy. Anchovy Skewers are a delicious appetizer that is perfect for any gathering, pair it with wines from Colli Berici.

Places to visit in the Colli Berici wine region

Basilica Palladiana

The Basilica Palladiana, formerly known as Palazzo della Ragione, is a Renaissance-era edifice in northeastern Italy's central Piazza Dei Signori. This judicial and administrative building was created by Andrea Palladio, a well-known Renaissance architect. The construction of this incredible masterpiece began in 1549 and was finished in 1614. The term basilica refers to the name used for huge public buildings in ancient Rome. The building is a UNESCO World Heritage Site with Renaissance architecture. This magnificent palace includes a cultural and exhibition center, as well as the Museo del Gioiello, one of the few museums solely dedicated to jewelry. From 2007 to 2012, the palace underwent extensive renovations and subsequently reopened to the public.

Palazzo Chiericati

Palazzo Chiericati is another Renaissance masterpiece in Vicenza, created by Andrea Palladio, a well-known 16th-century architect. The palace's construction began in 1550 under Count Girolamo Chiericati and was not completed until 1680.

The city of Vicenza purchased the Palazzo Chiericati from the Chiericati family in 1839, and it now houses the Civic art gallery, which displays the city's art collection. The palace is a UNESCO World Heritage Site and is part of the city of Vicenza and the Palladian villas of the Veneto.

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